unit nine - collective catering

1. Introduction to Collective Catering

Collective Catering encompasses the services required to prepare and distribute meals to people who work and/or live in communities, such as public and private companies, government agencies, daycare centers, schools, hospitals, elderly care facilities, prisons, military barracks, and others.

When these activities are outsourced to a service provider, it is referred to as Collective Catering (CC).

General Information in Spain

• In Spain, collective catering provides 4,000,000 meals daily, primarily through hospitals, educational centers, elderly homes, companies, penitentiaries, law enforcement bodies, and various leisure facilities.

• This demand sustains direct employment for nearly 100,000 people.

2. Characteristics of Collective Catering

• There is a written contract between a catering service provider and an adjudicating entity or client.

• Factors considered include:

• Number of individuals served

• Dietary restrictions or health considerations

• Schedules and specific routines of each environment.

• Services are provided on the client’s premises and aligned with their organization and methods.

• Pricing: It generally involves a social price. The cost of collective and social catering meals is lower than that of commercial establishments and is pre-agreed.

• Services are tailored to the nutritional needs of different user groups.

3. Objectives of Collective Catering

1. Deliver a high-quality service and meal standards.

2. Ensure food safety through:

• An internal self-monitoring program based on Hazard Analysis and Critical Control Points (HACCP).

• Good food handling practices.

• Traceability of raw materials and prepared products.

3. Promote a healthy, balanced diet.

4. Encourage nutritional education within the population.

5. Support food sustainability through:

• Use of eco-friendly and locally sourced products.

• Environmental considerations such as waste reduction, lower carbon footprint, and efficient energy consumption.

4. Regulations and Standards

1. Food Hygiene and Safety:

• Food handling, preparation, and storage must comply with established hygiene and safety standards.

• Rigorous controls are required for:

• Temperature management

• Facility cleanliness

• Personnel training on good hygiene practices.

2. Nutritional Quality:

• Adhere to established dietary recommendations.

• Adapt menus to cater to specific needs such as allergies, intolerances, or dietary restrictions.

3. Allergen Management:

• Provide clear and precise information about the ingredients used in dishes, particularly for those with allergies or intolerances.

4. Waste Management:

• Implement waste management practices that promote reduction, reuse, and recycling to minimize environmental impact.

5. Compliance with Collective Catering Regulations:

• Royal Decree 1021/2022: Governs catering operations.

• Royal Decree 1169/2011: Ensures consumer-accessible food information.

• Royal Decree 202/2000: Regulates food handler practices.

5. Challenges and Opportunities

Challenges:

1. Variety and Personalization:

• Adapting dishes to dietary restrictions and preferences is crucial for user satisfaction.

2. Quality and Taste:

• Collective catering is often associated with monotonous or lower-quality meals.

• Current efforts focus on breaking this perception by offering high-quality, flavorful, and visually appealing dishes.

3. Sustainability:

• Integrating sustainable practices in operations, such as:

• Reducing food waste.

• Using local and seasonal ingredients.

• Minimizing plastic usage.

• Adopting environmentally friendly production techniques.

Opportunities:

1. Nutritional Education:

• Play a key role in educating users on the benefits of healthy and sustainable eating.

2. Culinary Innovation:

• Act as a laboratory for culinary experimentation with new recipes, ingredients, and techniques.

3. Social Impact:

• Positively impact society by generating local employment and promoting the inclusion of vulnerable groups in the labor force.

6. Nutrition in Schools

6.1 Feeding and Recommendations for Schoolchildren

Preschool and School-Age Objectives:

• Ensure adequate growth.

• Prevent nutritional deficiencies.

• Reduce future health risks in adulthood.

• Instill healthy eating habits that last a lifetime.

Nutritional Needs and Recommended Intakes

1. Liquids:

• Preschool: 1.7 liters/day

• School-age: 2.4 liters/day

• Achieved through 5–7 glasses of beverages daily.

2. Energy:

• Requirements depend on:

• Body composition.

• Growth rate.

• Physical activity level.

• School-age children need almost twice the energy of an adult at the beginning of this phase.

3. Proteins:

• Demand is similar to adults (18–19% of total energy).

• Deficiency affects growth, while excess does not enhance it.

4. Lipids (Fats):

• Similar to adults (30–35% of total energy).

• 8% saturated fats.

• 5–7% polyunsaturated fats.

5. Carbohydrates:

• No specific recommendations for children in Spain.

• Generally, 50–55% of total energy.

• Less than 6% from simple sugars.

• Fiber: Age + 5 grams/day.

Preschool and School-Age Nutritional Needs and Recommendations

Vitamins and Minerals

• Data on mineral recommendations for children is imprecise and often extrapolated from adult requirements.

• Key Highlights:

• Fat consumption is essential for the absorption of fat-soluble vitamins.

• Important nutrients: Calcium (Ca) and Iron (Fe).

• Special Note: Be cautious with carbonated beverages as they may interfere with calcium absorption.

Menu/Diet Planning Errors

1. Inadequate caloric values: Often poorly adapted to the child’s energy expenditure.

2. Improper calorie distribution:

• Low intake during breakfast.

• Excessive snacking between meals.

3. Unregulated caloric intake:

• Many calories are consumed outside structured meals, at home or in school, often through fast foods or snacks.

4. Excessive animal protein consumption:

• Low presence of plant-based proteins.

5. Imbalanced carbohydrate intake:

• High simple sugar intake, with insufficient complex carbohydrates.

6. Excessive fat intake:

• High consumption of saturated fats from animal products (processed meats, dairy fats), baked goods, and snacks.

7. Reduced milk consumption:

• Frequently replaced with sugary juices or other drinks.

8. Increasing obesity prevalence:

• Rising rates are compounded by early onset of body image concerns in children.

Menu/Diet Planning Recommendations

1. Promote physical activity and allow caloric intake tailored to energy needs.

2. Match caloric intake to the child’s age and activity level.

3. Distribute caloric intake appropriately based on routines:

• Example: Breakfast (25%), morning snack (10%), lunch (25%), afternoon snack (15%), dinner (25%).

4. Portion Control: Use the “hand method” to guide serving sizes.

5. Milk recommendations: Skim milk is not justified for children.

6. Encourage taste development:

• Avoid forcing children to eat but encourage them to try new foods regularly.

School Cafeteria Objectives

1. Provide high-quality meals that meet nutritional and hygiene standards.

2. Promote healthy habits like proper handwashing and balanced eating.

3. Encourage social and behavioral skills:

• Proper use of utensils.

• Social interaction and autonomy during meals.

4. Foster solidarity, respect, and tolerance towards peers and cafeteria staff.

5. Create a calm, enjoyable dining environment suited to the children’s needs.

6. Reinforce knowledge about food production, linking children to rural sustainability.

7. Ensure cafeterias remain free from advertising, per Article 40.7 of Law 11/2011.

Special Menus in Schools

Allergies/Intolerances

• All kitchen and dining staff must be fully informed of specific dietary needs.

• Children should eat alongside their peers, supervised by cafeteria staff, especially at younger ages.

• Menus should closely resemble the standard menu, replacing only restricted items.

• Clear labeling and proper documentation are essential.

Guide to Allergies in School

Ideologies and Religious/Cultural Needs

• Ideological diets: Vegetarian, vegan, macrobiotic, paleo, etc.

• Religious/Cultural diets: Halal, Kosher, or other requirements.

School Cafeterias as Health Educators

1. Not just restaurants:

• School cafeterias serve as tools for health, environmental, and nutritional education.

2. Promote better eating habits:

• Use structured activities, including lessons on nutrition, physical exercise, and sustainable choices.

3. Examples of activities:

• Courses, workshops, gastronomic events.

• Fun games and activities related to food and health.

Evaluating School Menus

• Use standardized documents to evaluate the nutritional quality of menus.

• Objective:

• Align criteria to ensure optimal services.

• Completion of evaluations is mandatory.

SchoolFood4Change Project

Overview:

• An EU-funded initiative aimed at transitioning to healthier, more sustainable diets in schools.

• Goals:

• Influence dietary habits in 3,000 schools across 12 EU countries.

• Provide a framework of best practices for all European schools.

Main Objectives:

1. Promote healthy, sustainable diets.

2. Reduce childhood obesity and other chronic diseases.

3. Increase nutrition and food education.

4. Improve public food procurement.

5. Enhance sustainable food systems.

Key Approaches:

1. Food Procurement:

• Focus on innovative solutions to provide sustainable, nutritious school meals.

2. Culinary Training:

• Empower chefs and cafeteria staff with knowledge of “planetary health diets.”

3. Holistic Food Approach:

• Foster healthy, sustainable food environments starting at schools.