We start the second phase of the Foodstart.cat project

We are entering the second phase of the Foodstart.cat Project, a project that aims to promote the culture of innovation and corporate venturing with the aim of generating disruptive innovation that improves the competitiveness of associates. Throughout this second phase, the following activities will be carried out: Seminario de Open Innovation & Corporate Venturing Startup
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IMPLICATS: involved and ODS aligned restoration

We’ve started IMPLICATS project, the design of a free social and environmental commitment plan, through the commitment of actions, donations or agreements with the participation of workers, clients, suppliers and local entities. This project seeks to align the SDGs with the 2030 Agenda, involving restaurateurs (commercial / social) through a plan of actions that are
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VALORAFOOD: surpluses’ revaluation

We have started VALORAFOOD project, an operational group coordinated by the Foodservice Cluster, which continues with the work done in the “Llotja de Futurs” project, at the call of the Ministry of Climate Action, Food and Rural Agenda of the Generalitat de Catalunya. The participants of the project are IRTA, RADI S.L, SERHS FOOD, GUSTOS
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PREDICCIONA: developing a tool to predict occupancy and average ticket in restoration

The need to understand what the demand will be has been present in all sectors since always, it is vital to understand what we will sell and the volume of work we will have to be able to manage the company or organization efficiently, whether deciding what to buy, what to produce or the volume
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B-Corp workshop (Shared Value project)

On Wednesday 15th of September we will carry out the first B-Corp workshop,a unique oportunity to learn how to integrate the sustainability culture inside your company. The event will be runned by Roots For Sustainability, who will teach us how useful the certification can be as a tool, it doesn’t necessarily have to always be
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