{"id":3500,"date":"2026-10-30T11:28:53","date_gmt":"2026-10-30T10:28:53","guid":{"rendered":"https:\/\/foodstory.es\/?p=3500"},"modified":"2026-10-30T11:28:56","modified_gmt":"2026-10-30T10:28:56","slug":"la-alimentacion-colectiva-en-italia-cree-en-la-sostenibilidad","status":"publish","type":"post","link":"https:\/\/foodstory.es\/ca\/la-alimentacion-colectiva-en-italia-cree-en-la-sostenibilidad\/","title":{"rendered":"La alimentaci\u00f3n colectiva en Italia cree en la sostenibilidad"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El proyecto europeo <strong>RestaCOVE,<\/strong> coordinado por <strong>la italiana Universidad Cat\u00f3lica del Sagrado Coraz\u00f3n<\/strong> y con la participaci\u00f3n de <strong>ANIR Confindustria<\/strong>, tiene como objetivo transformar la gesti\u00f3n de los servicios de alimentaci\u00f3n en un modelo sostenible basado en habilidades reconocibles, est\u00e1ndares evaluables y una organizaci\u00f3n eficiente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;Lanzado el 1 de abril de 2026 y previsto para cuatro a\u00f1os, involucra a dieciocho organizaciones en seis pa\u00edses: Italia, Grecia, Eslovaquia, Ruman\u00eda, Turqu\u00eda y Malta. El objetivo no es solo mejorar la sostenibilidad, sino <strong>traducirla en capacidades operativas medibles<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dieciocho microcredenciales, desde el nivel 3 hasta el 7<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El elemento clave es<strong>el dise\u00f1o de dieciocho microcredenciales,<\/strong> herramientas que hacen reconocibles habilidades espec\u00edficas adquiridas a trav\u00e9s de experiencias formativas limitadas y verificadas con criterios transparentes. Vinculados a las cualificaciones <strong>EQF<\/strong>, est\u00e1n dise\u00f1ados para apoyar <strong>la formaci\u00f3n continua, la movilidad profesional y la selecci\u00f3n de personal<\/strong>. No basta con asistir a un curso: es necesario saber qu\u00e9 resultados de aprendizaje se esperan, c\u00f3mo se verifican y en qu\u00e9 contexto profesional pueden aplicarse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Las credenciales se extienden a perfiles entre los niveles 3 y 7,<\/strong> cubriendo figuras operativas, t\u00e9cnicas y de gesti\u00f3n. Su valor depender\u00e1 de la precisi\u00f3n con la que se construyan y proben: si los resultados de aprendizaje son claros, podr\u00e1n soportar caminos de crecimiento m\u00e1s legibles. Sin embargo, el proyecto sigue en fase inicial, con an\u00e1lisis de necesidades, modelos de ense\u00f1anza, formaci\u00f3n en el puesto de trabajo y herramientas digitales a\u00fan por desarrollar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El coordinador cient\u00edfico <strong>Michele Filippo Fontefrancesco<\/strong> subray\u00f3 que la transici\u00f3n hacia la sostenibilidad solo puede lograrse de forma coral, involucrando a todos los trabajadores, desde los niveles operativos hasta los directivos. Una orquesta, de hecho, donde ninguna secci\u00f3n puede permanecer en silencio: la previsi\u00f3n de comidas, la gesti\u00f3n de excedentes, el control del consumo de energ\u00eda y agua, la trazabilidad de suministros y la seguridad alimentaria requieren habilidades definidas y reconocibles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La dimensi\u00f3n digital tambi\u00e9n sigue la misma regla: <strong>la tecnolog\u00eda produce calidad solo cuando<\/strong> la informaci\u00f3n es correcta, los roles est\u00e1n definidos y las personas pueden interpretar las desviaciones. Por esta raz\u00f3n, la formaci\u00f3n en el puesto de trabajo pasa a formar parte de la organizaci\u00f3n y no a una intervenci\u00f3n lateral.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La cuesti\u00f3n tambi\u00e9n concierne a la autoridad contratante. Las especificaciones y criterios de evaluaci\u00f3n pueden reconocer mejor la formaci\u00f3n, la capacidad t\u00e9cnica y la organizaci\u00f3n cuando existen perfiles profesionales descritos de forma clara y verificable: <strong>la calidad del servicio no se mide solo a posteriori<\/strong>, se construye de antemano, en la definici\u00f3n de las habilidades requeridas, en procedimientos y controles. Ser\u00e1 sobre este terreno donde se evaluar\u00e1 el proyecto, junto con la capacidad de la representaci\u00f3n italiana para conectarlo con el sistema <strong>de alimentaci\u00f3n p\u00fablica<\/strong>, entendido como una infraestructura de bienestar diario.<\/p>","protected":false},"excerpt":{"rendered":"<p>El proyecto europeo RestaCOVE, coordinado por la italiana Universidad Cat\u00f3lica del Sagrado Coraz\u00f3n y con la participaci\u00f3n de ANIR Confindustria, tiene como objetivo transformar la gesti\u00f3n de los servicios de alimentaci\u00f3n en un modelo sostenible basado en habilidades reconocibles, est\u00e1ndares evaluables y&#8230;<\/p>","protected":false},"author":1,"featured_media":3501,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-3500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualidad"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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