From sourcing and upcycling processes to a range of food-related initiatives, Banyan Tree Samui reinforces its ongoing commitment to operating responsibly.
Starting this year, the five-star hotel has stepped up its sourcing of cage-free eggs: In January, 2.8% of the eggs the hotel purchased were classified as cage-free, but by May, that proportion had grown to more than two-thirds.
Banyan Tree Samui is improving its responsible sourcing of cage-free eggs and sustainable seafood.
At the same time, the hotel has introduced a policy to only purchase sustainable seafood certified by the Marine Stewardship Council and the Aquaculture Sustainability Council. Both standards are monitored by Bureau Veritas, a globally recognised provider of testing, inspection and certification services. Nearly all seafood and fish is purchased locally on the tropical island, although Banyan Tree Samui does import items such as salmon and snowfish. Every 100kg of salmon purchased each month meets the requirements of international organisations that monitor sustainable seafood practices.
To manage waste generated from coffee grains and capsules across the property, the hotel has implemented a recycling and upcycling project where discarded aluminium capsules are transformed into everyday items such as bikes, chairs, pens, window frames and recycled coffee capsules. Coffee beans are recycled as compost fertiliser and renewable energy such as biofuel.
A few years ago, the hotel received the highest level of certification from global monitoring organization EarthCheck, the first hotel in the country to achieve this award. The award-winning restaurant, Saffron, is also a highly acclaimed sustainable restaurant that operates according to the strictest sustainability guidelines.
