As this year marks the 28th anniversary of Chiva-Som, the wellness pioneer has launched brand-new "Friends Of Chiva-Som" campaign to preserve the natural environment surrounding its two resorts in Hua Hin, Thailand and Al Ruwais, Qatar, and to promote sustainable tourism and wellness practices on a global scale.
Thai and international figures from the fields of sport, food, entertainment and wellness have joined the campaign, including Global Wellness Day founder Belgin Aksoy, ultra-long-distance runner Sufiya Sufi, chef Dan Bark of Michelin-starred restaurant Cadence, chairman and CEO of the Global Wellness InstituteSusie Ellis, Thai actress Suquan Bulakul, triathlete Tulyatep Uawithya and chef Maximilian Müller of two Michelin-starred restaurant Pavillon.
They will participate in activities such as mangrove plantations to restore endangered ecosystems and food aid projects to local communities with waste reduction, healthy lifestyle promotion and sustainable practices as the key focus.
Krip Rojanastien, chairman and CEO of Chiva-Som, said, “We are thrilled to launch the 'Friends Of Chiva-Som’ initiative, which is an important step in our ongoing commitment to sustainable practices and environmental conservation. To us at Chiva-Som, a thriving, healthy natural environment, and strong community are fundamental to living well. As a leader in the wellness industry, it is our responsibility to promote sustainable practices that benefit not only our guests but also the environment and the local community. We hope this will inspire our guests, employees, and communities to take action to protect our planet for future generations."
Global Wellness Day founder Belgin Aksoy, said, “Sustainable wellness is finding our balance mentally and physically by adding good habits to our lives and doing good things for the planet. To me, wellness is not a luxury. It is a necessity. It is an honour to be chosen as a ‘Friend Of Chiva-Som’. I am looking forward to being at Chiva-Som Hua Hin this year and joining the team on their annual medical mission to visit remote hillside villages in Thailand to provide complimentary health checkups, medical and food facilities to the locals.”
How green Chiva-Som is, you ask? Last year, Chiva-Som Hua Hin was able to reduce its electricity consumption by 2% and water consumption by 38%. In addition, 73% of the waste generated was recovered from landfill as a result of conducting theory and practical training for staff to improve waste separation; introducing a woodchipper to handle 100% of landscape waste; and composting food waste. These positive environmental outcomes also had an auxiliary financial benefit, reducing the resort’s energy costs by US$15,000 last year despite electricity tariffs going up almost 40% by the end of 2022.
Chiva-Som Hua Hin also uses filtered water bottled locally in glass containers and has completed the installation of an onsite water bottling facility, launching later this year, that will produce all mineralised water in reusable glass bottles for guest and staff consumption.
In October, chef Müller will collaborate with Chiva-Som’s executive chef, Sinchai Srivipa, to promote World Food Day among the local Hua Hin community. Their aim is to inspire healthy eating habits and wellness cuisine among the local community.
The "Friends Of Chiva-Som" initiative is the latest example of its dedication to promoting environmental conservation so guests can have a rejuvenating stay at Chiva-Som, knowing that their experience is also eco-friendly.
