From Ingredients to Innovation
Giving ingredients a second life through creativity, care and circular practices, across our kitchen and bar.
Transforming Ingredients into New Possibilities
At Swissôtel Living Jakarta Mega Kuningan, we believe sustainability begins with the way we think about every ingredient.
Through our Green Globe initiatives, our Food & Beverage Services team explores practical ways to give surplus ingredients and organic by-products a second life. from thoughtfully composed dishes served across our restaurants and Grab n Go counters, to vitality drinks crafted from what might otherwise go to waste. Pineapple peels are transformed into traditionally fermented Tepache, fruits from infused water are given a longer life through dehydration, and spent coffee grounds are returned to our gardens as compost.
Our approach is simple: use more, value more, and waste less.
By combining creativity, responsible resource management and thoughtful food practices, we transform ingredients beyond their first purpose into new culinary experiences and useful resources.
From the kitchen to the garden, and from the garden back to the table, every step contributes to a more circular approach to hospitality, creating meaningful experiences for our guests while supporting a healthier future for our community and planet.
Our food and beverage upcycling initiatives showcase how everyday F&B operations can become opportunities for positive environmental action.
From pineapple peels and surplus fruits to spent coffee grounds, our team identifies suitable ingredients and organic by-products that can be safely and responsibly repurposed.
Vitality Drinks transform pineapple peels into traditionally fermented Tepache and combine fresh ingredients with microgreens to create refreshing, nature-inspired beverages.
Dehydrated Fruits give suitable fruits from infused water stations a longer useful life, transforming them into naturally flavorful snacks and elegant garnishes.
Coffee Ground Composting returns spent coffee grounds to the natural cycle by incorporating them into compost used to support the hotel’s gardens and landscaping.
Our Food Menu reflects this same mindset — thoughtfully prepared dishes, from garden-forward plates to Grab n Go favourites, built around quality ingredients and mindful preparation across our outlets.
Together, these initiatives demonstrate that sustainability can be practical, creative and delicious — turning everyday resources into new possibilities.
