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FAHTHAI
School and community outreach, including
supporting the Preserve Hua Hin group, is integral to
a comprehensive sustainability plan initiated by Krip
Rojanastien, CEO of spa and health resort Chiva-
Som, where international guests come for wellness
programmes. “Our guests are perhaps the least
‘green’ around,” Chiva-Som sustainable development
manager Brian Anderson says. “They’re on holiday –
they want French sparkling water and New Zealand
lamb. But we’re committed to off-setting those carbon
emissions and reducing our footprint.”
Winner of a slew of environmental awards,
Chiva-Som is Green Globe certified, which means it’s
accredited as a practitioner of sustainable tourism.
According to Anderson, just two of Chiva-Som’s
many green-friendly initiatives – replacing 2,300 50W
light globes with 8W LED bulbs and installing energy-
efficient, water-cooling air-conditioning – resulted
in a 20% reduction in the hotel’s carbon footprint.
Anderson is also leading a project to restore Hua
Hin’s last remaining mangrove forest, where Chiva-
Som is building a state-of-the-art education centre and
boardwalk. It’s due to open early next year.
Nearby, Chiva-Som’s flourishing organic garden
yields 20-30% of the fresh produce used in its spa
cuisine. The remaining ingredients are mostly locally
sourced, though some luxury items are imported.
Vegetables and herbs thrive in the garden thanks
to sand-clay-loam soil that draws added nutrients
“Vegetables and herbs
thrive thanks to soil
that draws added
nutrients from the use
of a compost cocktail of
kitchenwaste, manure
and the products of
worm farms”
FROM THE GARDEN
At Chiva-Som,
Thai classics
feature organic
produce
PRAYER HOUSE
Temple over-
looking Hua Hin's
last mangrove
forest
