Banyan Tree Krabi secures sustainability awards with innovative local-flavour offerings

Banyan Tree Krabi enhances its green credentials with top honours at Hotel Expo Krabi Go Green 2026, spotlighting locally inspired, zero-waste culinary innovations that redefine sustainable luxury in Thailand’s southern coast.

Banyan Tree Krabi has added two more accolades to its sustainability record after winning first place in the Barista Mixology category and second place in the Local Taste Competition at Hotel Expo Krabi Go Green 2026, an event held in Krabi from 23 to 25 July that was designed to promote greener hospitality across the province.

The standout drink, called "Soil to Soul", was created by Dawadee Songprasert, known as Khun Dao, of the resort’s Kredkaew Bar. According to the resort, the non-alcoholic serve blends locally grown coffee with seasonal fruit and southern Thai ingredients such as roselle, mangosteen, honey and coconut oil, while also putting a zero-waste idea into practice by reusing coffee grounds and mango peels to make a cordial.

The same emphasis on local flavour also earned Banyan Tree Krabi a second-place finish in the culinary competition, where its team presented chargrilled prawns with tom yum emulsion. The dish reflects a more contemporary take on one of Thailand’s best-known flavour profiles, while still drawing on the seafood and produce associated with the south. For travellers, that makes the resort’s dining feel tied to place rather than simply polished and international.

Hotel Expo Krabi Go Green 2026 was itself built around that same message. Provincial and tourism bodies said the event was intended to help position Krabi as a green destination, with more than 50 business booths, seminars, business-matching activities and professional competitions aimed at raising standards in the local hotel sector.

For visitors planning a stay, Banyan Tree Krabi already has a strong dining and setting advantage. Its Kredkaew Bar sits on the beachfront with sunset views over the Andaman Sea, while Saffron serves the property’s signature Thai cuisine and Bird’s Nest offers a more intimate treetop-style experience. The resort sits between a forested hillside and the sea, with every one of its 72 suites and villas featuring a private pool.

The hotel says its sustainability efforts go beyond competition dishes and drinks. It has already been recognised with Thailand’s Green Hotel Award - Gold Certification, and the property has also been noted for beach clean-ups, resource conservation and the reuse of locally collected marine waste. For travellers, that can make a stay here feel more aligned with Krabi’s landscape, where limestone cliffs, beaches and islands remain the main draw, and where the best meals increasingly reflect the region’s character as much as its scenery.