Posts Tagged ‘restuarant’

Press release

 : http://www.bangkokscene.com/articles/6 English

: http://www.bangkokbiznews.com/home/detail/life-style/food/20110521/391562/อย่างไรที่เรียกว่าอาหารออร์แกนิค.html Thai

A proud of The First “Organic From Farm To Fork” a join project of Rangsit Farm and Grand Hyatt Erawan Bangkok for better foods with positive impact on the environment, as a Green Team of “HYATT EARTH” (read more) …

Grand Hyatt Erawan Bangkok is committed to making a positive impact on the environment, one person at a time, by empowering its employees to become visionary leaders in sustainability. It all started back in 1993, with the Green Hotel Project and has grown into a hotel-wide program with deep roots in the community.

Employee Engagement

The Green Team at Grand Hyatt Erawan Bangkok helps protect the planet by raising awareness and empowering employees to get involved. Over 600 have participated in the Hyatt Training workshops, gaining 6 hours of training in the areas of environmental awareness, waste and pollution, and energy and water conservation. To regularly remind each other to consider the environment, the team designated the first Wednesday of every month as Earth Day and created a Green Notice Board where each department takes turns posting ideas, tips and news. The employees are encouraged to volunteer and use what they’ve learned to inspire positive change around the hotel and the community.

Conserving Natural Resources

The Green Team is working hard to reduce the hotel’s impact by conserving natural resources. To conserve water, the team initiated a program to teach housekeepers water conservation tips that have the potential to save up to 1,200 liters per day. To save energy, dimmers and electronic ballasts were installed in the parking garage, reducing the garage’s annual utility bill by 62%. To protect the environment and offset the hotel’s carbon footprint, they partnered with local parks and preserves to plant over 1,500 trees.

Reducing Waste and Pollution

The hotel is making great strides in reducing waste and minimizing pollution.

Materials recycled range from glass and plastic to used cooking oil and soap. As a result, 2,000 kg of the hotel’s waste is recycled and diverted from local landfills each month. To reduce the amount of food wasted at buffets and banquets, employees are encouraged to take leftovers home to feed their families. And to eliminate the need for harmful, ozone depleting chemicals, the hotel switched to CFC-free air conditioners, a chlorine-free swimming pool, and a sulfur-free boiler.

The Green Team also partnered with Khao Yai National Park, in Wang Naw Kiew, to grow organic fruits and vegetables in a way that’s good for the environment and the soil. Over 60 varieties of seeds are planted on over 15 hectares of land, using no toxic chemical fertilizer or pesticides. Most of what is grown can’t be found in Thailand, which means the hotel is using locally grown foods instead of shipping them in from out of the country, thereby reducing their environmental footprint.

  • Recognitions
  • A Winner Of 2010 World Savers Award By Condé Nast Traveler Magazine
  • Green Hotel Recognition Award from the Association of Southeast Asian Nations (ASEAN) – 2008
  • The Montreal Protocol Exemplary Recognition from the World Bank – 2008
  • 5 Leaves from Green Leaf Award since 1997


Organic oriGIn Rangsit Farm cooking show at CentralWorld

by Chef Frederik Farina of Grand Hyatt Erawan Bangkok 

Naturally delicious, like no others.

Western varieties of organic produce oriGIn Rangsit Farm.


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