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By cok gek
In response to this challenge, Wonderspace is taking a proactive stance by hosting Nothing Wasted, a platform designed to drive meaningful dialogue and implement real-world hospitality solutions. This commitment is perfectly embodied in their newly opened outlets: Terra Verte, the sustainable culinary concept now operating within Wonderspace, and Equipoise, a newly launched eco-resort designed with a deep sensitivity toward environmental and food waste issues.
Organized by Wonderspace in collaboration with the Bali Restaurant & Cafe Association (BRCA), Nothing Wasted brings together key stakeholders committed to advancing sustainable practices across Bali’s hospitality sector. The event is supported by a diverse network of partners, including Magi Farm, Urban Compost, Eco Tourism Bali, and Revivo Wellness Resort, each contributing valuable insights into hospitality waste management and sustainability initiatives.
Beyond the panel discussions and dining experience, the event also featured a sustainability showcase by Youthopia, a youth-led platform that empowers young people to take action on environmental issues. Through its interactive booth, Youthopia highlighted various initiatives and community-driven projects that demonstrate how Bali’s younger generation is actively contributing to environmental conservation, waste reduction, and sustainable living practices. The presence of Youthopia reinforced the event’s core message that addressing food waste and building a more sustainable future requires participation from all sectors, including the next generation of changemakers.
Taking place on June 5, 2026, at Terra Verte Restaurant within Equipoise Resort Ubud, the forum aims to foster meaningful conversations around responsible operations, circular economy practices, and innovative approaches to building more sustainable restaurants Bali. Through collaborative dialogue and knowledge sharing, Nothing Wasted seeks to inspire actionable solutions that can create lasting impact across the industry.
The event opened with a food waste panel discussion featuring industry practitioners and sustainability advocates, who shared practical insights into the challenges and opportunities surrounding food waste in the hospitality and F&B sectors. One of the key topics highlighted was the implementation of the Bali landfill regulation 2026, which restricts landfill access and encourages businesses to adopt independent waste management practices.
Throughout the session, speakers explored a range of solutions on how restaurants reduce food waste, from composting initiatives and waste segregation systems to regenerative approaches that transform organic waste into valuable resources through maggot farming. The discussion provided participants with actionable ideas while showcasing the importance of cross-sector collaboration in addressing food waste challenges.
“Nothing Wasted was created not only to introduce Wonderspace and commemorate World Environment Day Bali, but also to broaden perspectives and encourage meaningful action toward issues that affect us all,” said Nanda Priscilia, Marketing Manager of Wonderspace. “By bringing together different voices and practical solutions, we hope to contribute to the growth of a more sustainable and responsible tourism industry in Bali.”
The evening continued with a curated dining experience overlooking Ubud’s lush rice fields, where guests were invited to explore the principles of zero-waste dining in Bali through a specially crafted menu by Chef Armen. Designed around a holistic use of ingredients, the menu featured dishes such as Fish Satay & Grilled Fish, Pumpkin Puff, Roasted Pumpkin, Pumpkin Custard, and Roast Chicken, demonstrating how thoughtful sourcing and preparation can minimize waste without compromising flavor.
The creativity of the renowned zero-waste chef Bali extended beyond the kitchen and into the bar program. Ingredients that would typically be discarded were transformed into innovative beverages, including the Pineapple Revival, Garden Leftover Cooler, and Second Life Tonic Spritz, alongside a curated wine selection.
Through this immersive culinary experience, Chef Armen highlighted that regenerative hospitality is more than an industry aspiration. It is a practical and achievable approach that can be experienced firsthand, proving that sustainability and exceptional dining can go hand in hand.
Building a more sustainable hospitality industry is not a destination to be reached, but an ongoing commitment embraced every day. Through the combined efforts of government policies, industry innovation, and consumer awareness, the vision of more sustainable restaurants in Bali and a responsible food system is becoming increasingly achievable.
As the movement toward sustainable F&B Indonesia continues to gain momentum, every stakeholder has a role to play. By supporting businesses that prioritize sustainability and adopting more mindful consumption habits, consumers can help shape a healthier, more resilient, and more responsible food ecosystem for Bali and beyond.
