The Frangipani Langkawi Resort & Spa, known as a resort with sustainable practices and winner of the Association of South East Asian Nations Tourism Association (ASEANTA) award for the Best Conservation Effort in ASEAN, has introduced more green practices this year.
An aquaponic system was introduced in the treatment pond, and an unused heating tank room was converted into an oyster mushroom farm. Vegetables are grown along pathways to create the ambience of an edible garden.
Resort owner, Anthony Wong, said: “We have seen a growing trend among Asian and European MICE delegates desiring healthy eating, and we try to supplement the resort’s restaurant with organic food grown at the resort.”
It is also fitting that the resort was the venue chosen for the ASEAN Sustainable Green or Eco-Hotel Course organised by the Ministry of Tourism and Culture Malaysia from September 7-9. It was attended by 30 delegates, comprising ASEAN National Tourism Organisations and hoteliers.
Wong wanted to show the delegates that going green need not be expensive. He said: “It has a lot to do with design and operations. Sustainable hotel practices (are) necessary to reduce climate change.”
