Reduce food waste in your hotel
and improves its profitability
We help you reduce costs, improve your environmental impact, and stand out from the crowd
Discover the first Zero Waste event in Spain
A real step towards a more sustainable future in the hotel industry
The first meeting of the Zero Waste program brought together professionals from the sector to demonstrate that sustainability and profitability can go hand in hand.
Global Revenue Forum Madrid has been the first event to apply the hierarchy of priorities of the new Law 1/2025 on food waste.
Discover more in the video summary:
About Us
Open Revenue Consulting
At Open Revenue Consulting, we have over 20 years of experience helping hotels improve their profitability, drive sustainable asset growth, and strengthen loyal guest relationships. We integrate specialized strategic consulting and innovative technology to maximize the conversion of gross revenue into net profit.
Food waste has a greater impact than you might imagine.
Did you know that if food waste were a country, it would be the third largest generator of greenhouse gases in the world? Every year, more than 1.6 billion tons of food are lost, generating CO₂ emissions greater than those of entire countries. Only China and the United States pollute more. This problem not only affects the environment but also represents economic, ethical, and operational losses for the hotel industry. Reducing food waste is not a trend; it's an urgent necessity and also an opportunity to transform your hotel into a model of efficiency and sustainability. We are accredited THE PLEDGE on Food Waste consultants and provide hotels with a UN-awarded sustainability program for the comprehensive reduction of emissions from food waste.
Every year, tons of food end up in the trash, impacting both the profitability of your F&B operations and the reputation of your hotel/restaurant. Waste can represent more than 10-16% of F&B revenue. Over 50% of food waste occurs in the pre-buffet stages. Do you know how much you could save by controlling these figures? With our THE PLEDGE on Food Waste program, we reduce food waste by an average of 50% in less than 4 months. By aligning your hotel/restaurant operations with the goals of the 2030 Agenda and the Sustainable Development Goals set forth in the new Food Waste Law, which calls for immediate action, we can help you achieve this.
SOLUTIONS FOR ALL TYPES OF HOTELS AND ANY SIZE
We help you adapt to the new food waste law
We help you align your business with the new Spanish Law against food loss and waste by establishing operational standards, with clear steps and a hierarchy of priorities.
Legal compliance with real impact
Based on the Hierarchy of Priorities
Learn how the new law affects your hotel's operations
We have summarized the entirety of Law 1/2025 so that you know exactly the points to consider
Discover how much you can improve your costs with effective food waste control
With just a few details about your hotel, we can help you estimate the economic impact of waste and show you how to start reducing it today.
Free diagnosis
Highlighted results
Success stories
Webinar de THE PLEDGE
THE PLEDGE against Food Waste and the Edge Hospitality School: How to combat food waste in the hospitality industry.
Magic Hotel Group
Magic Hotel Group becomes the first hotel group in Spain with its first hotel certified by 'The Pledge on Food Waste'.
Our clients have already achieved results.
How our system works
A simple process that brings clarity and key information
Our methodology
Our methodology aligns with the objectives set by the UN Sustainable Development Goals 2, 12, 13 and 17.
1. Process documentation
Document the company's commitment to fighting food waste:
- Formulation of the company policy against food waste
- Formulation of the prevention plan against food loss and waste and performance KPIs
- Formulation of the annual sustainability plan (focused on food waste management)
2. Team Commitment
Raise awareness and train employees on the problem of food waste and measurement methodologies.
- Creation of the Project Committee
- Training in the technological use of food waste traceability
- Assignment of roles and responsibilities
3. Control of food waste
Training in the technological use of food waste data collection.
- Data measurement and analysis technologies
4. Handling food before preparation
Formulating strategies to reduce and prevent food waste at all stages of the food journey - from purchase, receipt, and storage
5. Food preparation and Mise en place
Formulation of strategies to reduce and prevent food waste in the preparation, mise en place, service/buffet and customer plate stages
6. Obtain customer commitment
We often work on projects and forget to involve the client to get them to join us in the fight against food waste
- Formulation of a communication plan with the customer at all points of contact to reduce and prevent food waste
7. Promote circularity
Following the hierarchy of priorities, it is important to prevent food from ending up in the landfill.
- Formulation of strategies for donating surplus food suitable for human consumption
- Formulation of strategies for transforming waste into biogas, green electricity, fertilizer, compost and other alternative uses to promote circularity
Teamwork
Collecting data is simple and easily integrated into the staff's daily routine.
With a constantly updated interface, we help you make the best decisions with real results that directly impact your expense and income management.
Simple interface
Access your reports on the go and optimize your hotel kitchen processes
Constantly comparing your hotel's performance against a benchmark over time to understand how your hotel is evolving on a daily basis.
Frequently Asked Questions
How much can a hotel save by reducing its food waste?
Hotels that have worked with us have achieved waste reductions of between 30% and 50%, representing thousands of euros in annual savings, depending on the size of the operation. We offer estimates based on your actual data.
Is it necessary to install new technology or systems?
We can work with your existing waste measurement system, or if you don't currently have technology focused on food waste monitoring, we'll help you choose the technology that best suits your needs. We implement a digital monitoring system to accurately record food waste. It's an easy-to-use tool, designed to integrate seamlessly into your hotel's daily operations, without requiring large investments or advanced technical expertise.
Our team handles training and support.
How long does it take to see results with the program?
The first signs of improvement typically appear within the first two to four weeks, once waste is recorded and the first corrective actions are implemented. In the medium term, hotels report sustained improvements in both efficiency and savings.
Does this program affect the guest experience?
Quite the opposite. The goal is not to reduce the quality or quantity of the food offerings, but to optimize the processes behind them. Hotels that have implemented the program have improved their brand image, aligning themselves with sustainable practices that guests increasingly value.
Is the program compatible with hotels that already have sustainability certifications?
Yes, absolutely. Our approach complements certifications such as Travelife, Biosphere, EarthCheck, Bioscore, Green Globe, and Green Key.
and it can provide valuable data for audits and reports. Furthermore, it offers specific indicators of waste that many certifications do not detail on their own.
