Responsible Tourism In The Hill Country
As a standard of our family across the island, Jetwing St. Andrew’s is committed to sustainable practices with a wide range of initiatives in different focus areas. Surrounded by the natural beauty of Sri Lanka’s central highlands, we are dedicated to preserving both our environment and the community that has cared for it over the centuries.
Energy and Carbon
At Jetwing St. Andrew’s, the hot water in your room is provided by our on-site biomass boiler, which operates on sustainably harvested cinnamon wood from cultivating regions across our island, and is converted into energy that keeps you warm in the cool climes of our central highlands.
Water and Waste
Jetwing St. Andrew’s features an on-site effluent treatment plant, where all wastewater generated by our hotel is carefully treated with aerobic and anaerobic biological practices, before being used for irrigating our verdant outdoor gardens. The sweepings and tree clippings from these very gardens are also composted in a traditional above-ground compost pile, which in turn serves as a soil enhancer that is rich in organic nutrients.
Jetwing St. Andrew’s features a model wetland unique to the upcountry climes of Sri Lanka. Created within the hotel premises, the wetland attracts a number of endemic and critically endangered amphibians. Our resident naturalist highlights the importance of these microhabitats within the urban setting of Nuwara Eliya through nighttime frog watching tours, while the wetland also serves as an awareness site for local school children to gain a deeper understanding of preserving our biodiversity.
Community and Culture
Through a dedicated Foster Schools Programme, Jetwing St. Andrew’s conducts several nature awareness experiences for local schoolchildren including the “Parisara Hapannu” programme, which features a series of educational lectures and adventurous nature treks in the area. The programme has been successfully carried out for three years and counting, inspiring students from different local schools every year.
Sourcing and Production
Prepared with our signature Field to Fork initiative, fresh vegetables and herbs cultivated in our hotel gardens are used by our chefs in a number of culinary delights. The organic farm that spans over 1.2 acres also features a greenhouse to cultivate this fresh produce in controlled environments.
As the lush greenery has been designed as a minimum input garden, it also includes horticultural flower varieties that are grown exclusively for our hotel. Additionally, a number of beehives are also maintained at Jetwing St. Andrews, which are used to provide you with fresh bee’s honey as a natural sweetener for your meals.