Conrad Koh Samui, a secluded hillside resort in Thailand, is among a growing number of resorts and hotel chains adopting sustainable practices across its operations. A primary focus lies in providing sustainably produced ingredients for its guests through its on-site farm, Project Iris.
The hotel — operated by Hilton Worldwide Holdings Inc. — opened a 2.5-acre farm in 2020. It encompasses the Botanikka Eco Café, a garden that produces organic herbs and vegetables, as well as the Iris Farm. The latter produces some 1,300 kilograms of fruit and vegetables per month. These are then used in the resort’s restaurants, bars and spas.
Conrad Koh Samui: From farm to plate
Project Iris supplies around 60% to 70% of produce (by weight) used in kitchens at Conrad Koh Samui. These are distributed among the hotel’s eight restaurants and bars.
They have other uses, as well. The garden’s locally grown lemongrass, citronella, and turmeric are utilized in teas. Compresses and body oils are also created for the hotel’s spa out of these ingredients.
The Iris Farm is also home to 250 chickens, reared locally. Eggs are garnered on-site and incorporated into meals for both guests and staff. The Iris Farm plays a role in waste management, as well. It composts more than two tons of food waste each month, which is then recycled and reused as fertilizer.
A circular food system
Much of the hotel’s strategy was producing farm ingredients that could grow best in the Thai climate. Menus were then crafted to specifically rely on the farm’s produce.
“The idea from the beginning was to have a production farm — not a show farm — to grow the best possible ingredients for our restaurants and reduce our food waste,” explained Ruben Gabino, general manager at Conrad Koh Samui.
Guests can partake in the process. Conrad Koh Samui offers two daily tours of the Iris Farm, where they can collect just-laid eggs and gain insight into creating compost fertilizer.
“I want our tours to provide guests with both a memorable experience and a better understanding of farming and the plants they eat,” said Payap “Pong” Khunkayan, an onsite farmer at the hotel.
This reflects a growing trend of eco-conscious travel among consumers. Research from Booking.com shows that 81% of travelers prioritize sustainable travel, and 50% are influenced to make more sustainable travel choices following recent news about climate change.
Other hotels such as the Shangri-La Rasa Ria in Borneo are beginning to offer guests more sustainable dining options, as well.
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