Abstract
•Food waste accounted for at least 36% of all solid waste generated for an island destination resort.•Most solid waste from the resort kitchen was compostable, but this varied from 19 to 63% over time.•Composting food improved sanitation and reduced landfill loads, but required more resources.
The ability for small islands to meet sustainability goals is exacerbated by the costs of transporting goods on, and then, wastes off the islands. At small scales, recycling can be prohibitive and complicated by labor costs; the need to profitably recycle and manage solid waste output from tourism is complicated by scale and available technologies. A multi-year study documents the amount of solid waste generated on Great Exuma (Exuma), The Commonwealth of The Bahamas since 2010 with one year of benchmarking, then limited recycling of food waste generation by an all-inclusive resort, Sandals Emerald Bay (SEB). For the island of Exuma, the rapid increase in the rate of accumulation of solid waste associated with a large destination resort has led to an increase in pests such as rats and flies, along with an increased occurrence of fires associated with unburied solid waste. Solid waste has accumulated faster than the island solid waste management can absorb. SEB kitchen and hotel operations contributes an estimated 36% of all solid waste generated on the island, about 1752t11The Commonwealth of The Bahamas uses US units of weight and volume, thus Exuma solid waste records are maintained in pounds and tons, but SI units (e.g. tonnes, liters) are given in this paper. Pounds and tons are also used in outreach material. out of a total of 4841t generated on the island in 2013 (exclusive of vegetation waste). Based on 4 weeks of benchmarking, 48.5% of all the waste coming out of the SEB resort is compostable, organic waste, but waste composition varies widely over time. Exuma Waste Management (EWM) and Recycle Exuma (RE), both privately-held Bahamian businesses, worked for one year (2012–2013) with SEB resort to implement a benchmarking and pilot recycling project to meet Earth Check green resort certification requirements. This paper outlines the costs and resources required for food waste recycling and some barriers to implementing more effective solid waste management for the tourism industry on small islands.
