
SUSTAINABILITY
Our resort is located on the pristine Chaweng Beach, celebrated for its white sand and clear waters. As Chaweng’s popularity as a holiday destination continues to grow, protecting this unspoiled environment has never been more crucial. In keeping with Anantara’s commitment to environmental stewardship, the team at Anantara Lawana Koh Samui Resort collaborates closely with the local community to establish closed-loop supply chains, protecting biodiversity and natural habitats.
The Lawana Garden project is currently in process and will strive support a farm-to-table experience, cultivating edible flowering plants, seasonal fruit trees, and local vegetation in compost soil, all while maintaining a toxin-free environment that will protect local wildlife and serve as a sanctuary for travellers.
Following this, the Green Factory project will aim to transform our gardening activities into a living garden, producing bamboo charcoal from bamboo grown on-site, composted soil from dry leaves and coconut shells, and raising earthworms for organic fertiliser production. Our upcoming Green Pathways Experience will offer guided tours curated by our in-house Landscape Manager, providing in-depth explanations about the roots and cultivation of our plants alongside our sustainability projects.
Our resort water comes from our own deep well, utilising eco-friendly methods to naturally filter water, even during severe droughts. Sustainable kitchen operations feature a Japanese blast freezer to preserve precious seafood, and a food dehydrator transforms food waste into delectable snacks. We champion artisanal ingredients, purchasing free-range eggs from Bhavana Bodhigun Vocational College and seafood from local fishermen communities such as the Hua Thanon Fish Market.
Our rice sourcing is also rooted in sustainability and support for local farmers from the northeastern region of Thailand. By partnering directly with a cooperative of farmers who own their own rice mill, we cut out traditional middlemen who typically absorb most of the profits. This direct farm-to-table model ensures that these farmers receive the full value of their labour, allowing them to reinvest in their communities and continue practicing organic farming without chemicals. Profits are also used to educate the farmers on sustainable production methods, ensuring ethical sourcing and long-term support. The rice itself, freshly harvested and coloured, is packed with nutritional value, capturing the essence of the fields where it was grown—fragrant, fresh, and full of life.
The Lawana Garden project is currently in process and will strive support a farm-to-table experience, cultivating edible flowering plants, seasonal fruit trees, and local vegetation in compost soil, all while maintaining a toxin-free environment that will protect local wildlife and serve as a sanctuary for travellers.
Following this, the Green Factory project will aim to transform our gardening activities into a living garden, producing bamboo charcoal from bamboo grown on-site, composted soil from dry leaves and coconut shells, and raising earthworms for organic fertiliser production. Our upcoming Green Pathways Experience will offer guided tours curated by our in-house Landscape Manager, providing in-depth explanations about the roots and cultivation of our plants alongside our sustainability projects.
Our resort water comes from our own deep well, utilising eco-friendly methods to naturally filter water, even during severe droughts. Sustainable kitchen operations feature a Japanese blast freezer to preserve precious seafood, and a food dehydrator transforms food waste into delectable snacks. We champion artisanal ingredients, purchasing free-range eggs from Bhavana Bodhigun Vocational College and seafood from local fishermen communities such as the Hua Thanon Fish Market.
Our rice sourcing is also rooted in sustainability and support for local farmers from the northeastern region of Thailand. By partnering directly with a cooperative of farmers who own their own rice mill, we cut out traditional middlemen who typically absorb most of the profits. This direct farm-to-table model ensures that these farmers receive the full value of their labour, allowing them to reinvest in their communities and continue practicing organic farming without chemicals. Profits are also used to educate the farmers on sustainable production methods, ensuring ethical sourcing and long-term support. The rice itself, freshly harvested and coloured, is packed with nutritional value, capturing the essence of the fields where it was grown—fragrant, fresh, and full of life.