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TUI Group: "Turning waste into value" (January 2026)

TUI Group reported that its hotel property TUI BLUE Berawa in Bali is trialling a food waste digester to address one of the hospitality industry's major environmental challenges. The system processes organic food waste and converts it into a dried compost material that can be used as fertiliser for the property's gardens. The digester can process up to 150 litres of organic waste per day.

Any experienced hotel sustainability consultants, hospitality professionals, or industry practitioners would like to share your perspectives on this approach?

How do you see hotels transforming food waste management from a disposal challenge into a resource efficiency opportunity?

 

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Julian Goh
Goh Business Practitioners
Supporting Hotels on Their Sustainability Journey
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Dear Julian, 

This  best practice is used by a lot of hotels in Canada at least 10 years ago. They also recycle the used water  through the ecomanagement program. In addition to the stars reward for hotels, there also are green leaves  reward for hotels. Therefore, turning waste into value is a good project to improve the environmental performance of an organization.

Thanks!

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Marc Kanho
Senior QMS Lead Auditor and Consultant
K-Marc Canada
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