Case Studies – GRASP 2030

GRASP 2030 Case Study of Pullman Bali Legian Beach – Reduce Food Waste in Hospitality

Editor GRASP — Tue, 19 May 2026 06:32:55 +0000

Food waste makes up nearly 40% of Indonesia’s total waste, posing a crisis for climate, equity, and efficiency. To address this, the Indonesia Business Council for Sustainable Development (IBCSD), with support from the Waste and Resources Action Program (WRAP), launched GRASP 2030 as an initiative uniting businesses, government, and communities to reduce food loss and waste by 50% by 2030, with the hospitality sector playing a critical role. Through a GRASP 2030 pilot conducted in partnership with the International Food Waste Coalition (IFWC), Pullman Bali Legian Beach demonstrated how targeted actions based on consistent measurement can deliver real impact. As a best-in-class premium hotel in APAC, the hotel achieved a further 20% reduction in food waste, saving 5 tonnes of food, avoiding 16 tonnes of CO2e emissions, and generating USD 48,000 in annual savings. Pullman Bali Legian Beach journey proves that operational excellence and sustainability go hand in hand, offering a model for the hospitality sector to replicate and adapt. Watch their case study video to see how it’s done. Join GRASP 2030 and be part of the movement for our planet and future generations.

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Susut dan sisa pangan menyumbang hampir 40% dari total timbulan sampah di Indonesia, sehingga menimbulkan krisis bagi iklim, keadilan sosial, dan efisiensi sumber daya. Untuk menjawab tantangan ini, Indonesia Business Council for Sustainable Development (IBCSD), dengan dukungan Waste and Resources Action Programme (WRAP), meluncurkan GRASP 2030 sebagai inisiatif yang menyatukan dunia usaha, pemerintah, dan masyarakat untuk mengurangi susut dan sisa pangan hingga 50% pada tahun 2030, dengan sektor perhotelan sebagai salah satu kontributor kunci. Melalui piloting GRASP 2030 yang dilaksanakan bersama International Food Waste Coalition (IFWC), Pullman Bali Legian Beach menunjukkan bahwa keputusan berbasis data yang konsisten dapat menghasilkan dampak nyata. Sebagai hotel premium terbaik di area Asia Pasifik, Pullman Bali Legian Beach berhasil mencapai pengurangan tambahan sebesar 20% sisa pangan, menghemat 5 ton makanan, menurunkan 16 ton emisi CO₂e, serta menghasilkan penghematan tahunan sebesar USD 48.000. Perjalanan Pullman Bali Legian Beach membuktikan bahwa keunggulan operasional dan keberlanjutan dapat berjalan seiring, sekaligus menjadi model yang dapat direplikasi dan diadaptasi dalam sektor perhotelan. Saksikan video studi kasusnya dan bergabunglah dengan GRASP 2030 untuk menjadi bagian dari gerakan bagi bumi dan generasi mendatang.

GRASP 2030 Case Study of Radisson Blu Bali Uluwatu – Reduce Food Waste in Hospitality

Editor GRASP — Tue, 19 May 2026 04:59:51 +0000

Sinergi Tim & Konsumen Bijak: Strategi Radisson Blu Uluwatu Pangkas 38% Sisa Pangan Bayangkan bisa menghemat biaya operasional sekaligus menjaga bumi tanpa mengurangi kenyamanan tamu. Itulah yang dicapai Radisson Blu Uluwatu bersama GRASP 2030, dengan dukungan teknis dari WRAP dan IFWC. Strategi ini menghasilkan:

38% reduksi total sisa pangan
45% penurunan sisa makanan di piring tamu
USD 142.000 potensi penghematan tahunan setara dengan 60 ton emisi CO₂e yang dikurangi

 "Proyek ini menunjukkan bahwa kesadaran dan kerja sama tim dapat mendorong perubahan nyata. Tindakan sederhana—dari ukuran piring hingga motivasi staf—membantu kami mengurangi limbah sekaligus meningkatkan efisiensi.." — Yann Marteau, GM Radisson Blu Uluwatu Saksikan video studi kasus Radisson Blu Uluwatu dan bergabunglah dengan GRASP 2030 untuk menjadi bagian dari gerakan bagi bumi dan generasi mendatang. -------- Teamwork and Conscious Consumers: Radisson Blu Uluwatu’s Strategy Cuts Food Waste by 38% Imagine reducing operational costs while protecting the planet, without compromising the guest experience. That’s what Radisson Blu Uluwatu achieved together with GRASP 2030, with technical support from WRAP and IFWC.This approach delivered measurable success, including:

38% reduction in total food waste
45% decrease in plate waste from guests
USD 142,000 potential annual savings, equivalent to 60 tons of CO₂e emissions reduced

 “This project showed that awareness and teamwork can drive real change. Simple actions — from plate size to staff motivation — helped us cut waste while improving efficiency.” – Yann Marteau, Radisson Blu Uluwatu Watch the Radisson Blu Uluwatu case study video and join GRASP 2030 to be part of a movement for the planet and future generations.

GRASP 2030 Case Studies Pullman

Editor GRASP — Tue, 19 May 2026 04:35:36 +0000

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.

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Nutrifood Business Case

Editor GRASP — Wed, 12 Mar 2025 10:41:18 +0000

With over 45 years in the health food and beverage industry, Nutrifood is committed to reducing food loss and waste (FLW) across its supply chain. As a signatory of GRASP 2030, Nutrifoodsors and food banks, the company ensures surplus products are redistributed or repurposed responsibly. As a signatory of GRASP 2030, Nutrifood adopts the Target-Measure-Action approach to identify waste hotspots, raise awareness, and optimize operations. Key actions include FIFO systems, production line efficiency, and regular data tracking.

To date, Nutrifood has supported over 1,200 communities and reduced more than 4,850 tons of CO₂e emissions—advancing global goals like SDG 12.3 and Zero Hunger. This reflects Nutrifood’s mission to inspire a nutritious life and lead with purpose and impact.

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Surplus Indonesia – Utilizing The Power of Technology to Address Food Surplus in Indonesia

GRASP Editor — Thu, 07 Jul 2022 14:58:09 +0000

Surplus is an online marketplace that enables customers to buy a meal from restaurants, hotels, pastries & bakeries, cafes, and supermarkets that have surplus food (haven’t sold) at the day with 50% off before closing time. Surplus is an example of how technology can be used in Indonesia to drive change. The technology, allowing ease of use and a platform for communication effectively taps into the aspirations of “Generation Z”. It also demonstrates the entrepreneurial capacity in Indonesia to tackle global issues such as food waste and hunger.

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Sintesa Peninsula Palembang – Developing the SDG 12.3 Baseline through Food Waste Measuring & Reporting

GRASP Editor — Thu, 07 Jul 2022 14:55:24 +0000

The Sintesa group has established a comprehensive strategy namely Sintesa for The Earth in order to put people, planet, and profit together as the value of doing business. Sintesa Peninsula Palembang has joined the GRASP 2030 program to improve its existing program to
reduce food waste which is in line with the Group’s sustainability commitment. The goals of reducing food loss and food waste were achieved by controlling all areas of food processing in the kitchen to customer tables, starting from purchasing – receiving – storage handling – production, and serving process.

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Multi Bintang Indonesia – Optimizing Brewer’s By-product to Reduce Food Loss and Waste

GRASP Editor — Thu, 07 Jul 2022 14:51:30 +0000

Multi Bintang’s sustainability strategy, Brewing a Better World 2030, is at the heart of the business. It works with the employees, communities, and stakeholders to turn its vision into reality as creating prosperity for people and the planet. Multi Bintang has the ambition to achieve 0% waste to landfill by 2025 and net-zero emission by 2030 as its commitment to become the most responsible brewer in Indonesia. This target is applied throughout operational activities and strategies on how Multi Bintang eliminates all waste within the production process and supply chain, including food waste.

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FoodCycle Indonesia – Redistribute, Re-process, Recycle – A Holistic Approach to Food Surplus and Waste in Indonesia

GRASP Editor — Thu, 07 Jul 2022 14:35:52 +0000

FoodCycle Indonesia has a network of beneficiaries comprising various organizations and underprivileged communities such as orphanages, elderly housing, people with disabilities, refugee communities, and street children. FoodCycle Indonesia aims to break the hunger cycle of the under-privileged communities through the three “R’s”:

Re-distributing untouched surplus food
Re-processing imperfectly perfect produce
Re-cycling food waste

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