Projects

 

We now present the projects developed by the Clúster Food Service:

Ecodesign project of packaging sector in catalonia

01/06/2017

Ecodesign project of packaging sector in catalonia's fast food

Consists of an eco-design project of packaging used in the fast food sector in Catalonia, to find new packaging solutions that meet criteria for ecodesign and yet be economically and technically competitive. The project is supported by the Catalan Waste Agency.

The main objectives were to prevent the consumption and associated waste with fast-food packaging, obtain feasible packaging, viable and sustainable, and introduce a technical and creative method to develop packaging.

Three companies with different activity in the sector were chosen (Areas, Seda and Serhs), and a few designed containers were studied. Carbon footprint and water footprint had a significant decrease in all of them. These results are very favourable for the companies, since the fact of being able to minimize the volume of waste within the sector, facilitates the willing to implement these studies and promote sustainability as a result.

Therefore, the result obtained in the project will be applied to other companies and will support the sustainability and the industry in general.

ECONOMIA CIRCULAR

31/03/2017

CIRCULAR ECONOMY PROJECT

Project that aims to analyze the implementation of circular economy the Foodservice industry including opportunities and recommended strategies.

This has had, as its main objective, to respond to challenges such as reducing the economic impact linked to the management of waste (product and packaging) through savings and synergies, re-enter the waste as resources of the productive processes, both internal and external, and eco-innovate for the packaging of the sector towards food security, sustainability and logistics.

Regarding the process of the entire project a guide to Circular Economy has been developed in which, among other aspects, the results of the project have been described. The main results are different strategies of eco design to reduce the environmental impact of some types of packaging sector, and strategies for the use of residues and to convert them as well. We believe that these are two of the main interesting outcomes to obtain since they are aspects that companies in the sector constantly ask.

Consumidor clau

04/02/2017

KEY CONSUMER PROJECT

Project that developed a first phase in 2016 and that will have a second part this year 2017.

The objective was to understand the market, identify the trends that affect it and generate an experience to foster loyalty to the consumer.

The specific objectives were to identify users and variables that impact the Cluster Foodservice, analyse the current ethnographic behaviour and identify trends that affected it.

Analysing the signals patterns of behaviour were identified and a mapping of trends of food was made, detecting an insight and scenarios of opportunity for the companies in the cluster. All the results obtained in this first phase have been compiled in a guide, which we estimate that a 70% of our companies use for their practices of R&D.

There is a planification for a second phase of the project during the 2017 to see how to take advantage of these scenarios of opportunity to develop policies for innovation and develop new products for companies. The expected result for this second phase is that companies can use the results obtained for benchmarking, among others.

 

butlleti

03/02/2017

TECHNOLOGICAL BULLETIN

The objective of this periodical newsletter is to continuously monitor the latest trends and trends in the market, related to Foodservice, to learn about the innovations that appear in products and technology.

Companies operate in an increasingly globalized context and in order to face the challenges of competitiveness and internationalization, it is indispensable to know the innovations that appear in products and technologies, as well as the main trends of the markets.

The topics of interest addressed in this are:

 

  • Food / Beverage Categories
  • Trends in "FOOD"
  • Trends in consumption / "lifestyle"
  • Technologies
  • Countries for which special monitoring will be carried out
NFC

20/12/2016

DIGITAL MARKETING: NFC FOOD CROSS SELLING PROJECT

Project developed as a result of the intercluster activities, between the Cluster Foodservice of Catalonia and the technological cluster BDigital EURECAT) and with the support of ACCIÓ.

In these activities problems were detected in the commercial promotion of the products during the process of commercialization to the distribution channel of the food sector.

Main objective
Increase the economic impact, for the companies participating in the project, through a cross selling action between products to the channel distribution based on new applied technologies.


Specific objectives
The new technologies allow us to plan impact actions to correct the deficiencies detected in the promotion of products to the distributors, be they first or second level.
Specifically, a promotional cycle based on NFC tags, with a QR alternative, is proposed, linking products according to the results of the analysis and filtering of the company's sales data. Incorporating promotions or direct commercial actions linked to the product, it saves that the commercial effort focuses on intermediaries that frequently do not transmit this information to their clients.

STUDY OF INDEPENDENT RESTORATION

03/07/2015

STUDY OF INDEPENDENT RESTORATION

Our proposal is know the sector Independent of HORECA in Catalonia to develop effective politic comercial

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