Exceptional Initiatives Across Properties in Indonesia
Guided by the Serve 360 framework, Marriott Bonvoy Indonesia is dedicated to long-term sustainability by continuing to implement innovative initiatives across its properties. This holistic approach aligns with the Company’s 2025 Sustainability and Social Impact Goals, which emphasize environmental preservation, community empowerment, and support for local ecosystem.
Serve 360’s four coordinates—Nurture Our World, Sustain Responsible Operations, Empower Through Opportunity, and Welcome All and Advance Human Rights—ensure sustainability is central to the guest experience.
Recognizing the vital role of seafood in our planet’s health, over 70 Marriott Bonvoy properties in Indonesia have intensified their efforts to protect marine ecosystems through responsible seafood practices and broader conservation initiatives.
Aligned with the UN Development Goals, these efforts encompass sustainable culinary practices, with chefs creating locally inspired dishes using responsibly sourced seafood and adopting a zero-waste approach. Moreover, the hotels collaborate with communities and conservation groups to host events that raise ocean awareness, reinforcing Marriott International’s commitment to preserving natural environments for future generations.
Five standout initiatives include those at Renaissance Bali Uluwatu Resort & Spa, Sheraton Grand Jakarta Gandaria City Hotel, Four Points by Sheraton Bintan, Lagoi Bay, Sheraton Senggigi Beach Resort, and Fairfield by Marriott Belitung.
Renaissance Bali Uluwatu Resort & Spa
Inspired by the bountiful waters of Bali’s southern beaches, Chef Guna from Roosterfish Beach Club at Renaissance Bali Uluwatu Resort & Spa has crafted unique dishes featuring locally sourced squid and prawn. Signature creations include Homemade Squid Ink Angel Hair Pasta with Grilled Squid and Lemongrass Flavor Prawn Bisque.
The restaurant partners exclusively with local fishermen committed to sustainable practices, ensuring the use of the freshest and most responsibly sourced seafood in each dish. Embracing a zero-waste philosophy, the chef utilizes every part of the squid, including its ink for pasta coloring and its head for flavor.
Sheraton Grand Jakarta Gandaria City
Exemplifying Indonesian culinary heritage while championing zero-waste cooking, Executive Chef Ferdian Tobing from SheratonGrand Jakarta Gandaria City Hotel brings his passion and creativity to elevate the hotel’s sustainable dining experiences.
