As the global tourism industry turns towards sustainability, hotels in the Greater Mekong Sub-Region lead the way for the rest of the sector. A growing number of accommodations in the region are taking proactive measures to minimize their environmental footprint, and contribute to the well-being of local communities.
Sustainable food practices represent one favored direction by eco-conscious hotels. By sourcing ingredients locally, supporting small-scale farmers, and promoting organic farming methods, hotels are able to reduce the carbon footprint associated with long-distance food transportation, while showcasing the rich culinary traditions of the region.
Relationships with farmers
Bangkok, Thailand’s Athenee Hotel deals directly with farmers to purchase organic produce, to be used as ingredients for the fine cuisine they serve in their restaurants. Instead of simply treating them like vendors, the Athenee has built a long-term relationship with the organic farming community.
“The hotel knows the farmers very well,” explains Arrut Navaraj, founder of the Thai Organic Consumer Association (TOCA). “Starting with rice, now they’re buying all the post-harvest crops, like red onion, shallots, garlic, etcetera.”
For certain events, the hotels sometimes invites some of the farmers to participate – “it’s actually helping the hotel for marketing as well,” Arrut says.
This relationship is nurtured by Athenee’s general manager, Choo Leng Goh, who Arrut calls “one of my heroes”. For one thing, Ms. Goh shortened the payment terms from two months to two weeks – “When she started doing it, all the hotels adopted a two weeks policy, which is fast!” exclaims Arrut.
Recycling water to near-zero cost
Other hotels implement water conservation programs, minimizing water consumption by pushing low-flow fixtures, rainwater harvesting systems, and water recycling initiatives. Additionally, guests are educated about the value of responsible water usage, encouraging them to participate in water conservation efforts during their stay.
In Lao PDR, the Luang Prabang View Hotel maintains a “gray pond” septic system where naturally cleansing ponds filter out wastewater for use in watering the gardens. Luang Prabang View Hotel General Manager John Williams estimates that the same amount of water from the city system “would cost about $1,475 per month.” By recycling the water, that cost goes down to near zero.
Beyond recycling its water, the hotel has also switched to reusable glass bottles for in-room drinking water. “Plastic runs $7,125 per year, so we changed to reusable glass,” Mr Williams explains. “Now we save $4,000 per year.”
Sustainable checklist
These are just a couple of the many ways that Mekong hotels are embracing sustainable practices. If you’re concerned about the environmental impact of your own stay in the area, look for hotels that practice most of the items in this checklist:
- Using energy-efficient appliances and lighting
- Recycling and composting
- Using water-efficient fixtures
- Reducing food waste
- Promoting sustainable transportation
- Supporting local businesses
- Educating guests about sustainability
As travelers increasingly demand sustainable options, the efforts made by hotels in the Greater Mekong Sub-Region will hopefully serve as an inspiration and a catalyst for positive change in the wider tourism sector.
