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DNO - Reducing plastic and other types of waste is a direct way to curb pollution, protect biodiversity, and preserve the quality of landscapes. This helps to build the image of a "responsible destination" and serve as essential "raw materials" for any tourism product.
Dr. Hoang Ngoc Tuong Van, Coordinator for Ocean Partnerships in Central Vietnam, under WWF-Vietnam, has introduced the “6T” practices for preventing plastic waste: Refuse, Reduce, Reuse, Recycle, Replace, and Collect.
He said the easiest places to start in hospitality establishments are guest rooms and restaurants because nearly all their operations regarding waste are controlled.
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Since August 2025, various accommodation establishments in the city have partnered with VietHarvest, a food rescue organization in Vietnam, to seek effective ways to reuse surplus food professionally and effectively.
In fact, Furama Resort Danang and several other resorts in Da Nang have begun implementing measures to manage portion sizes, adjust menus, and collaborate with local farmers to reuse leftover food in livestock farming and tree planting.
According to Ngo Phuong Anh, CEO of VietHarvest, this social enterprise has teamed up with hotels, resorts, and restaurants to collect high-quality surplus food and distribute it to charitable organizations.
“Food rescue” is more than just gathering surplus food for donation; it is a rigorous process designed to ensure that the food reaching the community remains safe and high quality.
This involves inspecting and sorting items upon receipt, meticulously documenting details, such as food type, weight, and storage requirements, packing them according to established standards.
Furthermore, the surplus food is maintained in a cold chain throughout transit and delivered to partners as quickly as possible.
Ms. Phuong Anh hoped that more food service and hospitality businesses in the city will join this network. Such participation would help minimize organic waste generated by tourism activities and enhance the city’s image as a destination for sustainable tourism while support social welfare and promoting a circular economy.
