In recent years sustainability has become increasingly important for companies. It has also developed into a core concept in tourism, due to the fact that this specific discipline is responsible for safeguarding social, natural and economic resources, which are fundamental to the sector’s activities development. Through social responsibility tourist service providers have attempted to compensate for the socio-cultural and environmental impacts resulting from the arrival of tourists and visitors. For this reason, this research focuses on accommodation providers and the food waste they generate and proposes an improvement plan in which excess food is donated and provided to people with no food security. To carry out this project, interviews were conducted to some of the main hotel chains in Bogota and through these it was possible to find a positive response to the proposal for a better use of excess food by accommodation providers.