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As public awareness of climate change grows, so does the demand for more sustainable tourism experiences. Travellers of today are beginning to care more and more about the impact of their trips on the wellbeing of the planet.
Research shows that 79% of people want to move around in more environmentally friendly ways, while 84% wish to reduce their general waste during holidays.
Recognising the need for eco-friendly practices, Protea Hotel by Marriott Cape Town North Wharf has introduced an innovative Bokhasi composting system – a sustainable waste-management solution that helps ferment food waste by breaking it down, so it can be reused.
The new composting system sees the hotel collect all food waste during preparation, and even waste from tables, which is then treated with Bokhasi Bran and stored for collection. The principal is simple: If it was once alive, it can be composted. Even paper serviettes are repurposed.
Since the implementation of the system, the hotel has diverted 421kg of waste every month, saving half a ton of CO2 emissions. It has also encouraged staff to focus on more accurate preparation and finding creative ways to use stock to reduce waste.
In addition to reducing the hotel’s carbon footprint, the composting system has also contributed to the overall guest experience. The hotel plans to build upon the success of the composting system in its commitment to environmental responsibility. The hotel hopes to partner with local projects to supply compost to community gardens. It also envisions inspiring all hotels to roll out the solution, which will ultimately have a great positive impact on the wellbeing of the environment.