(English) From Waste to Opportunity: How Magic Hotel Group and Open Revenue Consulting Are Redefining Hotel Sustainability in Spain

Finalists in the Smart Travel News 2025 Awards

Sustainable Tourism Strategy: When the hotel industry becomes a driver of change

From Theory to Action: The Birth of a Strategy

In April 2023, Magic Hotel Group embarked on a pioneering project together with Open Revenue Consulting, with a clear goal: to reduce food waste from the very core of its operations.

At the pilot hotel, Magic Cristal Park, under the direction of Rodrigo Arribas and later Mauro Densy, and the strategic leadership of the Open Revenue Consulting team, a roadmap was designed around four key pillars:

1. Technology and Measurement:

Implementation of control systems using smart scales, tablets, and an analytical app (FIT), allowing real-time tracking of food waste throughout its journey — from purchase and reception to kitchen preparation, buffet display, and plating.

2. Internal Culture and Training:

More than 60 employees received specific training on waste reduction and sustainable best practices.

3. International Certification:

Achievement of The PLEDGE on Food Waste GOLD level, making the hotel the first establishment in Spain certified under the world’s most specialized F&B waste management standard.

Measurable Results: A Strategy with Real Impact

In just one year, the pilot project has delivered outstanding results:

• Food waste reduction: up to 46%
• 48 tons of food saved, equivalent to over 100,000 meals
• 120 tons of CO₂ emissions avoided
• Over €200,000 in annual savings

Beyond the numbers, the project has achieved something even more valuable: a cultural transformation within the chain, where sustainability has become part of the team’s identity and a value recognized by guests.

“Every meal counts, but above all, every decision matters,”

explains Rodrigo Arribas, Director of Magic Cristal Park Hotel.

“The key was understanding sustainability not as a slogan, but as a daily management tool.”

Strategy, Sustainability, and Profitability: The New Hotel Equation

For Open Revenue Consulting, this nomination validates an approach where sustainability and profitability are no longer opposites but strategic allies.

“Our mission is to help hotels create positive impact while improving performance,”

says Cristina Blaj, CEO of Open Revenue Consulting.

“We believe sustainability is a tool to optimize processes, reduce costs, increase profit, and strengthen the brand. This project with Magic Hotel Group is the perfect example of that.”

A Replicable Model for the Industry

The Magic Cristal Park case proves that hotel sustainability can be managed with the same precision as revenue or occupancy.

Thanks to THE PLEDGE on Food Waste methodology, implemented by Open Revenue Consulting, the initiative has evolved from an isolated project into a replicable operational model, now being rolled out across other Magic Hotel Group properties and additional hotel chains seeking alignment with the UN Sustainable Development Goals (SDGs) and the new Spanish Food Waste Law.

Today, a sustainable tourism strategy is no longer a matter of reputation — it’s a true competitive advantage that generates savings, differentiation, and brand value.

A Shared Recognition

This achievement is the result of the collective work of a dedicated team:

Francisco Javier García Cuenca (Vice President, Magic Hotel Group),

Rodrigo Arribas (Director, Hotel Villa España),

Mauro Densy Ordoñez (Director, Magic Cristal Park Hotel),

Tony Pola (Marketing & Communications Department),

Noelia Gutiérrez and Mari Carmen Mayor (Purchasing Department),

and the entire kitchen and service staff.

A special thanks also goes to Juanda Núñez, Laura Domínguez Montalvillo, and the Smart Travel News team for promoting these awards that celebrate innovation with purpose.

Upcoming Webinar: “Food Waste in Hotels: Strategies to Counteract It”

As part of this nomination, Open Revenue Consulting will participate on October 28th, 2025, from 17:00 to 17:45 (CET) in a free webinar focused on food waste management in hotels and restaurants.

The session will bring together three key industry leaders:

• Manuel Vegas, National President of AEDH
• Cristina Blaj, Founder of Open Revenue Consulting
• Felipe Sánchez, Commercial Director at EMILOPI S.L.

They will analyze the main challenges, strategies, and best practices to reduce food waste and move towards a more efficient, responsible, and sustainable tourism industry.

Topics to be covered:

• The causes and impact of food waste
• Prevention and reuse strategies
• Success stories and best practices from the sector
• The role of innovation and guest involvement

An essential event for professionals seeking to turn sustainability into a tool for profitability and differentiation.

👉 Register here to attend live or receive the event recording