Reducing Waste in Your Tourism Business
Waste reduction is one of the most visible and impactful sustainability actions you can take. Visitors notice how you handle waste, and reducing it often saves money while helping the environment.
Why focus on waste?
Waste matters for several reasons:
Environmental impact — landfill produces methane and pollutes land and water
Visitor expectations — travellers increasingly notice waste practices
Cost savings — less waste means lower disposal costs
Resource efficiency — reducing waste conserves natural resources
Visible commitment — waste practices are easy for visitors to see
Understanding your waste
Before you can reduce waste, understand what you're producing:
Conduct a waste audit
Choose a typical week — avoid holidays or unusual periods
Sort your waste — separate into categories
Weigh or measure — record volumes for each type
Identify sources — note where each type comes from
Document findings — take photos and keep records
Common waste categories
General waste — mixed rubbish going to landfill
Paper and cardboard — packaging, printouts, boxes
Plastics — bottles, containers, packaging
Glass — bottles and jars
Organic waste — food scraps, garden waste
Hazardous waste — chemicals, batteries, oils
The waste hierarchy
Address waste in this order of preference:
1. Avoid (most preferred)
Prevent waste from being created:
Don't buy what you don't need
Choose products with less packaging
Go digital instead of printing
Use reusable rather than disposable items
2. Reduce
Use less of what you need:
Buy in bulk to reduce packaging
Use concentrated products
Right-size portions to reduce food waste
Choose durable over disposable
3. Reuse
Use items multiple times:
Refill containers
Repair rather than replace
Donate items you no longer need
Repurpose materials creatively
4. Recycle
Process materials into new products:
Separate recyclables properly
Use your local recycling services
Check what can and can't be recycled
Clean containers before recycling
5. Recover
Extract value from remaining waste:
Compost organic waste
Consider waste-to-energy options
Look for specialised recycling programs
6. Dispose (least preferred)
Landfill should be the last resort:
Minimise what goes to landfill
Dispose of hazardous waste properly
Use licensed waste contractors
Practical waste reduction tips
Single-use plastics
Eliminate or reduce single-use plastics:
Replace plastic straws with paper, metal, or bamboo alternatives
Use refillable water stations instead of bottled water
Switch to reusable shopping bags
Choose products without plastic packaging
Avoid single-serve sachets and packets
Food waste
Reduce food waste at every stage:
Planning — order appropriate quantities based on bookings
Storage — store food properly to extend freshness
Preparation — use whole ingredients, minimise trimmings
Serving — offer appropriate portion sizes
Leftovers — donate edible food, compost the rest
Paper and printing
Go paperless where possible:
Use digital bookings and confirmations
Share information via email or apps
Display information on screens
If you must print, use both sides
Collect and recycle used paper
Packaging
Reduce incoming packaging:
Ask suppliers about minimal packaging options
Buy in bulk where practical
Choose suppliers who take back packaging
Prefer recycled and recyclable packaging
Guest-facing waste
Help visitors reduce waste:
Provide clearly labelled recycling bins
Educate guests about your waste practices
Offer refillable options
Remove single-use items from rooms or vehicles
Provide reusable items instead
Setting up recycling
Know your local options
Every council has different recycling rules:
Contact your local council
Find out what can be recycled
Understand collection schedules
Learn about any commercial waste services
Create effective recycling stations
Place bins where waste is generated
Label bins clearly with pictures
Make bins the same size (or larger) than general waste bins
Train staff on what goes where
Check bins regularly to prevent contamination
Specialised recycling
Some materials need special handling:
Soft plastics — REDcycle at supermarkets
E-waste — electronics recycling programs
Batteries — dedicated battery recycling
Printer cartridges — manufacturer take-back programs
Cooking oil — used oil recyclers
Composting organic waste
If you produce food or garden waste:
Small-scale composting
Use a compost bin for food scraps
Create a compost heap for garden waste
Consider worm farms for small volumes
Use compost in your gardens
Commercial composting
For larger volumes:
Look for commercial composting services
Investigate food waste collection
Consider on-site composting systems
Engaging staff
Your team makes waste reduction work:
Train everyone — explain what to do and why it matters
Make it easy — provide clear systems and signage
Assign responsibility — have a waste champion
Track progress — share results with the team
Celebrate success — recognise improvements
Communicating with visitors
Let your guests know about your efforts:
Include waste information in pre-arrival communications
Display signage at recycling points
Train staff to explain your practices
Share your waste reduction story on your website
Thank guests for participating
Tracking your progress
Monitor your waste reduction:
Go to Tourism for Good
Navigate to Actions
Create waste reduction actions
Track completion and outcomes
Add evidence of your achievements
Key metrics to track
Total waste volume
Diversion rate (percentage not going to landfill)
Recycling volumes by type
Waste disposal costs
Single-use items eliminated
Every piece of waste avoided is a step toward a cleaner, more sustainable tourism industry.