<![CDATA[Food waste represents a critical environmental and operational challenge in the global hospitality industry, particularly in rapidly growing tourism regions such as Denpasar, Bali. This study provides an empirical assessment of the effectiveness of food waste management across three categories of hospitality businesses: small restaurants, medium-scale establishments, and hotels, each employing distinct operational strategies. Using a qualitative descriptive approach supported by in-depth interviews, direct observations, and document analysis, the research identifies three dominant management models, namely localized composting through the Teba Modern biopore system, community-based reuse of organic waste as animal feed, and Black Soldier Fly (BSF) bioconversion implemented in partnership with external waste processors. The findings show that all models contribute substantially to reducing the volume of organic waste directed to municipal landfills, emphasizing the relevance of source-based treatment within the hospitality sector. Operational effectiveness is strongly influenced by staff compliance in waste segregation, while economic benefits emerge from reduced disposal costs and value-added by-products such as compost and BSF residue. However, significant challenges remain, including limited processing space in small establishments, insufficient handling of non-organic waste, and a lack of alignment between business-level segregation practices and municipal waste collection systems. Overall, the study demonstrates that adaptive and context-specific waste management approaches can strengthen the environmental performance of hospitality operations and support the transition toward a circular economy in tourism-dependent urban regions.]]>
