{"id":724,"date":"2024-05-09T13:46:00","date_gmt":"2024-05-09T11:46:00","guid":{"rendered":"https:\/\/www.fundacionausolan.org\/entrada-04\/"},"modified":"2025-03-28T12:47:14","modified_gmt":"2025-03-28T11:47:14","slug":"entrada-04","status":"publish","type":"post","link":"https:\/\/www.fundacionausolan.org\/gl\/entrada-04\/","title":{"rendered":"A Fundaci\u00f3n Ausolan lanza unha gu\u00eda para reducir o desperdicio de alimentos nos comedores escolares en colaboraci\u00f3n con BCC Innovation"},"content":{"rendered":"\n<p>Co obxectivo de fomentar a concienciaci\u00f3n ambiental e social dos estudantes<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>A Fundaci\u00f3n Ausolan lanza unha gu\u00eda para reducir o desperdicio de alimentos nos comedores escolares en colaboraci\u00f3n con BCC Innovation<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Unha ferramenta que permite identificar as necesidades para lograr esta reduci\u00f3n de desperdicios, desde a planificaci\u00f3n dos men\u00fas ata a sensibilizaci\u00f3n da comunidade escolar, ademais da xesti\u00f3n eficiente dos excedentes alimentarios.<\/li>\n\n\n\n<li>O valor diferencial desta gu\u00eda \u00e9 que facilita aos profesionais poder ir paso a paso por distintos modelos que lles permiten analizar a situaci\u00f3n, facer unha autoavaliaci\u00f3n e elaborar un plan de acci\u00f3n para reducir os desperdicios nas s\u00faas coci\u00f1as.<\/li>\n\n\n\n<li>Un proxecto que impulsa a Fundaci\u00f3n Ausolan en colaboraci\u00f3n co Grupo Ausolan e BCC Innovation.<\/li>\n<\/ul>\n\n\n\n<p>A&nbsp;<strong>Fundaci\u00f3n Ausolan<\/strong>, organizaci\u00f3n non lucrativa do Grupo Ausolan, e&nbsp;<strong>BCC Innovation, centro tecnol\u00f3xico en gastronom\u00eda do Basque Culinary Center<\/strong>, elaboraron unha&nbsp;<a href=\"https:\/\/www.ausolan.com\/wp-content\/uploads\/2024\/05\/FUNDACIONBCCGUIADESPERDICIODIGITAL9mayo-2024CAS.pdf\">gu\u00eda para reducir o desperdicio de alimentos nos comedores escolares<\/a>. Unha ferramenta que axudar\u00e1 aos profesionais dos comedores a facer un diagn\u00f3stico da situaci\u00f3n nos seus centros e a incorporar pr\u00e1cticas sostibles no seu d\u00eda a d\u00eda.<\/p>\n\n\n\n<p>\u201c<em>Un elemento de sensibilizaci\u00f3n para mellorar a concienciaci\u00f3n das persoas traballadoras respecto ao desperdicio de alimentos<\/em>\u201d, afirma a&nbsp;<strong>presidenta<\/strong>&nbsp;da&nbsp;<strong>Fundaci\u00f3n Ausolan<\/strong>,&nbsp;<strong>Mar\u00eda Mar\u00edn<\/strong>. Ademais, \u201c<em>comprobouse que realizar un proceso de reflexi\u00f3n e incorporar pr\u00e1cticas m\u00e1is sostibles ten un impacto positivo na organizaci\u00f3n e nos axentes colaboradores, como os colexios, estudantes e provedores<\/em>\u201d, engade.<\/p>\n\n\n\n<p>O contido e o formato ad\u00e1ptanse \u00e1s obrigas do&nbsp;<strong>marco normativo&nbsp;<\/strong>respecto a cuantificar e ter un plan para aplicar a xerarqu\u00eda de prioridades.<\/p>\n\n\n\n<p>A gu\u00eda realizouse coa participaci\u00f3n das persoas traballadoras que interve\u00f1en nas distintas etapas do proceso de elaboraci\u00f3n dos alimentos, o que constit\u00fae un elemento de rigor obxectivo ao implementar a ferramenta. Un proceso que se divide en tres fases: diagn\u00f3stico, an\u00e1lise e acci\u00f3n.<\/p>\n\n\n\n<p>Reducir o desperdicio de alimentos \u00e9 un cami\u00f1o de mellora continua no que se deben implicar de forma activa todos os actores que interve\u00f1en en cada unha das etapas. \u00c9 importante&nbsp;<strong>sistematizar<\/strong>&nbsp;o proceso e ter a informaci\u00f3n m\u00e1is fiable posible para axudar a tomar decisi\u00f3ns.&nbsp;<strong>A gu\u00eda permitir\u00e1 acadar esta an\u00e1lise fiable e adoptar medidas eficaces<\/strong>.<\/p>\n\n\n\n<p>Para iso, a comunicaci\u00f3n debe ser eficaz en cada unha das etapas, polo que a colaboraci\u00f3n entre os axentes que participan, as\u00ed como a xeraci\u00f3n de alianzas estrat\u00e9xicas con provedores e entidades receptoras (para reducir o desperdicio de alimentos ou para facilitar a doaz\u00f3n de alimentos cando haxa excedentes) son esenciais.<\/p>\n\n\n\n<p>Sen esquecer que a colaboraci\u00f3n coa comunidade educativa e a xeraci\u00f3n de h\u00e1bitos responsables cos nenos nos comedores \u00e9 unha prioridade \u00e1 hora de xerar unha corrente de cambio que axude a reducir o desperdicio de alimentos.<\/p>\n\n\n\n<p>Co lema:&nbsp;<strong>cara un comedor escolar m\u00e1is sostible e consciente!; Mar\u00eda Mar\u00edn<\/strong>&nbsp;concl\u00fae \u201c<em>esta gu\u00eda aspira a converterse nun recurso indispensable para transformar os comedores escolares de Ausolan en espazos onde se unan a alimentaci\u00f3n sostible e concienciaci\u00f3n social para constru\u00edr un futuro m\u00e1is xusto e equitativo<\/em>\u201d.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Co obxectivo de fomentar a concienciaci\u00f3n ambiental e social dos estudantes A Fundaci\u00f3n Ausolan lanza unha gu\u00eda para reducir o desperdicio de alimentos nos comedores escolares en colaboraci\u00f3n con BCC Innovation A&nbsp;Fundaci\u00f3n Ausolan, organizaci\u00f3n non lucrativa do Grupo Ausolan, e&nbsp;BCC Innovation, centro tecnol\u00f3xico en gastronom\u00eda do Basque Culinary Center, elaboraron unha&nbsp;gu\u00eda para reducir o desperdicio [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":424,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47],"tags":[],"class_list":["post-724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stop-hambre-gl"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - 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