Climate Actions
To support the resiliency of local communities where our businesses operate, we focus on energy and resource efficiency. This includes a concerted effort to:
- Reduce energy consumption from our own operations and related activities to minimise greenhouse gas emissions associated with our business.
- Minimise the amount of food waste to sent to landfills and redirect organic waste away from landfills to minimise methane generation. This waste is repurposed into compost for our organic gardens and shared collaboratively with our partners, fostering a sustainable cycle for organic materials.
Energy and Climate
Efficient use of energy and increased use of alternative energy are among the core programmes we have introduced to reduce our carbon footprint. Our Energy Conservation Policy serves as a guideline for energy performance and efficient energy consumption in our operations.
Water Management
Recognising that the hotel industry consumes high volumes of water, we strive for sustainable water management while meeting international customer service standards. Every property in our group has effective water-saving measures and provides regular training in this area for our staff.
Waste Management & Circularity
We have realized the resource efficiency and waste reduction as well as considering the consequences of the use of our product and service. The waste management hierarchy has been taken into consideration from designing phase to operation phase to lessen the potential impact to downstream in the value chain.
Since 2018, we made our mission to eliminate single-use plastics across the company, which started by ceasing to plastic straw. Elimination of single-use plastic items in hotel is set as priority and to shift to a more sustainable option that serves the purpose of quality control until the product is delivered to the customers.
We do plan the deliberate continuous process to phase out the remaining single-use plastic item to the sustainable options. The takeaway food container will be switched to biodegradable container.
Food Waste Management
Our approach in managing food waste is 3-tiers concept – starting from minimizing food waste in preparation and production phase, manage the surplus food, and then composting. The surplus food is donated to those who need. and the food waste is turned to compost where practicable.
We are continuously seeking ways to prevent and reduce the amount of food waste produced at our hotel restaurants and have several successful programmes in operation. Dusit Thani Hua Hin and Dusit Thani Abu Dhabi, for example, have been using external waste reduction solutions by Winnow Technology, which allows them to precisely measure food waste by product, estimate financial savings, and carry our targeted action plans for the most commonly discarded foodstuffs. Dusit Thani LakeView Cairo has partnered with the Egyptian Food Bank to safely package and deliver leftover food from the hotel’s weddings and events to the programme’s beneficiaries. Food waste is turned to compost to create nourishment for home grown organic garden. Dusit Thani Hua Hin and Dusit Thani Pattaya did the compost pile, and Dusit Thani Laguna Phuket did the liquid fertilizer. While Dusit Thani Maldives and The Food School turned food waste to compost using composter machine.