Reduce, Reuse, Recycle: Desa Potato Head

In 2016, founder Ronald Akili made a commitment to reinvent Desa Potato Head, sparking a conscious evolution that would abandon the destructive ‘norms’ of the hospitality sector in favour of a new, regenerative iteration of what a hotel could — and should — look like. This vision for the future included the goal of becoming a zero-waste property — ambitious in any F&B business, but unheard of in Indonesia.  

Today, the resort does an excellent job of handling its food waste, including employing an on-site Zero Waste Chef, Felix, who works across all their restaurants and bars to ensure everything gets used. He finds ways to minimise the volume of food trimmings going to compost by creating clever by-products, like turning egg whites left over from baking into a substitute for soy sauce.  

The hardest type of waste to recycle 

For this article, we asked Sustainability Director Amanda Marcella to tell us more about their creative approach to non-organic waste, specifically. “Reducing non-organic waste is vital because it’s the hardest type of waste to recycle,” says Amanda. “It requires advanced machines, technology and manpower to transform it into something useful. Tackling this challenge is key to building a more sustainable future.” 

For a start, single-use plastics have been banned in the Desa since 2017 — for guests, suppliers and staff. “We encourage everyone to choose natural or recycled materials whenever possible. This policy is a key part of how we operate, helping us minimise our environmental impact and inspire others to do the same.” 

On a mission to achieve zero waste since 2017, the team is proud to have reached 97.5% zero waste to landfill. (The small amount of waste that does go to landfill largely consists of items like cigarette butts, disposable face masks and nappies.) The goal is not only to reuse and repurpose, but to give otherwise wasted items unique and beautiful second lives. “By collaborating with designers, artists and sustainability experts, we’ve turned materials considered waste into functional objects and furniture used across our Desa,” says Amanda. This includes River Warrior, an imposing sculpture made from 888kg of plastic collected from around the island, and traditional wooden window shutters collected and re-envisioned as wall coverings.  

Challenges on the road to zero waste 

Working towards being a truly zero-waste business is no easy feat, and Amanda says the biggest challenge is discipline — keeping everyone across the site consistent in their efforts. “Training and leading by example are important, but it’s something we have to reinforce daily,” she says. “We use morning and afternoon briefings as opportunities to remind the team about the importance of reducing, reusing and recycling.” They’ve also introduced eco-champions within each team; these dedicated individuals are responsible for ensuring everyone stays on track and committed to their goals. 

Education is also key to expanding their impact. “Our ‘Follow the Waste’ tour allows participants to learn how to separate waste and identify the best recycling solutions for their needs,” says Amanda. This free tour is run daily, available to everyone and advertised in guest bedrooms. Our Head of Marketing & Communications, Jocelyn Doyle, was lucky enough to visit Potato Head in October 2024 and to take the tour with Maria, their Communication Director first-hand. “I was incredibly impressed at the levels of creativity involved. It left me feeling really inspired and energised.” 

For example, the team melts used Styrofoam in acetone, then combines it with powdered oyster shells, limestone and shreds of HDPE plastic. Dubbed ‘Styroshell’, this proprietary mixture is then cleverly reworked, finding new lives as everything from coasters and tissue boxes to food trays and dustbins, in use around the Desa and available to buy. Meanwhile, HDPE plastic panels are repurposed as furniture and chopping boards as well as lids for the reusable water bottles that are gifted to all guests. Old linen bedsheets are used to create aprons and bags, for sale in the on-site gift shop. Used cooking oil from the kitchens is mixed with paraffin to make candles; these are poured into the cut-off bottoms of wine bottles, while empty beer bottles are repurposed into water glasses.  

Driving change across the community 

Recognising the potential for creating wider change across the entire island, Potato Head have recently expanded their efforts across Bali with the new Community Waste Project, a collaboration with other like-minded local businesses. Opened in October 2024 near Bali’s largest landfill, this 2,000-square-metre facility aims to drastically reduce landfill waste while promoting a circular economy, setting a new standard for waste management in Indonesia’s hospitality sector.  

Hotels and businesses are estimated to contribute around 11.5% of Bali’s total waste, much of which ends up in landfills. Community Waste Project is working to change this by cutting waste from participating businesses from over 50% to an ambitious target of just 5%. Getting to grips with waste separation at the source is critical to achieving this, and Potato Head has led the Project’s efforts on this front, sharing their expertise and offering guidance to their partner businesses on how to sort waste correctly. 

“This is a great step — not only for us, but for the neighbourhood,” says Amanda. “Stronger collaborations between businesses, governments and local communities could help establish better waste management infrastructure, like accessible recycling facilities or shared resources for composting and upcycling. The key takeaway is always the same: proper waste separation makes recycling far more effective, but it requires collective effort to scale this impact.” 

Rooted in the principles of Reduce, Reuse, Recycle, Recreate and Regenerate, the facility processes organic, inorganic and garden waste through composting, recycling and upcycling, creating practical products like compost and plastic panels for the hospitality industry. “Participating members can access these upcycled materials at cost price,” Amanda explains, “making sustainability more accessible and impactful.” 

As a non-profit venture, all profits from the sale of upcycled products are reinvested back into the local community and used to fund the construction of additional waste management centres across the island. The project also collects data to track each business's waste production, providing useful insights to help businesses adjust their sustainability efforts. The long-term goal is to create a sustainable waste management model that can be replicated across Indonesia, where many regions face similar environmental challenges. 

Food Made Good at Desa Potato Head 

Potato Head took their first Food Made Good Standard in 2024, leading the way yet again as the first Indonesian business to do so. “The Food Made Good Standard has been very useful for measuring and controlling waste. Guidelines like these remind us that there’s room to improve,” says Amanda. “The process is very thorough, particularly with its focus on food, and it’s given us a better understanding of where we can refine our sustainability practices. 

"Since adopting the Food Made Good Standard, we’ve continued expanding our efforts to create a more sustainable supply chain and support community-driven initiatives.” 

They’re also working more with local farmers — both organic and conventional — with the goal of achieving a 100% organic supply chain within the next two years. “Conventional farmers we partner with are committing to transitioning their farming methods to organic, natural or regenerative practices,” Amanda elaborates. “Our broader mission is to help regenerate Bali’s soil, restoring it to its natural, fertile state. By improving the quality of the soil, we create a healthier food supply and contribute to a better planet.”  

Learn more about Desa Potato Head on their website, or read their comprehensive Sustainability Report here. Interested in finding out how the Food Made Good Standard can help your business find direction and celebrate your sustainability wins? Read more here or drop Will a line with any questions at will@thesra.org.