Jarandilla de la Vera hosts the Meeting on Collective Catering and Short Marketing Channels
Description
Jarandilla de la Vera (Extremadura) will be the setting, on January 29 and 30, 2026, for the face-to-face meeting “Collective Catering and Short Marketing Channels (CCC)” , an activity organized by the Innovation and Advice Network in Short Marketing Channels (RIA-CCC) .
The first day , to be held on Thursday, January 29 , will bring together cooks, public dining managers, catering professionals, consultants, producers and students with the aim of analyzing the opportunities offered by collective catering as an engine for local and organic production.
The event will begin with the official opening ceremony, with the participation of representatives from the Jarandilla de la Vera City Council, La Vera nos Alimenta, EcoComedores Canarias, and the Entretantos Foundation. Following this, a panel discussion on pioneering experiences will take place, in which producers and organizations from different regions will share lessons learned, challenges, and opportunities related to supplying food to institutional kitchens.
During the morning, a participatory workshop will be held focusing on generating opportunities for the local production sector. The day will also include a lunch featuring local and organic food , prepared by renowned chefs from the La Vera region.
In the afternoon, the program will continue with a theatrical performance , a panel discussion on community kitchens that revitalize the region, and an initial dialogue between the culinary and production sectors , aimed at identifying key strategies for strengthening short supply chains. The day will conclude with a communal dinner.
Public dining halls, sustainability and generational renewal, protagonists of the second day of the CCC Meeting
On Friday, January 30, 2026, the Meeting on Collective Catering and Short Marketing Channels (CCC) will continue in Jarandilla de la Vera with a second day focused on health, sustainability and the future of the local agri-food system .
The morning will begin with a recap of the main conclusions from the previous day, followed by parallel sessions . First, a practical workshop will be held for professionals in the local hospitality sector , focusing on sustainable techniques and the use of local products. Simultaneously, the results of research on generational renewal in the agricultural sector , within the framework of the FARM project, will be presented, providing an academic and strategic perspective on one of the major challenges facing rural areas.
After the coffee break, there will be a panel discussion on pioneering experiences entitled “Feeding our community: public dining halls for health and sustainability” , in which benchmark initiatives related to eco-dining halls and municipal kitchens will be presented.
The day will include a lunch-tasting of local and organic products , prepared by professionals from the Chef 2030 Network and students from IES Jaranda, reinforcing the link between training, territory and collective catering.
The meeting will conclude with the second part of the dialogues between cooking and production , a space for joint reflection to identify challenges, opportunities and next steps, and with the closing session and evaluation of the event.