The main objective of the operational group is to integrate the supply of fish to schools and hospitals and other social communities as well as commercial catering directly from
primary producer at the optimal time of capture of the species analyzed after a rigorous study and selected for their seasonality, nutritional value, price, proximity, characterization and categorization.
The project will analyze the logistics to connect producer with transformer within strict food safety controls and allergen control.
We want to value products from primary producers in the food industry that are not usually on the table due to ignorance, lack of adequate marketing channels or having been considered
in the commercial offer of social restaurateurs.
The revitalization of the Operational Group includes a Focus Group for the detection of opportunities and improvements in processes, development of new by-products and recovery of waste.
- Improve the competitiveness of primary products by better integrating them into the agri-food chain through diets
quality, adding value to agricultural products, promotion in local markets and short distribution circuits, groupings
and producer organizations and professional organizations
- Achieve more efficient use of energy in agriculture and food processing.
The model will be replicable to fruit and vegetable and meat products and will serve in any case to promote and
integrate local fishery products into the Mediterranean diet and improve results
economic of the Markets thanks to a market platform that squares the supply with the demand in
based on the variables that are defined being able to buy fish at day prices or at future prices.
This innovation will maximize sales results at times of over-capture
reduce the selling price, improve management by integrating into a consolidation platform, help the
budgetary control of buyer and seller, increase participation and market orientation
entities normally closed and limited to the physical market of the Llotja, reaching a whole chain of
value such as Social and Commercial Restoration thanks to the coordination and leadership of the Cluster
Foodservice of Catalonia.
The project will include dietetics and nutrition to integrate the products into the preparations
maximum food taking into account that the end consumer are hospital patients, residences
seniors and schools.
The revitalization of the Operational Group includes a Focus Group for the detection of opportunities and improvements
in processes, development of new by-products and recovery of waste.
This strategic axis of the sector is intended to revitalize by creating an operational group from
of a number of common challenges such as integrating primary producers into the value chain of
the association of the Fooservice Cluster of Catalonia to promote the products of Catalonia of km0 i
avoid food waste by providing solutions with process, service and new innovations
products for the use of all catches with new demands for the incorporation of new ones
Efficiency and innovation in the production process and new formats of diversification, marketing and
food reuse to increase the participation of the primary producer in the market and circuits
of the foodservice market.
Improving environmental management and performance is also a goal if with the increase of
marketing and consumption of food km0 we can reduce the import of analogous products or
substitutes and avoid the environmental costs caused by imports, in addition to reduction
of waste, carbon footprints, reduction of food waste and recovery of surpluses
creating new by-products for the food industry.
A market for direct purchase and futures with the markets thanks to new technologies can create, a
moreover, a stability of the primary producer in the organization of its economic resources,
technical and human resources and budgetary stability in buyers ’accounts.
Therefore, the objectives of the project are to form an operational group that represents a significant mass
critique of primary producers and processors who will create new processes, services and products of
KM0 creating a demand from restaurateurs in favor of these foods, starting with fish and with the
look at other foods.
- – Promotion of innovative technologies or combination of information processing technologies for
optimize purchase and sale prices by deseasonalizing the offer.
- – Characterization of marketing opportunities for new products and services
- – Integration of different boxes to congregate and consolidate a global offer in a single marketplace.-
Development of new by-products that have a good commercial output in the market from
of focus groups with specialists in the sector and replicating previous good sectoral practices.
- – Promoting the digitization of monitoring, control and decision-making systems through
new tools related to industry 4.0. (big data, AI, etc.) applied to the marketing of
products of primary producers
- – Promotion of the circular economy in the food sector.
- -Preparation of an Operational Group that can develop a Pilot project in a phase 2 valid to be
replicated in the rest of Catalonia and other sectors of activity.
The creation of the operational group must make it possible to identify innovative solutions for the
problems related to the consumption of food products km0 and their marketing and
improving sustainability in input processes to output processes, taking into account
the company’s own production process. In this way, with the comprehensive evaluation of the process
it will be possible to reduce the impact on the environment and optimize the process to obtain a more effective management and