Sustainability & The Lombok Lodge Hospitality
At The Lombok Lodge Hospitality, we want to be a part of the change for the better! We believe that luxury and sustainability go hand in hand, where we as luxury service providers pledge to conduct fair and sustainable business practices that continue to develop our immediate local community and extends to those who we do business with outside of beautiful Lombok.
We have shifted our business practices to promote more sustainability in hospitality in many different ways, five of which will be outlined in the following blog.
REUSABLE WATER BOTTLES
Upon check-in, every guest at The Lombok Lodge Boutique Hotel, Medana Bay – as well as at the brand new Private Villa Estate, Gondang Beach – receives a reusable water bottle free of charge, which they can use for the duration of the stay, and take home as a reminder of their holiday.
As a guest at The Lombok Lodge Hospitality Services, you can request for your water bottle to be refilled at any time, with your choice of water, ice water, or the healthy detox water of the day.
In addition, as a part of our effort for sustainability, we have also stopped using plastic water bottles altogether. Guests at The Lombok Lodge, and at the Private Villa Estate, will find complimentary glass water bottles, of which the empty ones are collected and recycled.
Using plastic products and throwing them away looks trivial, especially single-use plastic straws, because of its small size and light weight. However, as trivial and small as this may seem, these trivial plastic products are not biodegradeable; they will outlive us, as well many generations to come.
Plastic straws have been in use since the 1960s, and for over 50 years it has had negative effects on our planet. It has been estimated that, by 2050, there will be more plastics than fish! Single-use plastic straws in particular, are non-biodegradable and are difficult to recycle because of its light weight, as it can not successfully make it through recycling equipment. Hence, other alternatives to plastic straws must be found.
Papaya straws present a dual advantage; it sustains our environment, and also provides papaya farmers with extra income, as they are the suppliers of the raw materials. Papaya leaves often go to waste at harvesting, as there are minimal uses for them. So they were left to biodegrade. However, papaya leaves are becoming an increasingly more popular commodity, as we move to more sustainable alternatives to plastic straws.
GROWING OUR OWN FOOD
AT THE PRIVATE VILLA ESTATE, GONDANG BEACH
To sustain the local environment, we grow our own vegetables! The Lombok Lodge ‘Organic Gardens by The Sea’ are located at our brand new Private Villa Estate. Carrots, Cherry Tomatoes, Spinach, Different Kinds of Lettuce, Eggplants, Lombok Chili, Sweet Potatoes and so many vegetables that are used by Chef Jiwa and his team for cooking.
Did you know that we have our own Cashew nut trees and that we roast our own organic cashew nuts? Did you know that Chef Jiwa’s roasts The Lombok Lodge super healthy Cacao Nibs from our Cacao Tree? What about our very own (stingless) bee farm at The Private Villa Estate, from which we can harvest delicious organic honey to be used in cooking and tea-making?
Every private villa has its own Coconut Grove and as well it’s own organic garden, with various vegetables and other plants to choose from. With extreme care and passion, The Lombok Lodge gardeners take daily care of the plants.
AT THE BOUTIQUE HOTEL, MEDANA BAY
Do not miss a visit to ‘The Organic Tea Garden’ at The Lombok Lodge Boutique Hotel, Medana Bay. We grow plants & herbs such as mint, Lombok Matcha (Moringa), Hibiscus, Rosella and many more, which are all used to make our own homemade teas.
At the Tea Lounge – located in the Organic Tea Garden, guests can sit and enjoy their traditional afternoon tea, among the very plants from which it was made.
RESPONSIBLE CONSUMPTION & PRODUCTION
CHEF JIWA’S ZERO WASTE PHILOSOPHY
Following his passion for efficient kitchen management principles, our Executive Chef Jiwa Raga has brought to new life into his cuisine by introducing the Zero-Waste philosophy. Very little goes to waste in his kitchen.
THE LOMBOK LODGE BEE LODGES
Since 2021, we are producing own honey together Nyoman, The Lombok Lodge Beekeeper and Honey Producer. The honey produced by the beehives on the grounds of the brand new Private Villa Estate – by The Lombok Lodge – is used in the kitchen for different dishes, on our breakfast buffet, but also for sale. Read more at The Lombok Lodge Liquid Gold Blog Post.
THE LOMBOK LODGE VANILLA
Currently Chef Jiwa supports local Lombok farmers in Narmada and Gondang to join our Organic Vanilla Movement.
Do not miss to visit our own Mini Vanilla Farm near Villa Dua – East Wing
SUPPORTING THE LOCAL COMMUNITY
At The Lombok Lodge Hospitality, we apply more sustainable practices in the sense that we buy many products locally. This discourages the transportation of goods from other islands/countries, which plays a great role in the issue of air pollution.
Aside from supporting local farmers by purchasing additional supply for papaya leaves, we also do our best to support the local fishermen of Medana Bay. Very often, local fishermen come directly to Chef Jiwa, Executive Chef of The Lombok Lodge Concepts, offering us their catches of the day, such as mahi-mahi, yellow fin tuna or snapper. In these ways, we try to support the local community by providing them with additional sources of income, as well as avoiding unsustainable transportation methods by sourcing food products locally. Sourcing foods like fish locally also ensures that we do not buy food products that were produced unsustainably in another location.
Actively supported at The Lombok Lodge. Food grown in our permaculture gardens — and all other delicious products — are made on property, by people from the village, producing everything in small batches to capture the true flavor of each ingredient. Healthy goodnesses!
THE LOMBOK LODGE COLLECTION – SUSTAINABLE CRAFTS
THE LOMBOK LODGE TIPS FOR CONSCIOUS TRAVEL
1. Pack lightly, this helps reduce the plane’s weight and reduce carbon emissions.
2. Use your own water bottle.
3. Do not accept plastic bottles or straws, but choose places that use alternatives like glass and paper.
4. Ensure electricity such as air conditioning and lights are turned off when you are not in your room.
IT MUST BE NOW
itmustbeNOW.com is a legacy project by hoteliers to help hoteliers thrive. NOW – https://www.itmustbenow.com – defines sustainability as wellbeing of people and our planet. It’s development and action that takes responsibility for our total impact on the community and the environment, to meet the needs of the present without compromising the ability of future generations to meet their own needs. The goal is to support the 17 Global Goals and be Climate Positive this decade.
NOW raises the bar on reporting standards, makes sustainability a SOP and core to all strategies, prepare future leaders in hospitality and tourism to be knowledgeable about sustainability solutions with accountability and transparency, Clean Growth and the need to be Climate Positive this decade.
A heartfelt message of thanks to Mrs. Alexa and Mr. Onno Poortier – Founders & CEO’s of ITMUSTBENOW.COM
Olivier J. Olaerts
Student of EHL Lausanne
École hôtelière de Lausanne
Hospitality Management School in Switzerland.