Jardines de Nivaria Reduces Food Waste by 50.8% and Minimizes Its Environmental Impact
As part of International Zero Waste Day, ADRIAN Hoteles Jardines de Nivaria reaffirms its strong commitment to sustainability through an innovative waste reduction program. Thanks to the implementation of the Effiwaste system, a technological tool designed to optimize waste management, the hotel has successfully reduced buffet waste by 50.8%, saving over 3,000 kg of food in less than a year. This achievement marks a significant step in the hotel’s sustainability strategy, solidifying its position as a benchmark in responsible tourism.
A detailed waste analysis, conducted using advanced digital tools, has allowed the hotel team to identify key patterns and adjust menu planning to reduce the environmental impact of its operations. According to the hotel’s annual sustainable management report, the average waste per guest has decreased to 0.029 kg. Additionally, the months of September and October have shown the best results, reflecting the effectiveness of the implemented strategies.
The actions taken have had a significant impact on reducing the establishment’s carbon footprint. It is estimated that food waste generated 13,583 kg of CO₂ during the evaluated period. In response to these findings, the hotel has placed special emphasis on optimizing dinner service, which had the highest volume of waste. By adjusting portion sizes and improving demand planning, the surplus has been reduced without compromising the guests’ dining experience.
Following its sustainability philosophy, ADRIAN Hoteles not only works on waste reduction but also promotes various circular practices in waste management. In 2024, 56.01 tons of bio-waste were collected, resulting in 19.6 tons of compost, which translates to 470.47 tons of CO₂ emissions avoided. These initiatives aim not only to minimize the hotel’s environmental impact but also to inspire guests to adopt more sustainable habits.
The success of the waste reduction program sets a precedent in the hospitality industry and reinforces ADRIAN Hoteles’ commitment to the environment. In addition to reducing food waste, the hotel continues to implement other sustainability strategies, such as using local and seasonal products, optimizing water and energy consumption, and eliminating single-use plastics. With initiatives like this, the hotel chain continues to move towards a more conscious and environmentally friendly tourism model, further establishing itself as a leader in sustainable hospitality.
