BCN share the food

Networking project to guarantee the right to a healthy diet through the reduction of food wastage.

  • 22% of the population is in a situation of poverty
  • 30% of the food produced is wasted
  • 14% of the wasted food comes from the catering industry

We protect the right to food through the reduction of food wastage in the HORECA sector.

At Nutrition Without Borders we are especially sensitive and aware of the situation of economic crisis that affects some sectors of the population increasing their vul-nerability to social exclusion and poverty. The experience in nutritional issues and food safety provided by the team of NWB professionals has allowed us to develop with great success the project for use of food resources, which aims to protect the right to food for citizens at risk of social exclusion and reduce food waste.

This is a project to take advantage of food resources and work in a network that helps to prevent food waste and reduce the impact of poverty in the Metropolitan Area of Barcelona. The aim of this project is to protect the universal right to food for the citizens of Barcelona at risk of social exclusion and to reduce food waste.

Methodology

We do this through a process of taking advantage of a cooked food surplus, from the big hotels and food companies in the city, which serves to provide food to social entities. Food is collected and distributed weekly from hotels or food companies to beneficiary centres. Through the control of food and the training of the operators of soup kitchens, NWB guarantees optimal hygiene and food safety conditions throughout the process.

Thanks to the entire work circuit, we were able to take advantage of the surplus of cooked food to offer balanced nutrition to the users of soup kitchens.

Geographical situation

Barcelona Metropolitan Area, Catalonia, Spain.

Activities

  • 1.Food surplus, we contacted the hotels and restaurants to make a di-agnosis and identify the food waste that can be recovered.

  • 2.Packaging and labeling, we collect the food properly packaged and labeled according to the protocol of action.

  • 3.Collection and distribution of food in refrigerated transport ac-cording to protocol.

  • 4.Delivery to beneficiary social entities.

  • 5.Specific training to train in hygiene and food handling, and in food planning

Social composition

According to the Survey of Living Conditions and Habits of the Population of Catalonia from the Barcelona City Council, the population at risk of poverty or social exclusion represents 29.5%, 8 points above the European average. In the city of Barcelona this percentage is 28.1%. Due to the increase of unemployment of the population between 35 and 50 years there appears a new poverty that comes from the middle-low classes. As a result of this process, people under the age of 16 have displaced older people as the main poverty pocket.

Origin of the action

The BCN project 'comparteix el menjar' (share the food) started in June 2012 with pilot tests and in September the project was formally initiated thanks to the eco-nomic boost of the Fundació La Marató (La Marató Foundation) from TV3. Cur-rently the project has the economic support of the Barcelona City Council, the Di-putación de Barcelona (Deputation of Barcelona) , the Obra Social la Caixa (Social Work La Caixa), the Fundación Daniel & Nina Carao (The Daniel & Nina Carao Foundation) and the Waste Agency of Catalonia.

Results

More than159 tonnes of food cooked under optimum food safety conditions have been recovered and distributed to social entities.

More than 143 trainings have been made in food security, hygiene and food planning.

The project has more than 63 collaborators

CO2 emissions have been reduced by more than 954 tonnes due to reduced food wastage.

Collaborators

Funders

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