A series of food-related initiatives, from sourcing and upcycling processes, has been rolled out at Banyan Tree Samui, adding to its ongoing commitment to responsible operations.
Starting this year, the five-star hotel has stepped up its procurement of cage-free eggs. While 2.8 per cent of all eggs purchased by the hotel were classified as cage-free in January, that proportion has expanded to more than two-thirds by May.
At the same time, the hotel has just introduced a policy to purchase only sustainable seafood that is certified by the Marine Stewardship Council and Aquaculture Sustainability Council. Both standards are monitored by Bureau Veritas, the recognised world leader in testing, inspection and certification services. While almost all seafood and fish are purchased locally on the tropical island, Banyan Tree Samui imports items such as salmon and snow fish. All 100kg of salmon purchased on a monthly basis meet the requirements of the international agencies overseeing sustainable seafood practices.
In managing waste generated from coffee granules and capsules across the property, the hotel maintains a recycling and upcycling project that turns disposed aluminium capsules into everyday products such as bicycles, chairs, pens and window frames, as well as recycled coffee capsules. Coffee grains are recycled as compost fertiliser and renewable energy such as biofuel.
The hotel was awarded several years ago the highest level of certification by global watchdog EarthCheck – the first hotel in the country to achieve this award. Its award-winning restaurant, Saffron, is also a reputable sustainable dining establishment, which holds operations to the most rigorous sustainability guidelines.
