Every Aman Resorts property is meticulously designed to be in harmony with its surrounding environment. After all, 14 of its hotels and resorts located within, or close to, UNESCO World Heritage sites. To care for these sacrosanct environments and ensure a symbiotic relationship between each property and its natural setting, Aman places sustainability at the heart of its practices. It recognises that small steps across a hotel’s operations can contribute to the wider goal of conservation.
FOCUSING ON THE LOCAL ELEMENTS
Almost 80% of the produce at Amanbagh’s restaurant comes from its 1.5-hectare organic garden. Aman-i-Khas’ three 1,500sq-m organic gardens supply over 80 different varieties of fruit, vegetables and herbs, while its Mushroom Hut produces fresh oyster and button mushrooms. Demonstrating a close relationship with the environment it inhabits, the camp gives these gardens a rest for three months annually to allow the ground to recover.
Other ongoing conservation efforts include collecting seeds, with a focus on indigenous species, to plant over 1,000 trees the camp. This is to reduce deforestation in the vicinity and provide a habitat where local birds and wild animals can thrive.
Additionally, the team regularly trains local farmers in correctly handling reptiles and understanding their behaviour to prevent man-animal conflict. A collaborative effort is now in place with the local community to release wild species into more suitable habitats away from nearby villages. After installing a solar power plant, Aman-i-Khas is now working towards a zero-waste approach across all aspects of camp life.
VOCAL ABOUT LOCAL
Both properties focus on sourcing locally, from the aesthetic and fiscal perspective, to support the local
community. For instance, at Amani- Khas, the team relies on six local farmers to supply any herbs and vegetables not grown at the camp, such as garlic.
A neighbourhood family provides ghee and buffalo milk and the chefs make yoghurt from it in clay pots.
To deal with challenges faced while adopting this approach, the property teams remain flexible and change the menus often to incorporate seasonal produce.
There is a growing desire amongst domestic tourists to travel more sustainably. The pandemic and recent
international travel restrictions have led many people to discover the beauty of their own country, limiting the population’s carbon footprint.
Moreover, reduced footfalls at eco-tourism sites have contributed greatly in the revival of the local flora
and fauna. This is probably the only positive fallout of the pandemic.
