Back | Home Agenda

Roger Monerris

Roger Monerris | Fundació Banc dels Aliments El Prat de Llobregat, Spain

Biography

Roger Monerris is Director of Food Donations, Procurement and Sustainability at the Fundació Banc dels Aliments, where he works to develop new approaches to recovering and making use of surplus food while strengthening collaboration with companies across the sector.
He has extensive management experience in the FMCG and retail sectors, which he brings to his current role to develop partnerships and more efficient donation models adapted to today’s challenges.
His work focuses particularly on turning sustainability and food waste prevention goals into practical solutions that connect businesses with social organisations, facilitate food recovery and generate a positive social impact.
His career combines business experience, sustainability and a commitment to building a more efficient and responsible food system.

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