{"id":3834,"date":"2022-10-20T10:05:46","date_gmt":"2022-10-20T10:05:46","guid":{"rendered":"https:\/\/coeintourisminnovation.org\/?p=3834"},"modified":"2025-06-19T11:33:43","modified_gmt":"2025-06-19T11:33:43","slug":"el-coe-in-tourism-innovation-participa-en-la-jornada-sobre-prevencion-y-control-del-desperdicio-alimentario","status":"publish","type":"post","link":"https:\/\/coeintourisminnovation.org\/es\/el-coe-in-tourism-innovation-participa-en-la-jornada-sobre-prevencion-y-control-del-desperdicio-alimentario\/","title":{"rendered":"El CoE in Tourism Innovation participa en la jornada sobre prevenci\u00f3n y control del desperdicio alimentario"},"content":{"rendered":"<p><strong>El CoE in Tourism Innovation participa en la jornada sobre prevenci\u00f3n y control del desperdicio alimentario\u00a0<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>La C\u00e1tedra de Turismo, Sostenibilidad e Innovaci\u00f3n de IQS, junto con el centro tecnol\u00f3gico Eurecat y Formaci\u00f3 i Treball, en colaboraci\u00f3n con el Ajuntament de Barcelona, celebraron, el pasado 17 de octubre, una\u00a0<strong>jornada sobre prevenci\u00f3n y control del desperdicio alimentario<\/strong>, que reuni\u00f3 a profesionales del sector alimentario, tur\u00edstico, tecnol\u00f3gico y social, y en la que particip\u00f3 el gerente del CoE in Tourism Innovation, Ignacio de las Cuevas.<\/p>\n<p>Seg\u00fan datos del Ministerio de Agricultura, Pesca y Alimentaci\u00f3n, los hogares espa\u00f1oles tiramos a la basura, de media anual, 31 kilos de alimentos por persona; unas cifras que significan algo m\u00e1s de mil trescientos millones de kilos de comida desperdiciada al a\u00f1o. Aqu\u00ed, en Catalunya, las cifras son algo m\u00e1s elevadas, con 34 kilos de comida por habitante y m\u00e1s de dos mil millones de kilos anuales.<\/p>\n<p>Para\u00a0<strong>analizar y debatir sobre las causas<\/strong>\u00a0que subyacen tras estas alarmantes cifras, se reunieron en la sede de IQS diferentes expertos del sector alimentario, tur\u00edstico, tecnol\u00f3gico y social, entre los que se encontraba Gl\u00f2ria Cugat, subdirectora General de Inspecci\u00f3n y Control Agroalimentario de la Generalitat; Georgina Cepas, jefa de Medioambiente y Limpieza de Mercabarna, y Choni Fern\u00e1ndez, directora de Servicios Centrales y Sostenibilidad de PortAventuraWorld.<\/p>\n<p>En la primera ponencia de la jornada, Gl\u00f2ria Cugat puso en valor la importancia del trabajo en equipo \u201cen toda la cadena\u201d como factor fundamental para mejorar la gesti\u00f3n de los alimentos \u201cdesde el campo a la mesa\u201d. Cugat tambi\u00e9n hizo referencia a diferentes iniciativas de la Generalitat como el proyecto #JoEspigolo para combatir el desperdicio de producto fresco en el campo o la divulgaci\u00f3n y diferenciaci\u00f3n de los conceptos de \u201cfecha de consumo preferente\u201d y \u201cfecha de caducidad\u201d entre productores y consumidores.<\/p>\n<p>La intervenci\u00f3n de Meritxell Rota, analista de Pol\u00edticas del Consejo Asesor para el Desarrollo Sostenible de Catalunya (CADS), se centr\u00f3 en la importancia de combatir el desperdicio alimentario como factor clave para la consecuci\u00f3n de los ODS (Objetivos de Desarrollo Sostenible), si bien enfatiz\u00f3 la \u201ccontradicci\u00f3n\u201d entre la\u00a0<strong>lucha contra la mala gesti\u00f3n de los productos alimentarios<\/strong>\u00a0con \u201cdeterminados objetivos\u201d de Naciones Unidas.<\/p>\n<p>La primera parte de la jornada concluy\u00f3 con la intervenci\u00f3n de Georgina Cepas, jefa de Medioambiente y Limpieza de Mercabarna. La portavoz del mercado mayorista de Barcelona, y tambi\u00e9n principal enclave de alimentos frescos de Europa, expuso el proyecto Feedback, el nuevo centro de aprovechamiento alimentario, en vigor desde febrero de este a\u00f1o. Se trata de un proyecto pionero en la gesti\u00f3n de excedentes en los mercados mayoristas de Espa\u00f1a, a trav\u00e9s del cual se gestiona la materia org\u00e1nica vegetal para darle una segunda vida a las frutas y hortalizas excedentarias.<\/p>\n<div class=\"singlework clearfix\">\n<div class=\"region region-content\">\n<div id=\"block-system-main\" class=\"block block-system\">\n<div class=\"content\">\n<div id=\"node-39435\" class=\"node node-noticia node-promoted node-full clearfix\">\n<div class=\"container containerold\">\n<div class=\"row\">\n<div class=\"col-xs-12\">\n<div class=\"tabbable tabs-left\">\n<div class=\"tab-content\">\n<div id=\"tab_3_1\" class=\"tab-pane fade active in\">\n<div class=\"row\">\n<div class=\"col-xs-12 col-sm-12\">\n<div class=\"content clearfix\">\n<div class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n<div class=\"field-items\">\n<div class=\"field-item even\">\n<p>Tras una primera intervenci\u00f3n de Nekane Narbaiza, coordinadora del informe de C\u00e1ritas, durante la cual expuso las medidas de la organizaci\u00f3n para combatir el desperdicio en sus acciones de reparto alimentario, Choni Fern\u00e1ndez directora de Servicios Central y Sostenibilidad de PortAventura World, habl\u00f3 de las diferentes iniciativas llevadas a cabo por el parque tem\u00e1tico para el\u00a0<strong>aprovechamiento de productos y reducci\u00f3n de p\u00e9rdida de alimentos<\/strong>.<\/p>\n<p>Nuevamente, la responsable de Sostenibilidad de PortAventura World, como se hab\u00eda mencionado anteriormente durante las intervenciones, puso de relieve la importancia de la\u00a0<strong>cooperaci\u00f3n como herramienta clave para el logro de los objetivos<\/strong>\u00a0de eficacia y sostenibilidad en materia alimenticia. Como ejemplo de esta acci\u00f3n colaborativa, aludi\u00f3 a la donaci\u00f3n de excedentes de alimentos entre los comedores sociales cercanos a la zona de ocio. \u201cSostenibilidad no es competir, sino compartir\u201d, sentenci\u00f3 Fern\u00e1ndez.<\/p>\n<p>Las mesas redondas, una sobre innovaci\u00f3n social y empresarial liderada por Marina Arnau, codirectora general de Fundaci\u00f3 Formaci\u00f3 i Treball, y otra sobre innovaci\u00f3n tecnol\u00f3gica liderada por Ignacio de las Cuevas, gerente del Centro de Excelencia en Innovaci\u00f3n Tur\u00edstica del centro tecnol\u00f3gico Eurecat, siguieron abordando el papel de la tecnolog\u00eda y la digitalizaci\u00f3n a la hora de proporcionar herramientas de control y gesti\u00f3n. A destacar, el proyecto WasteWatch de Sodexo, y la innovaci\u00f3n de medici\u00f3n de alimentos en Ikea de la mano de Winnow.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>El CoE in Tourism Innovation participa en la jornada sobre prevenci\u00f3n y control del desperdicio alimentario\u00a0 &nbsp; La C\u00e1tedra de Turismo, Sostenibilidad e Innovaci\u00f3n de IQS, junto con el centro tecnol\u00f3gico Eurecat y Formaci\u00f3 i Treball, en colaboraci\u00f3n con el Ajuntament de Barcelona, celebraron, el pasado 17 de octubre, una\u00a0jornada sobre prevenci\u00f3n y control del&hellip;<\/p>\n","protected":false},"author":5,"featured_media":3830,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[256],"tags":[],"class_list":["post-3834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","category-256","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - 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