We are delighted to see that Bali Hotels Association (BHA) are launching their first Sustainable Food Festival, running from September 27th until October 16th, 2021 in 30 participating member hotels.
This festival allows participating members to showcase the innovative work they have been putting in during these times to shift to a more sustainable way of operating. While programs such as single use plastic reduction are already well established, participating member hotels are preparing both a two-course lunch menu priced at maximum IDR 200.000 per person net, and a three-course dinner menu at maximum IDR 350.000 per person net.
To be featured, menus must adhere to the following key sustainability criteria:
• Ingredients used must be 100% sourced from Indonesia
• Encourage a minimum of 75% organically grown items
• Respect fair trade principles, i.e. fully female run enterprises
• All seafood produces to be certified sustainable and poultry to be free range
The festival also aims at reducing waste output to as close to zero as possible, by encouraging waste reduction activities such as composting and waste separation to facilitate recycling. These initiatives are intended to set a benchmark for the future, by being implemented across all operational areas beyond the festival period.
Participating hotels are encouraged to organize special events and workshops around the sustainability theme. Sustainable food planning includes food and beverage produce that is ethically produced, processed, distributed and disposed of in ways that contribute to support local economies and livelihoods. Where relevant certifications may not be available, they recommend adopting collective fair-trade practices; a third-party verified system providing better prices, improved working conditions, and fair remuneration terms for local farmers.
On the environmental side, the focus in on protecting the biodiversity of both plants and animals and the welfare of farmed and wild species with organically grown produces that preserves natural resources and provides added social benefits such as educational development opportunities for the next generation.
“It is truly encouraging to see our member hotels signing up to share the best practices they have had in place for some time. Our sector is going to recover and restart in a new, more sustainable manner and we are hopeful that these types of initiatives are able to raise public awareness and showcase what actions have been taken to adapt and progress during these challenging times,” says Jean Helière, Chairman BHA.
“Last year, we launched our social media campaign ‘Bali A New Kind Of Adventure’, a series of 6 inspiring short videos showcasing Bali under new health protocols and encouraging guests to travel responsibly. This upcoming food festival leverages the message on responsible travel, encouraging our hotel members and guests to contribute in reducing food waste through sustainability practices,” says Jean Helière.
“We are thrilled to see a strong participation from our members, excited to showcase the best of what Bali has to offer. Many suppliers have taken their quality and sustainability promise to the next level and we invite guests to come, enjoy and discover the new taste of Bali during the festival period,” says Kevin Girard, Environment Director BHA.
The festival opens on 27 September to mark World Tourism Day, aligned with this year’s theme of “Tourism for Inclusive Growth”. World Tourism Day is a global observance day fostering awareness of tourism’ social, cultural, political and economic value and the contribution that the sector can make towards reaching Sustainable Development Goals. This year’s theme is embedded into the Sustainable Food Festival, celebrating the ability to drive inclusive development and generate new opportunities through the local supply chain. “This is our chance to look beyond tourism statistics and acknowledge that, behind every number, there is a person,” says Kevin Girard.
The festival will close on 16 October in conjunction with World Food Day, marking the collective efforts taken to reduce hunger and ensure healthy fare for all. Participating hotels will be making a significant statement to remind us that while food is a great source of pleasure and entertainment, by turning the focus on mindful dining we can reduce the amount food that is wasted and positively impact the number of people going to bed hungry. “Watch for further actions planned by each hotel to mark this special day.” says Kevin Girard.
The festival is open to all customers –you do not need to be a hotel guest to enjoy the festival in participating hotels. We encourage all festival attendees to utilize the Peduli Lindungi application and to follow all current health and safety protocols in place. Advance reservations are highly recommended to confirm space availability, while also ensuring correct production amounts of food to avoid wastage.
How to book: Go to www.balihotelsassociation.com and the Sustainable Food Festive section to see all participating hotels, their respective menus, and how to make a booking.
The following is the list of participating hotels:
Alila Ubud Amadea Resort & Villas, AYANA Resort and Spa, BALI, SereS Springs Resort & Spa Singakerta, Conrad Bali, COMO Uma Ubud, COMO Uma Canggu, Grand Hyatt Bali, Hard Rock Hotel Bali, Hilton Bali Resort, Holiday Inn Resort Baruna Bali, Hotel Indigo Bali, Seminyak Beach, Hotel Nikko Bali, Benoa Beach Hotel, Tugu Bali Intercontinental Bali Resort, Jimbaran Puri A Belmond Hotel, Jumana Bali Ungasan Resort, Movenpick Resort & Spa Jimbaran Bali, Nusa Dua Beach Hotel & Spa, SenS Hotel & Spa Ubud, Sheraton Bali Kuta Resort, Six Senses Uluwatu Bali, Sofitel Nusa Dua, The Apurva Kempinski Bali, The Laguna Resort & Spa, The Samaya Seminyak, The St. Regis Bali Resort, The Trans Resort Bali, The Westin Resort Nusa Dua, Bali, and W Bali - Seminyak.