Banyan Tree Samui is intensifying its efforts towards sustainable food practices with a range of initiatives aimed at enhancing responsible operations.
Beginning this year, the luxury hotel has significantly increased its procurement of cage-free eggs. In January, only 2.8 percent of eggs purchased were cage-free, but by May, this figure had risen to over two-thirds.
Simultaneously, the hotel has implemented a new policy to exclusively purchase sustainable seafood certified by the Marine Stewardship Council and Aquaculture Sustainability Council. These standards, overseen by Bureau Veritas, a leading global inspection and certification service provider, ensure rigorous monitoring of seafood sourcing practices. Despite sourcing most seafood locally, Banyan Tree Samui imports items such as salmon and snow fish, with all 100kg of monthly salmon purchases meeting international sustainable seafood requirements.
To address coffee-related waste, the hotel runs a recycling and upcycling project that transforms used aluminium capsules into various everyday items like bicycles, chairs, pens, and window frames, alongside recycling coffee grounds into compost fertilizers and biofuel for renewable energy.
Several years ago, Banyan Tree Samui achieved the highest certification from EarthCheck, a global sustainability certification organization, making it the first hotel in the country to attain this accolade. Its acclaimed restaurant, Saffron, is also renowned for adhering to stringent sustainability guidelines, further solidifying its commitment to sustainable dining practices.
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