Nutrition without Borders(NSF) Nutrition without Borders is a nonprofit nongovernmental organization
engaged in humanitarian action, cooperation in development and intervention in the third and fourth world
(ONGD). The mission of the development NGO Nutrition without Borders is to contribute to the reduction of
inequalities in the use of nutritional resources in the world, with a focus on cooperation, education, and
promotion of a balanced use of the world’s food resources and solidarity between peoples of all nations.
Aware of the current situation of increasing poverty in the city of Barcelona and experience in matters of
nutrition and food security provided by the team of professionals collaborate (dieticians, nutritionists,
physicians, veterinarians, pharmacists, nurses, agronomists, etc.). NSF has designed the project “BCN
comparteix el menjar”utilization of food resources and networking.
BCN comparteix el menjar is a project that takes advantage of food resources and works within a network
to contribute to reducing the situation of poverty in the city of Barcelona. The goal of the this project is the
protect the universal right to food access of the citizens of Barcelona living in poverty.
We contacted the major hotels in the city
Selected beneficiaries eaters
Contacted partner companies in the food industry and other laboratories as
We designed an internal protocol for the reuse of surplus cooked food
We guarantee the safety and security of food around the reuse circuit
Manage the collection, transport and delivery of food
We value and record the foods we
We formations in planning and food security.
“BCN comparteix el menjar” wants to become a brand and reference for a city of sustainability and
solidarity, of a city that organizes itself in order to share and optimize it food resources.
Once a week we transport food from the hotel or a partner in a Barcelona neighborhood soup kitchen nearby.
This will make one or two daily transportation. To accomplish this task we position ourselves separate entities,
the city’s hotels, businesses and social organizations collaborating NGOs NSF and the soup kitchen beneficiary
Each of the parties will develop different tasks, which are complementary.
Storage of food. This is where you select the hotels and freeze food surpluses. Food business stores depending on
their characteristics.
Coordination of transportation of food. Once a week the transport of Nutrition Without Borders, a / nutritionist in
charge includes foods from each hotel to take them to a soup kitchen. Before his removal, he / nutritionist runs
traceability plan defined by NSF. This transport is carried out under conditions which ensure the good food.
Control of food. This project has the support of the Laboratory Anabiol, which carries out regular analysis of food
samples throughout the circuit.
Reception, conservation and regeneration of food. Is the dining and social centers where beneficiaries uses the
food as needed.
Training in planning and food safety. “BCN comparteix el menjar” training in this aspect for schools that request it.