Alma’s Sustainability Officer
Vu Ngoc Linh, a hospitality professional with more than a decade’s experience in food and beverage departments, has stepped off the career ladder of the typical F&B professional to pursue an entirely new kind of fulfilment as he become Alma’s sustainability officer.
This month, the 580-room Alma Resort Cam Ranh on Vietnam’s south central coast named Linh as its first sustainability officer. It’ll be Linh’s job to track the property’s energy use, resource conservation, recycling, pollution reduction, waste elimination, transportation, education efforts and building design.
The role also involves creating sustainability programmes, budgets and schedules, evaluating the success of sustainability initiatives, and managing three staff committees focused on green products, innovation and solutions and people and partnerships.
The stakes are high. The thirty-hectare resort requires 46,720 kWH of power and 900-m3 of water per day.
“We’d like to think we can continue to make meaningful reductions in that consumption,” said Alma’s managing director Herbert Laubichler-Pichler. “Dedicating one person to this task is key to making that happen.”
One of Linh’s new projects, under the umbrella of the Innovation and Solutions Committee, is implementation of what Alma believes is Vietnam’s most ambitious hotel solar power project yet. Alma will this year install 5,634 solar panels totalling 12,500-square metres. With a capacity of 2,480 kilowatts peak, the solar power system will fuel between a quarter to almost half of Alma’s energy needs depending on occupancy.
In addition to the resort’s 325-sqm water treatment plant deploying a reverse osmosis system to provide 70,000 litres weekly of drinkable water and ice for all of the resort’s kitchens, Linh will also help determine other ways to offset the resort’s water usage.
Linh started his hospitality career in 2011 as a waiter at Six Senses Ninh Van Bay, before he became a restaurant supervisor at Dessole Beach Resort Nha Trang, a team leader at Vinpearl Land Amusement Park and an assistant outlet manager at Golden Peak Resort & Spa and Duyen Ha Resort. Linh then became a food and beverage manager at Xavia Hotel and Florida Nha Trang Hotel, and the assistant restaurant manager at Eastin Grand Hotel Nha Trang.
Laubichler-Pichler said Linh’s background in F&B – a field notorious for waste generation – had motivated him to move into a sustainability role.
“Linh has a genuine drive to make a difference and he is well suited to a role at our resort dedicated purely to sustainability, encompassing the likes of garbage segregation, tree planting, paperless check-in, solar power, community initiatives to generate support for green projects, research and more,” said Laubichler-Pichler.
Source: Balcony Media Group.