In a pioneering move, Hyatt Regency Sydney has become the first hotel in the world to use Goterra’s compact sustainable food waste management system onsite.

Goterra’s system, created by the company’s CEO Olympia Yarger, uses innovative technology – and insects – to manage food waste. 

It utilises black soldier fly larvae housed in high-tech units to consume vast amounts of food waste, reducing it by 95 per cent in 24 hours.

“When you manage food waste with insects, you radically reduce the impact it has on the world,” says Yarger.

“Using insects in tandem with industrial robotics means we manage waste efficiently, producing a sustainable protein that can be used in agricultural supply chains, creating a truly circular system.”

With 878 rooms and 4000 square metres of meetings and events spaces that can house up to 1000 guests, the hotel manages thousands of tonnes of food waste annually.

That waste, processed by Goterra, becomes an insect protein that can be used as a feed mix alternative.

“At Hyatt Regency Sydney, we are deeply committed to sustainability and environmental stewardship and advancement,” says the hotel’s general manager, Jane Lyons.

“By transforming our food waste into sustainable protein for agricultural use, including supplying to our own egg supplier – Hilltops Free Range to feed their chickens – we are creating a circular economy.

“This initiative aligns perfectly with our ongoing efforts to consider sustainability in all aspects of our operations.”

M&L Hospitality executive director and owner of Hyatt Regency Sydney, Jocelyn Kum, has been a critical driver in introducing the waste management system.

“Our partnership with Goterra underscores our commitment to sustainability and environmental responsibility,” she says.

“We are proud to lead the way in sustainable food waste management in the hospitality industry.”