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Magic Food Waste Prevention Kitchen Team Banner.png

Food Waste Prevention, Magic Hotels

Magic Cristal Park reduced food waste by 12 tonnes in just 4 months by following the practical recommendations of HORECA Sustainability Solutions and Open Revenue Consulting.

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Magic Costa Blanca Hotels & Resorts continues to work to improve sustainability in its accommodation with actions aligned with the UN Agenda 2030. In this sense, one of the main challenges for hotel establishments must be the fight against food waste in restaurants and buffets, as it is estimated that every year a third of the world's food production is wasted. 

In the first quarter of 2023, Magic Cristal Park Hotel located near to the centre of Benidorm, initiated an innovative project supported by technology and leading consulting companies in the fight against food waste such as 'Open Revenue Consulting' and 'HORECA Sustainability Solutions'.

Thanks to a specialised series of training and awareness programmes for hotel staff on the importance of preventing food waste and the implementation of measures such as Food Intel Tech technology (supported by an APP, tablets and digital scales), the hotel has managed to improve the monitoring and control of the entire food journey, from its purchase until it ends up on the customer's plate.


Along with this daily control, more than 60 team members (management, chefs, food and beverage staff and departments such as marketing and purchasing) were trained to implement a plan with different actions (including customer engagement, internal evaluation of the menus and implementation of good practices to prevent food waste, by raising awareness among the team and customers about the importance of not wasting food.

In less than 4 months, this plan achieved a reduction in food waste of 12,000 kg of food, which is the equivalent of more than 24,000 meals.  The associated reduction in CO2e emissions was calculated to be 30,211 kg (the equivalent of driving 154,136 km by car).


In addition to reducing greenhouse gas emissions and gaining a better understanding of guests' tastes in food to avoid food waste and save energy, these actions have achieved cost savings of more than 48,000 € for the accommodation.

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