IBERSOL Sustainability Report 2018

SUSTAINABILITY REPORT 2018 Donation of food and equipment In 2018, the various Ibersol group brands took part in numerous so- cial, charity and sports initiatives across the country and in the Au- tonomous Regions, some of the most important of which are high- lighted below. During the year, approximately 9 tonnes of food products that weren’t used at events held by Silva Carvalho Catering were donated to dif- ferent entities. Whilst in Spain, EAT OUT, through the Pans & Company brand, car- ried out the “12 months - 12 donations” initiative aimed at encourag- ing Social Responsibility best practices. This initiative consisted of offering meals and helped over 2,000 people and the following in- stitutions: Fundación Arrels, Entidad Cultural Utopía, Escola Ramon Llull, Fundación Soñar Despierto, Pallapupas, Remar NGO, Candelita NGO and Poractiva Open Arms. Concerning food waste, the EAT OUT group has been supporting the institutions Nutrición sin Fronteras, Barcelona Actua and Banco de los Alimentos, donating surplus products before their expiry date. goes into each quality, hygiene and food safety procedure first hand, and also help prepare food, the “Little Big Chefs” initiative continues to be a success at the restaurants that participate in the programme. Ibersol’s “Little Big Chefs” programme has partnered with “Mundo dos Sabores” (“A World of Flavours”), a project run by the Porto City Council for children in years 5 and 6 to encourage healthy and safe eating habits. As part of this partnership, the Alameda Shopping units (Burger King, KFC, Pasta Caffé, Pans & Company and Pizza Hut) welcomed 22 pupils from Escola Francesa do Porto, 28 pupils from Escola Francisco Torrinha and 22 pupils from Escola Pires de Lima to show them their kitchens and how they prepare the food. Children were also given the opportunity to make their own meal while working on topics such as “The taste and look of food” and “Food control”. 81