Hansar Samui to Use Solar Power

The Hansar Samui has started using solar energy to power the irrigation pump of its aquaponic farm as well as a third greenhouse.

The greenhouses are used to grow organic imported produce, aquaponic produce and the third one will be used to grow flowers for use in the hotel.

While the small solar panel used to power the pump and watering system will only save the hotel around 500 Baht per month off the electricity bill, it cost just 6,500 Baht. This means that not only will the hotel breakeven in 13 months, but it will also give the owner a valuable insight into using a similar, or even larger, solar system at the growing number of hotels the company operates.

Two years ago Hansar Samui took the innovative step of creating an organic garden and aquaponic fish and vegetable farm on a former piece of wasteland adjacent to the hotel. Produce from these facilities is used by the hotel to create fresh, chemical free herbs, fruit and veggies for guests and staff, as well as for their CSR program in the local community.

Since its inception the project has thrived and the hotel has harvested an extensive range of produce including:

Herbs: 3 different varieties of ginger, galangal, turmeric, lemongrass, rosemary, holy basil, thyme, tarragon, Italian basil.

Vegetables: morning glory, Chinese kale, several varieties of lettuce, green cabbage, bunching onions and green pai tsai.

Fruit: Sweet potatoes, sweet corn, baby corn, pea eggplant, cucumber, round egg plant, seedless yellow water melon, seedless red watermelon, Tomatoes (yellow, black, purple), bell peppers, chilies and papaya.

Dried leaves and refuse are used for compost and harvested back into the ground.

The property also practices sustainable purchase for its seedlings and hatchlings for the organic and aquaponic projects so that it can deliver continuous supply and a high quality product, rather than use artificially boosted or modified products. Additionally, this enables them to reduce cost, ensure high quality (and therefore guest experience) and ensure there is not a negative environmental impact.