Less Waste, Lower Costs, Greater Impact
Food Waste Prevention Program for Hospitality Businesses
Food waste isn’t just an environmental issue, it’s a business decision. Every wasted ingredient means lost time, energy, and money.
Cutting waste isn’t about doing more, it’s about working smarter. With the right strategies, tools and support, you can streamline operations, reduce costs, and maintain the quality your guests expect.
Our Solution
A Comprehensive Approach that Combines Technology and Teamwork
Reducing food waste takes more than good intentions, it needs teamwork, consistent tracking, and practical strategies that work in busy hospitality settings. Jo and Adrián are both Accredited Food Waste Consultants. This means we bring a fresh perspective, help you choose the right tools and tracking technology, engage your staff, and offer dedicated support that’s hard to maintain in-house when teams are already stretched.
Our 6 Steps to Success approach provides a clear yet flexible framework tailored to your hotel’s needs. We work alongside your team to turn food waste tracking into something teams take pride in, unlocking the full potential of your people and operations to drive real savings and positive change.
Everything You Need To Reduce Waste, Save Costs and Meet Legislation
What’s Inside the Program
Food Waste Tracking Stations
We will match you with the right technology, and help you to get set up for maximum impact. We'll provide on the job training to make sure your kitchen and F&B teams are confident and motivated to make a positive difference.
Baseline & Analysis
Together, we will track food waste over 7 days to establish a clear baseline, uncovering where, when, why, and what is wasted, giving you a solid starting point to measure improvements.
Co-Creation & Action Plan Implementation
Over three months, we work closely with your teams to put practical, ambitious changes into action so you see results in terms of financial and environmental benefits.
Communications Strategy
We bring proven communication approaches and help tailor them to your brand and guest profile, ensuring your sustainability messages feel natural and well-timed across menus, signage, digital channels, and guest interactions.
Magic Cristal Park Hotel
12 Tonnes of Food Waste Eliminated in 4 Months
At Magic Cristal Park Hotel in Benidorm, our program led to a reduction of 12,000 kg of food waste within just four months. This achievement equates to over 24,000 meals saved and a cost reduction exceeding €48,000.
The initiative also resulted in a decrease of 30,211 kg in CO₂ emissions, aligning with the hotel's sustainability goals.
Food Waste Reduction
12,000 kg
Meals Saved
24,000
Duration
4 months
Cost Reduction
€48,000
Magic Costa Blanca Hotels & Resorts continues to work to improve sustainability in its accommodation with actions aligned with the UN Agenda 2030. In this sense, one of the main challenges for hotel establishments must be the fight against food waste in restaurants and buffets, as it is estimated that every year a third of the world's food production is wasted.
In the first quarter of 2023, Magic Cristal Park Hotel located near to the centre of Benidorm, initiated an innovative project supported by technology and leading consulting companies in the fight against food waste such as 'Open Revenue Consulting' and 'HORECA Sustainability Solutions'.
Thanks to a specialised series of training and awareness programmes for hotel staff on the importance of preventing food waste and the implementation of measures such as Food Intel Tech technology (supported by an APP, tablets and digital scales), the hotel has managed to improve the monitoring and control of the entire food journey, from its purchase until it ends up on the customer's plate.
Along with this daily control, more than 60 team members (management, chefs, food and beverage staff and departments such as marketing and purchasing) were trained to implement a plan with different actions (including customer engagement, internal evaluation of the menus and implementation of good practices to prevent food waste, by raising awareness among the team and customers about the importance of not wasting food.
In less than 4 months, this plan achieved a reduction in food waste of 12,000 kg of food, which is the equivalent of more than 24,000 meals. The associated reduction in CO2e emissions was calculated to be 30,211 kg (the equivalent of driving 154,136 km by car).
In addition to reducing greenhouse gas emissions and gaining a better understanding of guests' tastes in food to avoid food waste and save energy, these actions have achieved cost savings of more than 48,000 € for the accommodation.
