Food waste is an important waste stream within hotel operations. As part of TUI's sustainability agenda, hotels are implementing measures to reduce food waste and improve the management of organic waste streams.

TUI BLUE Berawa in Bali is currently trialling a food waste digester. The system uses high-temperature microbial technology to process organic waste into compost that can be used on the property.

The machine can process up to 150 litres of organic waste per day. A bio-based additive is used to support the composting process. After approximately seven hours, the processed material is dried into a powder that is collected and applied in the hotel's gardens. The hotel uses this compost periodically within its landscaping activities and also makes additional compost available to local institutions and schools.

If the pilot project proves operationally successful, similar technologies may be considered by other hotels in the region.

Reducing food waste is a strategic priority across the TUI hotel portfolio. TUI has set a target to reduce food waste by 25 percent by 2030.

Several TUI BLUE hotels use the AI-powered Kitro scale to collect data on food waste. The information helps kitchen teams review production volumes, menu planning and purchasing decisions.

Other hotels are also testing operational approaches to reduce the disposal of edible food where food safety requirements permit. At TUI BLUE Los Gigantes in Tenerife, suitable leftover buffet dishes are made available to employees after service, while additional portions are stored for staff meals the following day.