Resort achieves carbon-free cooking

Resort staff work in the garden farm

Resort staff work in the garden farm

A Thai resort has managed to create a carbon-free cooking initiative.

The restaurant at the Aleenta Hua Hin Resort & Spa is led by two Michelin starred chef James Noble and is already 87% self-sustainable thanks to its own farm. All other produce is sourced within 30km. Now, cutting edge cooking techniques are helping guests to protect the local environment for a sustainable future.

Named the Best Sustainable Hotel in Thailand at the International Hotel Awards, Aleenta Hua Hin Resort & Spa, Pranburi, is showcasing sustainable culinary techniques with a new Carbon Free Cooking initiative.

Vegetables are grown in the resort’s community garden, which visitors can pick freely in exchange for replanting a seed as a way of paying forward. The farm’s vegetables and smoked meat is transported to the resort kitchen by bicycle or a tuk-tuk powered by fuel made from cooking oil disposed of by other local resorts. Once in the kitchen, slow cooking and creative natural techniques are used with dishes cooked in solar ovens, smoke houses and with methods based on molecular cooking to ensure a minimal carbon footprint. Examples include clay pots buried in the hot sand on the beach, solar baked cakes cooked in wooden boxes lined with foil, and steamed seawater seaweed.

James Noble designed the carbon free cooking concept and oversaw the creation of the organic farm and the restaurant menus. Commenting on his inspiration, Noble said, “You can do things differently and succeed while also being environmentally friendly. Sustainability is at the core of who we are as a resort, and it's great when you can combine that with an enhanced guest experience. It is such a rewarding approach, creating fantastic dishes that we know have such little impact on our environment."

Cooking in the solar oven

Cooking in the solar oven

Committed to a minimal carbon footprint, the resort’s initiatives include using furniture made from reconstructed local wood and hammock netting which is handmade by local fishermen. Waste water is recycled to irrigate the garden and the organic farm. The resort hires more than 90 percent of staff from within 30 kilometres of the property.

Anchalika Kijkanakorn, founder and managing director of AKARYN Hotel Group, said, “As the original site of my family home, preserving the natural beauty of this haven and our surrounding environment is crucial. I am proud that the steps we are taking at Aleenta Hua Hin Resort & Spa and across all of our hotels are being recognised globally by not only the industry, but by our valued guests who respect the time and dedication this green approach takes. I firmly believe we are sowing the seed for future projects of this type across the world.”

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