Food waste is one of the biggest environmental challenges of our time. Every second, more than 50 tons of food are wasted worldwide. In total, this represents approximately 1.6 billion tons every year.
According to the United Nations Environment Programme (UNEP), nearly one-fifth of all food produced globally ends up in the trash. Furthermore, the impact goes beyond wasted resources. The Food and Agriculture Organization (FAO) estimates that food loss and waste generate around 8% of global greenhouse gas emissions.
As a result, the International Day of Awareness of Food Loss and Waste was established on September 29, 2019. Its purpose is to raise awareness and encourage action to reduce food waste across all sectors.
Why Reducing Food Waste Matters
Food waste affects the environment, the economy, and society. For example, around 26% of food waste comes from food service operations such as restaurants, hotels, and educational institutions.
Moreover, wasting food means wasting water, energy, land, and labor. Therefore, reducing food waste is one of the most effective ways to support sustainability and combat climate change.
Our Commitment to Sustainable Food Management
At Grupo Piñero, we view food waste reduction as both a responsibility and an opportunity. Better resource management improves operational efficiency, reduces costs, and helps protect the planet.
For this reason, we have developed a food waste management strategy built on three key pillars: Planning, Handling, and Service.
Planning: Preventing Waste Before It Happens
The first step is prevention. Therefore, we focus on minimizing waste during menu planning and procurement processes.
We carefully manage supplier relationships and prioritize quality over quantity. In addition, we promote à la carte dining concepts that emphasize fresh, local ingredients and traditional cuisine.
A great example is our Bahia Principe San Felipe hotel. The property participates in a circular economy pilot project developed alongside ASHOTEL, the Tenerife Island Council, and the Canary Islands farmers’ association ASAJA.
Handling: Optimizing Food Storage and Preparation
Effective food management continues throughout the supply chain. Consequently, we work to reduce waste during food reception, storage, and preparation.
At the same time, we provide ongoing training for our teams and collaborate closely with external partners. Through our Circular Economy Department, we are also implementing innovative solutions, including:
- Composting facilities
- Organic waste biodigestion systems
- Recycling and waste-sorting programs
- Organic landfills
- On-site vegetable gardens across our resorts
These initiatives help us maximize resource efficiency and promote a more sustainable food system.
Service: Reducing Waste During and After Meals
The final stage focuses on preventing waste during service and after meals. To achieve this, we follow established internal protocols that encourage responsible food consumption and waste reduction.
Additionally, in the Dominican Republic, we collaborate with the Biodiverse, Clean and Sustainable Samaná project. Together with the German development agency GIZ, local schools, and public institutions, we support educational programs that promote responsible waste management within local communities.
Supporting the Circular Economy and Sustainable Development Goals
Reducing food waste is also a key objective of Sustainable Development Goal 12 of the United Nations 2030 Agenda. Specifically, the goal seeks to cut global food waste per capita by half at both retail and consumer levels.
To support this mission, UNEP launched the Think Eat Save campaign, which provides practical guidance for governments and businesses seeking to implement food waste prevention programs.
At Grupo Piñero, these principles inspire our long-term vision. Therefore, we continue advancing our Circular Economy Strategic Plan, focused on resource optimization, waste reduction, and achieving zero landfill operations.
Together We Can Reduce Food Waste
Every action counts. Whether through better planning, responsible consumption, or innovative waste management practices, we all have a role to play.
By working together, we can reduce food waste, support sustainable tourism, and build a more circular and environmentally responsible future.
