Hello friend,

We’re heading to Further East in Bali next week! We’re thrilled to see AST Asia’s Sustainable Travel Changemakers, Chalana Perera and Sarah Rhodes, taking the stage. Don’t miss their sessions. Be sure to connect with our Co-founder, Jeremy Tran, if you’ll be there too.

This week’s Feature Story unveils the second part of our AST series, Thailand’s Best-Kept Sustainable Travel Stories.

Lastly, we will introduce a new program designed to connect sustainability solution providers with Asia’s hotels and travel companies. A central feature is our supplier directory for quick, easy access. Scroll down to submit your listing!

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Brand-Led Movement Seeks to Preserve Thailand’s Crown Jewel for Future Generations

Considered the crown jewel of Southern Thailand, Maya Bay became emblematic of overtourism’s destructive impact. Many quickly point to the 2000 movie The Beach starring Leonardo DiCaprio as the beginning of Maya Bay’s rise to the top of the must-visit list of travelers coming to Thailand. 

However, years of insufficient management and climate change-induced coral bleaching have led to severe environmental degradation in the area. 

Recognizing the urgent need for ecological rehabilitation, the Thai government took decisive action by closing Maya Bay in 2018. The closure occurred again, most recently from 1 August to 31 September 2024, to allow the ecosystem to recover. Encouraging signs of regeneration are now visible, with marine life slowly returning and coral reefs beginning to heal.

Although Maya Bay lies on the smaller Phi Phi Leh, the environmental toll of overtourism is felt across the larger, inhabited Phi Phi Don as well. Today, the island’s population stands at over 3,000, a stark contrast to its earlier days. 

To gain deeper insights into these recovery efforts, I visited Zeavola and SAii Phi Phi Island Village Resort on Phi Phi Don. These properties have implemented various initiatives to adapt to the visible effects of climate change in the region. 

Their sustainability initiatives reflect a broader shift within the hospitality industry, with businesses increasingly taking responsibility for environmental stewardship and societal harmony in climate-vulnerable places such as Koh Phi Phi islands for future generations.

SAii Phi Phi Island Village: Environmental Stewardship Beyond The Hotel Grounds

At the Green Globe-certified SAii Phi Phi Island Village, environmental protection extends well beyond its grounds. The resort’s Marine Discovery Centre serves as a research hub dedicated to restoring local marine ecosystems and educating visitors on the importance of conservation. The center collaborates with the Phuket Marine Biological Center in projects like bamboo shark conservation to rehabilitate these critical species.

Climate Change-Induced Drought Further The Importance of Circular Water Management

In 2024, Phi Phi Don experienced one of the longest dry seasons on record. Both resorts have implemented an advanced water recycling system – capturing rainwater and treating wastewater for reuse in gardening and other non-consumable purposes. 

They both harvest potable water from onsite wells, ensuring its quality through regular testing.

For example, Zeavola employs a reverse osmosis system to ensure steady clean water while reducing its environmental impact. The resort is part of Refill MyBottle, an online map that identifies all the places where people can fill up their bottles with clean drinkable water for free or a minimum fee.

Zeavola: Leading on Ethical Sourcing and Culinary Sustainability

Zeavola is not just a member of Small Luxury Hotels of the World. It is also included in the prestigious Considerate Collection, which honors hotels for offering unique, authentic, and sustainable experiences.  This barefoot luxury resort on Koh Phi Phi Don is a shining example of conscious luxury. 

A key driving force behind the hotel’s impressive track record in sustainability is Chef Satya Beeknoo, who has helmed the resort’s kitchen since 2018. 

For Chef Satya, who is fondly loved by his team, cooking isn’t just about creating delicious dishes but doing justice to the ingredients. He hand-picks his suppliers after a deliberate process that often includes a visit to their farms to learn how ingredients are grown.

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