Everyday, long-tail boats ferry guests from speedboats to the shores of SAii Phi Phi Island Village, supporting families whose livelihoods have been passed down through generations. In 2024 alone, the resort generated THB 6.7 million for boat operators. 

The resort invests deeply in the future of the community through education and skill-building programmes. Local youth are offered internships and career opportunities in hospitality, learning everything from culinary skills to sustainable operations. Through these initiatives, many interns progress to leadership roles, gaining the confidence, knowledge, and experience needed to thrive in the global workforce. 

Equality and inclusion are central to the resort’s operations. SPP’s Human Rights Policy ensures gender equality, non-discrimination, and diversity in hiring and career development. The workforce represents multiple nationalities, and opportunities are awarded based on skills and experience, not background or gender. Employees are provided with healthcare and benefits, including support for disabilities, illness, and accident coverage, further supporting equity and well-being within the workforce. 

The resort also supports essential infrastructure for sustainability. Its solar panels contribute to clean energy production, while initiatives like rainwater harvesting and greywater reuse ensure reliable water access for both the resort and surrounding communities.  By sourcing seafood, vegetables, and other produce locally, the resort creates a sea-to-table economy that sustains fishermen and farmers alike, while guests actively participate by purchasing local handicrafts or learning about responsible sourcing. 

Every guest experience -from stepping into a long-tail boat to enjoying a freshly caught meal, to observing local youth learning skills in the resort’s programmes—becomes a story of empowerment, opportunity, and equity. Tourism here is not just about luxury; it’s a force for lasting positive change, demonstrating that when travel is conducted responsibly, it can create sustainable livelihoods, strengthen communities, and promote inclusive prosperity for all.

Behind the scenes, leftover vegetables, fruit peels, and kitchen scraps are carefully collected and sent to the resort’s worm farm, where they are transformed into nutrient-rich fertilizer. This fertilizer nourishes the chef’s garden, producing fresh vegetables and herbs that go directly into meals served to guests and local communities. What was once waste is now life, closing the loop in a circular food system that reduces waste and supports local nutrition. 

Every meal is carefully planned. Weekly forecasts of guest arrivals guide food supply orders, preventing over-purchasing and unnecessary spoilage. This attention to detail minimises waste while ensuring that fresh, high-quality food is always available. The resort’s Eco-Boutique amenities, crafted from 98% natural ingredients and 100% recycled plastic, and the elimination of single-use plastics throughout the property, demonstrate a commitment to responsible production and conscious consumption. 

Guests are invited to participate, from hanging “no laundry” signs to using refillable amenities, reinforcing the idea that sustainability is a shared responsibility. The resort also uses these initiatives as a platform for education and awareness. 

Through the Marine Discovery Centre and garden tours, guests learn about composting, food systems, and the environmental impact of waste, while children from local communities explore hands-on lessons in circular economy practices. 

The resort’s sustainable operations also have a positive impact on climate action. By reducing waste, composting, planting mangroves, and sourcing locally, the resort lowers greenhouse gas emissions associated with food production and transportation. Meanwhile, the chef’s garden and landscaping initiatives support biodiversity, fostering habitats for local pollinators and small wildlife, helping to restore and preserve the natural ecosystem of Phi Phi Island. 

Every dish, every refillable bottle, and every composted peel tells a story of thoughtful consumption, ecological stewardship, and community care. 

Guests experience firsthand how mindful choices can protect the planet, nourish people, and preserve life on land and below water, demonstrating that sustainability is a living, breathing practice.

On the shores of Phi Phi Island, tiny bamboo shark eggs rests in the careful hands of the Marine Discovery Centre team at SAii Phi Phi Island Village. 

Each egg is part of a mission that goes far beyond the resort: to protect marine biodiversity and restore the fragile underwater ecosystem of the island. From incubation to juvenile release, each shark represents a triumph of conservation and careful human stewardship. 

Since 2021, the resort has successfully released 35 juvenile bamboo sharks into their natural habitat, restoring balance to the local marine ecosystem.

The Marine Discovery Centre is a hub of education, open free of charge to both guests and local residents. Through interactive exhibits, aquariums, video rooms, and hands-on learning experiences, visitors gain practical knowledge about coral propagation, native species breeding, and sustainable tourism practices. 

In 2024 alone, the Centre conducted 59 educational sessions, reaching eight local communities and inspiring greater awareness of marine conservation. Children and families participate in programs where they nurture rescued marine species until they are strong enough to return to the ocean.

For guests, this is more than a sightseeing activity—it’s an opportunity to learn, reflect, and act. They see firsthand how individual choices, like reducing waste, participating in mangrove planting, or supporting local conservation initiatives, have tangible effects on marine ecosystems. 

Through education and engagement, Saii empowers both visitors and locals with the knowledge and skills to protect and sustain life below water, ensuring that the vibrant reefs and marine life of Phi Phi Island can thrive for generations to come