As part of its commitment to environmental sustainability, Wapa di Ume Ubud celebrates its 31st anniversary with a meaningful ecological initiative by distributing 1,000 liters (1 ton) of eco enzyme into the waters surrounding Ulun Danu Beratan. The activity is part of the resort’s anniversary celebration under the theme “Bianglala – Stay Colourful,” reflecting harmony, diversity, and a vibrant relationship with nature. This marks the second year Wapa di Ume Resorts has conducted a large-scale eco enzyme initiative, reinforcing its dedication to sustainability and environmental responsibility. The program represents not only a symbolic gesture for the anniversary but also a practical contribution toward improving water quality and supporting the natural ecosystem in Ulun Danu Beratan.
The eco enzyme used in this initiative was produced through an internal sustainability program initiated by the resort’s management. The idea began with a simple concern—how to manage organic fruit waste generated daily by the hotel’s kitchens and bars. Rather than allowing this waste to contribute to Bali’s ongoing waste management challenges, the team explored ways to transform it into something beneficial for the environment. Through a natural fermentation process, organic fruit waste is mixed with molasses or natural sugar and left to ferment for approximately three to four months. The result is eco enzyme, a natural liquid known for its environmentally friendly properties, which can help improve water quality, support beneficial microorganisms, and reduce harmful substances in aquatic environments.
Over a period of about six months, the Wapa di Ume team carefully collected and processed fruit waste from their restaurants and bars. From this effort, they successfully produced around 1,000 liters of eco enzyme, derived from organic waste generated by operations at both Wapa di Ume Ubud and its sister property in Sidemen.
Managing Director I Gede Paskara Karilo explained that the initiative was inspired by growing concerns about waste management issues in Bali.
“Recently, waste management has become an important topic of discussion in Bali. As part of the tourism industry, we believe it is our responsibility to contribute solutions, even through small but consistent actions,” he said. “Many fruits used in our kitchens and bars eventually become waste. Instead of discarding them, we ferment the fruit with molasses for several months to produce eco enzyme. In a year, we can process more than 2,000 liters of fruit waste from the restaurants and bars both Wapa di Ume Ubud and Sidemen.”
He added that this initiative also reflects the values of the Balinese philosophy of Tri Hita Karana, which emphasizes harmony between humans, nature, and the divine. Within this philosophy, the relationship between humans and the environment—known as Palemahan—encourages responsible actions to protect and preserve nature.
By distributing eco enzyme into the waters of Ulun Danu Beratan, Wapa di Ume hopes to contribute to maintaining the ecological balance of one of Bali’s most iconic natural and cultural sites. The lake and temple complex is not only a major tourism destination but also an important spiritual and environmental landmark for the island.
As Wapa di Ume celebrates more than three decades of hospitality, the resort remains committed to integrating sustainability into its journey forward—supporting a cleaner, greener, and more harmonious Bali for generations to come.
