In line with Marriott’s Serve360 mandate and guided by the 2025 Sustainability and Social Impact Goals, the MoU outlines the collaboration between Marriott International in Indonesia with two leading food supply chain companies, Perusahaan Umum Daerah Dharma Santhika Tabanan and UD Aditya Poultry Shop, to support the local Balinese agricultural and fishing industries.

“We are incredibly proud to see the #ByBaliForBali campaign take off with this inaugural dinner at The St. Regis Bali Resort. This timely and strategic collaboration with Bank Indonesia plays a pivotal role in supporting local enterprises and tourism recovery in Bali. Guided by Marriott’s Serve360 initiative to advocate for local sourcing by ensuring a substantial amount of all produce is locally sourced by 2025, this is the first step in the right direction for a better and more sustainable future,” said Ramesh Jackson, Marriott International Area Vice President – Indonesia.

The inaugural dinner held at Boneka, The St. Regis Bali Resort, featured a number of signature dishes, such as the award-winning sate, where the culinary team clinched the Gold Medal at the National Competition by Worldchefs in 2018. Three variations of the winning dish were served – sate lilit, sate ayam and sate Bali.

Attendees were served an array of Balinese cuisine, made using local herbs and spices. To complement the richness of spices in the dishes, the dinner was paired with servings of es daluman, a popular traditional Balinese drink. Composed of green grass jelly, the naturally sourced ingredient is then mixed with coconut milk, palm sugar and ice cubes for a refreshing drink. High in fiber, low in calories and an antioxidant, the high chlorophyll content of the jelly extols plenty of health benefits in a tropical paradise such as Bali, for both locals and visitors alike.

The brainchild of Agung Gede, the Executive Chef of The St. Regis Bali Resort, the menu was a masterclass in a unique gastronomical experience for discerning food connoisseurs. With a simple yet elegant approach, the menu showcased the breadth and intricacies of Balinese cuisine, with an intentional focus on locally sourced produce.

Inspired by the growing global movement toward sustainability and embracing produce from closer to home, an indicator for the upcoming #ByBaliForBali activities, the campaign puts the spotlight on the abundance of locally available agricultural products, seafood and local artisanal goods like arak Bali, as well as local products like endek (Balinese batik) to name a few.

“With the ethos of sourcing more produce locally and paying homage to preserving mother nature, sustainability clearly goes hand in hand with reducing our carbon footprint and elevating the beloved island’s culinary heritage to the next level,” Ramesh said.

Guests can look forward to unique, inventive and adaptive signature dishes with the increase in the use of more local Balinese produce, such as snack fruits, mangosteens, oranges, salt, coffee and much more at the Marriott Bonvoy portfolio of hotels and resorts in Bali in the future.

In support of the United Nations Sustainable Development Goals (SDGs), this announcement aligns with the company’s sustainability and social impact platform, Serve 360: Doing Good in Every Direction, which guides Marriott’s commitment to help take on the world’s most pressing social, environmental, and economic issues, delivering value for associates, customers, owners, the environment and communities around the world.

It also builds on the company’s core value – Serve Our World – and longstanding history of embedding sustainability throughout its business strategy, operations and value chain as Marriott continues to prioritize efforts to serve its communities, the planet and people worldwide.

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