Hotels in South Africa play a big role in looking after the environment. They use a lot of food, packaging, water and energy every day. Because of this, they also create a lot of waste. The good news is that many hotels are changing how they work to be more sustainable. At the same time, new rules and laws are pushing hotels to cut down on waste, recycle more, and stop sending so much food to landfill.
The Rules Hotels Must Follow
National Waste Laws – South Africa’s waste laws say we must first prevent waste, then reduce, reuse, recycle and only throw away as a last option. Hotels are part of this.
Recycling Rules (EPR) – Businesses that make packaging must take responsibility for recycling. Hotels don’t make packaging, but they must separate recyclables (like glass, plastic and cardboard) and give them to approved recyclers.
Food Waste Rules – South Africa has promised to cut food waste in half by 2030. A new food donation guideline now makes it clearer (and safer) for hotels to donate extra food to charities instead of throwing it away.
Western Cape Ban on Food to Landfills – In the Western Cape, hotels are no longer allowed to dump food waste in landfill. By 2027, all food waste must be composted, treated, or reused. Other provinces may copy this rule soon.
City By-Laws – Cities like Johannesburg require hotels to separate waste, store it properly and use registered waste collectors.
What Hotels Are Doing
Measuring Food Waste – Some hotels weigh leftover food to see where the biggest waste comes from (buffets, banquets, or portion sizes).
Changing Buffets – Instead of huge trays of food, they put out smaller portions and refill often. They also use more made-to-order dishes.
Donating Food – Hotels are now able to donate safe, unused food to charities using clear rules for storage, cooling and transport.
Composting & Recycling – Food scraps are being turned into compost or energy. Plastics, glass and paper are separated and sent to recycling plants.
Buying Smarter – Hotels are switching to refillable soap bottles, less packaging, and suppliers that use eco-friendly materials.
Why It’s Good for Business Too
Saves Money – Less food waste means less money wasted on ingredients.
Lower Costs – Recycling and composting can be cheaper than landfill fees.
Happier Guests – More travellers want to support eco-friendly hotels.
Funding & Help – Programmes like the Green Tourism Incentive Programme give grants to hotels to install eco-friendly systems.
Better Marketing – Green certifications (like Green Key or Fair Trade Tourism) help hotels stand out and attract eco-conscious guests.
What’s Next
Other provinces may also ban food waste going to landfills.
More hotels will start donating food thanks to new safety rules.
Green certifications will become more common and expected by guests.
Simple checklist for a hotel manager:
Track food waste in the kitchen.
Train staff to separate recyclables and food waste (at source).
Partner with charities to donate safe, extra food.
Sign up with a registered recycling company.
Work towards a green certification to show guests your commitment.
