ONE OF GRAND HYATT ERAWAN BANGKOK’S on-going biggest successes over the past eight years has been its organic farm project in Wang Nam Keaw.
It’s been a huge success for everyone concerned – the hotel’s guests, its employees, local farmers and, most of all, the environment, says Richard Greaves, the hotel’s general manager.
It’s part of an environmental sustainability program launched by Hyatt 20 years ago. “From day one of the orientation program, conducted for every employee, we emphasize the fact that Grand Hyatt Erawan Bangkok aims to serve only delicious, healthy food using quality products,” he said, noting that the hotel has worked with local farmers to enhance its responsibility for the environment and awareness of the health benefits of health vegetables.
“We have planted more than 60 varieties of seeds on 15.4 hectares that is 500 metres above sea level, using no toxic chemical fertilizers or pesticides. The organic farm is also one of the ways in which we support the community in remote areas, helping to generate income for farmers, as well as extending job opportunities to them, thereby helping to improve their living standards.”
In addition to being free of toxic chemical fertilizers or pesticides.”
Its own home-grown organic produce replaces imported vegetables as we bring in about 250 kilograms of produce from our farm every week, “allowing us to enjoy a dramatic decrease in the carbon footprint of products brought in to the hotel. Specifically, our use of styrofoam, cardboard boxes and plastic bags, all of which are considered waste, has been decreased considerably,” said Greaves.
Organic vegetables provide 50% more vitamins, enzymes and nutrition than vegetables grown using such toxic chemicals. People who consume vegetables contaminated with pesticides or toxins will absorb the poisons in the liver, which is unhealthy and may cause illnesses down the road. “In addition, if we consume products grown with chemical hormones, this can cause an imbalance in our immune system, causing sickness.”
The organic farm project now produces more than 17 varieties of seasonal vegetables of a quality that meets the standards for the food we offer our guests in all its restaurants – The Dining Room, Spasso, Banquets, Room Service and Tables.
The project, he noted, is just one example of the activities in which
Grand Hyatt Erawan Bangkok has been engaged over the years. These include:
Extending professional support and guidance for hospitality management to the Janjawa School in Chiang Rai to develop the Janjawa Lakeside Eco-Resort, an eco-friendly resort owned and operated co-operatively by students, teachers and the parents of students at the school.
Implementing a system that treats water before it is released into public drains. This program helps to reduce waste water that may be released into public water resources by as much as 500 cubic metres a day. The hotel also uses chlorine-free water in its swimming pool to prevent approximately 18 litres of chlorine being released into the public water system every day.
Scheduling an Earth Day on the first Wednesday of every month to build environmental awareness and teach best practices, helping to save about 100kwh of electricity a day.
“We aim to continually raise awareness among our employees, letting them know that even one person can play an important role in protecting the environment simply by adjusting his/her behavior. After all, many simple practices start with us in the work place, and extend to our homes, our families and society in just one way we can be responsible for our environment and society.
“Our organic farm produces more than 17 varieties of previously imported vegetables, such as Romaine and Iceberg lettuces, all of which are served in the hotel’s restaurants. The farm is also one of the ways we support remote communities.”