Destination En - Future of Waste

Tackling waste as a destination manager:
they’re doing it!

How can destination managers can reduce their environmental impact of tourism and develop sustainable alternatives by tackling the waste issue??
Let’s dive together into an inspiring world of very concrete examples that have already been tested and implemented by destination managers across the globe!

Östergotland Archipelago (Sweden)

Waste management and how to reduce the use of plastics

In order to reduce waste on their islands and beaches, the Östergotland archipelago implemented joint actions between the public sector and visitors, leading to a collaboration between both parties to clean up the islands.

Not only tourism businesses are encouraged to limit their use of single use mate materials to biodegradable detergent, but visitors are also part of the process! They are provided paper bags for waste collection and have access to an interactive map online, where anyone can add the need to clean or pick up bags around the archipelago. The municipalities are responsible to provide the necessary for visitors to clean the beaches. Finally, public boat transportation is fossil free, reducing the overall ecological impact on the archipelago.

Monstera Bistro (Ljubljana/Slovenia)

Water and waste management

Since its opening, Monstera Bistro, a restaurant located in Ljubljana, has implemented a sustainable zero-waste cuisine. Using long-forgotten ingredients, seasonal and local products as well as offering a short list of homemade or local drinks, including Ljubljana water from the city water system, Monstera Bistro is nowadays the number one restaurant in Ljubljana. The restaurant also reduces its food waste by preserving, fermenting and dehydrating ingredients, in order to be able to serve them long after their due season.

The chef Volčič’s philosophy lead to a breakthrough moment in Slovene gastronomy, as he starred as a chef in a culinary reality TV show. This inspired many other Slovenian chefs to embrace a sustainable and zero-waste cuisine, as well as encouraging guests to appreciate the care for the environment and its richness.

Bled (Slovenia)

To tackle the increasing separately collected waste, Bled aimed to inform locals and tourists on how to generate as little waste as possible. This requires changes in the lifestyle of these people, making the task quite challenging. Nevertheless, locals had already set a brilliant example regarding waste separation and the campaign was widely spread, taking place online, in local media and on garbage trucks. Moreover, ŠKART Re-utilisation centre contributed to facilitate the limitation of waste, giving waste a second life.

Nepal Sanctuary Treks (Nepal)

Promoting No to Plastics, Water Conservation and Waste Management at teahouse, trekking trails and City hotels.

Nepal Sanctuary Treks are committed to promote sustainable tourism through awareness, training and policy. During camping and tea house lodge trek, the waste accumulated is either carried and disposed in designated areas or taken to the city in proper disposal areas. This policy of Pack it in, Pack it out, has encouraged trekkers, guides and porters to carry less packaged items. For example, trekkers tend to use refillable water bottles in order to carry less waste.

Moreover, workshops on waste segregation, water conservation and existing alternatives to single use items are conducted. Nepal Sanctuary Treks developed and implemented a solid waste reduction and recycling policy with quantitative goals to reduce non-reusable or recyclable waste.