Here are some things the CGH Earth hotels are doing to save the environment:
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Recycled newspaper is turned into shopping or multi-purpose bags, and laundry bags are made from cotton. |
A) They recycle or reuse products like newspapers to make paper bags for the gift shops.
At Marari, plastic, glass, paper and batteries are separated into clearly labelled bins. Chipped terracotta tiles are used for making garden pathways.
Spice Village hires a local contractor to send plastics for recycling to a local textile factory.
B) About 250kg-350kg of daily fruit and vegetable scraps are dumped into compost pits. With the help of earthworms, the vermicomposting method produces up to 2,000kg of natural fertiliser a month. The nutrient-rich compost keeps the organic vegetables healthy and the soil conditioned.
C) At Marari, dried leaves and used thatch are turned into compost using Lactobacillus (Effective Micro Organism Composting method).
D) On-site biogas plants at Marari and Coconut Lagoon convert food waste (except citrus) into methane gas that is used for cooking in the staff kitchen.
E) Sewage treatment plants recycle grey water from sinks and showers for gardening and irrigation.
A) All the resorts use solar-heated water for showers and compact fluorescent lights (CFL). CFLs use one-fifth the electricity of a normal light bulbs and lasts longer.
B) A keycard system turns off electricity when guests leave the room and programmable thermostats help conserve energy.
C) Thatched roofs and terracotta-tiled floors keep the rooms cool and Spice Village did away with air-conditioning.
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Dried leaves are used for mulching to reduce evaporation and run-off. |
A) Guests and staff are educated on how to conserve water
B) Low-flow toilets have been installed and there’s an optional towel and linen re-use programmes.
C) Wastewater from sinks and showers are treated and used for watering the landscape.
D) Rainwater is harvested through dug wells or catchment ponds.
E) Dried leaves are used for mulching to reduce evaporation and run-off.
F) At Coconut Lagoon, an in-house Reverse Osmosis plant produces drinking water from harvested rainwater.
G) At Marari, coconut pith (discarded by coir (coarse fibre made from coconut shell) maker) helps absorb water in the mostly sandy soil garden. Recycled cardboard and paper are also used in the lower layer of the soil to retain water.
A) Soaps, shampoos and body lotions are biodegradable and made from Ayurveda recipes.
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Soaps, shampoos and body lotions are biodegradable and made from Ayurveda recipes. |
B) Printed material and guest stationery are made from unbleached recycled paper.
C) Room furnishings like curtains, floor mats and dustbins are made from natural fibres or materials like coir, untreated cotton and coconut products.
D) Marari’s six-month-old farm produces 14 types of vegetables and herbs like bitter gourd, long beans, tomatoes and curry leaves, and supplies one-fifth of the restaurant’s needs. A 60% target is set for two years.
E) A mixture of garlic extract, mint leaves and neem oil is used as a natural pesticide to repel fruitflies and beetles. And crop rotation keeps the soil healthy.
F) Mixed cultivation produces maximum yield from a limited area e.g. pumpkins are grown on the ground, shaded by banana trees and towering coconut trees.
G) Spice Village’s landscape is certified by Lacon GMBH, an international certification body.
A) There’s been a savings of RM17,000 a year on compost.
B) The biogas plant saves up to RM26,000 a year in cooking gas cost.
C) 85 units of solar panels reduce the consumption of diesel worth up to RM600 a day.
D) Rainwater harvesting (in a collection area of 12ha) receives 10 million litres or three filled Olympic-sized pools of water a year.
E) CFLs save 300 light bulbs a month for one resort.
A) Most of the staff come from nearby villages.
B) Products are locally sourced or produced.
C) Over 500 families from Periyar’s indigenous communities, the Mannans and Paliyans, are involved in a pepper project. Spice Village buys the pepper from them, then sells the pepper to European countries.
D) They support local artists by displaying artworks for sale at the resort with all proceeds going back to the artists.
E) Resident naturalists hold talks at schools or conduct resort tours for schoolchildren to learn about nature conservation and eco-friendly practices.
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Spice Village’s organic vegetable farm. |
A) The resort architecture reflects the area’s cultural heritage. Marari’s cottage designs are modelled after local fishermen’s huts and Spice Village’s elephant-grass cottages are reminiscent of the tribal architecture of the Western Ghats.
B) They promote local culture with daily classical dance performances, cooking and sari-wearing demonstration.
C) They have helped revive traditional cottage industries like coconut-leaf or elephant grass thatching.
A) Resident naturalists at the Coconut, Spice and Marari resorts help enrich guests’ stay through guided trips.
B) Spice ViIlage’s Tiger Club, a nature interpretation centre, educates visitors on the area’s natural history, conservation and environmental issues.
C) All cottages/rooms have brochures to inform guests about local culture/history/ nature.
D) CGH Earth’s quarterly newsletter, Earth Calling, keeps guests up-to-date on conservation/environmental activities.
E) Marari conducts daily eco-tours to enable guests to learn about its sustainable practices.
F) On World Earth Day or World Environment Day (June 5), the resorts organise tree-planting or cleaning campaigns involving the local communities and guests.
For more information on CGH Earth, check www.cghearth.com. For information on responsible tourism, visit www.wildasia.net
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