At Bisma Eight Group, we believe sustainability is not a destination, but a continuous journey. Our commitment is threefold: to better the environment, to empower our people, and to preserve the cultural heritage of Bali. In the spirit of transparency, we will share updates on our sustainability programs twice a year, reflecting on both our progress and areas where we continue to grow.

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Environmental Responsibility

This semester, our waste management programs continued to reduce our footprint. Through composting, eco-enzyme production, and biopore infiltration tunnels, we successfully diverted significant organic waste from landfills. Our eco-enzyme is now being used daily as a natural cleaner and fertilizer within the hotel and villas. We remain proudly plastic-free, with refillable amenities and reusable bottles.

Water conservation also remains a focus. Rainwater harvesting and greywater recycling sustain our gardens, while new energy-saving measures — from LED lighting to solar planning — are underway. At our organic farm in Tegallalang, seasonal produce continues to supply our kitchens, reducing food miles and strengthening our farm-to-table philosophy.

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People & Community

With over 97% of our team members being Balinese, local empowerment remains at the heart of our work. This semester, we expanded sustainability training, teaching eco-enzyme production, organic farming, and waste sorting to staff members. These skills are shared beyond the workplace, reaching families and villages.

We also continued our community support initiatives: helping and providing assistance to flash flood victims in Bali, upcoming tree planting drives, maintaining our monthly commitment to orphanages through food and monetary donations, and ongoing collaborations with local artisans and farmers.

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Cultural Preservation

Our spaces remain rooted in Balinese heritage, from architectural details crafted by local artisans to endemic landscaping across the hotel and villas. This semester, we introduced new cultural touchpoints into our guest journey — from culinary storytelling menus highlighting traditional recipes, to ceremonies and rituals that honor local traditions.

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Progress & Milestones

Eco-enzyme production increased by 30% compared to last semester.
Plastic-free operations maintained across all properties since 2018.
Three new sustainability workshops hosted for staff and local partners.
Organic farm yield supplied 45% of seasonal produce for Copper and Embers.
Direct community support provided to flash flood victims in Bali through assistance and relief efforts.

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Looking Ahead

In the next semester, we aim to expand our zero-waste approach within our food and beverage menus, finding creative ways to use every ingredient to its fullest potential. From root-to-stem cooking to fermentation and preservation techniques, our chefs are committed to reducing food waste while enhancing flavor. We also plan to increase our composting capacity and deepen guest-facing sustainability experiences. Alongside this, we will continue strengthening cultural programming, ensuring every guest leaves with not just memories of Ubud, but a deeper understanding of its heritage.

We share this journey with humility and hope, knowing there is always more to learn, more to do, and more ways to grow.