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Sustainable Food: Avoiding food waste in Spain
As part of a joint project with Futouris, schauinsland-reisen has worked to sensitize hotel employees to the topic of "sustainable food" and to reduce food waste. A drastic reduction in food waste was achieved through intensive training, a waste analysis and the implementation of a wide range of measures.
Swantje Lehners
Project results
Project objective: To increase hotel employees' awareness of sustainable nutrition and reduce food waste in the R2 Group's Spanish hotels.
Training of almost 30 management and F&B employees from a total of 4 hotels in the R2 hotel chain on Fuerteventura and Mallorca on the topic of sustainable nutrition, in particular information on sustainable purchasing processes, the use of local and sustainable products and guest communication on sustainable cuisine were part of the training.
35% reduction in food waste in pilot hotel by adapting internal processes, behavioral patterns and improved food processing
The "Sustainable Food" industry project
The "Sustainable Food" industry project showed that raising employee awareness and training is one of the key factors and the basis for anchoring sustainable F&B processes and sustainable behavior in the job. Secondly, the positive effect of continuous food waste measurements to prevent and reduce avoidable food waste was demonstrated.
The schauinsland-reisen project took the findings and measures from the Futouris industry project and transferred them to the R2 hotels in Spain.
Staff training and waste analysis
As a first step, in spring 2019, around 30 employees from the management and F&B areas of the R2 hotels on Fuerteventura and in Mallorca were trained by project partner COMPASS on the topic of "sustainable food". Training topics included sustainable purchasing, taking into account local and seasonal foods, as well as practical approaches to avoiding food waste.
The second part of the project focused entirely on reducing food waste. With the support of the partner United Against Waste e.V., food waste was measured and analyzed in the pilot hotel over a period of four weeks. Measures to reduce food waste were then developed in collaboration with employees and tested in practice for at least 12 weeks from July 2019. To check the success of the measures, the food waste was measured a second time after the implementation phase was completed.
Successfully implemented and effectively reducing measures were adopted in the other hotels of the R2 hotel group after the measurement phases were completed.
At the end of the project, the successfully tested measures recommended for reducing food waste were published and made available to Futouris members.
