In 2023 Araven increased its long-standing work of training catering professionals and students in good practices for transporting, storing, handling and preparing food. The company provided a total of 30 hours in 20 practical workshops during which it shared its experience as a leading specialist in products for the catering industry with 540 participants: 220 in España and 320 in another five countries (United Kingdom, Tunisia, Morocco, Italy and Portugal).
The number of participants was unchanged from 2022, when it had grown by 150% after the break caused by the Covid-19 pandemic; however, the number of activities increased in the past year (from 16 to 20) and reached more countries (from 4 to 6). Moreover, a highlight of the training programme was the particular focus on students at catering and hospitality schools and training centres.
An excellent example of our work with students is the case of Morocco, where Araven has begun to provide training in all catering and hospitality schools in the country. The company has a growing presence in countries that are consolidating their tourism industry and are consequently developing and professionalising their hospitality sector.
At the same time, Araven has continued to show that its products are an essential aid to meet the current demands of the hospitality sector in more consolidated destinations too, and has continued to collaborate with seven catering and hospitality schools in Spain, Italy and the United Kingdom, such as the prestigious Basque Culinary Center in San Sebastian.
In addition, eight training sessions on food safety and hygiene were held in Spain, Portugal, Morocco and Tunisia that were offered to key customers and sales and distribution teams for the purpose of facilitating their work as consultants regarding the most suitable products for different needs.
Araven adds it educational work, an indication of the company’s commitment to social corporate responsibility, to its catalogue of exclusive products for the common aim of driving professional excellence, food safety and the good use of resources.
