Describe the degree of success you have had to date. How do you measure, both quantitatively and qualitatively, the impact on sustainability or enhancement of local culture, environment, heritage, or aesthetics? How has it transformed or contributed to the power of place or demonstrated the sustainability of tourism? How does your approach minimize negative impacts?
The more waste products stay in the resort and the less waste goes to landfill, the higher is the achievement of the Eco Centro Waste to Wealth centre.
• Food waste is shredded and is composted or in a biogas plant made into soil fertiliser and for cooking or power generation.
• Wood waste from the jungle or carpentry in turned into biochar via pyrolysis and can then be re-used for barbecues and as soil conditioner and carbon sequestration (trapping carbon in the soil).
• Untreated wood shavings and sawdust, along with coconut and banana mulch, cardboard and paper, provide valuable nutrients in the gardens.
• Glass is crushed and used as a construction or decoration material.
• Metal is collected and given to hosts who sell it to recycling companies.
The value of the handled waste gives nutrition and thrives the herb and vegetable garden. The produce from this garden gives the resort fresh products for the kitchens as well as improving carbon footprint from less import of food, soil and fertilizers.
Thirdly, the return on investment is good. With less import of food, charcoal, soil and fertilizers operational costs are improved.