From Kitchen Waste Back to the Dining Table: Bali Promotes a Circular Economy Through “From Waste to Harvest”

Badung, Bali, May 21, 2026 – Organic waste generated by hotels, restaurants, cafés, households, and tourism activities remains one of Bali’s most pressing environmental challenges. Much of this waste still ends up in landfills, while the valuable nutrients it contains are often lost instead of being returned to support local food production.

At the same time, local farmers are facing declining soil health and rising agricultural input costs. These interconnected challenges highlight an opportunity to link organic waste management with soil regeneration, local food production, and more sustainable hospitality practices.

In response, PT Sustainability & Resilience (su-re.co), in collaboration with JCI Japan, Noema Resort Pererenan, and Pererenan Village, organized the workshop “From Waste to Harvest: Closing the Soil-to-Table Loop” on May 21, 2026, at Noema Resort in Pererenan, Bali.

The event showcased a circular system that connects organic waste collection, composting, soil regeneration, crop cultivation, harvesting, and food consumption within the hospitality sector. Through this approach, organic waste is no longer viewed simply as a disposal problem, but as a valuable resource that can be returned to the soil and reintegrated into local food systems.

Building a Soil-to-Table Circular Economy

JCI Japan

The initiative demonstrated how a circular economy can be implemented at the local level by creating connections between waste management facilities, farmers, hospitality businesses, and consumers.

As part of the collaboration, su-re.co, led by CEO Prof. Dr. Takeshi Takama, contributed its Bio-fighter solution a specially formulated bacterial mixture designed to accelerate composting, eliminate odors from organic waste, reduce fly infestations, and improve compost quality.

Meanwhile, JCI Japan, under the leadership of Chairperson Shunpei Komata, supported the enhancement of waste management infrastructure at TPST Sudha Pertiwi Pererenan, a community waste processing facility that receives organic waste from households, restaurants, and hotels.

Noema Resort Pererenan served as a hospitality demonstration partner, helping connect locally grown produce back to the dining experience and illustrating how circular food systems can function within Bali’s tourism sector.

Introducing a New Organic Waste Processing Facility

The event began with the inauguration of a new organic waste processing facility at TPST Sudha Pertiwi Pererenan, featuring a fermentation chamber designed to convert organic waste into compost more efficiently.

The facility is equipped with a blower system that enhances bacterial aeration during the composting process, working in combination with su-re.co’s Bio-fighter technology. Together, these innovations significantly accelerate compost production, which traditionally requires a much longer processing period.

The system also helps eliminate unpleasant odors and reduces the presence of flies commonly associated with organic waste piles, creating a cleaner and more effective waste management process.

Bringing Stakeholders Together

A key component of the event was a multi-stakeholder panel discussion involving government representatives, researchers, waste management practitioners, farmers, hospitality industry leaders, community organizations, and local partners.

Participants explored how a practical soil-to-table loop can be implemented at the community level—from organic waste collection and compost production to soil regeneration, crop cultivation, and food consumption.

The discussion featured speakers from JCI Japan, su-re.co, Noema Resort Pererenan, and local farming communities, with moderation provided by the su-re.co team.

Experiencing Circularity in Practice

Beyond the panel discussion, participants engaged in a series of hands-on activities designed to demonstrate each stage of the circular system.

These activities included a visit to TPST Sudha Pertiwi Pererenan, a tour of su-re.co’s pilot laboratory, vegetable planting sessions, harvesting mint and microgreens grown using compost derived from processed organic waste, a demonstration on making jam from surplus fruits at Noema Resort, and a soil-to-table lunch prepared using locally sourced ingredients.

The experience allowed participants to witness firsthand how waste can be transformed into valuable resources that support local food production and sustainable hospitality.

A Collaborative Path Toward Regenerative Tourism

The workshop highlighted the importance of cross-sector collaboration in addressing Bali’s organic waste challenge. Waste management facilities, farmers, businesses, government institutions, community groups, and consumers all play critical roles in building a more circular and regenerative system.

Through “From Waste to Harvest,” su-re.co and its partners hope to demonstrate a practical and scalable model that can be replicated across Bali and beyond. By connecting waste management, regenerative agriculture, and hospitality, the initiative aims to reduce organic waste, restore soil health, support local farmers, and strengthen environmentally responsible tourism practices.

Read more: Fighting Odors and Flies, su-re.co’s Bio Fighter Transforms Organic Waste into Compost in Just Two Months

About su-re.co

su-re.co (PT Sustainability & Resilience) is a Bali-based think-do-be tank headquartered in Pererenan, dedicated to creating practical sustainability solutions through research, community empowerment, climate resilience, regenerative agriculture, renewable energy, and circular economy initiatives.

By connecting scientific knowledge, local wisdom, and on-the-ground implementation, su-re.co works to strengthen communities and ecosystems while advancing sustainable development across Indonesia and beyond.