B. Kamadhoo - Soneva Namoona, a local NGO dedicated to building sustainable island communities, has partnered with Kamadhoo Inn to introduce an innovative solution for managing food waste generated by guesthouses. The partnership marks an important step toward creating a more sustainable tourism model in the Maldives — one where guesthouses play an active role in local waste management systems.

Under this initiative, Kamadhoo Inn will trial the Takakura Composting Method, a simple, low-cost, and effective technique for composting organic waste. The initial six-month program will begin in November 2025 and aims to demonstrate how guesthouses can responsibly manage their food waste on-site, reducing the amount sent to central waste management facilities.

The Takakura method has already proven successful through Soneva Namoona’s previous collaborations. Home composting initiatives have been effectively implemented in B. Kihaadhoo, B. Kendhoo, B. Kudarikilu, and B. Dhonfanu, while an island-level composting trial in N. Kudafari showed remarkable results in diverting 30 percent food waste from disposal sites.

Building on these achievements, this new pilot will explore how guesthouses — a vital part of local economic growth — can contribute to island waste management efforts while operating more sustainably.

“This pilot is more than just a composting experiment,” said Mohamed Ibrahim, Program Manager, Soneva Namoona. “It’s about empowering guesthouses to become leaders in sustainable tourism and demonstrating that environmental responsibility can go hand in hand with economic opportunity.”

At the end of the six-month trial, Soneva Namoona plans to scale this initiative across the Maldives, inviting other guesthouses to join the movement toward responsible waste management and greener tourism practices.

Through this partnership, Kamadhoo Inn and Soneva Namoona are proving that small islands can lead big change — turning waste into a resource and hospitality into a force for sustainability.