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GUIDE ON PAGES 62 - 74 ISSUE NO. 1774
4 - 10 July 2019
COSTA BLANCA NORTH
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Hotels tackle food waste By James Warren THE Spanish Hotel Association has started putting into place measures to combat the growing problem of food waste in Benidorm and other popular Costa Blanca resorts. A major draw to the resort’s hotels is the buffet style meals offered as part of hotel packages, but the downside is the amount of food waste produced. Over a tonne of unwanted food was discarded last year as a result of overstocked buffet selections. The mayor of Benidorm has come forward in the ‘brave’ move to start to implement regulations to limit the amount of food wasted at these hotels. A spokesman for the hotel association Hosbec said that “we understand that the challenge is complex, especially in the holiday hotel sector where the gastronomic offer is based on the
MEASURE MOVE: Plan to cut food wastage in Costa Blanca resorts such as Benidorm. free buffet.” He added that Hosbec understands it will be difficult to change the mind sets of the tourists but insists any measures will not affect the quality or choice of food
available. Measures such as smaller choices per day or introducing pre-packed starters or desserts are all considered, but it is down to the individual establishment to inter-
pret the rules as they see fit. It comes as figures show Benidorm is as busy as ever, with hotels 90 per cent full at the end of June.
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