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This study focuses on assessing collaborative governance from the perspective of power dynamics in a disadvantaged neighbourhood in southern Spain: Las Palmeras. Increasing global urbanisation in recent decades has exacerbated problems of segregation within cities, posing a major challenge to achieving healthy urban environments for harmonious coexistence. Public policies have struggled to address this challenge, particularly following the adoption of the United Nations' 2030 Agenda for Sustainable Development and its Sustainable Development Goals (SDGs), which have underlined the importance of fostering inclusiveness and sustainability in urban environments. In this context, collaborative governance has emerged as a prominent strategy for democratising the implementation of public policies in urban contexts. However, the efficacy of collaborative governance is hampered by the dynamics of power relations, which limits its effectiveness. The aim of this study is understanding how these dynamics mediate collaborative processes in urban regeneration contexts, an area little addressed so far. Through a case study and the systematisation of experiences, the study proposes strategic recommendations for managing these dynamics within collaborative governance. The insights drawn from this study can serve as a basis for better addressing urban challenges, thus fostering greater inclusiveness and sustainability in urban areas as well as offering valid lines for future research in the field. [ABSTRACT FROM AUTHOR]

Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked meal services during working meetings contribute significantly to food waste. The MagNuS (Magnitude, Nutritional value, and Sustainability) project aims to assess and address food waste during conference events at the Valencia Conference Center in Spain. This study quantifies waste, categorizes it by food groups, estimates the potential number of individuals that could be fed with discarded food, and assesses energy and nutritional values. Across three events, 104.4 kg of food waste was documented, with cereals having the highest wastage, followed by legumes, fish, and others. Acknowledging potential underestimation due to reliance on cooked values, this study suggests using residues for vermicomposting or composting as sustainable waste management alternatives. These findings have implications for future initiatives, advocating diverse strategies to minimize food waste during congress events, aligning with the Sustainable Development Goals. The MagNuS project contributes valuable insights to sustainable practices in MICE tourism, informing policies and operational decisions to reduce the environmental impact of food waste. [ABSTRACT FROM AUTHOR]