Hotels and restaurants shape unforgettable guest experiences every day through vibrant breakfast buffets, creative menus, and seamless service. But behind the scenes, these same establishments also generate large volumes of waste, especially organic waste like food scraps, vegetable trimmings, and uneaten meals.
Why F&B Businesses Must Manage Waste Better
Organic waste is more than just a cleanliness issue. It contributes significantly to environmental problems, emitting methane (CH₄). A greenhouse gas 25 times more potent than CO₂ when left to decompose in landfills. It also pollutes soil and water, threatening ecosystems, food safety, and public health. According to Indonesia’s Ministry of Environment and Forestry, 44.5% of waste in urban areas is food and organic waste. That’s why proper management of organic waste is essential. It’s not just about reducing pollution. It’s about building a stronger foundation for sustainable tourism.
In Yogyakarta, PT. Hayuning Bhumi Makmur has partnered with hotels such as Hyatt Regency Yogyakarta, The Alana Yogyakarta, and Melia Purosani to manage their daily waste. Specifically, organic waste is processed using Black Soldier Fly (BSF) larvae, which transform it into sustainable animal feed and organic compost that supports regenerative and biodegradable farming practices. This circular model not only helps reduce pollution but also reintroduces valuable nutrients back into the local ecosystem.
HBM also conducts training sessions for hotel kitchen staff to support source-level segregation, ensuring that food waste is separated from non-organics like plastic packaging or glassware. This step is crucial to keep the BSF system efficient and effective. The implementation of improved waste management practices within daily operations allows these hotels to significantly reduce their environmental impact. This commitment also contributes to cleaner, greener tourism experiences that resonate with environmentally conscious travelers.
Typical waste streams in Food & Beverage operations include:
- Food waste
- Packaging waste
- Preparation waste
- Beverage waste
- Operational waste
- Equipment waste
- Water waste
When the waste is not managed properly, these waste types can harm the environment, increase operational costs, and weaken a brand’s public image.
Today’s consumers demand more than just good service. They want authenticity, transparency, and purpose. Hotels that adopt sustainable practices not only reduce their environmental footprint, but also build stronger brand credibility. Eco-conscious initiatives signal integrity, drive customer loyalty, and shape a compelling brand story that resonates with modern travelers who care about the planet.
A well-managed waste strategy shows responsibility, boosts trust, and strengthens brand positioning especially in a tourism-heavy market.
According to NielsenIQ Global Sustainability Report (2023):
- 69% of consumers say sustainability has become more important to them over the past two years
- 77% of consumers are likely to stop buying from brands found guilty of greenwashing
Communicating the Value: Green is a Brand Asset
Sustainability is no longer a “nice-to-have”, it’s a strategic advantage. Hospitality businesses that invest in circular solutions like HBM’s BSF system gain added brand value, stronger consumer trust, and the chance to lead as green innovators in the industry.
It’s time for hotels and restaurants to stop seeing waste as a problem and start recognizing it as a pathway to better business and a better planet.
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