By nurturing the local farming community, Potato Head hopes to influence positive change in Bali’s supply chain.
Nestled in the vibrant heart of Seminyak, Bali, Desa Potato Head stands as a pioneering ‘creative village’—a place where design, culture, and sustainability intersect seamlessly. But beyond its iconic sunsets and exceptional architecture lies a quieter revolution: one that’s reshaping the future of luxury hospitality in response to the urgent environmental challenges of our time.
Food waste—an often-overlooked yet major contributor to greenhouse gas emissions—remains a pressing global issue. Each year, 1.3 billion tonnes of food are wasted globally, with the hotel industry responsible for a significant share. At Potato Head, however, sustainability isn’t a trend—it’s a blueprint.
Amanda Marcella, Director of Sustainability at Potato Head.
Since 2017, the team has pursued a bold, seemingly utopian goal: to become a near-zero waste operation by the end of 2025, sending less than 0.5% of waste to landfill. The mission began with a personal moment of reckoning.
“Our founder, Ronald Akili, was surfing with his son when they found themselves surrounded by plastic debris,” recalls Amanda Marcella, Director of Sustainability at Potato Head. “It was a wake-up call. If we want to keep enjoying paradise, we have to protect it. That realisation became our rallying point.”
A Force For Change
Part of the brand’s focus on culinary sustainability begins at the source – the growers that supply the Desa.
This pivotal moment sparked a shift across the entire group. Leading the charge is Ijen—Indonesia’s first zero-waste restaurant—where every detail, from menus printed on recycled paper to tables made from repurposed fishing nets, champions conscious design.
Yet the innovation goes far beyond aesthetics. Across all six venues within the group, a new era of ‘upcycled menus’ is emerging. Spearheaded by Potato Head’s R&D Chef, Felix Schoener, ingredients are being reimagined from food waste that would otherwise end up in landfill.
“Guests often don’t realise they’re eating something upcycled—and that’s by design. Sustainability should never come at the cost of pleasure.” – Amanda Marcella.
Believing that one person’s waste can be another’s marinade, byproducts such as watermelon rinds, fish trimmings, and spent herbs are crafted into refined, flavour-led dishes.
In 2017, Ijen became the first zero-waste restaurant to open in Indonesia.
“We always put taste first,” says Marcella. “Guests often don’t realise they’re eating something upcycled—and that’s by design. Sustainability should never come at the cost of pleasure.”
Behind the scenes, kitchens are equipped with AI-powered smart scales that measure and analyse food waste in real time—tracking not only volume but also financial impact. It’s data-driven dining with a conscience.
Focus On Regeneration
The Sweet Potato Project transformed two plots in West Bali into two fully functioning farms.
Potato Head’s vision also reaches far beyond its walls. Through partnerships with over 110 local farmers, the team is working to regenerate Bali’s soil—offering training, resources, and guaranteed crop purchases to encourage a shift towards organic, sustainable farming.
“At first, there was hesitation,” Marcella admits. “But by building trust and showing how one quality ingredient can inspire multiple dishes, we’ve created a model that’s both ethical and economically viable.”
This ethos is creating ripple effects across the island. The brand’s Community Waste Project—co-founded with other leading hospitality groups—aims to reduce landfill waste on a broader scale. Initiatives like the Sweet Potato Project, launched during the pandemic, have also helped support food security for both guests and vulnerable communities.
“Every business is different, and so are the challenges they face,” says Marcella. “But one thing that’s true across the board is that sustainability has to be rooted in the local context. What works in one place may not work in another.”
For The Greater Good
Potato Head embraces a nose-to-tail, root-to-fruit approach at their ecosystem of restaurants.
Marcella emphasises the need for collaboration across the industry. “We’ve seen so many hospitality businesses already doing great things. There’s real value in sharing knowledge—whether it’s ideas, insights, or even mistakes.”
For those unsure where to start, her advice is simple: begin. “You don’t need to have it all figured out. Take one step at a time. The more of us who join this journey, the bigger the impact we can create.”
That mindset continues to guide the group. Next on the horizon is a new culinary direction that honours Indonesia’s ancestral fire-based cooking traditions—connecting food more deeply with the land and its stories.
“In the end, sustainability is about taking one step at a time,” says Marcella. “The more of us who join the journey, the greater the impact we can create.”
At Desa Potato Head, one thing is clear: the future of food and hospitality doesn’t just look appetising—it’s helping the planet, too.
(Images: Potato Head)
