When The Datai Langkawi reopened in December after an extensive renovation project, visually not much had changed, but under the surface a whole new model had been implemented. The resort’s general manager Arnaud Girodon described how they had intended to maintain the signature “Datai DNA” and celebrate its unique location on Datai Bay, once declared one of the top 10 beaches in the world by National Geographic, while reducing its environmental impact by introducing its new eco-initiatives.
The resort has renewed its commitment to protect this unique natural habitat, including an obligation to consume less energy, water and single-use plastic. Recycling and upcycling plants, a bottling plant and a permaculture garden have been created, alongside initiatives to protect the coral reef and surrounding areas. Artificial reefs are being built and monitored by its dedicated group of marine biologists from The Nature Team and other initiatives are engaging the local community and its fishermen.
The resort prides itself on being able to feature more locally grown ingredients and local seafood such as lobsters and a variety of reef fish.
The designer, Didier Lefort, stressed how the refreshed look is purposely unassuming, from the structure’s natural finish and artwork to the ergonomic design of the bath tubs. Nature also forms the base of the spa and well-being programmes, which include specially crafted holistic activities and wellness and beauty treatments.
Recently, the sustainability team confirmed that The Datai is certainly on track to achieving the Earth Check Certification by the end of the year. The resort is also on the way to achieve its targeted ‘zero waste to landfill’ status by the year-end. “The concept of ‘zero waste to landfill’ has been implemented to ensure that none of the resort’s waste becomes pollution in a landfill where it will continue to cause pollution,”
Giromella shares. Completing the circle is the resort’s Permaculture Garden, which the team hopes will eventually provide at least 55 per cent of its capacity by December, as the bigger trees like citrus, papaya and other tropical fruits take time to achieve full production.
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