Shinta Mani Foundation shows the way to responsible tourism in Cambodia
The future of tourism is responsible tourism, there is no other option. Keeping this in mind Shinta Mani Hotels and Resorts, a boutique property business in Siem Reap, Cambodia, inaugurated its sustainable organic farm in early 2000’s. The farm tested with Khmer crops, performed mindful seed selection and crop rotation in its 2-hectare land in Takos village. Shinta Mani trained villagers in ethical farming practices and encouraged healthy eating.
Preceded by the success of the former, Shinta Mani Foundation, an arm of the Shinta Mani Hotels, is developing another organic farm of 4-hectare in Doun Ounn village. Organic tomatoes, okra, bok choy, zucchini, cauliflower, mushrooms, papaya, asparagus, morning glory, lettuce, moringa, basil, dragon fruit, cucumber, spinach and many more are grown here and used in Shinta Mani properties. The surplus is sold in local markets.
The rooftop of Shinta Mani Angkor is home to a rich herb garden complete with cilantro, basil, turmeric, mint, lemongrass, garlic and many more. The produce is used in the kitchens of the Shinta Mani hotels.
In the leafy forests of Southern Cardamom National Park is Bensley Collection – Shinta Mani Wild. Here, sustainable foraging is a part of daily life. The campers are encouraged to join the chef and the resident naturalist in foraging. As a result, the guests end up greatly influencing the day’s menu. The products from the organic farm, free range chicken run and herb garden complements the foraged ingredients. The organic wastes don’t go the dumpster but is made into compost and further used in the farm. To add to the beauty, marigolds are planted between the crops playing the role of insect repellents!
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Tania Banerjee
Tania is a freelance writer based in India who tinkers with words here and there but mostly focused on travel, food, arts and crafts. She writes for several Indian dailies and magazines.
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