Lowering our 'foodprint'
Food production, storage, transport, cooking and waste all result in greenhouse gas emissions, and Aman is proud to be constantly reducing the brand’s ‘foodprint’ in every way possible. To do-so, Aman-i-Khás now operates a four-acre farm, where many of the vegetables served in the restaurant are grown and is also working to reduce food waste with several innovative initiatives.
To reduce meat waste specifically, the camp now uses meat leftovers to feed on-site tilapia and catfish. The leftover bones from the bottom of the fish tank are then ground to create a powder rich in calcium, an important source of nutrition for the camp’s soil type that can help to enrich and increase harvest. Further innovations include using mixing charcoal ask together with starchy rice water, to create coal briquettes for future use.
Sourcing ghee ethically
In traditional families, women in the Rajasthan region stay at home to raise their children, never afforded the opportunity to earn their own living. To encourage socio-economic empowerment, Aman-i-Khás recently began a ghee initiative, sourcing this essential ingredient directly from farms run by local women. The clarified butter staple is now purchased by the camp directly from mothers and grandmothers in the region, some of whom also now work as part of the resort’s culinary team, improving gender representation and community spirit among Aman-i-Khás’ workforce, and sharing their delicious recipes with Aman guests.
At Aman, guests are never charged for water and at Aman-i-Khás, a simple system - working with the nearby Bisleri water plant who regularly refill the camp’s 20-litre vessels - means plastic waste is avoided. The large vessels are then used to fill the camp’s beautiful bespoke glass bottles, with any broken glass mixed later used to make cement for paving. In addition, face masks required on property post-pandemic are made at the camp from recycled fabrics, while other initiatives include decommissioned tent membranes being made into stylish bags and gifted to guests. The camp is also reducing the amount of plastic packaging used in its kitchens. Efforts include using homemade turmeric, coriander, and chilli spices, and the installation of a grinding mill, eliminating the need to purchase packets of wheat flour, porridge, maize and millet.
An enlightening approach to energy use
Determined to reduce electricity consumption, all the camp’s bulbs have been replaced with LEDs which has reduced energy usage by 8%. The camp has further introduced electric heat pumps instead of gas boilers which work on a reverse air-conditioning model with zero emissions. This eco-friendly system adapts to the temperature of a building naturally, reducing the need to burn diesel. In 2019, the camp also installed a solar-power plant equipped with the highest-standard efficiency panels with micro-inverters installed to maximise energy generation without needing to trim the surrounding trees. Additionally, the solar deck was raised above the ground to improve efficiency. Setting a new benchmark in solar power, Aman-i-Khás encourages its guests and the industry alike to observe these initiatives which have, in turn, reduced the camp’s energy bills by approximately 40%.
Zero-waste smallholding strategy
Keeping goats and rabbits on property has helped to introduce healthy micro bacteria to the resort’s soil. While also much-loved members of the Amanbagh family, the animals play an important ecological role, with rabbit droppings contributing to composting acceleration as well as adding welcome natural enzymes to the farm’s manure. To further avoid the use of pesticides on their farms, both Aman properties in India also make use of hydroponics, working towards the goal of having a solely aquaponic and hydroponic system.
Aman-i-Khás’ traditional barber experience is beloved by guests. An expert groomer from a nearby village named Roop arrives with his mirror, hangs it on a tree and guests are invited to enjoy an authentic Indian shave. Surrounded by nature, the experience allows memorable moments of connection between both Roop and the camp’s guests.