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Grupo Fedola hotel chain reduces buffet waste by 60% thanks to Artificial Intelligence and transforms thousands of tons of organic waste into compost for the Canary Islands' fields
GF Hoteles obtains AENOR's 'Zero Food Waste Management System' certification for its five hotel establishments. This recognition validates the Canary Island chain's sustainability strategy, driven by the development of two major projects focused on technological innovation, resource optimization, and the circular economy.
One of the key elements in obtaining this seal has been the implementation of Food Waste, a predictive production system based on Artificial Intelligence that allows for precise knowledge of the quantity and type of food discarded in each service. The tool operates through the prior recognition of leftover products and their subsequent weighing; this data is integrated into a database managed directly by the head chef. By cross-referencing this sequence of information with variables such as the nationality, age, and sex of guests or the time of year, kitchen teams can plan their inventory in detail and adapt food preparation to real demand.
"This technology, which began its journey at the GF Gran Costa Adeje hotel and is now applied throughout the chain, has allowed us to reduce waste by 60%, avoiding more than 1,000 kilos of discarded food per buffet per month," highlights VÃctor Escobar, Sustainability Manager at GF Hoteles.
In parallel, the chain's hotels located in Costa Adeje actively participate in the Circular Tourist Communities project, an initiative promoted by the hotel employers' association Ashotel and ASAGA Canarias. Through a door-to-door separate collection system and with their own containers, GF Hoteles establishments have managed 198 kilos of organic waste—such as fruit peels, vegetables, eggshells, coffee grounds, and pruning waste—which have been transformed into 69 tons of high-quality compost.
For his part, Javier Lantigua Gaztañaga, Director of AENOR's Canary Islands, Middle East, and Africa office, states that "the certification of the Zero Food Waste Management System attests to the organizations' commitment to implementing processes that allow for the systematic prevention, measurement, and management of food waste. In the case of GF Hoteles, this recognition highlights a strategy based on continuous improvement, resource optimization, and the integration of sustainable practices into their daily activity."
By obtaining this certification, GF Hoteles consolidates a responsible tourism model that demonstrates how predictive technology and sectoral collaboration are key tools for mitigating environmental impact and moving towards zero waste.
