PRODUCER
An agri-food producer is a professional who obtains directly, and through their work, the raw materials of the agri-food industry. If they obtain products of plant origin, they are called a farmer, if they obtain them from animals that live on land, a livestock farmer, and if they come from the sea, a fisherman.
DEVELOPER
Processors are considered professionals who transform agri-food products and who carry out regulated food craft trades, which are divided into two groups: those linked to the workplace (makers of jams and fruit preserves, cheeses and curds) and those linked to the point of sale (salad and charcuterie, pastry shop, bread bakery, coffee roaster, churrer).
AGRI-FOOD ESTABLISHMENT
Sedentary points of sale of agri-food products where the handling and processing of food, as well as its storage, can take place, with the aim of delivering them to the final consumer. This definition includes distribution terminals, supermarket distribution centres and points of sale to the wholesale public. In the Gastroteca This category includes shops, agro-shops, agricultural cooperatives, consumer cooperatives, distributors and market stalls.
RESTAURANT
A restaurant is a business, most often public, where you pay for food and drink, to be consumed on the premises (new consumption formulas have caused, however, that many restaurants also prepare food to take away and consume at home). Today there is a wide variety of serving methods and types of food. The word comes from the French “restaurant” with the meaning that “restores” the body and spirit, at that time, around the 18th century, hot meat broth was usually offered.
CATERING
Catering is the term used to describe the institutional or collective food service that provides a certain amount of food and drinks to groups, either as a regular or occasional service (at special events, celebrations or social presentations).
ACCOMMODATION
Tourist accommodation establishments (hotels, campsites, rural tourism, tourist apartments and tourist homes) are those that, in a regular and professional manner, offer tourist users, for a price, temporary accommodation that does not constitute a change of residence for the person staying. They must display the identification plates of their type and, where applicable, of their category. They are considered establishments open to the public and are free to use by any person in accordance with the conditions established in current regulations, the rules of use or internal regulations, if they exist, and, in any case, the rules of good coexistence and hygiene. The owners of the establishments may evict from their establishment people who fail to comply with the rules of good coexistence and hygiene, as well as those people who intend to enter or remain in the establishment for a purpose other than that of accommodation.
