Sustainability
The Edge Bali, one of the world's most iconic luxury villa resorts perched on the dramatic cliffs of Uluwatu, has officially announced a comprehensive evolution of its five-star guest experience. By integrating measurable, world-class sustainability projects directly into its daily operations, the resort has partnered with Eco Tourism Bali (ETB) to pursue the newly updated Eco Climate Badge, cementing its dedication to climate resilience, waste innovation, and nature-positive luxury.
As global luxury travel shifts from passive hospitality toward active planetary stewardship, The Edge Bali is proving that elite aesthetics and environmental ethics can seamlessly coexist. Under the guidance of Nyoman Suasa, the resort’s multi-layered roadmap targets a closed-loop system designed to preserve the island’s raw beauty. "Sustainability is no longer an option, it’s a necessity," states Nyoman Suasa, summarizing the property's ethos.
100% Organic Waste Diversion via Magi Farm: In an innovative approach to food waste management, The Edge Bali has partnered with Magi Farm to tackle kitchen and organic waste utilizing black soldier fly larvae (maggots) to process waste naturally. This bio-conversion system allows the resort to divert up to 100% of its food waste away from Bali's landfills, generating nutrient-rich organic compost that goes right back into enhancing the resort's lush cliffside landscaping.
Green Cage: To ensure hyper-local, farm-to-table freshness while protecting local biodiversity, the resort features "The Green Cage", a forward-thinking project designed by Executive Chef Nyoman Suasa. This protective green facility grows fresh, artisanal herbs used daily across the property's elite culinary venues. The cage serves a dual purpose: keeping local wildlife and cheeky monkeys at bay while significantly lowering the carbon footprint associated with imported produce.
The In-House Mushroom House: Furthering its journey toward culinary self-reliance, The Edge Bali operates a dedicated Mushroom House, cultivating a variety of organic mushrooms entirely in-house to offer fresh, homegrown ingredients directly to guests' plates.
In-House Eco-Enzyme Production: As another component of its closed-loop system, the resort utilizes organic kitchen waste (fruit and vegetable scraps) fermented with sugar and water over approximately three months to create a multipurpose natural liquid. This eco-enzyme serves as an eco-friendly cleaning agent, fertilizer, and environmental purifier.
Sustainable Used Cooking Oil (UCO) Recycling with Noovoleum: Partnering with Noovoleum's UCOllect solution, The Edge Bali ensures all Used Cooking Oil from its operations is recovered safely and sustainably. This UCO is converted into traceable biofuels, such as Sustainable Aviation Fuel, reinforcing the resort’s commitment to the circular economy. The partnership also contributes to local community uplifting by generating revenue sharing and supporting the upcycling of UCO into useful products like soap and candles.
Food Rescue Partnership with Scholars of Sustenance (SOS) Indonesia: The Edge Bali actively participates in the mission for ‘Zero Food Waste and Zero Hunger’ by partnering with Scholars of Sustenance (SOS) Indonesia. By sharing surplus kitchen food, the resort ensures valuable nutrition is diverted from landfills and redistributed to impoverished and vulnerable communities throughout Bali, reinforcing the resort's commitment to social impact and food equity.
On-Site Composting Machine: To complete the resort’s zero-waste model, an on-site composting machine processes organic waste generated by the resort, converting it into high-quality compost for use in the property’s landscaping and gardens.
Global Tourism Plastics Initiative (GTPI)
The Edge Bali has been a proud signatory of the Global Tourism Plastics Initiative (GTPI) since August 15, 2025. Led by the UN Environment Programme and World Tourism Organization in collaboration with the Ellen MacArthur Foundation, the GTPI unites the tourism sector in a common vision to shift towards a circular economy for plastics, ensuring they never become waste. As part of this commitment, The Edge Bali is focusing on three pillars—Eliminate, Innovate, and Circulate—with a set of concrete and actionable targets to achieve by 2030:
- Eliminate: Remove problematic or unnecessary plastic packaging and items. The resort is eliminating single-use plastic across all villas and F&B outlets and has specific targets to remove plastic items from service areas by 2026 and kitchens/logistics by 2027.
- Innovate & Reuse: Actively move from single-use packaging to reusable alternatives, with solutions being introduced in rooms, kitchens, and logistics by 2027.
- Circulate: Engage the value chain (suppliers and waste service providers) to ensure 100% of plastic packaging is reusable, recyclable, or compostable by 2030, while also increasing the use of recycled content across all items.
This commitment complements the resort's closed-loop waste model and dedication to preserving Bali's natural environment.
"Sustainability is no longer an option, it’s a necessity"
said Nyoman Suasa, Green committee
The Edge Bali is proud to announce that, as of May 2026, it has successfully achieved the Silver Tier of the Eco Climate Badge from Eco Tourism Bali (ETB). This milestone signifies the resort's measurable and audited compliance with the foundational requirements for climate action, demonstrating significant progress in resource conservation, waste management, and sustainable supply chain integration. The resort is now actively pursuing the Gold Tier, which focuses on regenerative practices and advanced community impact investment.