Track: Collective Catering

Success stories on operational efficiency, team management, food safety and sustainability. Innovation in action, designed to promote and accelerate the operational excellence of companies in the sector.

Gastronomic and food innovation supported by new ingredients and technical solutions.

Artificial intelligence opens a new era in collective catering, where data must be converted into optimization and relevant experiences for customers. In this talk we will see how AI allows us to anticipate preferences, personalize the offer and better communicate the value of the service.

Hospital food services demand precision, safety, and efficiency in the face of increasingly complex therapeutic diets and an evolving regulatory framework. This demonstration shows how iCombi Pro and iVario Pro enable the preparation of high-quality hospital menus with maximum food safety, allergen control, and traceability, improving productivity, reducing costs, and strengthening the sustainability of the service.

In this session we will focus on the consumption of animal protein in the hospital environment and its role in clinical nutrition, in contrast to the growing rise of plant protein, analyzing nutritional criteria, sustainability and decision-making in dietary planning.

Food loss and waste reflect inefficiencies in the food system and a lack of social awareness throughout the entire chain, from production to consumption. The sector has demonstrated adaptability, guaranteeing quality, sustainability, and the preservation of gastronomy. Reducing waste requires collaboration among stakeholders, best practices, and the optimization of surpluses through a multidisciplinary approach.