Hotels and restaurants

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. Other resort projects include Laguna Lodge in Ngapali and Boulder Bay Eco-Resort in the Myeik Archipelago. Customers in Yangon include the Savoy Hotel and Rosewood Yangon.

Other customers include the Rosewood Yangon and the Savoy Hotel in Yangon.

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.

Recent projects

Bokashi at the beach

Last night the team returned from Ngwe Saung, a beautiful beach some 6 or 7 hours of shaky driving west of Yangon. We’re feeling pretty happy, because we’ve started something there at the beach that hasn’t been done before. We’ve helped stop the food waste at one of the biggest hotels on the beach. We’ve…

Hotel food waste is history!

Last week we took part in the Food & Hotel Myanmar expo in Yangon, a huge event with hundreds of chefs vying to be the best. The hotels, restaurants and resorts of Myanmar were gathered in the huge venue to soak up the inspiration — get new ideas and make new contacts. Watching these chefs…

How to fill the barrel

We use 30 or 60 liter airtight barrels for fermenting food waste bokashi in bulk. This is what you need to know to get started.

How to handle bokashi bran

We deliver bokashi bran in bulk in 30 or 60 liter airtight barrels. Look after it carefully and it will stay fresh for up to a year.

How to make CEM

If you are composting your own food waste bokashi, you will need to make CEM regularly. We can supply you with fresh EM-1 and molasses. This is how to make the CEM.

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