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The Grand Hyatt Erawan Hotel Goes Organic to Support Environmental Sustainability

29.04.2011

Hyatt Staff at Wang Nam Keaw Organic Farm Project.

The Hyatt implemented a Green Hotel Project in 1993, and has been involved in other socially responsible activities ever since. An Organic Farm Project in Wang Nam Keaw was initiated in 2005 to further demonstrate the hotel’s environmental awareness. Natural healthy products from the farm are now used exclusively throughout the hotel’s dining outlets. Words by Paul Hutton. Photos by Paul Hutton, Bangkok Scene, and courtesy of Grand Hyatt Erawan.

 

Over 60 seed varieties have been planted on an area measuring more than 15 hectares.  The need to import vegetables has therefore been drastically reduced, as roughly 250 kilograms of organic fruit and vegetables are brought in from the farm every week.  As no pesticides or chemicals are used, the products are rich in vitamins and enzymes.  Human immune systems are known to be boosted through the ingestion of such health giving foods, and the hotel has designed a wide range of tasty treats for patrons to enjoy.

Executive Chef Mark Hagenbach and K.Prinya Pornsirichaiwattana from the organic farm with some of the products.

 

(Picture Right: Executive Chef Mark Hagenbach and K.Prinya Pornsirichaiwattana from the organic farm with some of the products).


Over 60 seed varieties have been planted on an area measuring more than 15 hectares.  The need to import vegetables has therefore been drastically reduced, as roughly 250 kilograms of organic fruit and vegetables are brought in from the farm every week. 

 

As no pesticides or chemicals are used, the products are rich in vitamins and enzymes.

Human immune systems are known to be boosted through the ingestion of such health giving foods, and the hotel has designed a wide range of tasty treats for patrons to enjoy.

 

The hotel held a luncheon today (April 29th) to introduce examples of the wide ranging cuisine, which ranges from tasty Thai favourites to Italian specialities and beyond.  All are guaranteed to improve not only the environment, but also the health of customers. 

 

General Manager Richard Greaves (below) said “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.  Having seen what we can do, we can only wonder what would happen if all our friends in society joined forces to make a difference in the lives of our community.”


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