E-book - The Frangipani Langkawi Resort And Spa

Transcription

The 300 Green Practices of
The Frangipani Langkawi
Resort & Spa
Table of Content
Message from the Writer, Anthony K.H. Wong ..................................................................................... 3
Why we do it – the Big Picture ............................................................................................................... 4
Map of Malaysia and Langkawi Island .................................................... Error! Bookmark not defined.
About Malaysia and Langkawi Island ..................................................... Error! Bookmark not defined.
Natural & Passive Design ....................................................................................................................... 6
Energy and Lighting ............................................................................................................................. 16
Water Efficiency ................................................................................................................................... 26
Food Production .................................................................................................................................... 30
Biodiversity ........................................................................................................................................... 50
Processes ............................................................................................................................................... 53
The 4 R’s Concept ................................................................................................................................ 60
Reduce, Reuse, Recycle, and Rethink! ............................................................................................. 61
Wastewater Management & Innovation ............................................................................................. 103
Introduction to Constructed Wetlands ............................................................................................ 104
Sources of Wastewater in the Wetland .......................................................................................... 106
Types of Plants Used in Treating Water ......................................................................................... 108
Corporate Social Responsibility & Green Education.......................................................................... 119
Writer’s Credentials & Contact Information ...................................................................................... 126
Additional Material and References ................................................................................................... 128
Sustainable Green Hotels in the Tropics | The Frangipani Langkawi Resort & Spa
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Message from the Writer, Anthony K.H. Wong
Being an environmentalist and a pioneer in ecotourism in Malaysia since
1976 and developed the Green Guide Certification course and evolved into
hospitality business in the early 1990s, my wife and I chanced upon the
opportunity in 2005 to take over a 14-year old beach resort and now with
115 villas at minimum size of 50 sq metres on a 10 acre land located on a
400 meter stretch of beach on the island of Langkawi, Malaysia. Being a
green person, we put an advertisement for consultants who could teach 25
ways to save on energy, water and waste.
A number of consultants came but none could advice on how to go about and I mentioned 25 ways
as I knew 25 ways then. I decided to tell all the managers in the resort that I aim to make the
resort the greenest in the world and that was how the journey started in making The Frangipani
Langkawi Resort & Spa the greenest resort in Malaysia.
When we renovated the resort, we changed to energy saving fixtures and water saving toilets and
recycled old materials where possible and repaired where we can. We did not throw many things
away. We had to spend a lot of time to explain what a sustainable green resort is.
Physical changes were not difficult but the most difficult was mental change - paradigm shift. Even
till today, after seven years, it is still challenging to make the staff think green. We also have to
educate the community, schools, hoteliers and the government to think green and be more sustainable.
The concept of sustainable green hotel is slowly being understood and we are teaching this
all over the country and in Asia Pacific. Many industry people and universities have
approached me to share my green philosophy and thus, I decided to write this book on what The
Frangipani Langkawi has learnt and other practices that are available in the market so that any
intelligent smart business people can make their businesses more profitable and save the
environment.
With the goal to share our journey to being a green resort, with industries, businesses, communities,
and individuals, we hope to encourage others to adopt similar green practices in order to live a more
sustainable lifestyle. By enjoying the learning process and sharing our knowledge and resources, we
can do our part in saving mother earth by going green.
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Why we do it – the Big Picture
While it is impossible to build a resort without at least some impact on the environment and natural
resources, the management and staff value the fact that we are highly dependent on the way in which
we manage the natural assets with which Langkawi is blessed.
Therefore, it is our responsibility as well as due diligence to ensure that our business runs in as much
of a sustainable manner as possible. The big picture is essentially is assessing the effects and
consequences of today’s business’ as usual practices; and how we can change the way we do business
to help address and in some small way mitigate the biggest issue of our time, that is climate change.
Although we do not tend to see the impacts of climate change until further down the road, there are
most definitely long term consequences and our actions can be both a direct and indirect cause of
climate change. To instill in our minds the big picture, means to not only to be aware of how our
actions impact the environment, but more importantly, how to minimize the impact; especially if it
poses a serious threat. We are continually assessing our relationship with the environment and
incorporating sustainable management practices to ensure that the very assets that guests come to
enjoy remain as they found them for future generations to come.
Vision
 To be the Greenest Resort in Malaysia,
and eventually the world; while providing
world class hospitality and to be the leader
in environmental education for hotels.
Mission
 To be a world-class leader in green
hospitality while minimizing our impact
on the environment and creating added
value to the community.
Environmental Policy Statement
 To improve the lives of the local community and the state of the ecological
environment through research, education and communication in a sustainable manner,
and to share what we have learnt with the global community.
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A GREEN RESORT
5
Natural & Passive Design
6
Green practices- Natural and Passive Design
1. Clear corrugated plastic roof
This design allows for maximum natural lighting to enter the room. This material is used at the
recycling center, lobby entrance, restaurant deck as well as staff area. This corrugated plastic roof
does not biologically decompose and is resistant to weathering. It also requires minimal
maintenance and can withstand against strong impact; such as a coconut falling.
.
2. Green Roof
Implementing on our sea and beach villas, a green roof is essentially using dried Rhu (or other
leaves) to cool down the ambient temperature. This then reduces the use of air condition a guest
would use in their rooms.
3. Green Walls
These walls are also present at our beach and sea facing villas, whereby foliage cover over concrete
walls helps to reduce heat absorption by the building. This also reduces amount of energy used in
the room.
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4. Grease Trap
A grease trap is set up in the kitchen and is designed to intercept most of the grease and solids from
the kitchen before they enter the waste water disposal system. This is also used to reduce the
amount of fats, oils, and greases which may enter the main sewers.
Grease trap
Grease Trap from FATBUSTA
Grease trap maintenance
In order to keep your grease trap working properly to prevent grease build-up, regular cleaning is
essential. An improper maintained grease trap builds up grease causing reduced water flow,
drainage issues and eventually grease trap overflows.
6. Use old PVC pipe to channel water to Wetland
In an effort to increase oxygen levels at the Wetland, a D-I-Y pipe channeling system made from
old PVC pipes and hoses are used.
7. Lemongrass, citronella used as room refresher
An alternative to using aerosol spray which emit CFC’s, lemongrass and citronella are placed in
recycled plastic bottles in offices.
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8. Pandan/Frangipani Flowers used as air freshener/potpourri
Pandan and Frangipani flowers are dried and placed in bags and placed in offices.
9. Recycled pipe and shower head used in the kitchen sink
The use of a shower head in the kitchen sink brings about maximum coverage, using minimal
water.
10. Tower garden
Used in our herbs garden, tower gardens are an efficient method to plant easy-to-grow herbs as
they require minimal space, and are built vertical as opposed to horizontal. Essentially, water
which is filled at the top is distributed in a downward manner through a small hole punched in the
lid of the bottle.
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11. Morning glory plant at beach front – avoid soil erosion
Naturally grown on beaches, the primary purpose of having morning glory on our beaches is its
function in minimizing soil erosion.
12. Morning glory leaves used to treat jellyfish stung
A form of natural remedy for jellyfish sting we provide to guests is the use of morning glory
leaves to treat the sting. Crushed the morning glory leaves and rub it on the affected area. A more
effective anecdote is using vinegar.
13. Morning glory plant at beach front – cooling effect
In an effort to cool the ambient temperature of the resort, by having the morning glory serve as a
sunlight and heat absorber, there is less reflected in the surrounding areas.
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14. Morning glory plant at beach front – security
Morning glory also serves as security purpose on the resort’s beachfront as its long vines and
leaves are perceived to be uninviting from the beachside to outsiders.
15. Use sunlight instead of dryer
Being located on a tropical island, the sun is the most powerful natural energy source we have to
our advantage. This is why when it comes to drying of staff uniform and washcloths they are done
outside on a clothes line; eliminating energy use.
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17. Old wood used as bar pillars
The resort uses as much of old wood and trunks and up cycles them to have a functional purpose
such as pillars to hold the bar.
18. Mint leaves used as natural air freshener
An easy and natural way of air freshener. Mint leaves are placed in recycled plastic bottles in
offices.
19. Glass bottle wall
In order to minimize our carbon footprint and cost of transferring glass bottles to the mainland,
one of the Resort’s ongoing projects is to up cycle the glass bottles into building the longest glass
bottles wall.
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21. Antioxidant paint in room
Antioxidant solution mixed with paint during renovations which gives positive health benefits and
prevents mould growth and eliminates harmful bacteria.
Antioxidant
Solution
22. Restaurant deck green design with cement and aluminium sink holes
The restaurant deck is an example of green design. Previously made from wood, the deck has
been redone to be more sustainable. Not only made from cement, however every square meter
there is 2 feet of aluminium sink hole. This functions primarily as heat absorber, minimizing and
ambient temperature of the deck making it safe for adults and children to walk around barefoot.
23. Landscape design – adding more trees
This particular design to decrease ambient temperature of guests’ rooms and decrease temperature
of the walkway involves adding trees with leaves.
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24. Sun-dried luffa (petola) used as luffa scrubber for cleaning purposes
25. Aquaponic Tank
26. Old construction materials at wetland from renovation are used to build walkways
instead of sent to landfill
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27. Trees at Restaurant deck maintained for passive cooling effect for diners
The resort makes effort to minimize cutting down of trees and prefers to work around nature.
Instead, we utilize the trees as shading for guests and cools down ambient temperature on the
deck when guests’ are dining.
28. Solar blanket filled with glass wool for insulation
29. Green roof on top of guests’ rooms’ to create passive cooling effect
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Energy and Lighting
16
Green Practices - Energy and Lighting
Natural lighting and ventilation
Given that the most sustainable source of energy during the day is sunlight, at the Resort, we look at
maximizing this energy source throughout our resort in a manner which is comfortable for guests. By
having larger windows and open space for more light and air to come through the resort, it can
indirectly reduce the building’s energy use.
30. Open air concept – Mentari restaurant
31. Open air concept – Lobby
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32. Open air concept – Spa
This is an example of the resort effort to minimize energy usage and maximize natural lighting
and ventilation at public areas throughout the day.
33. Open air concept – Public toilets
This is an example of the resort effort to minimize energy usage and maximize natural lighting
and ventilation at public areas throughout the day.
34. Natural ventilation using mosquito netting
While most kitchens are generally considered very hot, this resort’s kitchen ventilation reduce
heat by 3oC which is much cooler. Mosquito netting is placed at the kitchen’s back door to allow
cool air to enter the kitchen without opening the door.
35. Roof netting (Spa)
Roof netting at the spa entrance allows the natural sunlight to light up the area.
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36. Rooftop ventilation fans
This rooftop fan used at the resort CocoJam Ballroom runs on wind power and does not create
noise pollution. It cools down the temperature of the ballroom, therefore minimizes the need to
use air conditioning.
37. Ventilation through holes
Holes have been drilled at the bottom of the doors of the public bathrooms throughout the resort
in order to enhance ventilation, allowing cool air from outside to enter. This also minimizes the
need to wash the bathrooms as the temperature is lower and less mildew will be accumulated.
38. Semi-Outdoor Shower
The semi-outdoor showers in sea facing villas, beach villas and garden villas are made with slate
and (most) with laterite stone. There is also the combination of open air concept, and corrugated
plastic roof which all assist in maximizing natural light and air throughout. In the day time, guests
do not need to switch on the light, minimizing energy use.
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39. Garden lamps made from recycled old pipe
Any extra PVC pipes used from construction are recycled to garden lamps. The extra pipes are
used along with energy saving light bulbs. Aluminum foil is wrapped around the bulb to give a
spotlight effect.
40. Smaller meeting room used for resort management staff morning briefings or
meetings
One of the resort’s efforts to save energy is by using a smaller meeting room for daily morning
briefings or meetings which are less spacious compared to ballroom.
41. Use of solar panel for water heating
SUMMER SHW (solar water heating) is used throughout the resort. Currently, 31 solar
panels are used in the resort, set at 45oC. The solar panels are the close-coupled and have
a life expectancy of over 20 years.
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43. Switch to energy saving bulb/led lighting/spotlight
In effort to reach our annual energy saving target we switch to energy saving bulb, led lighting
and spotlight to reduce energy consumption.
Aluminum foil
Spotlight
Recycled PVC pipe
44. Practice switching off refrigerator in unoccupied guests’ rooms
This ‘rethink’ green practice assists in minimizing ozone-depleting substances such as
chlorofluorocarbons (CFCs), as well as reduces energy consumption.
45. Encourage switching off lights in facilities
A way to practice one of the 4R’s, ‘rethink’ is by encouraging our staff to switch off lights and
equipment not used, in facilities such as the gym.
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46. Practice energy saving by setting computer to energy saving mode and shutting
down when not in use
A commonly used practice these days, in order to save electricity is to either shut down unused
equipment when not used or change into energy saving mode.
47. Master switch placed in guests’ rooms are used to cut all electricity
48. Use rechargeable batteries for torchlight and walkie-talkie
Utilized throughout the resort, these essential tools are rechargeable as opposable to using
disposable batteries which would end up as waste to landfill.
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49. Thermostat in sauna used as monitoring system
The sauna is monitored by a thermostat which helps minimize energy consumption. The
energy used to heat up the sauna is derived from solar panels.
50. Solar panel used to heat up sauna in spa
51. Electric Vehicle (EV)
The newest addition to the resort, this electric vehicle is part of the resort’s carbon olooff-setting
initiative. The electric vehicle also has an added value of giving guests the experience of riding in
a 100% electric vehicle. On the technical side, this vehicle has a new generation regeneration
braking which practically recovers all of the energy otherwise wasted during braking.
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Air Conditioning & Energy Use
 The use of electric/ compressive air conditioners puts a major demand on the
electrical power grid in hot weather when most units are operating under heavy load.

The use of efficient air conditioners (AC) units or technology can result in significant
savings for hotels/resorts that use a lot of energy in air-conditioning.

Energy increased in 2007 and 2010 due to construction of new rooms, swimming
pool and gym respectively.
Average yearly energy consumption per room is steadily decreasing.
About 46% reduction in consumption since 2006.


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

In 2013/2014, extra 10 security guard taken in therefore more energy and cost.
Even when occupancy is low, areas such as the walkway lights, Jacuzzi pumps and
some other areas are required to remain lit or on due to safety or precaution reasons.
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Water Efficiency
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Green Practices – Water Efficiency
53. Rainwater used to fill the fish pond
As a practice to reach an annual water savings target of 5% for water, during the rainy season
especially, rain water is used to fill up the Koi Pond located at the front of the lobby. This
minimizes the need to use underground water, except for dry season or when there is insufficient
amount of water in the pond.
54. Polytanks used for rainwater harvesting
The resort has 120 poly tanks, each able to harvest up to 4000 liters of rainwater. Water is
collected during the rainy season to be used in the dry season. The rain water is collected from the
rain gutter, and goes through the first polytanks. Then, through a small filtration system connected
to a second tank, the water is ready for use. Uses of the rain water include cleaning the public
pathways, irrigation purposes as well as to flush toilets.
55. Air-condition water harvesting
Old paint containers are reused and placed under each air conditioner behind guests’ rooms in
order to collect drops of water. This water is then used for irrigating the surrounding areas. This is
a more efficient method of watering plants as it minimizes the need to use underground water and
long hoses which uses more water.
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56. Salt Water Pool
The Resort’s salt water pool facility is an alternative for guests to swim in an environment that is
more natural. This pool has no chlorine, therefore is softer on the skin, and less harmful to the
eyes making it a more suitable option for children.
58. Using direct piping instead of water pump for the flow of water
To be more efficient in our water usage, using a pipe instead of water pump to distribute water
into guests’ showers.
59. Air-conditioning water from office used to flush urinal in men’s toilet
Another form of air-condition water harvesting is directing the air-condition water piping
straight to the urinal; making more efficient use of water.
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Efficient Use – Rainwater for toilet flushing


All new toilets are now installed with 6 litres (1.6 US galloon) toilet flush.
Harvested rainwater are used for toilet flushing at the resort.
Average Per Room Water Consumption (𝒎𝟑 ) since
2006 - 2014
4
3.62
3
2.61
2
2.36
2.7
2.27
1.46
1
1.25
1.28
2013
2014
0.54
0
2006
2007
2008
2009
2010
2011
2012
Average Per Room Water Consumption Yearly (m3)



Average yearly water consumption per room is steadily decreasing.
Water consumption went up in 2009, 2010, 2012 and 2014 due to construction of new
rooms and landscaping.
Approximate 34% reduction in water consumption 2006.
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Food Production
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SAVINGS FROM FOOD PRODUCTION
YEAR
QUANTITY (KG)
SAVING IN USD
2008
768
937
2009
1403
1460
2010
1542
1621
2011
1746
1800
2012
2324
2155
2013
2986
2894
2014
2893
2806
ANNUAL FOOD PRODUCTION
3000
2500
2000
Quantity (Kg)
1500
Savings in USD ($)
1000
500
0
2008
2009
2010
2011
2012
2013
2014
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VEGETABLES & FRUIT TREES FOUND AROUND THE RESORT AREA
Papaya
Carica papaya
Contains vitamin A & C.
Starfruit
Averhoa carambola
High vitamin A & C count, it is also loaded with
Antioxidants and zinc.
Banana
Musa spp
Good source of ascorbic acid (Vitamin C),
Vitamin B6, and potassium.
Apple Mangoes
Mangifera indica
The fruit is high in prebiotic dietary fiber,
vitamin C, Polyphenols and provitamin A
Carotenoids.
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Water Apple
Syzygium samarangense
Provides thiamin, vitamin C, calcium,
magnesium, iron, potassium and sulfur.
Jackfruit
Artocarpus heterophylla
Contains vitamin A and C, riboflavin,
calcium, potassium, iron, sodium, zinc,
niacin and other nutrients.
Sugar Cane
Saccharum officinarum
Contain high magnesium, calcium and
riboflavin (vitamin B2).
Winter Melon
Benincasa Hispida
Rich in vitamin and zinc, which helps to
fight flu. It also contains calcium, iron,
copper.
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Torch Ginger
Etlingera Elatior
Helps enhance the aroma and flavour with its
exotic floral fragrance.
Turmeric
Curcuma longa
With powerful astringent and cleansing
properties, it is used widely for herbal tonics
and body scrubs.
Cat’s Whiskers
Orthosiphon Aristatus
Good for kidney function as well as
prevention of urinary tract infections and
gout.
Vietnamese Coriander
Polygonum Odorata
Helps detoxify food, treat
indigestion and stomach ache.
swelling,
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Coffee
Coffee Arabic
Anti-oxidant properties.
Lemongrass
Cymbopogon Citratus
Contains myrcene (anti-bacterial and pain
reliever). Anti-depressant, helps to relieve
stomach and gut problems.
Pandan Leaf
Pandanus Amaryllifolius
Natural aromatic flavouring and coloring.
Cashew Fruits
Anacardium occidentale
The cashew nut is served as a snack or
used in recipes. The cashew apple is a
fruit, whose pulp can be processed into a
sweet, astringent fruit drink or distilled
into liqueur.
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Chili pepper
Plant from the genus Capsicum
Red chilies contain large amounts of vitamin
C and small amounts of carotene (provitamin
A). Good source of most B vitamins, and
vitamin B6. Very high in potassium,
magnesium, and iron.
Spinach
Spinacia oleracea
100 g serving providing only 23 calories.
High nutritional value.
Cinnamon
Highly delicious spice. Loaded With
Antioxidants. Anti-Inflammatory Properties.
Cut the Risk of Heart Disease.
Corn/ Maize
Carries a small amount of protein and also
contain Fiber function in stabilizing blood
sugar levels, preventing constipation and
curbing the effect of high cholesterol. Sweet
corn also contain Potassium, it is important
nutrient for the human body, required for
heart function, muscle contraction and
making bones stronger.
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EggPlant
Belong to the nightshade family of vegetables
also known as aubergine, garden egg, guinea
squash, melongene and brinjal.
Benefit for heart health, Blood cholesterol, and
Cancer.
Honey Dew
Family of curbitaceae. Good source of vitamin
C and has potassium, also source of B vitamins
thiamine, niacin, and pantothenic acid.
Moringa oleifera
Moringa oleifera leaves have all essential
amino acids, beneficial fats and omega oils. It
has rich amounts of calcium, iron and many
other vital minerals, as well as a wide variety
and copious amounts of vitamins, antioxidant
and anti-inflammatory substances.
Lady’s Finger/ Okra
Okra is very low in calories and dense with
nutrients. It is high in fiber, vitamin A, C, and
folate content. It is also a good source of the B
vitamins, vitamin K, calcium, potassium, iron,
zinc, and traces of magnesium and manganese.
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Bok Choy
Also Known as white cabbage or Chinese
cabbage. Rich in vitamins A, C, and K. It is
also low in sodium and is a good source of
calcium and potassium.
Tomatoes
The tomato belongs to the nightshade family.
In medicinally it able to prevent cancer,
prostate cancer, blood pressure, heart health,
and skin.
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Green Practices- Food Production
62. Utilize walkway for food production
Using guest pathways as garden for food production not only minimizes the heat island of cement
pathways but is a more efficient way to use the space. The edible garden is used in the kitchen for
the Resort’s restaurant. This encourages locally produced ingredients, and reduces transportation
cost as well as carbon emissions which would otherwise be emitted by the vehicle to obtain these
ingredients from the mainland.
63. Own produce – fruits, vegetables, herbs
The edible garden is used in the kitchen for the Resort’s restaurant. This encourages locally
produced ingredients, and reduces transportation cost as well as carbon emissions which would
otherwise be emitted by the vehicle to obtain these ingredients from the mainland.
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64. Vertical garden
Used behind the walls of the staff accommodation, this commonly used gardening method has the
effect of cooling down the ambient temperature of a room or building.
64. Bed garden
Bed garden is also a form of increasing food production in the resort by which harvested
vegetables and herbs are used at the resort’s restaurant.
65. Hugelkultur
One way to increase food production.
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66. Coffee and tea dust used for composting
67. Use naturally grown duckweed to feed duck and fish
68. Leftover bread and rice from restaurant used to feed fowls and fishes in the pond
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69. Seeds from kitchen waste used as seedling in garden and nursery
70. Frangipani fritters
Our signature Frangipani Fritters are made by first washing and drying the flowers themselves. They
are then deep fried in batter and served with a side dipping made from mayonnaise, honey and a dash
of paprika.
71. Dwarf System
This system involve the tying down of branches of plants in order to ease access and increase
efficiency for collecting fruits.
String used to tie down branches
to create a ‘palm tree’ affect
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Special Local Herb Tea
72. Frangipani Tea
Help to lower anxiety and calm nerves. Frangipani known as Plumeria or Temple Tree or
Champa.
73. Neem Tea
Cleans the blood inside the body, prevents diabetes and anti-depression. Neem known as
Azadirachta indica also known as Indian Lilac and tree of the 40 as it is said to treat 40 different
diseases.
74. Bougainvillea Tea
Helps to treat coughs
44
75. Hibiscus Tea
Used for treating loss of appetite, colds, heart and nerve diseases, upper respiratory tract pain and
swelling (inflammation), fluid retention, stomach irritation, and disorders of circulation; for
dissolving phlegm; as a gentle laxative and as a diuretic to increase urine output.
76. Cinnamon Tea
Help to reduce blood sugar, cholesterol and triglyceride levels by as much as 20%. Comes from
the bark of the cinnamon tree. Known as “kayu manis” in Malay.
77. Lemongrass Tea
Good for insomnia, stress, upset stomach, relieve head aches and rid of the lungs of mucous.
Known as Cymbopogon. Herb in Asian cuisine used extensively in Ayurvedic medicine.
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78. Pandan Tea
Believed to have a variety of healthful properties including anti-viral, anti-allergen, anti-platelet,
anti-inflammatory and anti-oxidant. Often called as Pandanus Palms. Also used in cooking for its
fragrance.
79. Tamarind Tea
Good for fever, anti-depression and refreshment. Also known as Tamarindus indica or Dates from
India.
80. Ginger Tea
Able to cure rheumatics, stomach ache and food poisoning. Comes from French word
“gingembre”.
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81. Garlic Tea
Allium satvium commonly known as garlic. Good for high blood pressure, old, coughs and
bronchitis. Also used in culinary and medicinal purposes.
82. Sireh Tea
Known as Piperbetle Linn. Able to cure fever, bad cough, and anti-depression.
83. Homemade Organic Mango Jam
Using local fruits grown in our resort to create jam which is served at our restaurant
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84. Homemade Mango Blend Dessert
Innovation of dessert recipes made with local fruits grown in resort
85. Homemade Organic Moringa Pod
Using plants grown in our resort and finding innovative ways to serve healthy snacks at our
bar
Special Local Herb Tea
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Fowls in The Frangipani Langkawi Resort & Spa
•
•
•
Rearing ducks, chickens, geese and turkeys organically in-situ in the resort.
To reduce food cost and carbon footprint of food supply transportation, and to be selfsustaining.
The fowls are fed with kitchen waste such as leftover rice, bread, wild water spinach and
duckweed grown at the wetland.
NURSERY
•
At the resort’s nursery, gardeners will propagate plants. About 200 plants are
propagated monthly.
49
Biodiversity
Birds found in the Resort Area
Birds like to live and visit The Frangipani Langkawi as there are plenty of fruit trees for
them.
Oriental Pied Hornbill
Anthracoceros albirostris
Also known as Malaysian Pied
Hornbill, it is a species of the Bucerotidae family.
Resort & Spa
Olive-backed Sunbird
Cinnyris jugularis
Also known as the Yellow-bellied Sunbird, it is a
species from southern Asia and Australia.
Resort & Spa
Golden Oriole
Oriolus oriolus
The only member of the Oriole family of passerine
birds breeding in northern hemisphere temperate
region.
Resort & Spa
Yellow-vented Bulbul
Pycnonotus goiavier
A member of the passerine birds.
Resort & Spa
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Brahminy Kite
Haliastur Indus
Also known as the Red-backed Sea-eagle, it
is a medium-sized of prey of the Accipitridae
family.
Resort & Spa
Oriental Magpie Robin
Copsychus saularis
This small bird is also considered a world
Flycatcher.
Resort & Spa
Zebra or Peaceful Dove
Geopelia striata
Also known as Ground Dove, it is a bird of
the Columbidae family, native to-east Asia.
Resort & Spa
Spotted Dove
Streptopelia chinensis
Also known as the Turtle Dove, this pigeon
is a Resident breeding bird in tropical
southern Asia.
Resort & Spa
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Resort & Spa
Resort & Spa
Asian Koel
Eudynamys scolopaceus
The male of the nominate race is glossy
bluish-black, with a pale greenish grey bill,
the iris is crimson, and it has grey legs and
feet. The female of the nominate race is
brownish on the crown and has rufous
streaks on the head.
White-headed Munia
Lonchura maja
Can be found in Indonesia, Malaysia,
Singapore, Thailand and Vietnam, white
headed Munia is a species of estrildid
finch. Small white headed brown finch,
11cm is similar to the chestnut munia but
paler brown and entire head and throat
white.
AQUATIC SPECIES IN POND
Fish from the wetland and pond are supplied to the kitchen as food for guests upon request.
52
Processes
53
Processes
86. Composting
We produce two types of composting at the resort, organic and leaf composting. Organic
compost is made from our organic kitchen waste and garden waste. It is then used as organic
fertilizer for our edible garden. The leaves compost is made from dries leaves that we collected
around our resort.
Organic Composting
Compost is made from our organic kitchen waste and garden waste. It is then used as organic
fertilizer for our garden. We produce enough compost to cover our needs and therefore do not
need to buy any.
Step 1:
Prepare organic and garden waste and put it into
empty bathtub or big container.
Step 2:
Create a base by starting with a layer of browns,
laying down 4 to 6 inches of leaves, twigs or
other coarse carbons on the bottom of the pile for
good air circulation. Next, alternate between
greens and browns. This creates layers of
nitrogen and carbon. Make layers about 4 to 6
inches thick. Then water the compost, ensuring it
is wet.
Step 3:
Mix the materials thoroughly, this allows
bacteria, fungi, and insects to accumulate and
help break down the materials in our compost. As
the organic materials decompose, the temperature
inside will increase and steam may be released as
a result. We use a manual operating machine to
mix the compost every 2-3 days.
54
Leaves Compost
Step 1:
Rake the leaves into a pile 4 to 6 inches high and as wide as necessary for the amount of leaves. If
the leaves are soaking wet from dew or rainfall, allow the pile to dry in the sun for a day.
Step 2:
Mow over the leaf pile. The lawn mower shreds the leaves into smaller pieces that compost more
quickly. Use the attached bag on the mower to gather the shredded leaves or rake them into a
large pile after mowing.
Step 3:
Layer the leaves in the compost pile with fresh grass clippings or other green matter. Alternate a
4-inch layer of dried leaves with a 4-inch layer of green clippings until the pile is approximately 3
feet high and 3 feet wide.
Step 4:
Spray the leaf layers with water to moisten them before adding the next green layer. Composting
occurs only in evenly moist piles.
Step 5:
Mix the layers together with a pitchfork. Turn and mix the pile once weekly until the leaves and
clippings are completely composted, which typically takes between three and six months.
Organic compost
55
87. Eco Enzyme
We create our own garbage enzyme and use as a soil fertilizer, detergent to wash floors, and as
natural pesticide.
 Our eco-enzyme is a complex solution produced by fermentation of fresh kitchen waste (fruits
and vegetable dregs), brown sugar and water.
 The enzyme is dark brown in color and has a strong fermented scent. It is a multi-purpose
liquid and can be used for a variety of applications such as household cleaning or as a
fertilizer. Housekeeping staff use the enzyme as the cleaning application.
 Using this enzyme helps to reduce the use of chemical fertilizers, which are toxic. When used
for cleaning purposes, the enzymes also helps to protect the environment as chemical
compounds used in the detergents are often responsible for environmental degradation.
Step 1:
Collect all the waste fruits (fruits peel) from kitchen, brown sugar and water.
Fruits peel
Brown sugar
Water
Step 2:
Mix the ingredients below in a bin and keep lid tightly closed for three months.
1 ratio brown sugar
3 ratio waste fruits
10 ratio water
Eco enzyme
Housekeeping staff using eco-enzyme for mopping
56
88. Egg Shells Used as Fertilizer
We collect egg shell and used as fertilizer because the egg shell contains calcium which good for
plant.
89. Natural Pesticide
The combination of neem leaves together with bougainvillea and spider lily leaves form our own
natural pesticide. The pesticide should be used immediately.
90. Waste water Treatment (Wetland)
•
•
•
•
Serves as a natural waste water treatment system
Secondary close looped system to maximize plant nutrient availability and water purification
capacity.
Aquatic plants such as water mimosa, water hyacinth and water lily at wetland will further
treat the grey water by absorbing the nutrients from the grey water
The water samples are sent for analysis every 6 months & the results are Grade A water.
57
Diagram: Wetland at The Frangipani Langkawi Resort & Spa
91. Natural insect repellent
We cut the citronella or lemongrass leaves and mix in water.
92. Sea water to make sea salt
Collect the sea water and filter it. After filtering the sea water, pour it on a flat surface and leave it
to dry. Collect the sea salt before it harden.
58
93. Place thermometer around the resort to monitor temperature
To ensure we obtain accurate data for observation, we place thermometers in certain places
around the resort and monitor on a regular basis.
94. Homemade glass cutter
Homemade glass cutter made from recycled materials. It is used to cut glass bottles.
59
The 4 R’s Concept
60
Reduce, Reuse, Recycle, and Rethink!
 Waste prevention or “source reduction” means consuming and throwing
away less. Source reduction actually prevents the generation of waste in
the first place. So, it is the most preferred method of waste management
and goes a long way towards protecting the environment.
 The management of waste is a key component in a business ability to
maintain any form of environmental accreditation.
 Re-using items by repairing them, donating them to charity and
community groups or selling them reduces waste. Re-using products,
whenever possible, is better than recycling because re-used items do not
need to be re-processed.
61
 The materials from which the items are made can be re-processed into
new products.
 The most common consumer products recycled include aluminum
(such as beverage cans), copper (such as wire), steel canned food and
aerosol cans, old steel furnishings or equipment, polyethylene and PET
bottles, glass bottles and jars, paperboard cartons, newspapers,
magazines and light paper, and corrugated fiberboard boxes.
 With the implied meaning that the present system may have
fundamental flaws, and that a thoroughly effective system of waste
management may need an entirely new way of looking at waste. The
most challenging task is changing the way people do things – paradigm
shift.
TURNING RUBBISH INTO GOLD!
62
95. Bird feeder wetland
Made from plastic container, this easy DIY birdfeeder is a green practice as we are able to place
them in areas where soil needs better fertilization (i.e bird droppings) so trees and plants may
grow better. It is also low maintenance and the resort uses left over rice and bread from the
restaurant in these birdfeeders.
96. Bed garden made from recycled materials
A form of up-cycling, the bed garden is made from recycled wooden door and old bed posts;
literally making it a bed garden. This is also a form of increasing our food production.
97. Reused cooking oil for candle light dinner
As part of our reuse effort, cooking oil which has been recycled no more than three or
four times are reused in our candle holder for evening diners at the restaurant. Instead of
pouring it down the drain which ends up in the sea, polluting the marine system.
63
98. The use of flowers grown at resort for VIP room decorations and special functions
99. Recycled worn or torn bed sheets into pillow under slip
A way to minimize waste to landfill, bed sheets which are still usable are sewn back together by
our housekeeper and turned into under slips for pillows.
100. Use paint bucket as recycling bins
Old paint buckets from room renovations conducted at the resort are up-cycled into bins
which is part of the resort’s zero waste management.
101. Use of recyclable materials for games on special occasions (team building activity)
64
A simple yet fun game for all is building the world’s iconic towers made from recyclable
materials which can be reused.
102. Recycled glass jars used to measure rain water for poly tanks at the resort
During the rainy season, in order to monitor how much rain water of 120 poly tanks collect at
one given time, we use a recycled jar as the measuring stick for the amount of rainwater
collected in the poly tanks.
103. Glass bottle walls (Desa 4, Guest Rooms)
Exterior View
Interior View
65
104. Luggage trolley lining from recycled carpet
105. Waste separation (kitchen)
106. Reuse old bathtub to store compost
107. Reuse old bathtub to grow vegetables
66
108. Coconut trunk used as termite trap
109. Use jugs and glasses for conference or meetings
67
113. Old bed sheets and curtains are recycled and turned into bags
114. Amenities in guests’ rooms are refilled
115. Library for guests to donate unwanted books
68
116. Left over soap bars are reused for other cleaning purposes
117. Bar stools made from recycled wood from buffalo carts
69
118. Toilet paper rolls used for seedlings
119. Used recycled tree trunks as buffet ornaments
120. Recycled glass bottles painted and given as souvenirs for VVIP guests
121. Encourage rethinking by providing guests reusable green bags in guest rooms
70
122. Recycled wood is used to make letter holders
123. Trolleys used at back of house area are made from recycled parts
71
125. Ice cream containers are reused to store food
126. Jellyfish first aid kid made from recycled wood
72
128. Guitar from recycled toilet bowl cover and wood
129. Reuse old ceiling board as information board
130. Reuse plastic container for potted plants
73
131. Ashtrays made from coconut husks and wood
132. Coconut husk used to create decorative ornaments
133. Rain gutters are used as pots for plants
74
134. Old bathtubs used for air condition water harvesting are turned into ponds
135. Old tires used as pond to grow duck weed for fish and duck feeding
137. Recycled paper are sent to recycling enter and A4 paper boxes are used to store
documents
75
138. Recycled wood are used as a base for credit card machine
139. Egg carton boxes are used as pots for plants
140. Used envelopes are recycled into notepads
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141. Envelopes re-used as dividers for files
142. Decorative divider made from recycled glass bottles and chairs
143. Jam bottle used to store small change, pins and paper clips in office
77
144. Bamboo pen holder
145. Shredded paper/ recycled papers used for water retention for potted plants
146. Remaining tiles from room renovation used in decorative walkways
78
147. Recycled wood used as signage
148. Recycled wood used for plant adoption signage
149. Recycled plywood used for “Do not Disturb” and “Please Clean My Room” signage
in guests’ room
79
150. Mailbox and Guest Feedback Box are made from recycled wood
151. Guests’ room key chains made from recycled wood
152. World clock labels signage from recycled wood
80
153. Notice board made from recycled wood
154. Name card holders made from recyclable materials
81
156. Bell service signage made from recycled wood
157. Lamp covers in lobby and restaurant made from recycled wood
158. Glass bottles recycled as lamp covers at lobby entrance
82
159. Benches at lobby made from old tree collected from beach
161. Recycled toilet tank cover as signage
83
163. Security post signage made from wood and old safety float
164. Signage placed in guest bathroom to provide them option of not changing towels
and linen everyday unless requested
165. Reuse milk carton (degradable) - preparing for plantations
84
166. Plant adoption activity as a carbon offsetting initiative
167. Use of rainwater to flush toilets
168. Recycled juice container used to store homemade enzyme – Garbage enzyme
85
170. Recycled wood used for store requisition form box
171. Recycled tins used as pot for plants
86
172. Coconut/ tree trunk used to place flower pots
173. Bench made from recycled woods and umbrella as shade at security area
174. Unused bicycle rims used as decoration ornament
87
175. Recycled bottle lids turned to art
176. Plastic bins used for storage
177. Housekeeping storage container door made from recycled items such as wood, nets
and etc.
88
178. Christmas decoration arch made from recycled bottles
179. Plastic bottles poked with holes on top used as watering can
180. Housekeeping practice of only changing plastic in bins in guest rooms if wet waste,
otherwise transfer to proper bin
89
181. Reuse glass bottle to create sand bottle art for decoration
182. Traditional Malay house made from recycled materials
183. Sand scooper made from old plastic container
90
184. Table mats in restaurant used as educational tool to showcase resort’s green
practices
185. Book holder made from plastic juice container
186. Hanging pots made from recycled plastic
91
187. Condensed milk container used as stationary holder
188. Jellyfish ornament made from recycled materials
189. Decorative light made from glass bottles
92
190. Green Champion Award trophy given to staff made from recyclable materials
191. Recycled ice cream container as pot for plants
192. No smoking sign for tables made from recycled wood
193. Fruit harvester made from plastic bottle and recycled wood
93
194. Recycled old ice cooler container as pot for plants
195. Christmas tree made from plastic bottles and old umbrella
196. Corrugated plastic roof left over used as protective covering
94
197. Fan made from recycled items
198. Glass bottle turned into wall light
199. Langkawi Geopark map made from recycled paper
95
200. Ornamental mat made from recycled corks
201. Phone holder made from plastic bottle
202. Reuse old Wok as kitchen ornament
96
203. Recycled container used as sample of grease trap function which is explained to
guests during daily eco-walk
97
205. Signage at recycling centre made from recycled wood
206. Reusing compost ‘tea’ as soil fertilizer to increase food production
207. Rethink: Housekeeping separating recyclable waste from guests’ rooms before
bringing to recycling center
98
208. Document filing rack made from used woods
209. MOD Signage, use recycle wood to make a signage
210. Check In / Out signage made from used wood
99
216. Writing utensils made from wine corks
100
217. Stationary holder made from tin cans
218. Container made from rolled up used double sided paper
101
220. Recycled toilet tank used as pot.
Before
After
221. Wristband made from recycled toilet paper roll (Activities for kids).
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Wastewater Management
& Innovation
103
Introduction to Constructed Wetlands







Wetland is an area whose soil is saturated with water either permanently or
seasonally.
Wetlands have been categorized both as biomass and ecosystems.
Wetlands have unique characteristics and they are generally distinguished from other
water bodies or landforms based on their water level and on the types of plants that
thrive within them.
The biota of a wetland system includes its vegetation zones and structure as well as
animal populations and distribution, which are highly dependent on water chemistry.
Wetland cycle both sediments and nutrients balancing terrestrial and aquatic
ecosystems.
Wetland systems possess bio-filters, hydrophytes and organisms that in addition to
nutrients up-take abilities have the capacity to remove toxic substances that come
from pesticides, industrial discharges and mining activities.
For example, floating plants (such as Eichhorniacrassipes, commonly known as Water
Hyacinth and Lemna, commonly known as Duckweed) can absorb and filter heavy
metals as well as store iron and copper commonly found in waste water.
104
WASTEWATER TREATMENT WETLAND WATER SYSTEM @
THE FRANGIPANI LANGKAWI





Uses water plants to treat wastewater in the resort.
The first to be built in Langkawi, Malaysia.
The wetland area is about 0.5855 acres (2.369 sq m) with a maximum depth 1.2 – 1.7
m depending on the season.
The water quality within the wetland is regularly monitored with help from the local
public university and private laboratories to ensure that it meets the Malaysian
standard for drinking.
There are two types of waste water which is the black and grey water. Black water
generally refers to sewage waste whilst grey water is the wastewater that is generated
by sinks, baths and laundry processes.
105
Sources of Wastewater in the Wetland
 The generation of black water and grey water in the resort are shown in
the flow chart below:-
Grey water from
washrooms, kitchen, baths
and laundry
Wetland for wastewater
treatment with nature’s
way (using plants)
Black water from septic
tank
Septic tank
Nursery
Wetland
106
Wastewater Treatment Wetland Diagram
P3 (Final
Point)
P1








P2
Average flow rate of the wastewater from discharge inlet to the inlet of the end of
water mimosa 0.0034 m/s (green arrow) and 0.0015 m/s for Thalia Geniculata until
Eichhorniacrassipes (red arrow).
Total surface area for all the plants used in wastewater treatment system is 1363.73 sq
m.
Total surface area for mimosa is 377.77 sq m.
Total surface area for water hyacinth (Eichhorniacrassipes) is 311.09 sq m.
Total surface area for water spinach (Ipomea aquatic Forsskal) is 58.25 sq m.
Total surface area for water lily (Nymphaea) is 68.83 sq m.
Total surface area for vetiver (Veteveria zizaniodes) is 79.20 sq m.
Total surface area for Thalia Geniculata is 65.33 sq m.
107
Types of Plants Used in Treating Water
1. Pandan(Pandanusamaryllifolius)
The leaf of PandanusamaryllifoliusRoxb, commonly known as pandan. Pandan
leaves are used in the perfume industry and also medicinally as a diuretic, cardio-tonic
and anti-diabetic. Pandanusamaryllifolius, a tropical terrestrial plant, was found to
establish well in hydrophytic conditions and was highly effective in remediating high
nutrient levels in an aquatic environment.
P. amaryllifolius depleted the nutrient-rich media and markedly contained the natural
colonization of algae. The impediment of algal growth led to improvements in the
water quality with significant decreases in turbidity, pH and electrical conductivity. In
addition, the plants did not show stress symptoms when grown in high nutrient levels
as shown by the changes in their biomass, total soluble proteins and chlorophyll
accumulation as well as photochemical efficiency.
2. Water Mimosa (Neptuniaoleracea)
108
Neptuniaoleracea is the first plant used to treat the water. Water mimosa is able to
reduce total nitrogen and phosphorus’s values; absorb organic compounds and
suspended solids because its stems covered with a spongy fibrons layer. It has the
potential to restrict water flow in creeks and channels, so all the suspended solid can
settle down slowly. It is a vegetable that can be eaten raw or cooked.
3. Yam (Colocasiaesculenta)
Cocoa yam is a source of food and shelter. It is also known as elephant ears. It grows
best in acidic soil and water. In Stage 1, Cocoa yam takes in most of the acidic
compounds available in the rainwater. This plant is not affected by the acidity of the
water but instead grows very well in such condition.
4. ThaliaGeniculata
ThaliaGeniculata, or more commonly known as Bent Alligator-Flag, is a forb/herb (a
non-woody plant that is not a grass) of the genus Thalia. It is the second plant used to
treat the waste water. It absorbs nutrients and stabilizes the suspended solids.
109
5.
Heliconiapsittacorum
An ornamental plant like Heliconia is used in the wetlands to increase their aesthetic
value. It is concluded that ornamental species like Canna and Heliconia can be used to
enhance the aesthetic appearance and hence the public acceptance of wastewater
treatment systems in tropical climates. Heliconiashave a good contaminants reduction
potential.
6. Water Hyacinth (Eichhorniacrassipes)
Eichhorniacrassipes is very efficient at removing a vast range of pollutants from
wastewater such as suspended materials, BOD, nitrogen, phosphorus and organic
matter. Most importantly, it has a high capacity to up taking heavy metals like lead,
chrome, cadmium, copper, aluminum, nickel, mercury and pathogens.
110
7. Duckweed (Lemna minor)
Lemna minor is the smallest flowering plant. It floats on the water surface in a bright
green layer. Lemna minor has no stems and no leaves. Some may have tiny roots. It
absorbs nitrates, phosphates, potassium, calcium, sodium and carbon. Duckweed
functions as a bioremediation by effectively filtering contaminants such as bacteria,
nitrogen, phosphates, and other nutrients from naturally occurring bodies of water,
constructed wetlands and waste water.
8. Vertiver (Veteveriazizanioides)
Veteveriazizanioidesis known as miraculous grass because it is very beneficial and
versatile. Its main features lie in its function in soil, water conservation and erosion
control. Veteveriazizanioides’ stiff and erect stems can stand up to high velocity flows
and help to regulate water flow and increase retention time. The thick root growth
forms a living porous barrier that can act as a very effective filter trapping both fine
and coarse sediments, as well as sediment-bound contaminants (e.g. heavy metals and
some pesticides residues).
Also, it’s highly tolerant to adverse edaphic conditions such as high soil acidity and
alkalinity, elevated levels of heavy metals such as arsenic, cadmium, copper,
chromium, lead, mercury, nickel, selenium and zinc.
111
9. Water lily (Nymphaea)
The Nymphaea's leaves shade the water keeping it cool, thus allowing for greater
dissolved oxygen concentrations. The plant also provides hiding places for small
aquatic creatures. Nymphaea removes cadmium in the water; helps reduce algae
growth in ponds and adds oxygen to the pond itself.
10. Water Spinach (Ipomoea aquatica)
Ipomoea aquatic Forsskal is a mild green vegetable eaten throughout Asia and has a
very similar nutritional value to spinach. Ipomoea aquatic Forsskal, also known as
swamp cabbage, is in the same genus as sweet potato, and a member of the morning
glory family. Ipomoea aquatic Forsskal grows wild in aquatic environments, but can
also be grown in well irrigated fields. Because the plants are floating, they are forced
to take their nutrients and heavy metals from the water rather than from the
sediments.
112
Wetland Water Results – March 2015: Measured @ P3 (Final Point)
Test Description
Analysis Result(s)
o
Standard Spec. (A)
Standard Spec. (B)
Grade
Temperature
27.2 C
40
40
A
pH Value
7.5
6.0 – 9.0
5.5 – 9.0
A
BOD
12 mg/L
20 mg/L
50 mg/L
A
COD – Chemical Oxygen Demand
43.1 mg/L
80 mg/L
200 mg/L
A
Suspended Solids
7.0 mg/L
50 mg/L
100 mg/L
A
Mercury (as Hg)
ND < 0.001 mg/L
0.005 mg/L
0.05 mg/L
A
Cadmium (as Cd)
ND < 0.003 mg/L
0.01 mg/L
0.02 mg/L
A
Chromium Hexavalent
ND < 0.02 mg/L
0.05 mg/L
0.05 mg/L
A
Arsenic (as As)
ND < 0.001 mg/L
0.05 mg/L
0.10 mg/L
A
Cyanide (as CN)
ND < 0.02 mg/L
0.05 mg/L
0.10 mg/L
A
Lead
ND < 0.01 mg/L
0.10 mg/L
0.5 mg/L
A
Chromium Trivalent
ND < 0.02 mg/L
0.20 mg/L
1.0 mg/L
A
Copper
0.02 mg/L
0.20 mg/L
1.0 mg/L
A
Manganese
0.07 mg/L
0.20 mg/L
1.0 mg/L
A
Nickel (as Ni)
ND < 0.02 mg/L
0.20 mg/L
1.0 mg/L
A
Zinc
ND < 0.02 mg/L
2.0 mg/L
2.0 mg/L
A
Boron (as B)
0.3 mg/L
1.0 mg/L
4.0 mg/L
A
Iron (as Fe)
0.3 mg/L
1.0 mg/L
5.0 mg/L
A
Phenol
ND < 0.001 mg/L
0.001 mg/L
1.0 mg/L
A
Free Chlorine
0.06 mg/L
1.0 mg/L
2.0 mg/L
A
Silver
ND < 0.01 mg/L
0.1 mg/L
1.0 mg/L
A
Aluminium
ND < 0.01 mg/L
10 mg/L
15 mg/L
A
Selenium
ND < 0.001 mg/L
0.02 mg/L
0.5 mg/L
A
Barium
ND < 0.01 mg/L
1.0 mg/L
2.0 mg/L
A
Fluoride
0.8 mg/L
2.0 mg/L
5.0 mg/L
A
Formaldehyde
ND < 0.01 mg/L
1.0 mg/L
2.0 mg/L
A
Ammoniacal Nitrogen
3.0 mg/L
10 mg/L
20.0 mg/L
A
Colour
80 ADMI
100
200
A
Oil and Grease
4.0 mg/L
1.0
10.0
A
Phosphorus
1.1 mg/L
-
-
-
Nitrate
0.2 mg/L
-
-
-
E-coli
12,000 cfu/ml
-
-
-
Coliform
23,000 cfu/ml
-
-
-
Total Bacteria Count
193,000 cfu/100ml
-
-
-
113
Bacteria
•
•
•
•
•
•
•
•
•
Bacteria counts from the latest water quality test results (taken in March 2015) are shown in
the table.
These counts are included in the water quality test because any exposure to sewage,
contaminated soil and/or water poses a serious health risk and the wetland is used to treat all
the sewage produced by the resort.
The basic test for bacterial contamination of a water supply is the test for total coliform
bacteria. Total coliform counts give a general indication of the sanitary condition of the water.
Total coliform include the bacteria that are found in the soil, water that has been influenced
by surface water and in human or animal waste. Reduce 99% after plants and
microorganisms.
Escherichia coli or E.coli is the major in the fecal coliform group. Reduce by 99% in less than
12 hours.
The presence of E.coli in water is a strong indication that recent contamination by black
water, sewage or animal waste has occurred. The degree of risk depends on the level of
contamination and which type of bacteria is involved.
E.coli stain releases endotoxins which can cause severe gastrointestinal illness involving
diarrhea, cramps and occasionally kidney failure and death.
In normal healthy adults, the disease is self-timing in about 5-10 days. It is young children
and the elderly, who are most at risk.
Thus, the success in the ability of plants in the wetland to take up E.coli can help to reduce the
hazardous impact on the environment as well as on human health.
Bacteria Count in the Wetland
114
Biochemical Oxygen Demand (BOD)
•
•
•
•
•
•
BOD is the amount of oxygen required for microbial metabolism of organic compounds in
water. This demand occurs over some variable period of time depending on temperature,
nutrients concentrations and the enzymes available to indigenous microbial populations.
The amount of oxygen required to completely oxidise the organic compounds to carbon
dioxide and water through generations of microbial growth, death, decay and cannibalism is
the total BOD.
Dissolved oxygen depletion is most likely to become evident during the initial aquatic
microbial population deoxgenates the water, that lack of oxygen imposes a limit on
population growth of aerobic aquatic microbial organisms, thus resulting in a longer term
food surplus and oxygen deficit. These large organic molecules are easily decompose by
bacteria in the septic tank system.
However, oxygen is required for this process of breaking large molecules into smaller
molecules and eventually into carbon dioxide and water.
The five-day BOD, is measured by the most common measure of the amount of
biodegradable organic material in or strength of sewage.
BOD is fairly easy to remove from sewage by providing a supply of oxygen during the
treatment process; the oxygen supports bacterial growth which breaks down the organic BOD.
115
Phosphorus
•
•
•
•
•
•
•
Phosphorus is a constituent of human wastewater, averaging around 10mg/L in most cases.
The principal forms are organically bound phosphorus, polyphosphates and orthophosphates.
Organically bound phosphorus originates from body and food waste upon biological
decomposition of these solids, is converted to orthophosphates. Most household phosphate
inputs now come from human waste and automatic dishwasher detergent.
Phosphorus found in the wetland water is often the nutrient that limits growth of aquatic
plants. Thus, when it is added to a body of water, it may result in increased plant growth like
water hyacinth (Eichhorniacrassipes) that gradually fills in the lake.
As these aquatic plants die, they sink to the bottom, where their decomposition by
microorganism uses most of the oxygen dissolved in the water.
The decrease in oxygen severely inhibits the growth of many aquatic organisms, especially
more desirable fish and in extreme cases may lead to massive fish kills.
Besides that, excessive input of phosphorus can change clear, oxygen-rich, good tasting water
into cloudy, oxygen – poor, foul smelling and possibly toxic water. Therefore, during
wastewater treatment, control of the amount of phosphates by the aquatic plants such as water
mimosa (Neptuniaolerace), water hyacinth (Eichhorniacrassipes) and duck weed (Lemna
minor) are required to prevent eutrophiction.
The effectiveness of those plants uptake could be proven through the phosphorus level in the
wetland.
116
Total Suspended Solids (TSS)
•
•
•
•
•
•
•
TSS is solids in water that can be trapped by a filter. It can include a wide variety of materials
such as silt decaying plant and animal matter, industrial wastes and sewage.
High concentration of suspended solids can cause many problems for stream health and
aquatic life.
High TSS can block light from reaching submerged vegetation. As the amount of light
passing through the water is reduced, photosynthesis slows down. Reduced rates of
photosynthesis cause less dissolved oxygen to be released into water by plants.
If light is completely blocked from bottom dwelling plants, the plants will stop producing
oxygen and will die. As the plants are decomposed, bacteria will use up even more oxygen
from the water. Low dissolved oxygen can lead to the killing of fish.
High TSS can also cause an increase in surface water temperature, because the suspended
particles absorb heat from sunlight. This can cause dissolved oxygen level to fall even further
(because warmer waters can hold less dissolved oxygen) and can harm aquatic life.
The decrease in water clarity caused by TSS can affect the ability of fish to see and catch
food. Suspended sediment can also clog fish gills, reduce growth rates, decrease resistance to
disease and prevent egg and larval development.
When suspended solids settle to the bottom of a water body, they can smother the eggs of fish
and aquatic insects as well as suffocate newly hatched insect larvae. Setting sediments can fill
in spaces between rocks which could have been used by aquatic organism for homes.
117
Working with National Government and Local Authority
•
Working with Research Centre for Water Quality and Environment of the National Hydraulic
Research Institute of Malaysia (NAHRIM) in the Ministry of Natural Resources and
Environment to improve water quality in other rivers and lakes on the island.
118
Corporate Social
Responsibility & Green
Education
119
The Frangipani Langkawi Resort & Spa:



Seeks to achieve harmony among humans and the environment and harmony between
business and society.
Places CSR at the core of our management strategy and seek to contribute to society through
our business activities.
Attempts to harmonize our business activities with local public and international society, and
to coexist with environment by promoting social contribution and environmental conservation
activities in all areas of operation.
Our Company’s Philosophy
Improving the environment through science
and education
Highlights of Frangipani’s CSR activities so far…
Sponsorship of Camp site for the annual Knight of Nature Sustainability Camp; which promotes
environmental youth leadership, organized by EcoKnights (Environmental NGO based in Kuala
Lumpur: www.ecoknights.org.my).
120
Sponsorship of venue for environmental issues facing Langkawi discussion forum (organized by
EcoKnights)
Sponsorship of golf players for Rotary Club of Langkawi fund raising event for Geopark clean up
121
GREEN EDUCATION AT THE FRANGIPANI LANGKAWI RESORT
AND SPA
Sharing Knowledge


As part of our commitment to CSR, we do not keep our green knowledge to ourselves.
Instead we are involved in a variety of outreach programmes so that we can share the
knowledge that we have acquired with those who have the same passion to the environment.
Green education is a major part of our commitment to CSR
ECO-WALK



Environmental awareness is promoted through the resorts very own eco-walk. Conducted
daily, the eco-walk educates guests on the green practices used at the resort and helps to share
our green knowledge to the guests. Eco-walks can also be arranged upon request by guests
and visitors.
WHAT IS IN THE SEA EDUCATIONAL ACTIVITY
This activity aims to expose the local fishing methods to guests and tourists.
Fishes that have been caught are shown to the guests and tourists and a brief explanation is
given before the fishes are released back into the sea.
122
ENERGY AND WATER CONSERVATION


Energy and water conservation are high priorities for the resort business. We aim to raise
guests’ awareness to these issues and encourage them to help us by not changing their bed
linen and towels on a daily basis.
GREEN INFO SHEETS
Green information sheets are placed on the tables as table mat at the resort’s restaurant to
indirectly educate the resort’s guests.
123

Plant Adoption Program: guests are encouraged to plant a tree in an effort to help reduce
climate change by offsetting carbon dioxide emissions.

Batik Painting: We provide free space for artists to run their own business for very little fee.

Traditional local games are introduced to guests to give them a chance to experience them.
124
Sharing knowledge with other industry members

The Frangipani Langkawi Resort & Spa conducts green training sessions for staff from other
hotels on the island. So far, the following hotels have participated in this programme:











Langkawi Lagoon Resort
Berjaya Langkawi Beach & Spa
Meritus Pelangi Beach Resort & Spa
The Andaman Langkawi
The Datai Langkawi
Awana Porto Malai
Eagle Bay Hotel Langkawi
Tanjung Rhu Resort Langkawi
Mutiara Buray Bay Beach Resort
Hotel Grand Continental Langkawi
Fave Hotel
125
Writer’s Credentials & Contact Information
The Frangipani Langkawi Resort & Spa has achieved wide recognition from the government agencies
national and international, tourism industry players and the public for it plays an important role to
create awareness and impart knowledge and experience about taking care of the environment. The
trend now is towards eco-tourism, volunteerism and sustainable tourism where people all over the
world travel have leaned towards green travelling where their destination are eco-friendly and
promotes community social responsibility.
Currently, The Frangipani is promoting sewage water treatment by collaborating with NAHRIM
under Ministry of Natural Resources & Environment to clean the Anak Tasik River where sludge and
sewage water has polluted the river. Once the project proved to be successful we will be able to
promote to other hotels and agencies to follow suit which in turn will clean the rivers and the sea
water around Langkawi.
Under recycling, the resort is targeting zero waste where all organic and non-organic products are
recycle to avoid from going to the landfill. Food leftovers make 90% of the landfill as Langkawi is a
tourism island where hotels, motels, restaurants, food eateries are the main income earner. Food
leftovers produce methane which is 21 times more toxic than carbon dioxide.
As we go along, we will improve and learn from our mistakes, do more researches, more experiments
to create an ideal eco-friendly resort and promote to the others to make Langkawi as the main tourist
destination. Naturally Langkawi is the new slogan to attract tourists to the island and the resort is
giving all its best to make it become a reality.
EXPERIENCE
•
Group Managing Director
 Asian Overland Services Tours & Travel Sdn Bhd
 AOS Conventions & Events Sdn Bhd
 AOS Training Centre Sdn Bhd
 AOS Consultancy Services Sdn Bhd
 The Jungle Lodge Alang Sedayu
 Frangipani Hotels & Resorts Sdn Bhd: The Frangipani Langkawi Resort & Spa
 Anti-Oxidant Centre Sdn Bhd
•
Honorary Consulate General of the Republic of Cote d’Ivoire in Kuala Lumpur, Malaysia
(appointed on 18th June 2008)
•
Universities
 Taylor’s University
 Adjunct Professor-Events (1st January 2011 – present)

Universiti Utara Malaysia
 Adjunct Professor, UUM College of Arts and Sciences (Honorary Masters in
Sustainability) (July 2010 – July 2014)
 Adjunct Fellow, Faculty of Tourism & Hospitality Management (October 2006 to
October 2008)
 Fellow Adjunct (2006 – 2007)
126
 UUM College of Law, Government and International Studies – Committee
member for “Pengajian Program Ijazah Sarjana Muda Pengurusan Acara Dengan
Kepujian” (January 2012 – present)
 Tourism Management Education Centre, Hospitality and Environment, UUM
College of Law, Government and International Studies, Universiti Utara
Malaysia - Learning Committee Member for Event Management Baccalaureate
Program with Honours (BEM-Hons) (1st April 2012 – 31st December 2013)
THE FRANGIPANI LANGKAWI RESORT
Kuala Lumpur Office,
2nd Floor, 41B, Jalan Mamanda, 9, Ampang Point,
68000 Ampang, Selangor, Malaysia
Tel
: +603 – 4251 4301 / 7301
Fax
: +603 – 4251 3278
E-mail
: [email protected]
Website
: www.frangipanilangkawi.com
Shahruddin Ahmad
(Research & Development Executive)
E-mail: [email protected]
127
Additional Material and References
1. “Compost your food scraps”
Source: http://www.davidsuzuki.org/what-you-can-do/food-and-our-planet/start-compostingyour-food-scraps/.
Why start composting?
• 1. Your garbage is about 40 per cent organic waste — composting keeps all that garbage out
of the landfill.
• 2. Organic wastes that end up in landfills decompose without oxygen and produce methane, a
greenhouse gas that contributes to global warming.
• 3. Less waste in the garbage means fewer collection trucks on the road.
• 4. Plants love it — compost is a nutrient rich fertilizer that helps soil retain moisture.
• 5. More compost use means less chemical fertilizers, which run off into the water table.
• 6. Composters are cheap. Many municipalities sell bins for a small fee. You can also buy
them at hardware stores and plant nurseries. Or you can make your own.
• 7. It's easy! Once you know how, you'll wonder what took you so long.
2. “Five ways to end food waste”
Source: http://www.davidsuzuki.org/publications/downloads/2012/qog_endfoodwaste.pdf.
•
•
•
•
•
Take produce out of plastic bags. Airtight wrappings suffocate fresh produce and speed up the
decay process.
Don’t wash produce until you’re ready to eat it. Moisture encourages decomposition and
mould growth.
Don’t rip off fruit stems. Once living cells are broken, microorganisms start to grow. Keep
produce whole as long as possible.
Eat the most perishable items first—raspberries last a few days; potatoes can hang around for
about a month.
Seep up the ripening process by putting the item (a peach, for example) in a paper bag with a
banana.
3. “Constructed Wetlands for Wastewater Treatment”
Source: http://www.wetlandsystems.ie/constructedwetland.html
What can wetlands for waste water treatment systems be applied to?
• Domestic sewage treatment
• Agricultural washings, wastewaters and field runoff buffers
• Industrial effluents and yard runoff filtration
• Group housing and municipal sewage schemes and sludge disposal
• Landfill runoff and other long-term low maintenance situations
• Urban and road storm-water runoff, for both flow buffering and water filtration
• Mine tailings and metal reclamation
• Stream, river and lake restoration
• Recreational and amenity applications
• Flood control and habitat enhancement
Advantages of wetland systems
• High treatment efficiency possible.
128
•
•
•
•
•
•
•
•
Low capital and running costs.
Minimum maintenance
Low energy requirements.
Tolerant of variable loads.
Beneficial for wildlife.
Aesthetically pleasing.
No chemicals necessary.
Suitable for polishing effluent from existing overloaded systems.
4. “Constructed Wetlands to Treat Wastewater”
Source: http://www.wastewatergardens.com/pdf/WWG_AboutConstructedWetlands.pdf
5. “Water Consumption of Energy Resource Extraction, Processing, and Conversion”
Source:http://belfercenter.ksg.harvard.edu/publication/20479/water_consumption_of_energy_reso
urce_extraction_processing_and_conversion.html
6. “Global Climate Change Primer”
-What is the greenhouse effect?
- Climate Impacts Science Questions
Source: http://cses.washington.edu/db/pdf/kc05ccprimersall467.pdf
7. “The Carbon Bathtub”- The Big Idea
129
Source: http://ngm.nationalgeographic.com/big-idea/05/carbon-bath
130

E-book - The Frangipani Langkawi Resort And Spa

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