Central kitchens have been a strong support for the collective food sector to guarantee the supply of food in health centres, schools and company canteens and to develop new concepts such as deferred cooking, assembly cooking and the pre-prepared convenience food range.

At present, they are active recipients of digitalisation and sustainability programmes and in the future they will give way to solutions requested by the architects of social and solidarity economy measures as a way of satisfying healthy food needs at low cost and high nutritional value.