It’s difficult or nearly impossible for small businesses like ourselves to measure waste. Many of the major global hospitality organizations appeared to have reduced waste-to-landfill by 45% and food waste by 50% over the last few years. We can confidently report that we significantly reduced our landfill contribution, and more impressively, we have almost eliminated all food waste through composting with our pigs eating everything else!    

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We reduce the amount of waste that ends up in landfills through waste prevention and waste diversion. Waste diversion includes reuse, recycling, donation, and composting…

Reduce, Reuse, Recycle and Up-cycle…

Reduce Best Practices:  Paperless everything, we’ve eliminated our daily newspapers and solely rely on e-newspapers, and we’ve eliminated all single-use plastic bottles and most plastics.

Reuse Best Practices: We donate reusable items including mattresses, linens, towels and furniture. Furthermore, we just joined Clean the World, an organization that addresses global health issues by using discarded hygiene supplies from the hospitality industry. Aiming to reduce the number of global hygiene-related deaths, they began recycling soap into new bars to distribute to communities in need.

Recycle Best Practices:  All reusable materials get recycled, and non-recyclable waste managed properly.

Up-cycle Best Practices: Also known as creative reuse, is the process of transforming by-products, waste materials, useless, or unwanted products into new materials or products of better quality and environmental value; such as used light bulbs, corks for cork boards, composting green waste and up-cycling cooking oil for bio-fuel—but we haven’t figured that out yet.