IBERSOL Sustainability Report 2018

Social Performance ter acquainted with the reality of modern restaurant service opera- tions, ranging from the kitchen to the front office (counter service and dining room). Explanation was also given about all the HACCP procedures that are carried out every day. October was also the month of “Cozinha Aberta” (Open Kitchen) in the Azores units, where many students from Escola Pauleta were able to visit a number of units. The initiative started with Under-5 pu- pils, then Under 7, Under 9 and finally the Under 11/13-year olds, with around 50 pupils in each age bracket, totalling around 200 pupils and the offer of the same number of Ibersol meals. Actions of this kind took place nationwide and in units of the Group’s different brands. “Pequenos Grandes Chefes” (Little Big Chefs) Designed specially to give children and adolescents the chance for an unforgettable visit to our kitchens, meet the teams, see the care that 80