THE SPANISH HOTEL SECTOR GENERATES A WASTE OF 1.078.000 TONS IN FOOD WASTE EACH YEAR
We are talking about waste accounting for 14% of the 7.7 million tons of food wasted in Spain each year.
MORE AND MORE HOTELIERS AND COMPANIES ARE JOINING THIS MOVEMENT AND RAISING AWARENESS TO REDUCE THESE FIGURES, BUT THERE ARE STILL MANY POINTS TO BE IMPROVED.
There are different phases in the consumption of food in which the following points are being worked on:
1 THE PURCHASE
The preliminary one that entails the purchase and management of food to make the meals every day.
2 THE ELABORATION
The one during the fact, affected by two things, on the one hand the responsible consumption of each person and on the other providing the satisfaction of an abundance of options
3 THE WASTE
Many companies are already working to reduce the CO2 generated by this daily waste
AT EAT INN WE HAVE THOROUGHLY STUDIED HOW TO MAKE THE MOST OUT OF THE “ELABORATION” PHASE WITHOUT THE NEED TO INCREASE THE QUANTITY OF FOOD OFFERED.
THIS WAY ACHIEVING:
1AN INCREASE IN THE NUMBER OF CUSTOMERS, WITHOUT THE NEED FOR THEM TO BOOK A STAY AT THE HOTEL
2A REDUCTION IN CO2 EMISSIONS AND FOOD WASTE
WE WANT, WITH YOUR HELP, TO ACCOMPANY HOTELS ON THEIR WAY TO
CONTRIBUTING TO A MORE SUSTAINABLE TOURISM WORLD THAT BENEFITS EVERYONE
HOTELS, CUSTOMERS AND, ABOVE ALL, THE PLANET WHERE WE LIVE
Achieving a better world, eradicating poverty, caring for the planet and ensuring the growth of all countries are the basis of some of the 17 Development Goals
Sustainable that the UN approved in September 2015 for the 2030 Agenda.
At EAT INN, we are committed to the 2030 SDGs, therefore, we want to provide a way to optimize the performance of energy, human and food resources, making hotel gastronomic facilities profitable.
Every reservation with EAT INN helps save food surplus.
All information at www.un.org/sustainabledevelopment/en/