How Iberostar found an opportunity in food waste: A Q&A with Rafael Carmona

Iberostar’s Director of Sustainability Operations, Rafael Carmona, is applying technology and data to help the group tackle its environmental footprint. In this Q&A, he sits down with Ignacio Ramirez, Winnow’s Managing Director for the Americas, to delve into Iberostar's impressive sustainability goals, the challenges of reducing waste in resorts, and how leveraging the right tools can drive operational efficiency and cost savings.  

Let’s set the scene. Can you introduce us to Iberostar's sustainability journey and how it has evolved over the years?

Absolutely. Iberostar has always been deeply committed to sustainability. In 2017, we launched our "Wave of Change" movement, which pushed us further.

Wave of Change is our commitment to responsible tourism - to building a profitable tourism model that respects the oceans and mitigates climate change. Initially, we focused on eliminating single-use plastics, which we successfully achieved in 2020. We then moved into the realm of the circular economy, aiming to reduce waste and energy consumption.

We implemented a comprehensive waste management strategy, establishing a process to control and measure waste. This included setting up scales to accurately quantify waste. Upon measuring, we discovered a significant portion of our waste was organic. This prompted us to seek effective solutions to manage organic waste, leading us to discover Winnow at a trade fair. We believe Winnow’s technology is crucial for detailed control and reduction of organic waste.

What are some of the key sustainability goals at Iberostar?

Our sustainability goals at Iberostar are multifaceted. With sustainability as a business driver and lever, we place the circular economy at the center of our strategy. We are working on our own Agenda 2030 with the following objectives: to be waste-free by 2025, carbon neutral by 2030, 100% responsible in our seafood supply chain by 2025, and to improve the health of the ecosystems surrounding our hotels, among other goals.

How has Winnow helped in managing and reducing food waste at Iberostar?

Winnow has been instrumental in helping us reduce food waste. The system consists of a camera focused over a bin, placed on a scale. The system weighs and identifies the waste as you throw it away, running it through a database to tell you the cost of what you are throwing away. It also helps us identify the different phases where waste occurs, whether during preparation, buffet surplus, or what is left on guests' plates. This detailed analysis has allowed us to not only reduce waste but also the carbon footprint of our kitchen operations, as managing food waste efficiently reduces the energy required for cooking, cooling, and reheating food.

Can you share some specific examples of where you’ve reduced waste?

Certainly. For a start, we’ve managed to cut bread waste in half. Despite seeming minor, reducing bread waste by even two grams per room can add up, considering the high volume of guests in our hotels. We’ve also optimised the display and production of desserts and fruits to avoid overproduction and wastage. By analysing guest flows, we can better manage food replenishment during buffets, ensuring that we don't overstock and waste food.

What role does Winnow play in tracking and reporting waste data?

Winnow provides highly customizable and detailed reports. It categorises waste data, allowing us to see what we are throwing away and at what cost. These reports compare current waste levels with baseline periods, showing trends and helping us implement measures to reduce waste. The reports are essential for our all-inclusive model, providing valuable insights into waste per stay and helping us monitor and improve our operations.

Winnow’s imagery database also plays a crucial role. By capturing photos of the waste, the system provides irrefutable evidence, making it easier to categorise and verify the data. This visual proof is invaluable for ensuring accuracy and driving accountability within our teams.

How did Iberostar successfully engage its staff in the waste reduction initiative?

Involving staff is crucial for the success of any sustainability initiative. We emphasised the importance of waste reduction and how it benefits not only the environment but also operational efficiency. By explaining the purpose behind the tool and demonstrating how it can ultimately reduce their workload, we actively engaged the staff in the process. Staff members were shown how categorising waste accurately could lead to less overproduction and better inventory management, making their jobs easier in the long run. This approach underscores our unwavering commitment at the Iberostar Group to fostering talent and providing quality training for competent individuals in the hospitality field.

What challenges did you face in implementing Winnow, and how did you overcome them?

One challenge was ensuring accurate categorization of waste without overwhelming the kitchen staff. We addressed this by implementing specific systems for different types of waste (e.g., trimmings, plate leftovers, buffet leftovers) to minimise the possibility of errors. Another challenge was the initial concern from staff regarding the perceived increase in workload. We managed this by demonstrating the system's long-term benefits, including reduced waste and improved efficiency, which ultimately support a more streamlined and effective operation.

What have you observed in terms of the financial impact of reducing food waste?

The financial impact is significant, although it might not always reflect directly on the cost reduction. For instance, in years with high inflation, our food cost increase was lower than the inflation rate due to better waste management. Winnow has a helpful methodology to help isolate those savings in our P&L statement, as well as helping us to meet our budget targets and avoid overproduction, ultimately reducing costs indirectly by optimising inventory and production processes.

What advice would you give to other hotels looking to reduce food waste?

Start with the easiest targets, such as avoiding inventory wastage and reducing overproduction of items like pasta and bread. Use tools like Winnow to gain accurate data and involve your staff by explaining the benefits of waste reduction. Setting realistic and progressive goals is crucial, but I’d also encourage you to be ambitious - with determination and the right tools, you can achieve impact at scale.