Intern Su Phyu Sin conducted a 14-day waste audit at Por Thapae Hotel, translating 14.8 kg CO₂e daily emissions using the USEPA WARM model. The data revealed food waste sent to landfill accounted for over 60% of total emissions. By introducing a Daily Food Preparation Log and adjusting high-waste dishes, the hotel reduced organic waste by 1.08 kg daily, preventing 3.86 kg CO₂e in just six days. Lesson: Start with measurement; focus on organic waste first.

POR Thapae Gate embraces sustainability by recycling plastics, glass, metals, and more, empowering our team to make a greener impact daily.

One month in Chiang Mai. Many people asked whether I live here or work here but I never really know how to answer. Yes, I live here for...

How I begin I have been passionate about food since very young but I have never considered myself as a foodie or food expert. I just love...

POR Thapae Gate leads in eco-friendly hospitality with refillable amenities, zero plastic waste, and sustainable practices.

POR Thapae Gate became a digital nomad hub during COVID-19, offering workspaces, fast Wi-Fi, and community for remote workers in Chiang Mai.