AMÈLIA SARROCA

Food Waste and Nutrition Technician, Polytechnic University of Catalonia, CREDA Center for Agro-food Economics and Development; Barcelona, Spain

Graduated in Culinary and Gastronomic Sciences and nutrition technician, with extensive knowledge of agriculture and passion for supporting the role of the farmers, and the good management in sustainability. She has vast experience in private foodservice, as well as a long career working in signature cuisine restaurants, which continues to link her to the world of gastronomy in a very active way.

For years now, she left the foodservice industry to become a teacher in the field of nutrition and the biochemical and autolytic processes of food throughout its shelf life and during processing, as well as research in food technology and optimization in order to avoid food losses and wastage. Nutrition and production come together to ensure planetary health and prevent social and ecosystem erosion, in which the Mediterranean Diet is the model to follow. She has worked in cooperation, and participates in multiple initiatives to prevent food waste, at municipal, Catalan and international level, through the cooperation of the entire food chain and administration.

Its main interest is to investigate on a model of sustainable agriculture and food, prevent losses and food waste, linking the training of young people and children as a vital part to promote changes in eating habits that provide the benefits of a healthy, fair and sustainable food of the new generations. Raising awareness through research and diffusion of the knowledge of multidisciplinary groups.