SM Hotels and Conventions Corp. (SMHCC), the hotel operator of the SM group, rolled out a new technology that converts food waste into filtered wastewater under 24 hours from the previous one-week process.
The ORCA (Organic Refuse Conversion Alternative) Biodigester technology is piloted at Taal Vista Hotel. Since installing it, Taal Vista has diverted over 40,013 kilograms of food waste, equivalent to 20,406.63 tons of carbon dioxide emissions saved.
"With the adoption of the ORCA Biodigester, we have transformed our food waste management process from a weeks-long process to a streamlined green-friendly one-day cycle, significantly enhancing operational efficiency and our environmental impact," said SMHCC Vice President for Quality and Sustainability Leah Magallanes.
Food waste poses challenges worldwide. According to a recent report by the UN Environment Programme (UNEP), 783 million people are affected by hunger each year. In the Philippines, household food waste amounted to 2,954,580 million tonnes annually. The hotel industry often faces significant waste issues due to managing inventory and excess food, particularly with the many customers served daily.
The biodigester is currently used at the Taal Vista Hotel. Similar responsible food waste reduction initiatives, such as bokashi composting, are underway across the SM Hotels portfolio.
Bokashi composting involves using specialized kits where food waste is layered with activators or biological additives to produce compost, which allows it to ferment for 10 to 15 days. The resulting liquid can be collected as natural fertilizer, while the solid residue can be composted or buried.
Since its introduction across five properties of SM Hotels, namely Taal Vista Hotel, Pico Sands Hotel, Park Inn Bacolod and Iloilo, and SMX Manila, the bokashi composting technique has made a total diversion of food waste of over 198,640 kg, equivalent to 101,306.4 tons of carbon dioxide equivalent or CO2E.
"Our combined efforts support our gardens and foster community-driven, eco-friendly practices through partnerships with local farmers and producers," Magallanes added.
The reduction in total processing time for food waste has positively impacted employee engagement and led to changes in their roles and responsibilities.
With biodigesters generating more accurate data, designated employees focus more on managing and monitoring rather than manually weighing and computing waste metrics.
Providing sustainable solutions to food waste management also positively impacts customer experience in SM Hotels properties. Adopting more responsible ways to divert food waste on-site minimizes the garbage that needs to be stored and transported. It further prevents pest harbourage, contributing to a more hygienic and safer environment for guests.
"We continue to implement, strengthen and expand these best practices to maximize our positive impacts on the environment and the community we serve," she said. "Our commitment drives us to constantly innovate and find new ways to contribute to a greener future."
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