WasteLoop Organic Waste Recovery Project
Turning HORECA food waste into a local resource. A 12-month pilot in Sukabumi designed to recover organic waste from hotels, restaurants, cafés and catering businesses and transform it into compost instead of sending it to landfill.
Organic waste is a problem. We turn it into a solution.
HORECA businesses generate organic waste every day. Without a dedicated recovery system, valuable food and organic material can become mixed with other waste and be sent for disposal.
WasteLoop is designed to test a practical, low-cost alternative: collect it separately, process it locally, and return it to the soil.
A simple system. A circular impact.
WasteLoop will establish a dedicated organic waste recovery system connecting HORECA businesses with a small-scale Organic Circular Hub in Sukabumi.
Free collection during the pilot
Participating HORECA businesses will receive the collection service at no charge during the initial pilot period while WasteLoop tests the system, establishes reliable waste-flow data and demonstrates the model.
Designed to prove a replicable model.
20 HORECA Businesses
Targeting hotels, restaurants, cafés and catering businesses during the initial pilot.
100+ Tonnes
Initial target to divert at least 100 tonnes of organic waste from disposal during 12 months.
20+ Tonnes Compost
Indicative target for finished compost, subject to incoming material and process conditions.
12-Month Pilot
Long enough to test participation, logistics, processing performance and financial sustainability.
The system starts with people, not bins.
Successful source separation depends on kitchen staff. WasteLoop will therefore combine practical training, clear operating guidance and written participation commitments.
01 — Onboarding
HORECA partners receive a simple introduction to the WasteLoop system, collection schedule and separation requirements.
02 — Kitchen Staff Training
Staff are trained to separate organic food waste at the point of generation and use the reusable collection bins correctly.
03 — Written Commitment
Initial partners will be asked to sign a Letter of Intent (LoI) or partnership agreement confirming their participation in the pilot.
04 — Monthly Monitoring
WasteLoop will monitor participation, collection volume and contamination and provide feedback when operational problems occur.
Low-cost infrastructure. Real-world operation.
The facility will intentionally use simple, locally maintainable infrastructure rather than expensive automated composting technology.
- Receiving and weighing area
- Sorting and preparation area
- Managed wire-mesh composting compartments
- Curing area
- Water and basic electricity infrastructure
- Compost storage and use area
Designed to control odor, contamination and operational risk.
Processing 100+ tonnes of organic material requires disciplined operating procedures. WasteLoop will manage the Organic Circular Hub through clear receiving, sorting, moisture and composting controls.
Organic material is separated at the HORECA source to reduce contamination before collection.
Composting conditions will be monitored and adjusted using appropriate carbon-rich materials and moisture management.
Composting areas will be operated to minimize uncontrolled runoff, pests and odor.
Daily operational checks and monthly KPI reporting will track incoming material, contamination and processing performance.
The pilot site will be operated with appropriate local permissions and site arrangements, with consideration for surrounding residents, environmental conditions and responsible site management.
Small bins. Practical collection.
Participating HORECA businesses will receive reusable 20-liter organic waste buckets.
Smaller containers are easier for workers to handle, easier to clean and easier to weigh and track.
A dedicated pickup box vehicle will collect separated organic waste across multiple HORECA locations and transport it to the Organic Circular Hub.
Reusable collection system
Designed for practical daily use inside commercial kitchens.
Every kilogram will be tracked.
The pilot will establish a simple monitoring system to understand whether the model is operationally reliable and scalable.
| KPI | Monitoring Frequency | Purpose |
|---|---|---|
| Organic waste collected | Daily / Monthly | Measure diversion performance |
| HORECA participation | Monthly | Track active participating businesses |
| Source separation compliance | Monthly | Identify operational participation problems |
| Contamination rate | Monthly | Monitor material quality |
| Organic waste processed | Daily / Monthly | Measure processing throughput |
| Compost production | Monthly | Track resource recovery output |
| Collection trips | Monthly | Evaluate route efficiency |
| Operational incidents | Monthly | Track problems and corrective actions |
*Contamination performance targets will be established from the Month 1 baseline and progressively managed throughout the pilot.
A grant can establish the system and fund its first year.
Estimated 12-month requirement
Approximately IDR 527 million based on the preliminary project budget.
Final costs will be validated through local quotations and a detailed RAB/BOQ before procurement and implementation.
What the grant will fund
- Pickup box vehicle
- Reusable 20-L organic buckets
- Land lease for the pilot site
- Simple composting infrastructure
- Processing and weighing equipment
- Driver and composting operator
- Fuel, maintenance and utilities
- Monitoring, documentation and reporting
The pilot is designed to transition from grant-funded testing to earned revenue.
The grant will establish and test the system. It is not intended to create permanent dependence on grant funding.
Pilot & Validation
Free collection while WasteLoop establishes reliable routes, operational data and HORECA participation.
Subscription Preparation
Participating HORECA businesses are introduced to a tiered service model based on collection frequency and waste volume.
Transition Planning
WasteLoop begins testing paid service arrangements with selected HORECA partners before the grant period ends.
Revenue-Based Operation
Potential revenue streams include service fees, compost sales, CSR/ESG partnerships and institutional partnerships.
The pilot will begin with the foundations in place.
Before implementation, WasteLoop will complete three key readiness steps identified during project review.
Secure initial Letters of Intent from 5–10 HORECA businesses as the foundation of the pilot participant base.
Complete local quotations and detailed RAB/BOQ for the pickup vehicle and pilot site, including land lease requirements.
Establish monthly KPIs for waste volume, participation, contamination, processing performance and compost production.
More than compost.
Climate Action
Divert organic waste from disposal and recover it through controlled composting.
Circular Economy
Transform food waste into a resource that can return nutrients to the soil.
Local Jobs
Create practical local employment around collection and organic resource recovery.
Business Engagement
Give HORECA businesses a practical pathway to participate in waste reduction.
Measurable Data
Track collection weight, participation, contamination and compost production.
Replication
Build evidence for expansion to more businesses and other Indonesian cities.
Built from community waste-management experience.
WasteLoop is a circular resource initiative developed from the experience of BSU Mandiri, a community-based waste management initiative in Sukabumi, Indonesia.
Our work focuses on resource recovery, community participation and practical circular economy solutions.
Help us test the model in Sukabumi.
We are seeking a funding partner to support this 12-month pilot project and demonstrate a practical model for HORECA organic waste recovery.
Funding required: approximately US$32,000–33,000
Duration: 12 months
Location: Sukabumi, West Java, Indonesia
Initial target: ≥100 tonnes organic waste diverted
HORECA target: 20 participating businesses