Campi ya Kanzi believes in having a self-conduct code. We believe true ecotourism needs to address each of the following points.
Conservation in the 21st century should consider people, so the first point for ecotourism should be how a tourist facility relates to the local communities.
Campi ya Kanzi is a community lodge, in community land, employing locally, paying tourism revenues locally, supporting a community Trust.
Not only we use only renewable energies, but our limited carbon emissions are fully offset in to the REDD+ Chyulu Carbon Project.
Photovoltaic panels for our electricity; solar boilers for hot water; we cook all our food in “Agha” stoves where a charcoal made from coffee husks is used (this eco-friendly charcoal is a project of the United Nations Environmental Program, we have been the first lodge to adopt it, in the late 90's).
Campi ya Kanzi fulfills all its water needs by cropping the rains and storing water in special PVC bladders. We have a water catchment of approximately 12,000 square meters (over 140,000 square ft) and a water storage of approximately 1,600,000 liters (nearly 400,000 gallons)
It is hard to consider ecotourism not linked with preserving the wilderness one visits. The Maasai Wilderness Conservation Trust (MWCT) and Campi ya Kanzi have the same mission: preserving the Maasai wilderness of the Greater Kilimanjaro Ecosystem.
The same applies to wildlife. Ecotourism is about protection of natural resources. In our ecosystem the most valuable resource is the wildlife.
Ecotourism cannot happen without considering the local communities. In our case we are dealing with arguably the most iconic tribe of Africa, whose culture is still very much alive, and deserves full protection.
In order to support the local communities not only an eco facility should employ locally, but also train local staff. Campi ya Kanzi has a staff of 65 Kenyans, 90% of which are local Maasai. All guides, trackers, maids and waiters are Maasai from the community.
Not only do we use recyclable energies for our electricity, for our hot water and for our cooking, we also recycle all of the recyclable wastes: organic waste goes into the camp compost, utilized in our organic vegetable garden; wastes are separated (glass, paper, plastic, tins) and recycled were feasible. The un-recyclable wastes are incinerated in a specially built incinerator.
Our buildings were built not only with sustainable materials collected locally (lava rocks, thatched grass roofs, etc.), but we avoided any landscaping. No soil was removed (beside the digging for the foundations), and no trees were cut. Local people were employed, instead of contracting builders from outside.
Sometimes buying locally it is implied as a good environmental practice. It depends on the circumstances. We buy from Nairobi suppliers in bulk, using the best of our knowledge to support those suppliers who care about the environment. Where we are located, local farming is done totally unsustainably; it is leading to subdivision of the land. We have seen many lodges praising themselves for purchasing locally, while by doing so (and saving on logistical costs) they contribute to the destruction of the environment.