sustainability

Sustainability

We believe true ecotourism should be based on the use of the best available technologies, to have the lowest impact on the environment.

That is what guided us in all our choices when we conceived Campi ya Kanzi.

That is what is guiding us in the day to day running of the lodge and of the Trust.

The camp has been built not by using outside contractors, but by employing local Maasai, teaching them how to build. We used only local materials, and not a single tree has been cut.

State of the art technology was applied for the use of renewable resources.

Electricity: At Campi ya Kanzi photovoltaic panels transform sun light in electricity. This is stored in a bank of batteries. Three interfaced inverters transform the continuous current in alternate current, at 220V and 415V. From the inverters, electricity runs through the entire camp, running all our appliances, from lamps to fridges. Nice to know that every electric need we have is generated by the sun, with absolutely no impact on the environment! Carbon footprint: zero!

Water: Water is our scarcest resource. We crop our rains with a special water catchment system, of about 7,000 square meters (75,000 square ft.) and through our roof system (1,500 square meters, or 16,000 square ft.). Water is than stored in PVC tanks and bladders, whose combined capacity is 1,200,000 liters (nearly 350,000 gallons). To our knowledge we are the only lodge in East Africa whose water needs are entirely covered by rain cropping. Carbon footprint: zero!

We recycle both gray waters and black waters, with special filters imported from Europe. An anaerobic reaction assures the purity of water at the exit of the system. Final stage filtration is assured by a reed bed. Water is then used in ponds for the wildlife.

The use of specially imported ecological soaps assures perfect chemical purity of the water.

We utilize special low energy dish washers and washing machines, to save on water consumption.

Each tented cottage has its own dedicated solar boiler, providing hot water in the bathrooms.

A water meter monitors consume of each unit.

Food: In the kitchen, we cook meals using a special eco-friendly charcoal produced by the United Nations Environment Project. It is made with coffee husks, a by-product of coffee farming. We compost our food scraps for use in our organic vegetable garden; we also have few chickens and few cows, for an organic production of eggs and milk.

Waste: Staff are trained to assure minimization of garbage production. All organic wastes are transformed in compost. The rest of the wastes are selected for recycling when viable, the remaining get incinerated in a special incinerator built on a UN recommendation.

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