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Ecovidrio, the nonprofit organisation in charge of recycling glass container waste in Spain, has announced the establishments committed to coastline sustainability. On the list is the Mijas beach bar, Royal Beach Piratas (Calahonda), the only catering establishment in the province of Malaga awarded. It is part of the Green Flags Movement and the 1st ‘’Barometer on our coasts sustainability’’.

“Mijas, once again, is to be congratulated for its commitment to the environment and sustainability. In Andalusia, only three catering establishments have been awarded. One in the province of Cádiz, in Huelva, and ours, recognised for its waste management performance, its contribution to the recycling economy, and the collection of glass and organic waste through a collection point for bottles and plastic caps,” said the Councillor for Cleaning, Laura Moreno (PSOE).

In this Ecovidrio campaign, some 15,000 establishments from 144 coastal municipalities in Andalusia, Valencia, Catalonia and Murcia took part. At a regional level, Andalusian hotel and catering establishments registered a sustainability index of 63.8% in this barometer, in which 2,134 establishments in the region took part. By provinces, the Granada hoteliers are the ones who have registered the best sustainability index (83.7%), followed by Almeria (74.5%), Cadiz (62.4%), Malaga (59.7%), and Huelva (49.4%). With regard to the different sustainability levels analysed in the study, Andalusian hoteliers have particularly stood out for energy consumption management (77.1%), thanks to measures such as the use of LED lights (91.9%).

In the waste management area, Andalusia still has some improvements to make, as six out of ten hoteliers have measures in place for correct waste management. Specifically, the vast majority (90.5%) say they manage cooking oil correctly, followed by glass (88.1%), paper and cardboard (73.5%), light packaging (68.4%) and organic waste (24.9%). On the other hand, 62.9% of the hoteliers surveyed in Andalusia claim to apply water-saving measures, highlighting measures such as: the loading of electrical appliances (68.5%), fitting diffusers, taps with aerators, timers, etc., (47%) or installing flushing systems with double dispensers in bathrooms (45.8%).

Finally, the aspect to be improved by Andalusian hoteliers is responsible consumption, an area of action that analyses three routes: local products’ commitment, the adaptation of menus to seasonal foods, and food waste. This latter is in a new Law on Food Loss and Waste Prevention. In this regard, only 55% of Andalusian hotel and catering establishments claim to take measures to promote responsible consumption, and only 30.4% claim to apply measures to tackle food waste.

 

Source: Mijas Semanal