Reduce food waste in your hotel and improve 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 industry professionals to demonstrate that sustainability and profitability can go hand in hand.
Global Revenue Forum Madrid was the first event to implement the hierarchy of priorities established by the new Law 1/2025 on food waste.

Find out more in the video summary:
Who We Are
Open Revenue Consulting
At Open Revenue Consulting, we have been helping hotels improve their profitability for over 20 years, driving sustainable growth of their assets, and strengthening their loyal connection with their guests. We integrate specialized strategic consulting and innovative technology to maximize the conversion of gross revenue into net profit.
Food waste impacts more than you 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 COâ‚‚ emissions greater than those of entire countries. Only China and the United States pollute more. This problem not only affects the environment: it also represents economic, ethical, and operational losses for the hotel sector. Reducing food waste is not a trend; it is urgent, and also an opportunity to transform your hotel into a model of efficiency and sustainability. We are accredited consultants for THE PLEDGE on Food Waste and we provide hotels with a UN-award-winning sustainability program for the comprehensive reduction of emissions from food waste.
Every year, tons of food end up in the trash, affecting both the profitability of your F&B operations and the reputation of your hotel/restaurant. This waste can represent more than 10-16% of F&B revenue. More than 50% of food waste occurs in the pre-buffet stages. Do you know how much you could save by monitoring this data? With our program THE PLEDGE on Food Waste, we reduce food waste by an average of 50% in less than 4 months. Aligning your hotel/restaurant's operations with the goals of the 2030 Agenda and the Sustainable Development Goals outlined in the new Food Waste Law urges immediate action.
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 crystallizing operational standards, with clear steps and a hierarchy of established priorities.
Discover how much you can improve your costs with effective food waste control.
With a few facts about your hotel, we can help you estimate the economic impact of waste and show you how to start reducing it today.
Free diagnosis
Featured 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 Costa Blanca
Magic Costa Blanca becomes the first hotel in Spain to be certified by The Pledge on Food Waste.
Our clients have already achieved results
How exactly our system works
A simple process that brings clarity and key information
Our methodology
Our methodology is aligned with the objectives set by the UN Sustainable Development Goals 2, 12, 13 and 17.
1. Process documentation
Document the company's commitment to combating food waste:
- Formulation of a corporate policy against food waste
- Formulation of a food loss and waste prevention plan and performance KPIs
- Formulation of an 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
- Assign roles and responsibilities
3. Food waste control
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 purchasing, receiving, and storing
5. Food Preparation and Mise en Place
Formulating strategies to reduce and prevent food waste during the preparation, mise en place, service/buffet, and customer plate stages
6. Gain 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 time-based baseline 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 can 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 the hotel's daily operations, without the need for large investments or advanced technical knowledge.
Our team takes care of training and support.
How long does it take to see results with the program?
The first indicators of improvement typically appear within the first two to four weeks, once waste begins to be 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 isn't to reduce the quality or quantity of the food offering, but rather to optimize the processes behind it. 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 can provide valuable data for audits and reporting. It also offers specific waste indicators that many certifications don't detail on their own.
