Amari Palm Reef Koh Samui

Amari Palm Reef Koh Samui is aware of the need to promote environmental sustainability and has developed its policy to protect, conserve and promote the natural environment.

Guests’ Opportunity to Contribute

• Partner with us to help save the earth. Guests can do their bit by reusing towels and bed linen to save water, energy, labour and chemical use in washing cycles

Our Commitment

Energy

• Electrical system in guest rooms controlled by keycard
• Tight control of air-conditioning operating hours and temperatures to save energy
• Staff clean air supply ducts and return grill at least every 6 months
• Preventative maintenance program for cleaning air-conditioners to enhance energy efficiency
• Programmable thermostats are installed in all guest rooms
• Refrigerators in guest rooms set to an optimum temperature
• Installation of voltage regulator and demand controller for saving energy
• Target setting for reducing electricity expenditure
• Timer set-up for lighting and other electrical systems
• All lighting lowered during the night and during daylight hours
• Monthly cleaning of lighting system
• Lights and fridges in all guest rooms that have no guests to be turned off
• Replacement of thick tiles with translucent tiles in order to save on electric light during the daytime
• Hot water in guest rooms processed from heat exchange system
• Service time of some service sections, such as laundry, swimming pool, etc managed and re-scheduled to reduce consumption
• Insulators under building roof to reduce heat
• Energy-saving measures implemented for the back of the house areas

Water

• Chlorine level reduced to 10%
• Water turned off and jacuzzi switched off when not in use
• Temperature of sauna and steam decreased during off peak hours
• Installation of water-saving faucets
• Reduction of water consumption for cleaning bathrooms and other areas
• Regular review of leak checking procedure
• Use of water-saving system at faucet in guest rooms and public areas
• Dishwashers run with full loads only
• Staff to avoid leaving water tap running, while washing food
• Installation of additional water and electrical meters, for consumption measurement by section (e.g. laundry water meter)
• Daily record of water consumption (daily controls)
• Water consumption level notified to associates, especially in summer season
• Selection of garden plants with moderate water needs
• Gardens are watered in the mornings and evenings only to prevent unnecessary evaporation at the hottest times of day
• Plastic bottle put in toilet tanks to save water

Waste Management

• Wastewater (shower water, water used for cleaning, toilet water, swimming pool and pond water etc.) to undergo wastewater treatment before it is discharged to the environment
• Use of microorganisms (bacteria) for waste water treatment system
• All garbage properly sorted and separated: wet, dry, glass, plastics dangerous/poison (detergent, chemicals etc) 
• Associates motivated not to waste glass bottles to increase bottle account for recycling
• Leftover food is donated.
• Fallen leaves used as fertilizer

Environmental Quality

• Hotel built with many open-air areas (corridors, lobby, all day dining area) reduces need for air-con and provides fresh air flow with more green areas
• Air filtration is in place for the guestrooms
• Well-trained cleaners in the laundry and the resort are environmentally responsible
• Separation of smoking and non-smoking floors
• Hotel built with many open-air areas

Chemical Products

• Control system for chemical use
• Use of eco-friendly cleaning products and eco-friendly chemical products only
• Use of handwash for express service laundry
• Use of washing-up liquid, floor cleaners and fertilizers made from natural, biodegradable ingredients
• Use of fresh fruit, vegetables and flowers with no chemical substances
• No chemical substances used for cultivation of trees and flowers on the property

Recycling

• Separating and selling bottles, paper, cardboard and vegetable oil to recycling companies
• Re-use of guests’ leftover soap for spotting white cloth in laundry department
• Re-use of flowers wherever possible
• Re-use of hotel key cards
• Pig food selling
• Recycling of used cooking oil
• All paper systematically reused and recycled
• Aluminium, plastic and cardboard are recycled

Purchasing

• Buying and providing products and services, which have a minimal impact on environment - purchasing local and seasonal products to reduce transportation requirements and its impact on the environment
• Use of paper instead of foam for banquet decoration
• Request for cooperation from supplier to use other types of containers instead of plastic bags, or re-use plastic bags and avoid foam containers

Engineering

• BAS system and demand control used for controlling the electric system in the hotel
• At all times Engineering Department saves costs and energy in all activities performed
• Elimination of Halon fire extinguisher to reduce environmental impact
• Changing chiller system from F11 to be F134 A to reduce global warming effects

Environmental Activities

• Creating activities and encouraging the community, guests and staff to help preserve and protect the environment
• Annual donation of food and gifts to poor children on hotel anniversaries and other occasions
• Monthly associate village cleaning day, includes cleaning of neighbouring land
• Blood donation
• Support of events of other community/aid driven organisations
• Regular cleaning of beaches or roads in front of the property

Offices

• Staff use recycled paper and envelops
• Staff use Compact Fluorescent Lamps
• Staff share computers rather than use individual ones
• Staff to optimise the use of computers and emails to reduce paper use
• Actively supporting all green leaf programmes and setting a good example for all staff
• Staff avoid printing and copying
• Staff encouraged to keep all windows and doors closed when air-conditioners are operating
• Staff to turn off air-conditioning, lights and equipment, when they are not in the office
• Computer screens turned off after work and during lunchtime

Staff Training

• Staff are trained for energy awareness (e.g. switching off lights/computers, water consumption, air-conditioners, appliances etc.)
• A training programme in place to educate staff about environmentally friendly projects
• Regular meetings with staff to help promote staff awareness and implementation of energy-saving and environmental responsibility