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Case Study: The Hilton Dalaman Sarigerme resort and Spa

The Hilton Dalaman Sarigerme resort and Spa is an Aegean beach resort, with an enviable location on the edge of the Dalaman River and Mediterranean Sea. The resort is steps from the heart of Sarıgerme and 20 minutes from Dalaman International Airport. One can enjoy a pristine private beach and a variety of activities for adults and kids alike. Restaurants and bars showcase an array of cuisines and dishes ranging from Italian, to Asian, to local specialities.

Why it is a good practice?
Hilton Dalaman Sarıgerme, signed an exemplary work in waste management. The hotel pursues “zero waste policy” and invested in compost machines 4 years ago, which enables them to transform the wastes from the restaurant and garden into fertilizer. The hotel, which produces an average of 6-8 tonnes of compost per month from the waste. The hotel has now taken action to donate the excess compost to the farmers in the surrounding villages.
Explaining that the Ministry of Tourism aims to transform the Safe Tourism Certification into a Green Tourism Certificate by the end of the year, Hilton Dalaman Sarıgerme Resort & Spa General Manager Tunç Batum said, “We are a very sensitive hotel about zero waste. In this context, we completed our investments 4 years ago. We produce 10-15 % of the hotel's vegetable needs with the products we obtain from this garden," he said.

Here are the steps to produce compost:
First, food wastes are brought in boxes.
Next, food waste is put into the compost machine and mixed. It must be kept under a certain temperature.
On the next day, food waste is mixed with the waste from the gardens. After mixing the waste for the next 4 days, the compost is ready.

Compost is left to dry. After 4 days, it is ready to be used in the hotel gardens of 7000 m2 to grow vegetables.

Seasonal vegetables are planted according to the hotel’s needs. 33 different variety of vegetables are grown with the slogan of “Table to Farm, Farm to Table”.


The Hotel can also use these organic fertilisers obtained in the first stage for the greening of their golf course. In addition, they aim to benefit from these organic fertilizers in their citrus gardens belonging to the company.

This circular approach within these large hotel resorts is critical to their environment and social responsibility. Hotels tend to be havens of waste and excess but this system is at least having a positive effect. Returning the waste to the ground as a high value fertilizer that enables them to grow fruit and vegetables to serve on site is a good step towards having a lesser impact on the environment by shortening supply chains and hence their carbon footprint.
The hotel group recognise their critical responsibility to protect our planet and preserve the beautiful destinations in which they operate for generations to come. Since 2009, they have used the award-winning LightStay system to

measure, report and improve their environmental impact across their global portfolio of managed and franchised hotels. They are proud to be taking a leadership position in fighting climate change, as the first major hotel company to establish science-based targets to reduce greenhouse gas emissions in line with the Paris Agreement. They are also taking major steps toward reducing their environmental footprint through their Watts, Water and the aforementioned Waste programmes.

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