Training and other activities
In order to promote good food practices and combat food waste, NSF works to disseminate its knowledge and expertise through social entities, civic centers, and the academic world.
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Formación nutricional y sostenible en Rubí 2024
Durante 2024, hemos llevado a cabo dos sesiones formativas en Rubí sobre alimentación saludable y sostenible y la reducción del desperdicio alimentario, dirigidas a las familias de la Associació de Solidaritat i Ajuda Veïnal Rubí (ASAV Rubí). Las sesiones han sido un éxito, con gran participación e interés por parte de las familias.
Además, en colaboración con ASAV Rubí, hemos distribuido carteles informativos para promover hábitos de alimentación saludables y ofrecer consejos prácticos para reducir el desperdicio alimentario en los hogares.
Por otra parte, con el objetivo de mejorar la formación de las personas voluntarias y trabajadoras de las entidades sociales, hemos elaborado un material formativo específico sobre celiaquía, proporcionando herramientas para una mejor atención a las personas con esta condición.
Con estas acciones, reafirmamos nuestro compromiso con una alimentación más saludable, sostenible e inclusiva para toda la comunidad.
with the support of:
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Training for high school students in Baix Llobregat
Last December 2024, NSF organized a talk in El Prat de Llobregat, in which 120 students from five different high schools participated: the Institut Illa dels Banyols from el Prat de Llobregat, which was responsible for organizing and energizing the activity, the Institut Marianao from Sant Boi de Llobregat, the Institut Severo Ochoa d’Esplugues from Llobregat, the Institut les Salines from el Prat de Llobregat and the Institut Gabriela Mistral from Sant Vicenç dels Horts. The main objective of the session was to raise awareness among young people about the importance of a healthy and sustainable diet, as well as the need to reduce food waste.
During the talk, key topics such as the benefits of a balanced diet, the environmental impact of our consumption habits and practical strategies to avoid food waste at home and at school were discussed. Through concrete examples and participatory dynamics, students reflected on how their daily decisions can contribute to a fairer and more sustainable food system.
This initiative is part of NSF’s commitment to environmental education and the promotion of more responsible lifestyles. We appreciate the involvement of all participating schools and look forward to continuing to work together to raise awareness among new generations about the importance of a healthy diet that respects the planet.
with the support of:
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Global value of food at the Castellbisbal high school
In November 2024, NSF gave a talk at the Castellbisbal Institute for its students, with the aim of reflecting on the global value of food and the problem of food waste.
During the session, the long journey that food takes before reaching our plates, from production to consumption, was highlighted, as well as the associated social, economic and environmental impacts. The students were able to understand how their daily decisions influence the global food system and discovered strategies to reduce waste, both at home and at the institute.
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In addition, we took the opportunity to explain the work that NSF carries out in Gambia, where we work to combat child malnutrition and improve access to adequate food for many families. The students learned first-hand the reality of a country where food is not always guaranteed and were able to reflect on food inequalities worldwide. This exchange of knowledge helped to generate more empathy and awareness about the importance of making better use of resources and ensuring a fairer distribution of food.
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Through impactful data, practical examples and participatory dynamics, the talk fostered critical awareness about the need to value food more and adopt more responsible habits. This activity is part of NSF's commitment to promoting more sustainable eating and reducing food waste through education and awareness-raising.
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We appreciate the collaboration of the Castellbisbal Institute and the active participation of all students
with the support of:
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Training for HORECA profesionals
In 2024, Cal Isidret held a training course aimed at future professionals in the HORECA sector. The aim of this event was to provide attendees with essential tools and knowledge to promote healthier and more sustainable eating, as well as to combat food waste in their future establishments.
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During the session, several key topics were discussed. First, the importance of a balanced diet based on local and seasonal products was emphasized. It was discussed how the selection of quality ingredients not only benefits the health of consumers, but also contributes to environmental sustainability and the support of local producers.
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In addition, the problem of food waste, one of the major challenges in the sector, was addressed. Good practices were shared to reduce food waste, such as efficient menu planning, proper food preservation and creative reuse of surpluses to prevent them from ending up in the trash.
Food safety was also discussed, highlighting the importance of good hygiene practices, safe food handling and compliance with current regulations to guarantee quality and safety in establishments in the sector.
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This training was an enriching experience for all attendees, who were able to delve into essential concepts for a sector increasingly committed to sustainability and social responsibility. Without a doubt, conferences like this are essential to train professionals who are aware and prepared to face the challenges of the restaurant industry of the future.
with the support of:
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Training project for schools with the Ausolan Foundation.
NSF has carried out an awareness project in schools in the Basque Country in collaboration with the Ausolan Foundation. Specifically, we have developed training materials within the framework of the project "The Right to Healthy and Sustainable Food."
This project aims to disseminate information to students and families so they choose healthier and more sustainable foods, identify alternatives to ultra-processed foods, learn about the origins of food, and raise awareness about food waste.
NSF proposes to impart knowledge on these three areas, covering one topic per trimester throughout the school year (thus totaling nine topics), adapting the training content for families and students. To effectively deliver these contents to schools, the information has been structured into three blocks:
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Health: 1 in every 5 deaths worldwide is caused by inadequate nutrition. To promote a health-beneficial food system, it is necessary to raise awareness about the importance of consuming locally sourced and seasonal foods, allowing us to understand the nutritional properties of the foods we consume.
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Society: Meals serve as socialization spaces and reflect the gastronomic diversity of societies. Currently, globalization threatens this diversity, and the production system generates unjust socio-labor relations and inequalities. Therefore, it is crucial to seek alternatives to facilitate access to local and seasonal products once again.
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Environment: The increase in agricultural productivity in food systems over recent decades has impacted the environment and society. Consuming food from anywhere in the world instead of opting for local products increases energy consumption and infrastructure costs. Simultaneously, it contributes to creating an environment where inequalities in access to food prevail.
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Lecture at Blanquerna University: titled "Food Education as a Tool for the Universal Right to Food." During the session, the NGO and our lines of work were presented, with a focus on global food security and the need for nutritional and sustainable food education.
With the support of
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Talk at the Catalan Association of Food Sciences: NSF participated in the 2022 Conference "The challenges of the future of food sciences" of the Catalan Association of Food Sciences. Specifically, our intervention was in reference to the law of food waste
With the support of
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Panel Discussion "Reducing Food Waste, a Plan of Opportunities": The debate moderated by Núria Camps, General Director of NSF, created a space for reflection on community commitment to reducing waste with all stakeholders involved. Participants included:
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- MARIA AURELL: Food Waste Prevention Technician, Government of Catalonia
- DAVID ESTELLER: Project Manager at AECOC against food waste
- CLAUDIA SOAR: Professor at the Federal University of Santa Catarina - Brazil and researcher at TearSAN
- RAFAEL MARTÍNEZ: President of the Veí a Veí Association, NGO in the Sant Antoni neighborhood
- LLUÍS SERRA: Rector of the University of Las Palmas de Gran Canaria and President of Nutrició Sense Fronteres
During the session, the Sustainable Food Safety and Nutrition Game was also presented
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Presentation of the Report on the Right to Adequate Food Network:
NSF is a reference for the entities in the Network. In fact, we participated in drafting the report "The Food Crisis and the Response of the City of Barcelona," carried out through collaborative work among social entities and stakeholders of the Barcelona City Council to reflect on future food strategies.
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Institut d'Estudis Catalans. V Conference on Food Recovery and More Sustainable Agri-Food Systems.
NSF focused on Law 3/2020 on the prevention of food loss and waste during the workshop organized by the Department of Climate Action, Food, and Rural Agenda.
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Other Activities
Nutrición Sin Fronteras (NSF) engages in various activities to drive the fight against food waste and promote good practices in food, nutrition, and sustainability.
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Metropolitan Social Forum:
NSF participated in the latest edition of the Metropolitan Social Forum. This initiative, promoted by the Citizen Agreement for an Inclusive Barcelona, aims to identify and address metropolitan social challenges through social action, with a focus on combating waste and promoting good food practices as key objectives.
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CAMPAIGN #Nutrició in xarxa. What has the pandemic behaved in the social sector?
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This campaign was intended to raise awareness of the fundamental role of the social fabric in responding to the needs of the population in the pandemic situation.
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GREAT food for the use and against food cheapness of the Aprofitem els aliments Platform
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Fair of organizations within the framework of Sustainable Week Barcelona 2021
Our team participated in the fair with a booth where they raised awareness among attendees about food waste.
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NSF participated in the "Solidarity Broth" at the Sant Antoni Market
This event took place within the framework of the "Recapte d'Aliments" week in the Sant Antoni neighborhood with the support of the La Caixa Foundation. A total of 1100 portions of broth were cooked by volunteers from the NGO Veí a Veí and social entities supported by NSF: Gimnàs Social Sant Pau, Fundació Àgape, and also the Sant Andreu Network, among others.
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NSF collaborated with the Christmas hampers of the Gràcia Young Gypsies Association.
From the recovery of surplus fruits, vegetables, milk, chocolate, among other items, they supported the association in preparing Christmas baskets. The surplus was contributed by companies and entities such as Espigoladors, Glovo, Rebost de Gràcia, Fundació Àurea, etc.
NSF received the Mercabarna Award 2021 in the category of "Best initiative of the third sector against food waste."
