FEEDING THE CAMPUS Operational Group: Improving the connection between local sustainable food producers and collective catering at Madrid's public universities

One of the main barriers faced by young people who want to enter the agricultural sector is the limited margins left by the prices of agricultural products used in the sector. Large-scale retailers are not fully adapted to the characteristics of many of the farms in the sector.

However, there is significant consumer demand for differentiated products or products with characteristics that are more easily found in small-scale productions. Regional varieties, direct contact with producers, and support for a different agricultural model that is more environmentally friendly and committed to the land and rural development are some of the demands that are well suited to short marketing channels.

This formula has had a symbolic representation, but with the support of the public administration, it could be considered an alternative to the conventional model. The universities of the Metropolitan Region are committed to a more sustainable and healthy university model, and food plays a prominent role. The rectorates of the various universities are interested in ensuring that the collective catering services serving the campuses align with these sustainability goals. The incorporation of local and seasonal foods is a key element.