Ella Resorts & Hotels

The objective of the initiative is to prevent and systematically reduce food waste through the monitoring and analysis of food waste data, the optimisation of food production and portioning, and data-driven decision-making to reduce losses.

ELLA Resorts uses AI-powered technology to monitor, analyse and prevent food waste across its hotel operations. By capturing and analysing food waste data, the technology supports F&B teams in identifying the main sources of waste, optimising production processes and implementing targeted waste reduction measures.

During the pilot phase, the objectives were to achieve a 30% reduction in Grams per Cover (GPC) and a 30% reduction in Waste as a Percentage of Sales (WAPS), while strengthening system adoption, employee engagement and the active participation of F&B teams.

The initiative primarily targets employees across ELLA Resorts’ hotel operations, particularly Food & Beverage, Kitchen and Restaurant teams, who are directly involved in monitoring, managing and preventing food waste and in making day-to-day decisions related to food production and portioning.

Through the use of data and real-time feedback, F&B teams are supported in identifying the main sources of waste and implementing targeted measures, such as adjusting production to demand, producing smaller and more frequent batches, and optimising portion sizes. Active employee engagement is a key factor in sustaining and further improving the results.

The initiative also targets hotel guests through awareness-raising activities in dining areas and buffets. ELLA Resorts uses WWF Hotel | Kitchen posters and training video material as educational and awareness-raising content, encouraging guests to adopt more responsible consumption practices and take only the amount of food they can consume.

The initiative also extends to local communities through the donation of surplus food, particularly at the end of the tourism season, to organisations and community partners supporting vulnerable groups.

Initiated in 2025 and ongoing, with the pilot implementation at HELEA and ELISSA in 2025 and the gradual expansion of the initiative to additional hotel units from 2026 onwards.

The initiative is ELLA Resorts’ integrated approach to preventing, reducing and managing food waste through technology, data and active employee engagement across its hotel operations.

The initiative was launched in 2025 at HELEA and ELISSA with the implementation of an AI-powered food waste management system. Through cameras, sensors and weighing technology, the system records and categorises food waste, providing real-time data and insights that enable F&B teams to identify the main sources of waste and take targeted action on food production, portioning and kitchen processes.

Its key innovation is the transformation of food waste management from simple waste recording into a data-driven continuous improvement process. Waste data is reviewed with hotel teams through coaching and performance monitoring, enabling practical measures such as smaller and more frequent production batches, production aligned with demand and portion optimisation.

Following the pilot results, the initiative was expanded in 2026 to ALKYNA, where complementary on-site aerobic biodegradation technology was introduced for the treatment of organic food waste. This expands the approach from measurement and prevention to the on-site treatment of residual organic food waste, contributing to more efficient waste management and a reduction in the associated environmental footprint.

The initiative therefore combines AI and data, employee engagement, operational improvements and on-site organic waste treatment in a scalable food waste management model that can be progressively extended across ELLA Resorts’ hotel portfolio.

ELLA Resorts collaborates with specialised technology providers in the field of food waste management.

As part of the pilot implementation at HELEA and ELISSA, ELLA Resorts uses Winnow Data, an AI-based solution for recording, categorising and analysing food waste. The technology provides data and insights that support F&B teams in identifying the main sources of waste and implementing targeted reduction measures.

In 2026, the initiative was further expanded at ALKYNA through the complementary use of on-site aerobic biodegradation technology for the treatment of organic food waste.

These collaborations combine specialised technology, data and expertise, supporting the continuous improvement and progressive scaling of ELLA Resorts’ food waste management approach across its hotel operations.

The initiative relies on the active participation of employees, particularly F&B and Kitchen teams, who play a key role in its implementation and in sustaining the results achieved.

Teams at HELEA and ELISSA participated in system onboarding and training, the daily recording of food waste and the review of data to identify the main sources of waste. Through regular coaching and feedback, teams evaluated their performance and implemented targeted reduction measures, including adjusting production to demand, producing smaller and more frequent batches and optimising portion sizes.

Employee engagement has a direct impact on the effectiveness of the initiative. The pilot experience demonstrated that consistent system use, accurate recording and active involvement of hotel teams are essential for reliable data and sustained waste reductions.

Employees are therefore not simply users of the technology; they are active participants in a continuous improvement process based on the cycle of measurement, analysis, action and improvement.

Greece – Rhodes (HELEA and ELISSA, since 2025), Corfu (ALKYNA, since 2026, with planned expansion to PELEKAS in 2027), and Crete (ROCRITA, from 2027).

The initiative contributes to reducing food waste and promoting more responsible food consumption across ELLA Resorts’ hotel operations, while engaging employees, guests and local communities in the prevention and better management of food waste.

The 2025 pilot at HELEA and ELISSA achieved a 34% reduction in Grams per Cover (GPC) and a 49% reduction in Waste as a Percentage of Sales (WAPS) compared with the baseline. These results demonstrate a measurable reduction in food waste generation and provide a basis for further scaling the initiative across the hotel portfolio.

The initiative has also influenced day-to-day practices among F&B teams. Data-driven insights have supported changes such as producing smaller and more frequent batches, adjusting production to demand and optimising portion sizes. This helps embed food waste prevention into everyday operational practices rather than treating waste management solely as an end-of-process activity.

Guests are engaged through awareness-raising material in dining areas and buffets, including WWF Hotel | Kitchen posters and training video material, encouraging more responsible consumption and helping raise awareness of food waste prevention.

The initiative also supports local communities through the donation of surplus food, particularly at the end of the tourism season, to organisations supporting vulnerable groups.

By combining measurable waste reduction, employee engagement, guest awareness and community support, the initiative contributes to a broader culture of food waste prevention and responsible consumption.

The initiative provides ELLA Resorts with a data-driven approach to food waste management, supporting operational efficiency, better resource utilisation and more informed decision-making across its F&B operations.

The 2025 pilot at HELEA and ELISSA generated gross savings of €14,371 by 31 October 2025, including €6,923 at ELISSA and €7,447 at HELEA. These savings resulted from reducing discarded food and improving production and resource planning.

At the same time, the pilot achieved a 34% reduction in Grams per Cover (GPC) and a 49% reduction in Waste as a Percentage of Sales (WAPS) across the two hotels, demonstrating improved efficiency in food production and waste management.

The systematic collection and analysis of food waste data enables F&B teams to identify the main sources of waste, evaluate the effectiveness of interventions and optimise production, portioning and kitchen processes. It also provides a consistent framework for monitoring performance and identifying further opportunities for improvement.

Following the pilot, the initiative was expanded to ALKYNA in 2026, where complementary on-site aerobic biodegradation technology was introduced for the treatment of organic food waste. This further strengthens ELLA Resorts’ approach by combining prevention and reduction with the on-site treatment of residual organic food waste.

Overall, the initiative supports cost efficiency, more effective use of food resources, continuous operational improvement and the progressive development of a scalable food waste management model across ELLA Resorts’ hotel operations.