The Circular Economy Innovation Center in Madrid hosted a meeting on sustainability and food waste, organized by the Clean Plate initiative and moderated by Sonia Díez. Professionals from education and collective catering shared experiences to reduce waste in schools, setting aside theory. Executives from companies such as Parga y López, Catergest, and Rexcatering participated, along with the director of the European School of Madrid.
Technology applied to surplus management in kitchens 🍽️
During the round table, technical solutions were presented, such as intelligent weighing systems to measure waste in real time, menu planning software based on historical consumption data, and digital platforms for donating surpluses to food banks. These tools allow for adjusting portions and reducing waste, with a practical approach already implemented by companies like Catergest, which reports a 15% decrease in organic waste after deploying these systems in three schools in the Community of Madrid.
The ultimate trick: getting kids to ask for less macaroni 🥦
After listening to the experts, it is clear that technology helps, but the real challenge is convincing a child that they don't want macaroni every day. Attendees agreed that the greatest waste occurs when the menu includes vegetables, and the most effective solution remains the same: hiding spinach in croquettes. Meanwhile, adults continue debating whether the tray should be smaller or if the problem is that children are no longer hungry.