This case study outlines how Pullman Bali Legian Beach, a 5-star resort, successfully reduced its food waste by 20% through participation in the GRASP 2030 pilot program.Background and Diagnostic
- In 2025, the hotel joined the GRASP 2030 initiative—a collaboration between the Indonesia Business Council for Sustainable Development (IBCSD), WRAP, and the International Food Waste Coalition (IFWC)—to address food waste.
- Initial diagnostics revealed that the hotel produced 73g of food waste per cover, with roughly half originating from food preparation.
- Key areas for improvement were identified in breakfast service plate waste and staff canteen consumption.
