Our Story
Sustainability in Zhiwaling
In Bhutan, caring for the earth is not a modern trend. It is a spiritual duty rooted in centuries of Buddhist tradition. Long before environmental conservation became a global dialogue, our people lived in quiet harmony with the soil, water, and forests of the Himalayas.
At Zhiwaling, sustainability is simply the continuation of this sacred trust: honor the land, protect the community, and preserve the sanctuary for generations to come.
Waste Management
Reducing Waste, Responsibly
Zhiwaling practices waste segregation at source and follows the principles of Reduce, Reuse and Recycle, with 98% of waste recycled on-site. Recyclables are also collected by Druk Clean in Paro, while biodegradable kitchen waste is composted on-site and other food waste is donated to local pig farms. Eco-friendly in-room amenities and reduced packaged minibar items further help minimise waste.
Water Conservation
Conserving Every Drop
Our on-site water reclamation system gently treats and recirculates wastewater to nourish our organic gardens and lawns, ensuring that every drop drawn from the valley returns to enrich the earth.
Carbon Management
Working Towards Carbon Neutrality
We are committed to reducing our carbon footprint through more efficient transportation, hybrid vehicles and electric golf carts, alongside tree-planting initiatives and sustainable food production. Our organic vegetable garden, greenhouse cultivation and locally produced jams and marmalades further support a lower-impact approach.
Green Purchasing Policy
Choosing Better, Locally
Zhiwaling does not exist apart from its valley - it is an organic branch of it. We actively care for our surroundings through local stream cleanups, sharing linens with nearby hospitals and Lhakhangs (temples), and sourcing pure mineral water, herbs, and wild greens directly from neighboring families.
Community
Supporting Our Local Community
We work closely with the local community through mass cleaning campaigns, donations of good-condition linens to hospitals and Lhakhangs, and by sourcing herbs, greens, fruits and mineral water from local suppliers in Paro.
