Report April 2026
From the land,
for the land.
Every month, our 15-hectare resort works as a living ecosystem — growing, harvesting, composting, and reducing. Here is what April looked like in honest numbers.
managed this month
from our Eco Farm
value, April 2026
Sustainability is not a program. It is how we operate, every single day.
At Holiday Resort Lombok, we have long believed that a resort's relationship with its environment should be one of reciprocity, not consumption. Perched along the shores of Senggigi, our property spans 15 hectares of land that we manage with the same care we offer our guests.
Our sustainability framework — built on six principles of Refine, Reduce, Reuse, Recycle, Recovery, and Retrieve Energy — guides every operational decision we make: from how we source ingredients for Kayangan Restaurant, to how we handle every kilogram of waste generated on the property.
Each month, we publish this report not as a marketing exercise, but as an honest account of our progress. April 2026 was a month of meaningful results — and we are proud to share them with you.
1,449.90 kilograms of waste — managed responsibly.
In April 2026, Holiday Resort Lombok collected and processed a total of 1,449.90 kg of waste entirely on-property. None of it was simply handed off and forgotten. Every kilogram passed through a structured sorting, processing, and recovery system guided by our 6R framework.
Organic waste is composted and cycled back into our Eco Farm as soil amendment — a closed loop that reduces our dependency on external fertilisers while simultaneously enriching the land that feeds our guests. Dry recyclables are sorted, documented, and directed to registered recycling partners in Lombok. Residual waste is minimised as a last resort, not a default.
This is what responsible waste stewardship looks like in practice — not a pledge on a wall, but a weight on a scale, measured and accounted for every day of the month.
Our garden grew
breakfast this month.
Our on-property Eco Farm continued to deliver one of the most direct expressions of our sustainability philosophy: food grown here, served here, experienced here. In April, we harvested over 20 varieties of vegetables, herbs, fruits, and spices — all of which found their way onto plates at Kayangan Restaurant or into the resort's daily operations.
| Produce | Harvest (kg / units) | Value (Rp) |
|---|---|---|
| Selada (Lettuce) | 145.75 kg | 3,643,750 |
| Kedondong | 59.35 kg | 890,250 |
| Alpukat (Avocado) | 23.40 kg | 819,000 |
| Brazilian Spinach | 12.21 kg | 305,250 |
| Terong (Eggplant) | 20.85 kg | 132,760 |
| Pokcoy | 12.45 kg | 217,875 |
| Pepaya (Papaya) | 11.22 kg | 89,760 |
| Jahe (Ginger) | 4.46 kg | 144,788 |
| Kunyit (Turmeric) | 3.31 kg | 49,650 |
| Kangkung | 3.19 kg | 31,850 |
| Gumitir | 2.96 kg | 74,000 |
| Rosella | 2.61 kg | 65,275 |
| Okra | 2.59 kg | 129,250 |
| Lengkuas (Galangal) | 2.81 kg | 42,075 |
| Red Kailan | 1.08 kg | 37,800 |
| Lemongrass | 2.01 kg | 30,150 |
| Basil | 0.24 kg | 21,150 |
| Rosemary | 0.11 kg | 5,500 |
| Thyme | 0.21 kg | 5,250 |
| Mint | 0.08 kg | 3,750 |
| Coconut | 705 units | 7,750,000 |
| Total farm harvest value | Rp 14,489,133 | |
The avocado in your breakfast, the ginger in your welcome drink, the lemongrass in your spa treatment — grown here, steps from where you experience them.
Be part of what we are building here.
Sustainability at Holiday Resort Lombok is not a destination — it is a direction. Each month's report is a checkpoint, not a finish line. We are continuously expanding our Eco Farm, improving our composting systems, and deepening our integration with the local Senggigi community.
We believe the most powerful thing a resort can do is invite its guests into the story. When you stay with us, you are not simply a visitor — you are a participant in an ongoing commitment to this extraordinary island.
- Organic waste from the kitchen and garden is composted on-site and returned to the farm as natural fertiliser.
- Guests are welcome to join our morning garden tour — walk the farm, meet the produce, and taste the difference at breakfast.
- Our 6R framework is embedded in staff training, supplier selection, and daily operational procedures — not just policy documents.
- We publish this sustainability data monthly to hold ourselves accountable and share progress transparently with our guests and community.