Tourism businesses in Da Nang can cut waste with fairly cheap measures, experts told Báo Đà Nẵng in a piece published on October 21.
On plastic, Dr. Hoàng Ngọc Tường Vân of WWF Vietnam's central-region ocean programme proposed a "6T" rule: refuse, reduce, reuse, recycle, replace, collect, with reducing and reusing ahead of swapping materials. A WWF survey of central Vietnamese businesses found the cheapest steps were rated most effective, such as limiting single-use plastics, buying in bulk, reusing bottles and cups and installing sorting bins. She suggested a five-step roadmap: assess current use, secure leadership commitment, train staff, pilot procedures and publish measured results.
On food, Andre Pierre Gentzsch, chief executive of the Furama–Ariyana resort complex, said some resorts throw away 100 to 200 kilograms of food a day and that disposal is costly. Researchers at the University of Economics, University of Da Nang, traced waste to preparation, buffet lines and guest leftovers. Some resorts, Furama among them, have introduced portion control, changed menus and partnered with farmers who feed surplus to livestock.
The food-rescue group VietHarvest has worked with accommodation providers since August 2025, collecting surplus food and passing it to charities after on-site sorting and refrigerated transport. Executive Director Ngô Phương Anh hopes more businesses will join.
Why it matters: hotel waste is a daily cost and a local landfill issue. Still unknown: how many Da Nang businesses take part or how much food has been rescued.
Sources
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