Encouraged by its successful sustainable organic farming project in Cambodia, which was trialled in early 2000s, as well as a growing movement towards farm-to-fork dining concepts, Shinta Mani Foundation has expanded the scope of its efforts.
A new 9.9-acre plot of land in Siem Reap’s Doun Ounn Village now joins the Foundation’s existing 4.9-acre farm in Takos Village, some 30 minutes from Shinta Mani hotels. Managed by a team of three locals, the farm grows a wide variety of crops, such as basil, eggplants, morning glory and sugar cane. Harvests are used in the Shinta Mani hotels and staff canteen as well as sold to other hotels and the community.
A rooftop herb garden has also been created at the Shinta Mani Angkor boutique hotel, growing herbs that are used in the restaurants and bars at the three Shinta Mani hotels.
Over at the Bensley Collection – Shinta Mani Wild within the Southern Cardamom National Park, a large organic farm and free-range chicken run to supply eggs have been created. The farm comprises vegetable and herb gardens, a cocktail and spa garden, and a plant nursery area. These plots support the camp’s commitment to sustainability and local sourcing efforts, with as much of their produce as possible coming from local and small farmers.
Once the farm is well established, surplus harvest will be used in the Siem Reap properties or packaged for sale. There will also be a dedicated composting barn for kitchen waste management.
Shinta Mani Foundation’s farming projects teach local communities to eat healthier, sustainable produce, and improve their farming techniques and new seed stock through research. The latter allows farmers to earn better returns on their crops and the hotels will have fresh, locally grown produce for their guests.
