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amministrazione pubblica | public administration

Project typology

sensibilizzazione attiva | active sensitization

Area of action

scarti e rifiuti alimentari | food waste


ambientale | environmental


ristoratori | restaurants

Reference scale

regione | region


The guide is directed to the operators of the hotel, restaurant and catering sectors, to sensitise and help them in adopting a more just and sustainable management of food in their activities. You can find advices on how to plan the shop, how to know better the products from their label, how to preserve and transform them and how to size the portions, how to serve food in order to permit the recuperation and donation of unserved food.


The guide is realised by the department for the environment of the Autonoma University of Barcelona and the Alicia Foundation with the support of the regional department for the territory and sustainability (Departament de Territori i Sostenibilitat) and the waste management agency (Agència de Residus de Catalunya).


waste reduction, sensitisation, improved use of resources

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