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Growing Sustainability Focus At Banyan Tree Vietnam Resorts

June 26, 2018 Resort News No Comments

Banyan Tree has introduced a sustainable gardening project at its Vietnamese properties, which is seeing the company’s Lang Co-based resorts reaping what they sow, and helping local farmers in the process. To date, the program has provided around 3000 kilograms of local vegetables and herbs for Banyan Tree Lang Co and Angsana Lang Co, including 1582kg of produce harvested between January and April alone.

The garden’s produce varies from season to season, but includes local vegetables and herbs, such as mint, basil and tomatoes. With chickens and ducks kept onsite, the new area also ensures a steady supply of duck and chicken eggs.

Produce is used in a variety of dishes across both properties, such as steamed okra with soya sauce, sauteéd morning glory with chili and garlic and steamed baby carrot with chili mayo which features in the breakfast menu at Banyan Tree Lang Co’s Water Court; and stir fired bok choy, mince beef in ‘lot’ leaves, and mint and coriander for Pho and fresh spring rolls at Angsana Lang Co’s Moomba restaurant.

The fresh vegetables and herbs also feature in cocktails and mocktails at Angsana Lang Co’s Rice Bar & Bowl and in the welcome drinks served at the onsite spas.

Banyan Tree has introduced a sustainable gardening project at its Vietnamese properties, which is seeing the company’s Lang Co-based resorts reaping what they sow, and helping local farmers in the process. To date, the program has provided around 3000 kilograms of local vegetables and herbs for Banyan Tree Lang Co and Angsana Lang Co, including 1582kg of produce harvested between January and April alone.

The garden’s produce varies from season to season, but includes local vegetables and herbs, such as mint, basil and tomatoes. With chickens and ducks kept onsite, the new area also ensures a steady supply of duck and chicken eggs.

Produce is used in a variety of dishes across both properties, such as steamed okra with soya sauce, sauteéd morning glory with chili and garlic and steamed baby carrot with chili mayo which features in the breakfast menu at Banyan Tree Lang Co’s Water Court; and stir fired bok choy, mince beef in ‘lot’ leaves, and mint and coriander for Pho and fresh spring rolls at Angsana Lang Co’s Moomba restaurant.

The fresh vegetables and herbs also feature in cocktails and mocktails at Angsana Lang Co’s Rice Bar & Bowl and in the welcome drinks served at the onsite spas.

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