This case study describes the real experience of implementing a project at the Hotel Willisau, a small enterprise located in the city of Teresópolis, in the mountainous region of the state of Rio de Janeiro. The initiative focuses on improvements for the company and its surroundings, with the objective of seeking sustainable development through the application of sustainable practices, according to the Triple Bottom Line model. It is emphasized to adopt organic waste management as the main strategy, causing the recycling of waste, generated by the daily breakfast service, in the composting process. In this way, high-quality organic fertilizer will be produced to enrich the soil of an organic vegetable garden in an available space close to the hotel. This article aims to demonstrate to administrators the necessary actions and steps that the establishment s management has implemented to promote sustainable progress, in addition to highlighting the possible benefits that the project can bring to the hotel, the economy, society and the environment.