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LOW CARBON GOAL: Reduce greenhouse gas emissions significantly by turning organic waste into compost.

How we do it: 

The entire process consists of two phases and takes approximately 4 months. 

Mechanical phase 

The organic waste from our kitchens and restaurants which can be used for compost is taken to our special plant and combined with organic garden waste. 3-4 tons of a balanced mixture of veggies, fruit, wood chippings, paper towels and egg shells are placed into a special bio-reactor daily, where it is heated up for approximately 5 days to accelerate the composting process. The heated mixture is extracted and left to cool. 

Biological phase 

Cooled pre-compost is placed in long compost beds lined with coconut fiber or sawdust. Special earthworms are placed into the beds where their job is to feed on the pre-compost and transform it into a rich compost through a natural biological process, over a period of approximately 4 weeks. They are then extracted from the compost ready to work on the next batch. 

Man preparing organic vermicompost
Composting beds

Benefits 

- An average of 4 tons of organic waste is generated in our kitchens and restaurants, every day. Our compost plant is able to use such waste efficiently, processing some 680 tons of organic waste, every year. 

- By turning this waste into compost, greenhouse gas emissions are significantly reduced, given that we prevent such waste from decomposing on landfill sites. 

- Our compost is rich in nutrients and used to cultivate microgreens at “Kilometer Zero”, our nursery garden, as well to nourish the green areas at our resorts. 

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