Every year, millions of tons of food are wasted in the hospitality sector. It is an environmental, social, and operational challenge. And the first step to face it is to take a real commitment.

Therefore, at ADRIAN Hotels we have formalized our adherence to the Voluntary Code of Conduct for the Prevention of Food Waste, promoted by the initiative BENDITA COMIDA.

This initiative, driven from within the hotel sector itself, has a clear purpose: to support establishments in reducing food waste through practical tools, active collaboration, and continuous improvement.

With this commitment, ADRIAN Hotels assumes tangible commitments:

✅ Integrate waste prevention into our operational strategy
✅ Measure and optimize our processes continuously
✅ Train and raise awareness among our teams
✅ Strengthen collaboration with suppliers, customers, and social entities

Reducing food waste not only responds to an environmental or social challenge. It is also a real opportunity to improve efficiency, create value in the destination, and build a more solid and conscious tourism model.