With architecture that seeks harmony with nature, the BDMS Connect Center integrates into its environment and offers a unique space for meetings and events. Photo Credit: Mövenpick BDMS Wellness Resort
Bangkok’s Mövenpick BDMS Wellness Resort has introduced significant
advancements in the brand’s sustainability efforts, reducing waste, and
actively supporting the local community in a bid to set a new standard
in sustainable hospitality practices.
At the heart of this sustainability drive stands the BDMS Connect
Center, offering 3,400 sqm of dedicated meeting space combined with
state-of-the-art technology. Infused with natural light and powered by
solar energy, the centre is positioned as a sustainable urban oasis that
connects MICE events with nature, and offers curated programmes from
yoga sessions to mindfulness workshops that prioritise holistic
wellness.
Mövenpick BDMS Wellness Resort is working with pioneering partner
Klimanto to introduce carbon labels on all its menus, indicating Low,
Medium, or High carbon footprints to enable guests to make informed
decisions while dining. Leveraging advanced climate data derived from
lifecycle assessments, Klimanto calculates the carbon footprint of each
meal, shedding light on the environmental ramifications of every
culinary creation.
The resort has also partnered with the Humane Society to spearhead
innovative culinary initiatives, including training and support for
plant-based cooking. Through a bespoke culinary resource programme,
chefs receive comprehensive guidance on incorporating plant-based
ingredients into their recipes, culminating in a tantalising array of
dishes that delight the senses while treading lightly on the planet.
“Our team and our partners have done tremendous work to develop a
holistic and environmentally conscious proposition to enhance our
meetings and events proposition, supporting clients to meet their ESG
goals,” said Rubel Miah, general manager of Mövenpick BDMS Wellness
Resort Bangkok.
“The low carbon emission from the BDMS Connect Center, plant-based
menus, and calculation of carbon footprint for the dishes are among many
initiatives introduced today. These will allow us to continue nurturing
our planet and cultivating a more sustainable future for all.”