10 Jul Félix Martí: What Domestic Textile Management Can Learn from the Hospitality Industry
By Félix Martí, CEO of Resuinsa Experiences
In Spain, over 18 million households generate approximately 900,000 tons of textile waste each year — including clothing, footwear, and household textiles. Alarmingly, 88% of this ends up in landfills, a clear signal that our habits must change.
At Resuinsa, we have been working for more than two years on a pioneering project focused on collecting, processing, and transforming textile waste from the hospitality sector. Based on our experience, we estimate that hotels in Spain generate around 500,000 kilos of textile waste annually. Although this is a significant amount, it pales in comparison to the volume generated by households.
This gap is largely due to an impulsive and short-lived consumption model in domestic environments, where fast fashion and low prices have led to textiles being seen as disposable. This fosters a “use and toss” mindset that creates massive amounts of waste without proper recovery pathways.
While domestic textile recycling does exist, it remains limited and fragmented: selective collection is scarcely implemented, public awareness is low, and professional waste management channels are few and far between when compared to the hospitality sector. As a result, most waste ends up in landfills or incinerators without adequate treatment.
In contrast, the hospitality sector is increasingly adopting a professional, planned, and sustainable model. Textiles are designed for durability, using certified technical fabrics that withstand hundreds of industrial washes, and timeless designs that are not subject to fleeting trends. Many hotels also apply specific protocols to extend product lifespan and are committing to innovative initiatives that promote a truly circular economy.
From our experience at Resuinsa, we are convinced that promoting a shift in mindset is key to building an effective and genuine circular textile economy. If hotels can reduce their environmental footprint without compromising excellence, I firmly believe that domestic consumption can also move toward a more conscious model.
From hotel management, we learn that it’s not just about recycling more — it’s about rethinking every stage: choosing long-lasting products, caring for them properly, and supporting organized systems of collection and recycling. I’m confident that if we apply these principles at home, we can significantly reduce environmental impact and extend the life of every item, creating real value far beyond its first use.
