During the third day of the 4th International Nutrition Week, the Week of Teaching and Research in this sector, the roundtable “Collective Catering” was held, a space for dialogue and reflection on the future of food in school cafeterias.
The event, moderated by Dr. Alicia Julibert, Head of Studies for the Bachelor’s Degree in Human Nutrition and Dietetics, brought together leading professionals from the fields of catering, nutrition, and sustainability to analyze the challenges and opportunities in implementing healthy and sustainable menus in educational centers.
Expert Miquel Àngel Guerrero explained networking for healthy and sustainable school cafeterias and placed special emphasis on the importance of cooperation between institutions, businesses, and families in building a more equitable and sustainable school food system.
She also analyzed the role of the Alimentant el Futur Network and its comprehensive approach, which seeks to improve the quality of menus, promote nutritional education, and strengthen the link between school cafeterias and local producers. Furthermore, expert Ana Espiño, from the AUSOLAN Group’s Restaurant Unit, addressed the challenges of introducing plant-based protein menus in cafeterias. Her presentation focused on the cultural and economic barriers that hinder the acceptance of this eating model, as well as strategies to ensure its viability and nutritional balance. Based on the ALADINO 2023 study, she reviewed the data on the prevalence of childhood overweight and obesity, highlighting the role of school menus in promoting it.
Finally, Letizia Lozano, the presenter on “Tu Nutricionista,” discussed the feasibility of including vegetarian and vegan options in collective catering. Based on previous studies and experiences in other autonomous communities, the possibility of expanding the offering of plant-based menus in school cafeterias in the Balearic Islands was analyzed. Current regulations were also discussed, as well as the positive impact that implementing plant-based diets would have on both children’s health and the sustainability of the food system.
This roundtable aims to highlight the need to transform school cafeterias into spaces that promote healthy and sustainable eating habits. The transition toward more balanced eating patterns requires the commitment of all stakeholders, from government agencies to families, including nutrition and catering professionals.
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