How These Luxury Hotels in Bali are Reducing Waste - AFAR

"At sunset one day, while lounging on a daybed with a cocktail at the Sunset Cabana Bar, I struck up a conversation with Putu Wirawan, the head bartender. He told me that my Tanqueray dry gin–based drink was made with foraged seaweed and butterfly pea flowers from the resort’s organic garden, while the Balinese sea salt in it was harvested by villagers in Bali’s Kusamba. All leftover ingredients from the bar either go to a local pig farm or are distilled in-house to make an artisanal arak-based spirit dubbed Alila Botanicals (now a complimentary in-villa amenity)." - Kathryn Romeyn