PRACTISING SUSTAINIBILITY: Goa's Hospitality Industry Leading the Charge

In the sun-kissed state of Goa, renowned for its pristine beaches and lush landscapes, a quiet revolution is underway within its culinary scene. Restaurants and hotels are not only tantalizing taste buds but also championing eco-friendly practices that prioritize sustainability and environmental stewardship. From composting organic waste to reducing plastic usage and supporting local farmers, Goa's hospitality industry is setting a shining example of responsible tourism.

At the forefront of this movement is the adoption of composting practices. Instead of sending food scraps to landfills where they contribute to methane emissions, many establishments in Goa have embraced composting as a means of turning waste into valuable nutrient-rich soil. By composting organic matter such as fruit and vegetable peels, coffee grounds, and leftover food, restaurants and hotels are not only reducing their environmental footprint but also closing the loop in the food cycle by returning nutrients to the soil.