Caption: Food waste contaminates recyclables and bloats landfill volumes, the writer says. Compactors often worsen the problem, causing breakdowns and costly collections and generating odours and methane, a potent greenhouse gas. Picture: (Denvor de Wee)

Food waste has long been the hospitality industry's dirty secret. Typically disposed of with general refuse, food waste contaminates recyclables and bloats landfill volumes. Compactors oft4en worsen the problem, causing breakdowns and costly collections and generating odours and methane, a potent greenhouse gas.

With South Africa's national waste minimisation strategy targeting 50% organic diversion and the Western Cape set to ban food waste from landfills from next year, hotel groups are being called to action. JSE-listed hoteliers Southern Sun and City Lodge have responded by leveraging technology and operational discipline to move towards zero-waste operations.

The article goes on to state: Rival City Lodge is pursuing a parallel path. Its waste management strategy covers all operations, with a clear focus on eliminating food waste to landfill, increasing recycling, and building responsible disposable partnerships.

At year end 50 City Lodge hotels were actively diverting food waste from landfill, up from 43 in 2024. Forty-seven use Bokashi Bran systems, while three work with independent providers. Collectively, these initiatives divert an average of 40 tonnes of food waste per quarter from landfills. Dedicated facilities separate, treat and process food waste, converting it into compost.

City Lodge is also exploring broader reporting beyond food waste, including packaging, general refuse, recyclables and hazardous waste.

Read the full article by Gugu Lourie in Business Day here.