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More than a beach escape: Sabah resort's green revolution

More than a beach escape: Sabah resort's green revolution

Tucked away on the sun-drenched coastline of Tuaran, about 34 kilometres north of Kota Kinabalu, Shangri-La Rasa Ria occupies a rare space where nature, heritage and community seem to converge with quiet, unhurried grace.
Framed by 400 acres of rich tropical wilderness and the shimmering sweep of Pantai Dalit beach, the resort has long drawn visitors in search of escape. But behind its picture-postcard serenity lies a deeper, evolving story - one of mindful hospitality shaped by the land and people around it.
For general manager Fiona Hagan, sustainability here isn't a trendy catchphrase or a greenwashed tagline. It's a responsibility born of place.
"Our journey in sustainability has always been deeply rooted in the people of Rasa Ria and the community of Pantai Dalit and Tuaran," she reflects, adding: "The community's knowledge, traditions and unwavering support have inspired us to go beyond hospitality."
This commitment was formalised through the resort's pursuit of globally recognised benchmarks, including the ISO 20121 sustainability certification. Yet, much of Rasa Ria's environmental stewardship happens quietly, in spaces guests rarely see.
Shared Care for the Environment
Rainwater harvesting systems and laundry water recovery processes hum discreetly behind the scenes, while food-waste management and electricity conservation initiatives help reduce the resort's environmental footprint. In 2024 alone, these collective efforts saw over 63 per cent of waste diverted from landfills.
A standout among these initiatives is the resort's Glass Bottle Recycling Programme, which transforms discarded glass bottles into reusable glass sand. The sand finds new life in landscaping and minor construction projects around the property. Local residents are invited to join in too, dropping off their used bottles and participating in a simple, circular economy rooted in shared care for the environment.
But Rasa Ria's mission stretches beyond conservation. It's also a protector of Sabah's delicate biodiversity. The resort partners with local environmental groups to support Pangolin Conservation through habitat protection, biodiversity monitoring, and awareness programmes — a quiet but essential contribution to safeguarding one of our country's most elusive creatures.
Of Land and Community
The heart of Rasa Ria's sustainability story, however, beats in its community. From collaborations with Sabahan artisans and vendors to employing differently-abled individuals, like long-serving carpenter Samri Butak — who once represented Sabah at the Malaysia Paralympic Games — the resort's initiatives weave economic opportunity with cultural preservation.
In 2024 alone, the resort invested RM243,360 in ESG initiatives, with over 60 school children benefiting from outreach programmes like World Pangolin Day and food safety workshops. Women-led projects, including the Sarimpak Robe initiative with Changgih Designs and sewing collaborations in Tuaran and Tamparuli, provide steady income while celebrating Sabah's rich textile traditions.
For Hagan and her team, purposeful hospitality isn't a destination but a journey, constantly evolving in tandem with the land and community that sustain it. "This is about building a more sustainable Sabah, together," she concludes, as Rasa Ria quietly redefines what it means to be a resort with a conscience.

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From Bambangan to Bosou: Six Sabahan delicacies every food lover must try
From Bambangan to Bosou: Six Sabahan delicacies every food lover must try

Borneo Post

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From Bambangan to Bosou: Six Sabahan delicacies every food lover must try

As a land of breathtaking natural beauty and diverse cultures, Sabah offers an equally rich and varied culinary experience. Its traditional foods are a reflection of the many ethnic groups that call this Malaysian state home, each contributing unique ingredients, cooking methods, and flavours. Exploring Sabah's traditional cuisine is a journey through its history and the vibrant tapestry of its people. Traditional cuisines often tell a unique story about the culture they represent in a way that is more distinct than arts, crafts, or languages. One of the cornerstones of Sabahan traditional food is the use of fresh, local ingredients. Given its abundant rainforests, fertile plains, and extensive coastline, the cuisine frequently features jungle produce, freshwater fish, seafood, and a variety of locally grown vegetables and herbs. Here are six traditional foods you should try when visiting Sabah: Bambangan Bambangan is a type of wild mango that comes with a distinct (not necessarily bad) smell. Unlike the normal mango, Bambangan has a thick brown skin. While it is delicious when ripe, Bambangan is normally harvested raw to be pickled using salt mixed with grated Bambangan seed and slices of chilli. Other than pickled, raw Bambangan can also be cooked with basung fish, as the Kadazandusun people of Sabah like to add a little bit of tang to their food. Bambangan can be found at most tamu markets or vegetable markets. Pickled Bambangan pairs amazingly well with plain white rice and deep-fried fish, while sliced Bambangan with fish in clear soup is delicious to eat alone with white rice or accompanied by a dash of sambal. Want to know the best way to enjoy? Eat with your hands! Pinasakan sada using basung fish. 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