Koh Samui Travelogue Part 6
Michael Taylor's Koh Samui Adventure has ended in real time, but it continues in CyberSpace. Today he reminisces about his tour of the hotel's organic garden, which supplies its kitchens and supports charities.
During my stay at Hansar Samui , a resort hotel on the Southern Thai island of Koh Samui, I was impressed by the quality of the ingredients used in the mouth-watering food that was served at its food and beverage outlets.
Could it have anything to do with the hotel's organic garden, which I had heard so much about? I asked if I could check it out.
I was given a personal tour by Indra Budiman, CEO of Hansar Hotels and Resorts. He seemed to be genuinely enthusiastic about the project.
This is what I learned.
The organic garden is an important part of the hotel's commitment to corporate social responsibility (CSR).
The garden is located across from the street from the hotel. Hotel employees – from front to back of house – are involved in the project. And that includes top management!
Each Department Has a Plot
“Each department at the hotel has its own plot, and we compete, so it is a good team-building effort,” Indra says.
“We will have a bazaar in the garden in November. The aim is to let other people living in Koh Samui know that we have organic products and that the money we earn is given to charity.”
Only 3% of the garden's harvest is used internally. The rest is sold to local venders, with proceeds going to CSR projects for local charities and to support Thailand’s Royal Projects.
The Royal Projects were initiated by His Majesty King Bhumibol Adulyadej in 1969 to encourage hill-tribe villagers to shift from the cultivation of opium poppies to alternative crops, turning the area into successful highland agricultural development center.
Highest Quality Ingredients
Committed to using the freshest and highest quality ingredients in the dishes he serves at the hotel's food and beverage outlets, Hansar Samui’s Executive Chef Stephen Dion has been an enthusiastic supporter of the project.
In addition using fruit and vegetables from the hotel's organic garden, Stephen also sources produce from Australia, Europe, and North America.
For More on My Koh Samui Adventure