Traidhos Three-Generation Community for Learning Thailand

Sustainability Operations and Support Archive

Initiatives AY11-12

  • Change to trial using non-chemical insect and rodent protection (EWN)
  • Local vendor supplying affordable lunch to grounds workers (WE)
  • Workshops held about sustainability for each department introducing the Compass (SW)
  • Survey into aircon usage behaviour (EN)
  • Consideration of partnering with 2- b -Green and Ministry of energy to invest in biogas chamber to manage kitchen waste and create compost and cooking gas.(EN)
  • Partnership with Isaac to provide weekly organic vegetable boxes (WSN)
  • Community market ( monthly) inviting local organizations to promote their goods and projects (SW)
  • Consideration of building a created wetland to filter on campus grey water(N)
  • Community plots made available on the farm for community members (NW)
  • Discussion about tree replanting campaign on campus (N)
  • Beginnings of a wellness program set up for community members (W)
  • In house workshop about using the Compass as a thinking tool (S)
  • Traidhos signed MOU to host a Compass Schools intern working with Compass Education (S)
Prem students. Various curriculum links including:
  • G5 campaign to ban foam on container and use sugar cane packaging instead (N)
  • G4 energy efficient school buildings project (N)
  • Earth Day celebration (WS)
  • Collection of tetra pak boxes for recycling to roof tiles (NS)
  • Xxxx hours and xxxx B donated to local projects and programs (SW)
Chum Shop
  • Stocking traditional locally made snacks along side commercial chips (WS)
  • No plastic bags (N)
The Club
  • Introduced pay extra for reusable container or bring your own container– no foam policy (N)
  • No foam containers used at PSA events, paper plates or bio-plates instead (N)
  • Installation of solar water heater recycled from old metal drinks bottles (EN)
  • Flower beds made from old car tyres (WE)
  • Creation of vermiculture unit (N)
  • Production of EM (N)
  • Managed production of compost (N)
  • Networking with WWoofrs (SE)
  • Community service initiatives by visiting schools donating xxx days and xxx baht to community projects (SW)
  • Working with local villagers for crafts and dance activities (S)
  • Installation of solar bottle lights in building projects in villages (EW)
  • Sponsored camp day for Thai employees children (WS)
  • Fans installed to boarding lounge, air con no longer used for much of year (E)

Living sustainably, eating sustainably, sourcing sustainably

As part of Prem’s commitment to "living the compass", every department on campus has been identifying ways to make changes to their operational procedures, looking at sustainability through the lens of Nature, Economy, Society and Well-being. The kitchen and catering departments have identified the following actions.

  • Monitoring of how much farm produce goes into the cafeteria, considering what else should be planted
  • Maximizing the organic farm produce goes into our cafeteria
  • Male toilet fitted with six urinal bowls reducing water use
  • Counter tops are cleaned with biodegradable shampoo and chlorine
  • Supplies are bought from credible logistic suppliers or vendors who also supply various big food hall and hotels
  • Only buy necessary stock: not having money tied up in stock, getting better fresh products
  • Separating different foods in different fridges with different temperatures to save energy
  • Each fridge is temperature checked daily. Cleaning the fridge happens weekly
  • Alcohol gel dispensers for hand cleaning are available in cafeteria
  • Food serving changed from buffet line to four hot serving pods in front of the kitchen
  • Proper staff uniform with hair net, gloves while on duty
  • Healthy food is served. Drive to reduce oil and sugar in food. Some cakes replaced by tropical desserts and traditional icy Thai desserts
  • Several new dishes recommended from food committee and students
  • Staff and management visit to observe a frozen food export factory focusing on hygiene management and procedures
  • Accrediting visit by local Thai Health Ministry office to issue annual cleaning certificate
  • Getting rid of MSG
  • Seasoning, sauces and kitchen supplies are good quality products, the same as those widely used in other food businesses
  • Brown bread replaces white bread
  • Getting away from palm oil and moving to other oil
  • Meat, pork, fish, chicken are bought from ISO producers
  • Building and equipping of a butcher room with air-conditioning for proper room temperature for fresh meat
  • Building separate areas to correctly separate kitchen waste and food during preparation and serving
  • Providing secure, locked area for gas tank collection and storage
  • Kitchen floor cleaned with proper floor cleaner and chlorine
  • Annual health check for any contagious disease, preventative strategy, cure, job rotation
  • Sick staff scheduled to work in other reasonable area. If suspected with H1N1 or other flu staff will not be allowed to come into the kitchen
  • 100% fruit juice is served in breakfast