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Samui Green Market Next One: June 30th 2024


The regular ‘Samui Green Market’ is a highlight of the island’s social calendar and all in the name of sustainability! 

The regular ‘Samui Green Market’ which takes place on the last Sunday of the month at the Green Light Café & Bar in Fisherman’s Village, is a fantastic, festive afternoon out with family and friends and all about highlighting fresh produce locally sourced, and about the environment and healthy living. 

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Koh Samui’s Celebrated Phensiri Restaurant Showcases ‘Zero Waste Thai Cuisine’ 

by Lynn Grebstad


Chef and owner Khun Santi Wongsawat a committed advocate

of sustainable food production and cooking practises 

SKAL Samui Club Dinner at Phensiri 

Santi Wongsawat, owner and chef extraordinaire of Samui’s celebrated Phensiri restaurant, and a committed advocate of environmental sustainability on the island, hosted a superb evening at his restaurant to introduce his ‘Zero Thai Cuisine’. 


Diners were intrigued by the idea but completely taken by the taste and presentation of an outstanding menu of Thai cuisine, some of it specific to Koh Samui whose cuisine Santi is keen to promote. 

On the menu was ข้าวหมกทะเล Seafood biriyani,  ต้มซุบเนื้อน่อง Hot & sour stewed beef soup, เมี่ยงปลากระพงสมุนไพร เสริฟแต่เนื้อ Mieng Kam Plah - Fish with Thai herbs, กุ้งผัดยอดมะพร้าวไข่เค็ม Stir-fried Shrimps with coconut shoots, แกงฮังเล ขิงมะขาม Chicken Hung Lay curry, ยำสามกรอบ Yum Sam Krob - Spicy crispy salad and ปลาหมึกนึ่งมะนาว Pla Muek Neung Manao - Steamed fish with Lemon – “Every dish was exquisite to look at and tasted divine” said Natalie Kamolwattanasoontorn, a dinner guest.  

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Khun Santi who is also Vice President of SKÅL International Koh Samui and the club’s Director of Gastronomy and Sustainable Eating, together with his team, put on an exceptional culinary experience. 


His restaurant Phensiri has been serving award-winning Thai food for over 10 years. Santi is a true custodian of ‘Mui Gastronomy’ and has over the years, introduced his followers to ‘Samui’s Lost Recipes’, Sustainable Fishing Practices in the waters around the island and now his Zero Waste Cuisine movement.  


Explaining his ‘Zero Waste’ principles to diners, Santi said:  


 “Zero waste cuisine is a culinary approach aimed at minimizing food waste by as far as possible, using every part of the ingredients of a recipe and creatively repurposing leftovers. This reduces the environmental impact of food waste such as greenhouse gas emissions from landfills and the waste of resources used in food production.”


Here Santi shares his ‘Key Principles of Zero Waste Cooking’ and how this approach can contribute to environmental sustainability and food security.


1. Whole Ingredient Utilization: 

-   Using every part of the ingredient - Vegetable skins, stems, and seeds.

 -   Repurposing leftovers  - Transforming leftovers into new dishes instead of discarding them.

-   Composting – Some food waste is inevitable, composting as an eco-friendly disposal method.



2. Techniques and Practices:

   -  Stocks and broths - Using vegetable scraps, bones, and trimmings to make flavorful stocks.

   -  Pickling and fermentation – Preserving excess produce and using vegetable peels and stems.

   -  Creative Cooking - Recipes that incorporate less commonly used parts of ingredients like beet

      greens or carrot tops.


3. Menu Planning and Inventory Management: 

   -  Planning meals to use ingredients efficiently and avoid over-purchasing.

   -  Rotating inventory to ensure older ingredients are used first.


4. Sourcing and Shopping Strategies:

   -  Buying locally and seasonally to reduce food miles and support sustainable agriculture.

   -  Purchasing in bulk to reduce packaging waste.


5. Education and Awareness:

   -  Raising awareness among consumers and chefs about the importance and methods of zero 

     waste cooking.

   - Workshops, cooking classes, and community events to teach Zero Waste techniques.


6. Technology and Innovation:

   - Tools and apps that help track food inventory, suggest recipes based on available ingredients,

     and reduce waste.

   - Innovations in food preservation and storage to extend the shelf life of ingredients.


7. Restaurants and Businesses:

   - Examples of restaurants that have successfully implemented Zero Waste practices.

   - Business models and certifications that promote Zero Waste, such as the ‘B Corp’ certification.


8. Case Studies and Success Stories:

   - Highlighting successful Zero Waste initiatives in homes, restaurants, and communities.

   - Examples of chefs and food businesses leading the Zero Waste movement. 


9. Challenges and Solutions*:

   -  Addressing common obstacles in Zero Waste cooking, such as time constraints, lack of 

      knowledge, or limited access to composting facilities.

   - Solutions like community composting programs, partnerships with local farms, and education       



For more information, contact: 

Santi Wongsawat | Chef Proprietor | Phensiri Restaurant Chaweng Noi,  Koh Samui, Suratthani 84320 

Tel: +66 77945151 

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