The project Circular Tourist Communities (CTC) It already has twelve hotels that convert the food waste they produce into compost. It began last year with a group of six hotel establishments to which another six have now been added: H10 Costa Adeje Palace, Guayarmina Princess, Coral Ocean View, Adrián Jardines de Nivaria, Vincci La Plantación del Sur and Royal Sunset Beach Club by Hilton Grand Vacations.
CTC is about a circular economy initiative promoted by Ashotelwithin the framework of its 2022-2030 Tourism Digitization and Sustainability Strategy, which has the collaboration of Asaga-Asaja Canarias and with the municipalities of Adeje and Guía de Isora (area in which it is carried out) and Transportes Noda as a plant pruning operator.
The objective is to take advantage of all the organic matter that is produced in the hotels, stop burying it in the landfill to use it in and regenerate soils and farms for better agricultural production and local supply, which is equivalent to generating a circular economy.
H10 Costa Adeje Palace, Guayarmina Princess, Coral Ocean View, Adrián Jardines de Nivaria, Vincci La Plantación del Sur and Royal Sunset Beach Club from Hilton Grand Vacations are incorporated
Representatives of this new Circular Tourist Community met at the Tourist Innovation Factory (FIT Canarias), in Adeje, where they met with those responsible for the first working group. They received samples of the compost generated with the biowaste of fruits, vegetables, coffee grounds, eggshells and small prunings in the Finca del Balo organic garden (Guía de Isora), from the Serviagroc company and an active participant in this project.
first data
Ashotel presented at this meeting the data obtained in eight months with organic waste from six hotels. from the south of Tenerife. The 210,920 kilos of bio-waste from kitchen preparation and small pruning were transformed into 54,735 kilos of high-quality compost with which to feed up to 7,820 banana plants, 782,044 square meters of potato cultivation or 54,735 of fruit and vegetable plantations.
141,000 kilos of large pruning were also necessary as a structuring agent in the preparation of the compost. It constitutes 40% of the total compost while the remaining 60% comes from biowaste.
The fact of obtaining only 1.13% of unsuitable among bio-waste (well below the requirements of European regulations) raises the quality of the compost. This was achieved with a good previous training of all the participants in the project.
Agriculture-tourism binomial
The director of Innovation and Sustainable Development of Ashotel, Enrique Padrón, stressed that “this is a project in favor of agriculture and the landscape and how the tourism sector can benefit from it.” Francisco Valiño, manager of Adeje Limpio, Francisco Valiño, stressed the importance of keeping the level of improper materials low and controlling hotel waste rooms well. His counterpart from Asaga-Asaja Canarias, Theo Hernando, indicated that his sector works with public administrations “so that the efforts of the companies that participate in this project receive economic recognition.”
As an example of the work carried out in connection with the reduction of hotel kitchen waste, hand in hand with Grupo Fedola, the company software Evosocial Soft designed a tool to reduce buffet waste, known as Buffet Wastewhich applies an artificial intelligence system to reduce and adjust the production of food served to guests based on their nationality, age, gender and period of the year.
With this public-private collaboration project, Ashotel seeks to incorporate soil regeneration into the rule of the three Rs (reduce, recycle and reuse).
