Hotels and restaurants produce huge amounts of food waste. Much of it is unavoidable — there are fruit and vegetable peelings, coffee grounds, stale bread, buffet leftovers and prep waste. It’s not possible to eliminate most of it, however good your intentions.
But what you can do is divert it from landfill. Food waste is a valuable resource that could — and should! – be given back to the soil. When it is dumped on landfill it not only overloads an already dysfunctional system, it adds huge amounts of methane to the atmosphere, and leaves a toxic residue on the land.
The best current alternative is composting, either on site if you have grounds, or off-site if you don’t. Composting ensures the valuable nutrients in the food waste are returned to the soil where they belong. Bokashi composting, which is the method we use, is the fastest and most convenient method currently available. It also ensures the best possible retention rates for energy and nutrients: valuable resources that should be kept in the soil cycle for our own and future generations.
We are training hotels and restaurants in Myanmar to start organic waste recycling onsite. In Yangon we also provide a hotel food waste service for hotels and restaurants without access to garden space (more information in the following brochure images).
We also run training sessions for hotel gardeners in our bokashi yard in North Dagon, which we can complement with onsite training for kitchen staff for hotels and restaurants in Yangon.
We recently started a major bokashi project at one of the larger hotels on Ngwe Saung beach, the Ngwe Saung Yacht Club & Resort, read more about it here. This is especially valuable given the lack of waste management infrastructure in tourist areas such as this; landfill diversion is essential for the future.
Interested in starting something at your hotel or restaurant and being part of this change for a better future? Please contact us and let’s see what we can do together.