In the framework of the International Nutrition Week ADEMA, the International Week of Teaching and Research in the sector, the University School ADEMA hosted today a conference focused on the cuisine of use and proximity, with the outstanding participation of Ernesto Serrano, head chef of the CEIP Pere Rosselló i Oliver and active member of the Xarxa Xef 2030.
During his speech, Serrano shared his experience at the head of a pioneering educational project that is committed to more sustainable, healthy food rooted in the territory. His work, linked to the Xef 2030 network, promotes the transformation of school canteens through menus made with local produce and strategies for making the most of the local produce, thus promoting the circular economy and respect for natural resources.
The session was moderated by the president of the Spanish Academy of Nutrition and Dietetics and president of the scientific committee of this fourth edition, Giuseppe Russolillo, who stressed the importance of transferring these models to other educational and healthcare environments, highlighting the key role of nutrition professionals in this process.
Ernesto Serrano, head chef at CEIP Pere Rosselló Oliver in Alaró, also explained how a leading canteen in Mallorca works, where he has implemented a model based on local, organic and seasonal products, eliminating ultra-processed food and promoting a balanced Mediterranean diet.
This activity is part of the Nutrition Week programme, a week full of conferences, workshops and meetings that reaffirm ADEMA’s commitment to nutrition education from a multidisciplinary, innovative and sustainable perspective. For five days, experts from the public and private sectors will discuss the sector’s main challenges, with a program that includes lectures, roundtable discussions, healthy and sustainable cooking workshops, and the presentation of scientific research and posters. This year’s edition will focus on children’s nutrition and school cafeterias, a particularly important topic where the challenge of ensuring universal access to healthy, sustainable, and socially just meals persists.