"El Gran Dinar d’Aprofitament Alimentari" (The Great Food Recovery Lunch), held in the Catalan town of Cervera, has given almost a tonne of food a second chance and saved more than 100,000 litres of water.
The town’s main square hosted the fifth edition of this initiative on Saturday, 17 October 2026, with the aim of raising public awareness of the need to prevent food loss and waste. The event brought together 308 diners, who enjoyed a meal prepared with recovered food that was still in optimal condition for consumption.
A total of 981 kilograms of food were recovered thanks to the involvement of 35 volunteers. This recovery effort resulted in estimated savings of 938.4 kilograms of CO₂ equivalent emissions, 100,413.4 litres of water and €2,125.80.
[Top image: Some of the participants in Cervera’s Great Food Recovery Lunch.]
Cooking with Recovered Food
The menu was prepared on the same Saturday in a kitchen set up in a public space. The culinary initiative involved several professionals from Cervera’s restaurant sector: Juanjo Ceresuela, from Nobadis; Jordi Companys and Diana Zamfirache, from 2Focs; Gal·la Pipó, from De Gal·la; and Sergi Ortiz, from L’Antic Forn. A team of volunteers helped prepare the meal and coordinate the event.
The event, held as part of the “2026 Segarra County Day”, also featured recreational and cultural activities designed to raise awareness of food waste among local residents.
Òscar Ordeig, Catalonia’s Minister for Agriculture, Livestock, Fisheries and Food, who attended the event, stressed the need to prevent food that is safe to eat from being wasted at any stage of the food supply chain. He also emphasised that preventing food loss is a priority because of its environmental, social and economic consequences.
According to the minister, initiatives such as "El Gran Dinar d’Aprofitament Alimentari" turn a problem affecting the entire food system into an opportunity to raise public awareness and encourage more sustainable habits.
The event was organised by the Department of Agriculture, Livestock, Fisheries and Food and the Aprofitem els Aliments Platform, with the support of Cervera Town Council and the Segarra County Council.
A Strategic Plan to Reduce Food Waste
The campaign is part of Catalonia’s “2026–2030 Strategic Plan for the Prevention of Food Loss and Waste”, approved by the regional government to strengthen prevention measures at every stage of the food supply chain.
It also contributes to the objectives of the Catalonia Food Strategy 2024–2028, which promotes a more sustainable and resilient food system based on the principles of the circular economy.
The experience in Cervera demonstrates that food recovery is not simply a way to reduce waste. It also helps conserve natural resources, reduce the impact on the climate and foster a food culture that values both the products and the work required to bring them to the table.
La Marató d’Espigolades Resumes on New Dates
Meanwhile, adverse weather conditions forced the postponement of "La 6a Marató d’Espigolades", which had been scheduled for Sunday. The activities have been rescheduled to take place between 20 and 31 October 2026 at various locations across Catalonia.
The revised schedule includes activities on 20 October in Mont-roig del Camp, on 21 October in Lliçà de Vall and l’Armentera, on 22 October in Ivars d’Urgell and, finally, on 31 October in the Maresme and Baix Llobregat areas.
Food foraging involves collecting fruit and vegetables that, although suitable for consumption, have not been marketed for various reasons. This practice helps reduce food losses in the fields and gives value to agricultural produce that might otherwise be left behind.
Anyone interested in taking part can check the calls for volunteers and register on the Fundació Espigolador’s website: https://www.espigoladors.cat/.
More Than 100 Restaurants Join Gastrorecup
In addition, the “Aprofitem els aliments” campaign will continue over the coming weeks with the rescheduled food-foraging activities and Gastrorecup meals. This year’s edition has attracted more than 100 restaurants from across Catalonia, a record number.
As part of the initiative, participating establishments prepare menus using recovered food that has been excluded from commercial channels for aesthetic reasons, due to production surpluses or other circumstances, despite still meeting the quality and safety standards required for consumption.
The initiative aims to show the public that a significant proportion of discarded food can still be put to good use and to raise awareness of the need for cooperation between producers, distributors, restaurateurs and consumers. Such collaboration is essential to building a more responsible food system.
A total of 981 kilograms of food were recovered thanks to the involvement of 35 volunteers. This recovery effort resulted in estimated savings of 938.4 kilograms of CO₂ equivalent emissions, 100,413.4 litres of water and €2,125.80.
[Top image: Some of the participants in Cervera’s Great Food Recovery Lunch.]
Cooking with Recovered Food
The menu was prepared on the same Saturday in a kitchen set up in a public space. The culinary initiative involved several professionals from Cervera’s restaurant sector: Juanjo Ceresuela, from Nobadis; Jordi Companys and Diana Zamfirache, from 2Focs; Gal·la Pipó, from De Gal·la; and Sergi Ortiz, from L’Antic Forn. A team of volunteers helped prepare the meal and coordinate the event.
The event, held as part of the “2026 Segarra County Day”, also featured recreational and cultural activities designed to raise awareness of food waste among local residents.
Òscar Ordeig, Catalonia’s Minister for Agriculture, Livestock, Fisheries and Food, who attended the event, stressed the need to prevent food that is safe to eat from being wasted at any stage of the food supply chain. He also emphasised that preventing food loss is a priority because of its environmental, social and economic consequences.
According to the minister, initiatives such as "El Gran Dinar d’Aprofitament Alimentari" turn a problem affecting the entire food system into an opportunity to raise public awareness and encourage more sustainable habits.
The event was organised by the Department of Agriculture, Livestock, Fisheries and Food and the Aprofitem els Aliments Platform, with the support of Cervera Town Council and the Segarra County Council.
A Strategic Plan to Reduce Food Waste
The campaign is part of Catalonia’s “2026–2030 Strategic Plan for the Prevention of Food Loss and Waste”, approved by the regional government to strengthen prevention measures at every stage of the food supply chain.
It also contributes to the objectives of the Catalonia Food Strategy 2024–2028, which promotes a more sustainable and resilient food system based on the principles of the circular economy.
The experience in Cervera demonstrates that food recovery is not simply a way to reduce waste. It also helps conserve natural resources, reduce the impact on the climate and foster a food culture that values both the products and the work required to bring them to the table.
La Marató d’Espigolades Resumes on New Dates
Meanwhile, adverse weather conditions forced the postponement of "La 6a Marató d’Espigolades", which had been scheduled for Sunday. The activities have been rescheduled to take place between 20 and 31 October 2026 at various locations across Catalonia.
The revised schedule includes activities on 20 October in Mont-roig del Camp, on 21 October in Lliçà de Vall and l’Armentera, on 22 October in Ivars d’Urgell and, finally, on 31 October in the Maresme and Baix Llobregat areas.
Food foraging involves collecting fruit and vegetables that, although suitable for consumption, have not been marketed for various reasons. This practice helps reduce food losses in the fields and gives value to agricultural produce that might otherwise be left behind.
Anyone interested in taking part can check the calls for volunteers and register on the Fundació Espigolador’s website: https://www.espigoladors.cat/.
More Than 100 Restaurants Join Gastrorecup
In addition, the “Aprofitem els aliments” campaign will continue over the coming weeks with the rescheduled food-foraging activities and Gastrorecup meals. This year’s edition has attracted more than 100 restaurants from across Catalonia, a record number.
As part of the initiative, participating establishments prepare menus using recovered food that has been excluded from commercial channels for aesthetic reasons, due to production surpluses or other circumstances, despite still meeting the quality and safety standards required for consumption.
The initiative aims to show the public that a significant proportion of discarded food can still be put to good use and to raise awareness of the need for cooperation between producers, distributors, restaurateurs and consumers. Such collaboration is essential to building a more responsible food system.
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