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As part of its commitment to sustainability and resource efficiency, the Valencia-based hotel chain Port Hotels is launching a new system to monitor and reduce food waste in its kitchens. The pilot project is being carried out at the Hotel Port Europa in Calpe, and is a step forward in its ‘Guests of the Planet’ environmental strategy.
The initiative incorporates advanced technology to collect data in real time using smart digital scales. This system makes it possible to accurately measure and analyse daily food waste, identify critical points in processes and apply specific strategies for improvement. The goal: to optimise the use of resources, reduce operating costs and minimise environmental impact.
This project is developed in line with the principles of THE PLEDGE on Food Waste, a global platform that encourages companies in the tourism and catering sector to adopt good practices in the prevention of food waste. In addition, it actively contributes to the fulfilment of the United Nations Sustainable Development Goals, especially SDG 2 (Zero Hunger), 12 (Responsible Consumption and Production), 13 (Climate Action) and 17 (Partnerships for Achieving the Goals).
