1. Food System and Tourism Sustainability at the Beluga School for LifeBy geoff Wright, natalie Hein, valerie rose, and daveloyst
2. Introduction As environmental awareness increases worldwide, environmentally sustainable tourism, or ecotourism, has been gaining popularity. Thailand specifically, with its recent growth in tourism, is at particular risk due to the potentially negative impacts of the industry. Thus Thailand’s King has begun promoting the idea of a Sufficiency Economy both as a way to promote self reliance and a sustainable society, both economically and environmentally. We surveyed the Beluga School for Life’s Hotel and Tourism institute to see how closely it aligns with the aforementioned ideal.
3. Research Question: To what extent does the Beluga School for Life’s Tourism and Hotel Institute’s food system promote and implement environmentally sustainable practices? Hypothesis: Although the BSfLis working toward minimizing waste, supplying their own food, and generally reducing their impact on the surrounding environment, we expect to find that they have fallen short of their own environmental goals.
4. Indicators The main indicators we’ll be using to asses the sustainability of BSfl’s Hotel and Tourism Institute are as follows: Waste management Recycling efforts Sources of products (food specifically) Self-sufficiency We’d like to thank the BSfl for accommodating us and helping us throughout our research. Special thanks to Christopher Ott, AdjunCharniwad, Katja, Chef Na, and Nett.
5. Methods Participatory: Interview with AdjunCharniwad, Director of BSfL’s Organic Farming Interview with Katja, Director of Hotel and Tourism Institute Interview with WannaPongpipattanakul (Chef Na), Executive Chef at BSfL Interview BSfL’s grocery supplier (AKA Vegetable Man) Participatory cooking with Chef Na
6. Methods Cont. Non-participatory: Tour of BSfL’s Organic Garden and compost facilities Surveyed products inside bungalows Tour of Thai Mueang fresh market Tour of local offsite “Organic” farm
17. Followed path of food/ingredients , from preparation to method of waste disposal
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20. Most of the food used in the kitchen in not organic
21. Chef Na is under the impression that the food is organic, however based on our interview with Vegetable Man and our own findings at the “organic” farm, this is not the case
22. The process of using food waste as organic fertilizer is highly ecologically and economically sustainable
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24. Implications Certain practices within the system are largely sustainable, and we anticipate this to increase. Communication and oversight is key to producing a sustainable system. There are initiatives underway, but a lack of leadership has hindered implementation. Because BSfl is so new and their main priority is the education of the students and economic self-sufficiency , sustainability is not a primary concern.
25. Solutions Bungalows Label the recycling bins Replace Nescafe packets with locally grown coffee Food Services Have a clear definition of what organic is Expand the organic garden Appoint an overseer to coordinate and advocate sustainability efforts and goals within BSfL
Editor's Notes
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Chef Na thought her food was organic coming from the local market. But vegetable man said he bought his food from local market, and that food comes from all over Thailand (he really didn’t know if it was organic). Also, local “organic” farm turned out not to be fully organic
