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Berta Vidal

Berta Vidal | Fundació Espigoladors

Biography

Berta Vidal Monés is Head of Research and Knowledge at Fundació Espigoladors and holds a PhD from the Universitat Politècnica de Catalunya (UPC), specialising in the prevention of food loss and waste.
Throughout her career, she has conducted numerous studies aimed at quantifying food loss and waste across different areas of the agri-food system. Her experience combines research with practical implementation, including training professionals in Spain’s agri-food sector and developing food loss and waste prevention plans for companies and agricultural cooperatives in Catalonia.
At Espigoladors, she works to generate knowledge and practical tools that contribute to a more sustainable food system and help reduce food loss throughout the food supply chain.

Sessions

11:30h

Round table | .

Food Deserves a Second Chance: From Food Waste to Food Recovery

Berta Vidal Fundació Espigoladors Responsible Speaker

Jennifer Guzmán Fundació Espigoladors Technical Speaker

Roger Monerris Fundació Banc dels Aliments Head of Food Donations, Procurement and Sustainability Speaker

2026-11-02 11:30 2026-11-02 12:30 Europe/Madrid Food Deserves a Second Chance: From Food Waste to Food Recovery Food waste is one of the major challenges facing our food system, but it also represents an opportunity to move towards a more responsible, efficient and socially conscious model. Preventing food that is still suitable for consumption from becoming waste requires the involvement of every actor in the food chain, from the primary sector to restaurants and hospitality businesses.
This roundtable will bring together the Food Bank and Fundació Espigoladors, two organisations working to prevent food waste and promote the recovery and redistribution of food. Through their experiences and projects, we will explore different initiatives designed to recover surplus food and products that, for commercial, aesthetic or market-related reasons, may be excluded from conventional distribution channels.
The session will pay particular attention to food recovery within the primary sector, while also exploring opportunities for restaurants and other hospitality businesses to get involved. What can producers and restaurateurs do with their surplus food? How can they collaborate with social organisations? What tools and channels are available to facilitate food donation and recovery?
he roundtable will showcase real experiences and practical solutions that can help turn surplus food into a valuable resource, reduce food waste and, at the same time, generate a positive social and environmental impact.
A conversation that aims to show that tackling food waste is not simply about managing waste more effectively, but above all about preventing food from becoming waste in the first place and giving it a second chance. Aula Alimentació Sostenible Barcelona

Mon 2

11:30h - 12:30h Aula Alimentació Sostenible Barcelona Free access