Prevention of food waste

Food waste is an issue for all hotel companies, not only because of the cost it implies, but also because of its impact on the sustainability of the environment where the hotel is located. Waste is mainly generated in hotel kitchens and restaurants, and that is why we have several protocols in those areas to reduce food waste:

• Our management system includes exhaustive monitoring in each hotel of the amount of food consumed every day depending on room occupancy, guest nationalities and even the month of the year or the weather. This allows us to ensure customer satisfaction while also adjusting and avoiding cooking too much food.
• We are experts in the correct reception, control and validation of food to verify its quality and extend its useful life.
• Most of our hotels do not have food stores. We work with supplies on a daily basis, with high delivery frequencies helping us avoid having to manage product expiry. We only store items that will be consumed in the short term.
• There is a rigorous planning system for menus, prioritising versatile ingredients that can be used in numerous recipes, but always of the highest quality.
• We create very specific and well-analysed recipes to give food a second life, all of them using fresh products that have not been consumed but are in perfect condition, complying with both internal and external hygiene and health protocols.
• Our “show-cooking” system allows dishes to be made to order, thus avoiding any leftovers.
• We use medium-sized plates rather than large ones. This means that customers do not “go over the top” when filling their plates, and can always return to the buffet if they wish to eat more.