Network project aimed at ensuring the right to healthy food through the reduction of food waste.
22%
of the population is in poverty.
30%
of the food produced is wasted.
14%
of the wasted food comes from the restaurant sector
We protect the right to food through the reduction of food waste in the HORECA sector
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At Nutrición Sin Fronteras, we are particularly sensitive and aware of the economic crisis affecting certain sectors of the population, increasing their vulnerability to social exclusion and poverty.
The expertise in nutrition and food security provided by the NSF team of professionals has allowed us to successfully develop the food resource utilization project. This project aims to protect the right to food for citizens at risk of social exclusion and reduce food waste.
This is a food resource utilization and networking project that aims to prevent food waste and reduce the impact of poverty in the Metropolitan Area of Barcelona. The objective of this project is to protect the universal right to food for citizens of Barcelona at risk of social exclusion and to reduce food waste.
We contact hotels and restaurants
to conduct a diagnosis and identify recoverable food waste.
Packaging and labeling,
We collect food items properly packaged and labeled according to the action protocol.
Specific training sessions to provide skills
in food hygiene and handling, as well as in meal planning.
"I value my relationship with Nutrición Sin Fronteras as unique. It's the train of solidarity and connection between humans that we've all boarded together."
— Juan Umbert, FoodforGood
2019 Results
1,600 kg of food are recovered weekly.
1,090,100 high-quality food rations have been distributed to people in vulnerable situations.
The project has 70 collaborators (restaurants, schools, social entities...).
CO2 emissions have been reduced by more than 4,142 tons thanks to food waste reduction.
Our collaborators
INSTITUTIONS THAT PROVIDE SUPPORT
