A model for sustainable tourism located on the idyllic island of Langkawi in Malaysia, The Frangipani Langkawi Resort & Spa demonstrates that relaxation and environmental responsibility can coexist harmoniously.

A vision rooted in experience

The Frangipani’s commitment to sustainability is deeply ingrained in the vision of its owner, Adj. Prof. Anthony WONG Kim Hooi. With over 50 years of experience in the tourism industry, he has witnessed the evolving relationship between tourism and the environment, starting with his work as a forest guide at age seventeen. Ever since, he has been advocating for coexistence with nature.

He opened The Frangipani Langkawi in 2006 with sustainability as a core principle. An opportunity to speak at the UN Rio+20 Earth Conference in 2012 cemented his global reputation as a champion of sustainable tourism, and this experience also shaped the resort’s development.

Key initiatives

WONG and his team have implemented around 300 distinct practices, demonstrating a holistic commitment to environmental stewardship.

Water conservation: Water is a precious resource, especially in tropical climates. Nineteen years ago, approximately 80,000 USD was invested in rainwater harvesting systems. With water costs rising, this was not just environmentally sound but also financially prudent; the initial investment was paid off within seven years. These systems continue to showcase the long-term benefits of sustainable infrastructure. Additionally, greywater from showers and basins is recycled for irrigation, and water collected from air conditioners (8-12 liters per day) is using during dry seasons.

Waste management: The resort’s innovative waste management solutions include the novel idea of using recycled bottles as construction materials. Comprehensive composting programmes transform organic waste into valuable fertiliser for the resort’s gardens. The resort also uses garden waste to produce its own charcoal, which is then powdered and mixed with compost for soil enhancement, improving mineral retention and reducing the need for chemical fertilisers.

A full-time environmental officer records and manages these initiatives, ensuring their effectiveness.

Organic farming: The Frangipani’s own thriving organic farm supplies the resort’s restaurant with fresh, chemical-free produce. While reducing reliance on external suppliers and minimizes transportation emissions, this also offers guests a unique farm-to-table dining experience. Staff are trained in sustainable gardening practices, ensuring the long-term viability of the farm and promoting local knowledge of sustainable agriculture. On-site food production ensures a continuous supply of fresh ingredients, with daily harvesting ensuring peak freshness.

Energy efficiency and beyond: Priority is assigned to energy-efficient equipment that minimizes the resort’s carbon footprint. Natural and biodegradable cleaning products further reduce environmental impact by preventing water contamination. A handmade four-layer gabion wall system strengthens beach protection, demonstrating a commitment that extends to the local ecosystem.

Achievements, community, and education

The Frangipani Langkawi has garnered numerous accolades, including recognition from the ASEAN Green Hotel Standard and other international awards.

A commitment to social responsibility underscores the resort’s belief in holistic sustainability. The resort actively engages with the local community, providing regular support for local NGOs, supporting educational programmes for underprivileged children, and providing employment for people with disabilities.

The Frangipani Langkawi also functions as an educational hub. “Industry professionals, including those from renowned hotels, come here to study about sustainable tourism management,” WONG notes. “Sometimes, when it comes to large-scale systems, people find it difficult to implement changes back at their own properties. It’s important to understand the underlying principles, rather than just superficially copying ours.”

Interviewee

At a glance