Latest news with #DesaPotatoHead
Forbes
2 days ago
- Business
- Forbes
In With The Recycled: Potato Head Launches Homeware Made From Waste
Photography: Adrian Morris; Courtesy of Desa Potato Head Do you ever think about what happens to a hotel's frayed bed linens or broken glass? At any other property, it will probably be thrown away and forgotten, but not at Desa Potato Head. The pioneering Indonesian hospitality brand, which is ranked 21st in the World's 50 Best Hotels list, likes doing things differently. It all began with the standout Potato Head Beach Club in Seminyak, Bali, whose striking facade constructed with 6,600 reclaimed teak shutters made headlines when it opened in 2010. Fifteen years later, it has evolved to become an all-encompassing creative and cultural destination called Desa Potato Head—a place where guests can eat, drink, lounge, play, sleep and get inspired. Like the repurposed wood that became its visual signature, the brand's new initiative, Wasted, follows in the same vein. It aligns with Potato Head's philosophy 'Good Times, Do Good', aiming to be groundbreaking in design as well as sustainable impact. Photography: All is Amazing, Paulius Staniunas @allisamazing; Courtesy of Desa Potato Head Bali 'Living in Bali, we couldn't ignore what was happening around us. The issue became very real when plastic waste started washing up on our doorstep—quite literally—on the beach outside in huge amounts,' says Dan Mitchell, Chief Creative Officer at Desa Potato Head. 'It reached a point where doing nothing wasn't an option. We wanted to try and make a change. We made a decision to look inward and start with our own operations. We asked: what if we could turn our waste into a resource?' The answer to that question is seen in different ways today—from the in-room zero-waste amenity kit to the company's drastic reduction of food waste. Over the past years, they have successfuly overhauled operations to become more sustainable, and even regenerative. According to a recent audit by EcoMantra, the hotel has achieved 0.5 landfill waste (a near zero waste status); their Community Waste Project has also expanded its environmental impact island-wide. Photography: Adrian Morris; Courtesy of Desa Potato Head It's latest feat: turning waste into something desirable with Wasted by Potato Head's first-ever homeware collection. A collaboration with British designer Max Lamb, Collection 001 is proof that reducing, reusing and recycling can be chicer than ever. 'At the end of the day, waste is without any perceived value or purpose. If you shift the perspective, waste can be seen as a very valuable material,' says Mitchell. Here's what you need to know about Potato Head x Max Lamb's Wasted Collection 001. The project was five years in the making This debut collection came off the back of a five-year collaboration between Potato Head and designer Max Lamb. 'We actually meant to launch this back in 2020, but then the world shut down because of the Covid pandemic. In hindsight, that time allowed the project to breathe and evolve,' says Mitchell. Photography: Adrian Morris; Courtesy of Desa Potato Head Bali 'Working with waste is not quick or easy, especially when you're innovating new recycling techniques, or trying to scale processes in a way that's of high quality and still rooted in craft. One thing that surprised us all was just how long it takes to build a new system from the ground up. There's no playbook when working with new waste streams,' he adds. Mitchell highlights the difficulty in actually finding a good formulation to mix broken glass into something usable or turning plastic waste into high-quality, precise flatpack chairs. 'Overcoming these challenges and finding a way—that's been the most rewarding part.' Yes, all of the items are made from waste As the name says, every single item in the collection is made from waste largely informed by what they see and experience first-hand. 'Plastic was the most visible, but there were also bedsheets, broken glass, food waste, coconut shells… all from our daily operations,' emphasizes Mitchell. Photography: Adrian Morris; Courtesy of Desa Potato Head Bali They settled on eight material families including recycled HDPE plastic, composite waste materials like Styrofoam and oystershells, old and retired hotel linens made into fabric, broken glass made into new vessels through mouth-blown techniques and more. 'The goal was to show that what is discarded can be transformed into something useful, and beautiful, if approached with intention.' The entire collection was designed by Max Lamb and handmade in Bali British designer Max Lamb worked closely with Potato Head to determine what the hotel—and global consumers—need. 'Max approached it with incredible focus. Together, we looked at what we really needed to support our way of living, and the needs of our operation at Potato Head such as furniture for rooms, glass for bars and so on. It became a very grounded design exercise,' says Mitchell. Photography: Adrian Morris; Courtesy of Desa Potato Head Bali Another layer that makes the collection special is the human touch of local Bali craftspeople ranging from weavers, glass blowers, ceramicists and more. While the product range is fixed, no two pieces are exactly alike. 'It wasn't a top-down design process; it was a creative exchange,' says Mitchell. 'Max brought his design vision and material knowledge, and the local community brought deep craft knowledge and highly skilled technique. That dialogue helped shape the final collection.' Wasted by Potato Head x Max Lamb Collection 001, is available online and in person at Desa Potato Head Bali. The debut homeware range will be stocked at select stores globally such as Beams (Japan), Salvo (Hong Kong) and Haven (Belgium) on August 15. MORE FROM FORBES Forbes Artist JR Uses Trains As His Canvas —See Inside His Latest Masterpiece By Kissa Castaneda Forbes 3 Beautiful Books To Put You In A Summer Mood By Kissa Castaneda Forbes Hotel Il Pellicano Marks 60th Birthday With Highsnobiety Collaboration By Kissa Castaneda Forbes Wellness Design Is Booming—Rakxa In Bangkok Shows How To Bring It Home By Kissa Castaneda Forbes Can Whisky Foster Creativity? The Dalmore Luminary Series Says Yes By Kissa Castaneda
Travel Weekly
14-07-2025
- Business
- Travel Weekly
After leaving Six Senses, Neil Jacobs embarks on new hospitality venture
Neil Jacobs, who left Six Senses on July 1 after 13 years as CEO, has wasted no time in forming a new venture. His advisory, Wild Origins, aims to help hospitality brands "redefine sustainable and experiential travel." Jacobs, an ex-Four Seasons executive and former president of Starwood Capital Group during the period that Baccarat and 1 Hotel were formulated, has already signed clients, including Capella Hotel Group (as senior strategic advisor) and Desa Potato Head (as advisor), in addition to multiple projects in Saudi Arabia. A press release describes Wild Origins as "a purpose-driven advisory collective and creative studio … to awaken new ways of thinking across hospitality, wellness, sustainable development and lifestyle … guided by values and instinct over trends and industry norms." Although he left Six Senses on July 1, Jacobs had tendered his resignation in January, "so it's been a very long, drawn-out departure" that had "given me a bit of breathing room to think about what comes next," he said in an interview. In addition to helping Capella devise a strategic plan, Jacobs said he's involved in helping them find a new CEO. Desa Potato Head began as a beach club in Ibiza and now has two hotels in Bali. "It's been a huge success," he said. "What attracted me is their sustainability piece, which they do very, very well. Six Senses is all about sustainability, but these guys do it equally well, if not, sometimes, a bit better. "I'm going to help them expand into Europe, into Central America," he continued. "It's a perfect brand for, say, Tulum or somewhere like that. We're working on a couple of new projects to try and take the brand global." Jacobs said he's also involved in several projects in Saudi Arabia. "I'm sitting on the board of what will be an extraordinary learning institution: the Riyadh School of Tourism and Hospitality. It'll take 15,000-20,000 students. Probably half will be virtual. Saudi needs it to be sure there are enough Saudi nationals to do a big part of the work. It'll train people from entry level to MBA." Jacobs said he's on another Saudi board, Tourise, which he described as an event a bit like the International Luxury Travel Market. "Everyone here says, 'Yeah, who's going to go?' Well, it's going to take a while," he said.
Business Times
25-04-2025
- Business Times
Bali's first ‘zero-waste' eco-luxury hotel: Desa Potato Head
[BALI] At some point in the last decade, luxury found itself on a therapist's couch. Guilty about its plastic past, worried about its carbon footprint, and deeply conflicted about the pool towel situation, the industry needed a makeover. 'If we go zero-waste, can we still be a five-star hotel?' it wondered aloud. 'If the soap dispenser is upcycled, does it still say 'escape'? What kind of a paradise are we if we don't offer single-use straws and disposable room slippers?' If luxury had bothered to look East, or more specifically, South-east – or even more squarely at Bali, Indonesia – it would have learnt a thing or two from Desa Potato Head in Seminyak. Here, plastic straws are banned, the soap dispensers are upcycled, the room slippers are fully biodegradable, and the minibar offers mostly locally sourced drinks. Rooms feature recycled wood furnishings. PHOTO: DESA POTATO HEAD It's a tropical beach resort, yes – but also an invitation to rethink how we live and what we leave behind. Surprisingly, all that 'guest re-education' hasn't stopped Potato Head from getting on the list of the World's 50 Best Hotels, both in 2023 and 2024 – a ranking decided by 600 jurors. Most of the other listed hotels are classic grande dames, where heritage and thread count matter more than the carbon costs of freighting moth orchids for their lift lobbies. Potato Head slipped past the gatekeepers of traditional luxury and grabbed a spot on the list – by redefining what hospitality might look like in a climate-conscious world. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up Desa Potato Head made the World's 50 Best Hotel list in 2023 and 2024. What luxury leaves behind At a recent press event, international journalists were taken to – of all places – a 2,000 square metre waste facility. While they struggled to maintain their composure – mindful not to insult the workers quietly sorting through Bali's unsightly trash – Amanda Marcella, Potato Head's director of sustainability, explained how the island's trash has grown into a daily, visible reminder of the true cost of paradise. 'Bali generates 1.6 million tonnes of waste annually – more than what the government can manage,' she said. Hotels and businesses contribute around 12 per cent of that, and tourists generate 3.5 times more waste per day than locals. Approximately 50 per cent of all waste ends up illegally dumped, with an estimated 11 per cent eventually leaking into marine environments. A worker at the waste management facility. PHOTO: DESA POTATO HEAD 'Instead of blaming the government, instead of asking them to do something, we want to do something about it ourselves,' Marcella said. 'We're part of the tourism economy – so we have to help solve the problems that we partly create.' In late 2024, Potato Head helped launch the Community Waste Project, whose central engine is the aforementioned waste facility processing waste from local businesses. 'We have seven partners, including beach clubs, hotels, and restaurants. We pick up the waste from the different properties, and separate the waste – organic waste goes to the pig farms or becomes compost; plastics are upcycled into products we sell or use at the hotel. 'The goal isn't just to manage waste but to inspire others to do it right.' The resort sorts its waste and repurposes over 99 per cent of it. PHOTO: DESA POTATO HEAD Today, Potato Head has achieved just 0.5 per cent landfill waste – meaning only 0.5 per cent of all the waste it generates ends up in a landfill. According to a full audit by EcoMantra, almost all of Potato Head's waste is reused, recycled, composted, or otherwise managed sustainably, making the 15-year-old property Bali's first zero-waste luxury hotel. Waste is delicious The story continues in its kitchens where waste isn't just managed – it's marinated, pickled, fermented, and eventually served. Across Potato Head's six restaurants and bars, the team has committed to what they call 'upcycled menus' – an ambitious plan to ensure that by the end of 2025, at least 25 per cent of their dishes will be made from the by-products of the property itself. In the hands of their culinary R&D chef, Felix Schoener, leftovers aren't scraps – they're ingredients in waiting. Take, for example, the ginger pulp left over from juicing. In most hotel kitchens, that would go straight into the bin. Here, it finds a second life as ginger beer, ginger syrup, or even infused into arak to create an aromatic zero-waste cocktail. A quarter of the dishes are made from byproducts of the hotel. PHOTO: DESA POTATO HEAD Unused egg whites from the bakery are reimagined as an umami-rich shoyu-style sauce. Fish scales – not typically the stuff of fine dining – are reborn as crisp, savoury crackers at Ijen, Indonesia's first zero-waste restaurant. And should you find yourself sipping on burnt bread kombucha at Dome, know that the sourdough was yesterday's breakfast, now reincarnated with a little help from fermentation and the transformative power of rice koji. 'Having worked in Michelin-starred restaurants around the world, I've seen firsthand how much food gets thrown away in the industry,' Schoener said. 'Here, the goal isn't just to reduce waste – it's to create flavour. Preservation techniques like fermentation or curing don't just save ingredients; they transform the dish into something extraordinary.' Potato Head's Ijen is Indonesia's first zero-waste restaurant. PHOTO: DESA POTATO HEAD This isn't just culinary gimmickry. It's tied to a much larger ambition to heal Bali's food systems from the ground up – starting with the soil itself. The resort has helped over 110 local farmers transition from conventional to organic agriculture since 2024, part of its regenerative farming programme. The mission, as Marcella put it, is simple: 'To repair Bali's soil.' Synthetic fertilisers, Marcella explains, have long damaged the island's land and waterways, a side effect of the race to keep up with hyper-tourism. The hope is that by working directly with farmers – providing education, on-site training, and guaranteed crop absorption – Potato Head can help reshape the island's supply chain, one regenerative harvest at a time. A manifesto in concrete This ethos stretches beyond the kitchen. At Ijen, banana leaves replace plastic wrap, line-caught seafood arrives fresh from local fishers, and the dining room itself is a case study in reuse: terrazzo flooring flecked with broken plates and glass, seat cushions stuffed with foam salvaged from motorcycle seats, and drinking glasses fashioned from repurposed beer bottles. The resort turns the plastic waste it generates into coasters, soap dispensers, tissue holders and other objects for hotel use and sale. PHOTO: DESA POTATO HEAD Of course, the entire Potato Head architecture and building design is as much a manifesto as the menu. The resort's newest annexe, Potato Head Studios, was conceived by the Dutch firm OMA, led by David Gianotten, in collaboration with celebrated Indonesian architect Andra Matin. The building's materials tell a story of thoughtful reuse: pink-hued concrete incorporates leftover bricks from the Potato Head's earlier Katamama Suites, while breezeblock walls cast intricate shadows reminiscent of Balinese Tika calendars. Ceiling panels woven from recycled plastic bottles and terrazzo floors made from repurposed concrete waste further underscore the resort's commitment to sustainability. Liina Klauss's popular art installation is made from 5,000 flip-flops left behind on Bali's beaches. PHOTO: DESA POTATO HEAD Eco-mindful art installations punctuate the property: Nano Uhero's bamboo sculpture greets guests with the sound of gongs and a Balinese water blessing. Liina Klauss's much-Instagrammed 5,000 Lost Soles is created from 5,000 flip-flops discarded by tourists on Bali's beaches. At Potato Head, trash isn't something to hide. It's something to work with, to celebrate, to transform. The writer was a guest of Desa Potato Head
Business Times
23-04-2025
- Business Times
Driving ‘zero waste' in Bali
Hotels have been flying the sustainability flag for years, with varying levels of commitment. But even before 'zero-waste' became a buzzword, Desa Potato Head in Bali, one of the trendiest beach clubs in the world, was already focused on the environment. In 2023, the eco-luxury resort clinched a spot in the World's 50 Best Hotels annual list – alongside iconic locations such as Raffles Singapore, Aman Tokyo and Claridge's in London. But what is less known is the fact that it has taken its own plastic ban and compost kitchens a step further, to become a working model of eco-hospitality. For example, it produces only 0.5 per cent landfill waste, and runs a zero-waste restaurant – a claim few other garlanded hotels can make. In this week's BT Lifestyle, we visit the property in Bali and learn more about how style, nightlife and serious waste management can not only co-exist under the same roof, but actually thrive. In Health, we ask the question: Is irritable bowel syndrom (IBS) simply caused by stress and not a 'real' condition? This being IBS Awareness month, we explore both the misconceptions and science behind this complex gut-brain disorder, and whether exercise and diet can bring it under control. In Arts, get a sneak peek at the upcoming production of Macbeth, the latest Shakespeare in the Park production to take place at Fort Canning. And in Dining, we see if Tempura Ensei, the Singapore outpost of a 120-year-old Edo-style tempura restaurant in Japan, lives up to its ancient reputation. For all this and more, don't miss BT Lifestyle this week.
Business Times
23-04-2025
- Business Times
Bali's ‘zero-waste' eco-luxury hotel: Desa Potato Head
[BALI] At some point in the last decade, luxury found itself on a therapist's couch. Guilty about its plastic past, worried about its carbon footprint, and deeply conflicted about the pool towel situation, the industry needed a makeover. 'If we go zero-waste, can we still be a five-star hotel?' it wondered aloud. 'If the soap dispenser is upcycled, does it still say 'escape'? What kind of a paradise are we if we don't offer single-use straws and disposable room slippers?' If luxury had bothered to look East, or more specifically, South-east – or even more squarely at Bali, Indonesia – it would have learnt a thing or two from Desa Potato Head in Seminyak. Here, plastic straws are banned, the soap dispensers are upcycled, the room slippers are fully biodegradable, and the minibar offers mostly locally sourced drinks. Rooms feature recycled wood furnishings. PHOTO: DESA POTATO HEAD It's a tropical beach resort, yes – but also an invitation to rethink how we live and what we leave behind. Surprisingly, all that 'guest re-education' hasn't stopped Potato Head from getting on the list of the World's 50 Best Hotels, both in 2023 and 2024 – a ranking decided by 600 jurors. Most of the other listed hotels are classic grande dames, where heritage and thread count matter more than the carbon costs of freighting moth orchids for their lift lobbies. Potato Head slipped past the gatekeepers of traditional luxury and grabbed a spot on the list – by redefining what hospitality might look like in a climate-conscious world. A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up Desa Potato Head made the World's 50 Best Hotel list in 2023 and 2024. What luxury leaves behind At a recent press event, international journalists were taken to – of all places – a 2,000 square metre waste facility. While they struggled to maintain their composure – mindful not to insult the workers quietly sorting through Bali's unsightly trash – Amanda Marcella, Potato Head's director of sustainability, explained how the island's trash has grown into a daily, visible reminder of the true cost of paradise. 'Bali generates 1.6 million tonnes of waste annually – more than what the government can manage,' she said. Hotels and businesses contribute around 12 per cent of that, and tourists generate 3.5 times more waste per day than locals. Approximately 50 per cent of all waste ends up illegally dumped, with an estimated 11 per cent eventually leaking into marine environments. A worker at the waste management facility. PHOTO: DESA POTATO HEAD 'Instead of blaming the government, instead of asking them to do something, we want to do something about it ourselves,' Marcella said. 'We're part of the tourism economy – so we have to help solve the problems that we partly create.' In late 2024, Potato Head helped launch the Community Waste Project, whose central engine is the aforementioned waste facility processing waste from local businesses. 'We have seven partners, including beach clubs, hotels, and restaurants. We pick up the waste from the different properties, and separate the waste – organic waste goes to the pig farms or becomes compost; plastics are upcycled into products we sell or use at the hotel. 'The goal isn't just to manage waste but to inspire others to do it right.' The resort sorts its waste and repurposes over 99 per cent of it. PHOTO: DESA POTATO HEAD Today, Potato Head has achieved just 0.5 per cent landfill waste – meaning only 0.5 per cent of all the waste it generates ends up in a landfill. According to a full audit by EcoMantra, almost all of Potato Head's waste is reused, recycled, composted, or otherwise managed sustainably, making the 15-year-old property Bali's first zero-waste luxury hotel. Waste is delicious The story continues in its kitchens where waste isn't just managed – it's marinated, pickled, fermented, and eventually served. Across Potato Head's six restaurants and bars, the team has committed to what they call 'upcycled menus' – an ambitious plan to ensure that by the end of 2025, at least 25 per cent of their dishes will be made from the by-products of the property itself. In the hands of their culinary R&D chef, Felix Schoener, leftovers aren't scraps – they're ingredients in waiting. Take, for example, the ginger pulp left over from juicing. In most hotel kitchens, that would go straight into the bin. Here, it finds a second life as ginger beer, ginger syrup, or even infused into arak to create an aromatic zero-waste cocktail. A quarter of the dishes are made from byproducts of the hotel. PHOTO: DESA POTATO HEAD Unused egg whites from the bakery are reimagined as an umami-rich shoyu-style sauce. Fish scales – not typically the stuff of fine dining – are reborn as crisp, savoury crackers at Ijen, Indonesia's first zero-waste restaurant. And should you find yourself sipping on burnt bread kombucha at Dome, know that the sourdough was yesterday's breakfast, now reincarnated with a little help from fermentation and the transformative power of rice koji. 'Having worked in Michelin-starred restaurants around the world, I've seen firsthand how much food gets thrown away in the industry,' Schoener said. 'Here, the goal isn't just to reduce waste – it's to create flavour. Preservation techniques like fermentation or curing don't just save ingredients; they transform the dish into something extraordinary.' Potato Head's Ijen is Indonesia's first zero-waste restaurant. PHOTO: DESA POTATO HEAD This isn't just culinary gimmickry. It's tied to a much larger ambition to heal Bali's food systems from the ground up – starting with the soil itself. The resort has helped over 110 local farmers transition from conventional to organic agriculture since 2024, part of its regenerative farming programme. The mission, as Marcella put it, is simple: 'To repair Bali's soil.' Synthetic fertilisers, Marcella explains, have long damaged the island's land and waterways, a side effect of the race to keep up with hyper-tourism. The hope is that by working directly with farmers – providing education, on-site training, and guaranteed crop absorption – Potato Head can help reshape the island's supply chain, one regenerative harvest at a time. A manifesto in concrete This ethos stretches beyond the kitchen. At Ijen, banana leaves replace plastic wrap, line-caught seafood arrives fresh from local fishers, and the dining room itself is a case study in reuse: terrazzo flooring flecked with broken plates and glass, seat cushions stuffed with foam salvaged from motorcycle seats, and drinking glasses fashioned from repurposed beer bottles. The resort turns the plastic waste it generates into coasters, soap dispensers, tissue holders and other objects for hotel use and sale. PHOTO: DESA POTATO HEAD Of course, the entire Potato Head architecture and building design is as much a manifesto as the menu. The resort's newest annexe, Potato Head Studios, was conceived by the Dutch firm OMA, led by David Gianotten, in collaboration with celebrated Indonesian architect Andra Matin. The building's materials tell a story of thoughtful reuse: pink-hued concrete incorporates leftover bricks from the Potato Head's earlier Katamama Suites, while breezeblock walls cast intricate shadows reminiscent of Balinese Tika calendars. Ceiling panels woven from recycled plastic bottles and terrazzo floors made from repurposed concrete waste further underscore the resort's commitment to sustainability. Liina Klauss's popular art installation is made from 5,000 flip-flops left behind on Bali's beaches. PHOTO: DESA POTATO HEAD Eco-mindful art installations punctuate the property: Nano Uhero's bamboo sculpture greets guests with the sound of gongs and a Balinese water blessing. Liina Klauss's much-Instagrammed 5,000 Lost Soles is created from 5,000 flip-flops discarded by tourists on Bali's beaches. At Potato Head, trash isn't something to hide. It's something to work with, to celebrate, to transform. Visit
