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The hospitality industry in New Zealand, including hotels, restaurants, cafes, event venues, bistros and even vineyards is huge – and growing. Imagine just how much kitchen waste this industry produces? Yet given that food is obviously a product of the environment, it’s obviously in the best interests of these outlets to operate in a healthy environment with unpolluted land, air or water.

There are also other benefits for the hospitality industry in adopting a waste minimisation policy:

  • save money/reduce costs
  • enhance community image
  • increased media coverage
  • enhanced customer appeal

By using ZingBokashi Compost-Zing, these businesses can stabilize their food scraps so that they don’t go off and depending on local council programmes, can have weekly instead of daily collections, thereby reducing operational costs. Alternatively, they can treat the waste on-site and use the bi-product for their own fertilizer, perhaps even produce their own organic garden with fresh fruit and vegetables.

Case Study:

Mudbrick Vineyard & Restaurant

One such business which has implemented ZingBokashi as part of its waste minimization programme is Mudbrick Vineyard & Restaurant.

Situated on Waiheke Island, 35 minutes from Auckland city centre, is Mudbrick Vineyard and Restaurant. Renowned for its award-winning wines and food dishes, it’s chefs have enjoyed international acclaim showcasing the very best New Zealand ingredients. Now, this innovative restaurant is also a five star example of successful large-scale kitchen waste recycling in the hospitality industry. Watch the video below.

Case Study:

Hanmer Springs Forest Camp Trust uses ZingBokashi to Achieve a Sustainable Lifestyle

Hanmer Springs Forest Trust

Hamner Springs Forest Camp is committed to being a fully sustainable holiday destination. To achieve this, they employ several initiatives including:

  • Water and energy conservation
  • Recycling
  • Minimizing food waste
  • Composting

Recycling Made Easy

As you walk through the camp, it’s hard to miss the signposted recycling stations dotted around the camping ground. These encourage visitors to separate their glass, food waste and general recyclables (paper, cans, plastic and card).

Reducing Waste with ZingBokashi

Food waste constitutes a significant proportion of the camp’s waste. To reduce this, the camp uses ZingBokashi to compost their food waste and return nutrients to the soil. By using a bit of kiwi ingenuity, the liquid derived from the composting process is then used in the camp’s septic tanks.

Growing a New Generation

As a leader in sustainable practices, the camp is also committed to passing on their knowledge to the next generation. School groups take regular tours where they learn about the sustainable practices used, including:

  • How the camp uses ZingBokashi
  • The camp’s impressive recycling system
  • The camp’s water and energy conservation

Mucking In

Camp staff show the kids the compost pit, demonstrate the ZingBokashi bin set-up and describe the process. The kids then add their food scraps (usually fruit peels) to the ZingBokashi and sprinkle on the Zing for a bit of magic.

In the Customer’s Words

“We have estimated we save around 10,000 tonnes of food from the landfill each year since we commenced using ZingBokashi. This has saved us on average $1,200 per annum on waste to the landfill.” – Elizabeth Meaclem, past Camp Manager.