Start for new hotel in Mexico

Banyan Tree Group recently announced the launch of its third hotel in Mexico. Located 15 minutes from the center of Mérida, ten minutes from the archaeological zone of Dzibilchaltún and 20 minutes from the beaches of Puerto Progreso, Hacienda Xcanatun by Angsana, which opened in early July, is a contemporary interpretation of the legendary haciendas of Yucatán (haciendas henequeneras), large agricultural estates dating back to the 18th century. The hotel includes 18 renovated suites designed by the renowned Mexican architectural firm Estudio 240. The flagship restaurant, Casa de Piedra, offers a culinary experience that harks back to the region's origins, inspired by French techniques combined with a distinctive Mexican touch. With a focus on aromatherapy and the use of natural ingredients, the Spa by Angsana offers traditional Asian wellness treatments from the renowned Banyan Tree Spa Academy. The property is rooted in the group's sustainability ethos of "Embracing the Environment, Empowering People" and is part of Comisaria Meridana de Xcanatun. Plans are in place to support projects dedicated to community integration and collaboration, as well as the preservation of the area's natural flora and fauna through a garden for iguanas, coatis, herons and diverse native birdlife. Hacienda Xcanatun by Angsana opened its doors within the country's safety regulations and under the guidelines of Banyan Tree's SafeSanctuary program - an international certification and protected label developed in collaboration with Bureau Veritas.

As a global leader in sustainability and wellbeing, Banyan Tree Group is driving a sustainable future through food. Food choices not only have a major impact on our health, but also on our collective future, with the carbon footprint of food in the value chain accounting for a quarter of global greenhouse gas emissions. Covid-19 consumer surveys have shown that over 75% of consumers will choose healthier lifestyles after this pandemic, with food choices and diet among the areas where change is most urgent. This is another ground-breaking initiative by the group to bring personal wellbeing and the common good closer together. The Group is committed to local sourcing and sustainably produced food, and in July opened ORI9IN - the first gourmet organic farm in Chiangmai, Thailand. It is a joint venture with James Noble, the two Michelin star chef and part of The Boutique Farmers movement. This agritourism partnership aims to pioneer sustainable farming and cooperatives for good living and eating. It is the only farm in the world to partner with a network of top restaurants and hotels, focusing on import substitution and reducing carbon footprint without sacrificing taste. Covering 350 hectares, ORI9IN is a multifaceted biodynamic farm with extensive facilities and market distribution of high quality organic produce grown by local farmers. In 2019, Banyan Tree Group introduced a Supplier Code of Conduct to provide supply chain transparency in sourcing ingredients and promote social-ecological practices to develop a sustainable supply chain. To date, over 900 suppliers have registered. For 2020, the Group has introduced a benchmark of 25% for the sustainable sourcing of seafood by 2025 from purely sustainable fisheries, in line with marine conservation targets relating to biodiversity. Dr. Steve Newman, Director of the Banyan Tree Global Foundation, commented, "We hope that this challenging time for the world will prove to be a catalyst to review what, where and how we source our resources and a push for a responsible approach. By increasing community resilience through supporting local sourcing, we believe that the pursuit of better personal wellbeing through food choice is an opportunity for us to make a difference now."

Enjoying green: Cooperation with Grassroots Pantry

Banyan Tree Group has announced its F&B partnership with Grassroots Pantry, an emerging Hong Kong brand at the forefront of plant-based and sustainable cuisine in the Asian fine dining scene. The aim is to lead the way in promoting sustainable food sourcing and plant-based cuisine. To that end, a "Capsule Menu" based on plant-based, immunity-boosting foods and sustainable kitchen practices will be introduced later this year. The special menu will be offered for the first time at Phuket hotels, followed by a roll-out at all Banyan Tree properties worldwide. Environmental activist and founder of Grassroots Pantry, Peggy Chan is excited about the collaboration, "By introducing techniques and combining ingredients not often used in commercial kitchens, Grassroots Pantry can help pave the way for more inventive and health-promoting preparations at Banyan Tree hotels. I'm honored and excited to work with Asia's leading hotel brand, known for its sustainability, to drive greater change in the industry." Peggy opened Grassroots Pantry in Hong Kong with a mission to raise awareness of the benefits of plant-based cuisine. The award-winning restaurant, which sources unprocessed and sustainable local ingredients, earned praise for its inventive, flavorful dishes and set new standards for healthy eating. Grassroots Initiatives was designed to create global change and encourage foodservice professionals to rethink operational decisions from sourcing to menu development, nutrition to waste management, and how these decisions impact the planet and its ecosystems. Ho Renyung, VP, Brand HQ of Banyan Tree Holdings, commented, "As a global leader in sustainability and well-being, Banyan Tree Group is committed to creating a sustainable future through food. We are entering into purpose-driven collaborations across various parts of the food value chain and are delighted to partner with Grassroots Pantry as our value-driven F&B partner to leverage and deepen our wellbeing experiences for guests. Our goal is not to be the biggest, but to be here the longest, and that means being stewards of our collective future."

For more information, see: www.banyantree.com

Picture credtis: Banyan Tree