Our Community

Since its beginning in 1962, Sampran Riverside has reached out to the local community in various ways and has gradually grown with them, starting from offering long term employment opportunities to venturing out to support organic agriculture.

Sampran Model

For the last 6 years, Sampran Riverside has been engaging with our local community promoting organic agriculture through the Sampran Model. The project is managed by Bliss Foundation with funding from Thai Health Promotion Foundation and Thailand Research Fund. Through the Sampran Model, we source approximately 8 tonnes of organic vegetables, fruits and herbs and 3 tonnes of organic rice per month from local farmers for our restaurants and spa. We also collaborate with local schools to promote organic farming for the children’s health and understanding of sustainability.

Visit Sampran Model’s website for more information.

Organic Farming at Public Schools

In 2015, the staff at Sampran Riverside headed out in teams to nearby public schools to prepare organic vegetable plots on their schools grounds. The students then later used the harvest for their own consumption at school and were able to sell any surplus at local markets. The young children also helped with the gardening and learning in the process the health and environment benefits of organic farming. Some of the temple schools we visited were Wat Dechanusorn and Wat Sanphet.

Sookjai Weekend Farmer’s Market

In November 2010, Sampran Riverside further engaged with the local community by opening a weekend farmer’s market called ‘Talad Sookjai’ for those who practice organic farming to come and sell their produces and delicacies. Regular tests are carried out every 2 weeks to ensure toxic chemicals are not used, and monthly workshops at the market pavilion related to organic farming and holistic health are provided to visitors. The community market has its own direct entrance and is open every Saturday and Sunday from 09.00hrs to 16.00hrs.

Sookjai Foundation

The centre opened in April 2013 and is funded by the Thai Health Promotion Fund with a goal for Sampran District to become a producer of organic fruits and vegetables. The centre provides knowledge, support and training with help from Kasetsart University and Ministry of Agriculture to local farmers who would like their farms to be certified organic.

Food Waste Prevention Project

Since November 2016, Sampran Riverside has joined Food Waste Prevention Project with LightBlue Environmental Consulting on implementing the PLEDGE on food waste.

We genuinely commits to preventing food waste by complying with the following 9 points:

  1. The Cut on Food Waste Policy is drafted, signed by top executives, distributed to   stakeholders, and is displayed on site
  2. A permanent Food Waste Monitoring System is instated
  3. Basic KPIs are used to track the financial impact of the programme
  4. Best practices are implemented at critical food waste generating points
  5. The Food Lovers’ Committee holds regular meetings to establish new approaches aimed to reduce food waste
  6. Employees undergo regular training regarding how to creatively cut food waste
  7. Initiatives are in place to engage clients on reducing plate waste.
  8. Staff awareness raising campaigns are run regularly at the canteen
  9. Options for redistribution and/or transformation of food leftovers are adopted

The project went very well in the past 6 months, we have reduced a large amount of food waste with the collaboration of our “Food Lover Committees” from 5 outlets.

Our Green Practices

  • Our 35-acre property is certified organic according to IFOAM (International Federation of Organic Agriculture Movements), EU and Canada standards. Therefore, there is no agrochemicals whatsoever on our grounds.
  • We recycle approximately 200 litres of cooking oil into biodiesel every month.
  • We produce approximately a tonne of vegetables and fruits per month on our own Patom Organic Farm.
  • We buy on average 3 tonnes of organic rice, 6 tonnes of organic vegetables and 3 tonnes of organic fruits directly from local farmers, accounting to 65% of our total kitchen consumption.