HomeHotelRiu, first hotel company certified by Aenor in Zero Food Waste

Riu, first hotel company certified by Aenor in Zero Food Waste

Riu Hotels & Resorts and Aenor have signed an alliance to certify the chain’s hotels with the new seal “Zero food waste”, which illustrates Riu’s commitment to fighting the problem of food waste. The creation of this seal addresses the growing concern in society about food waste, while aligning itself with the UN Sustainable Development Goals (SDGs) and sustainability of both companies. After a rigorous management and verification process, the three hotels have received their certification guaranteeing that no avoidable food waste is produced in their facilities.

The hospitality industry is a sector in which consumes a huge amount of food and involves the entire agri-food value chain. Furthermore, the United Nations estimates that one third of the food produced in the world ends up in the trashat the same time that the incidence of severe famine increases and almost half of child deaths are related to malnutrition.

Video presentation of the certification of the first three Riu hotels with the Aenor “Zero Food Waste” seal. Source: Riu Hotels & Resorts.

Therefore, the fight against food waste is one of the SDGspecifically, the second: “Zero hunger”. This alliance represents a challenge that aims to contribute to solving a global problem with enormous environmental, social and financial implicationssince, among many other advantages, reducing waste has a high direct benefit in cost savings.

Javier Mejía, Director of Marketing and Business Development at Aenor, and Lola Trian, Director of Sustainability at Riu, at the presentation of the seal at the Riu Concordia hotel, in Playa de Palma. Source: Riu.

To achieve the certification, the hotels have done a great job of evaluation, control and monitoring in which the role of Aenor and Riu professionals has been essential. The certification specifies several key steps to follow in order to take advantage of the opportunity to learn and improve the processes of reducing leftover food.

First, a food waste inventory, defining actions to reduce and prevent it. This is reflected in a plan with specific objectives and goals, which are documented by making a exhaustive monitoring through a management plan made by Riu. Once the relevant verifications, evaluations and checks have been carried out in the kitchens themselves by Aenor, the three certificates, without any point of “non-conformity”. The certification is valid for three yearswith annual reviews.

Riu, first hotel company certified by Aenor in Zero Food Waste

From left To the right, Gina Noguer, director of the Riu Playa Park; Tina Ferrer, director of the Riu San Francisco; Gabriel Vázquez, corporate chef at Riu; Javier Mejía, director of Marketing and Business Development at Aenor; Lola Trian, Director of Sustainability at Riu; Miquel Rosselló, director of the Riu Festival; and Patricia Caldentey, director of the Riu Bravo. Source: Riu.

Currently, the pilot plan of this project is being carried out in the Riu hotels in Mallorca. The goal for 2023 was to certify Riu San Francisco, Riu Festival and Riu Concordia; Meanwhile he Riu Playa Park and the Riu Bravo They will get it when they reopen for the next summer season.

Riu, first hotel company certified by Aenor in Zero Food Waste

From left To the right, Miguel Tuñón, head of Business Development at Aenor in the Balearic Islands; Isabel Tejada, chef de cuisine at Riu San Francisco; Tina Ferrer, director of the Riu San Francisco; Gabriel Vázquez, corporate chef at Riu; Gina Noguer, director of the Riu Playa Park; Javier Mejía, director of Marketing and Business Development at Aenor; Xisca Sitjar, director of Operational Sustainability at Riu; Lola Trian, Director of Sustainability at Riu; Manolo Jiménez, head chef of the Riu Festival; Miquel Rosselló, director of the Riu Festival; José Antonio Gómez, head chef at Riu Bravo; Patricia Caldentey, director of the Riu Bravo; Alba Ferré, hotel hygienic-sanitary supervisor; Ángel Luis Sánchez, director of Aenor in the Mediterranean Region; and José Jiménez, head chef at the Riu Concordia. Source: Riu.

This is a great challenge for Riu, with which it aims to contribute to reducing a global problem. To do this, it relies on its kitchen and dining equipment, who are the main protagonists of these changes. Aenor has highlighted that the fundamental pillars are reduce, reuse, redistribute and recycle. Therefore, it is crucial avoid overproduction and adapt it to demandoptimizing operations to be more efficient, since one of the most critical places for food waste is the buffets.

Other Riu sustainability initiatives:

– Riu is also committed to “sensible sustainability” in the Canary Islands

– Riu Hotels will allocate more than €3 million to social investment in 2023

– CSR and sustainability of Riu Hotels in numbers

Source: Hosteltur

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