After my first few nights at Chan Chich, I quickly learned that the jungle activity changes a bit in the night time. Bats swoop through the air, the sounds of howler monkeys reverberate off of the trees, and cane toads hop across my path.
So of course, when the opportunity arose to go on a night ride I was eager to see what would be in store for me. While I knew it would be foolish to hope for a jaguar sighting, I set out taking comfort in the fact that at least my chances would be higher than if I had stayed in for the night. What I didn’t count on, however, was my inherently poor ability to spot wildlife in the darkness.
Earlier this week I did something that I couldn’t possibly have anticipated would be part of my Chan Chich experience: I attended a primary school graduation.
Sylvester Village is a community where employees of Chan Chich and Gallon Jug Farm live with their families. The Casey Community School is where many of the village’s children go for their first years of education. As one might imagine, the school is not very big. In fact, this year the school only had one kindergartner. Growing up in suburban America, this was very different from my early education which had about 24 kids in a first grade class with multiple classes per grade. However, perhaps the biggest difference from my experience was the school’s emphasis on community.
To me, conservation tourism isn’t just about facilitating guest experiences in nature, but rather, it is about ensuring that guests walk away from their experience having gained a new appreciation for the systems they have interacted with. When I first spoke with Crist about spending my summer at Chan Chich, we mostly discussed working on developing a hydroponic food production system at the lodge. Not only would this system serve as a food supplier for the kitchen, but would also have an interactive educational aspect so guests could learn about the process. While this project is still a focal point of my internship, sustainability isn’t just about improving one aspect of a system, just like good conservation tourism is about having a medley of experiences.
When strengthening both the guest experience and sustainable operations at Chan Chich, it isn’t enough to just focus on what is going in to the kitchen. Rather, it is essential to focus on what is coming out of the kitchen as well.
Sustainable waste management has been important to the operations at Chan Chich for some time now. However, never before has these processes been visible to guests. While the hydroponic project is still under development, applying the project’s ideas of sustainable technology and guest education to waste management in the meantime is highly beneficial.
Hi! My name is Emily, and I am one of the La Paz interns for summer 2017. As an environmental science and engineering student, I have never had an internship at a hotel, let alone one in a remote location in a foreign country. However, the College of Agriculture and Life Sciences at Cornell University has prepared me for work in another large aspect of the Chan Chich property: sustainable agriculture. Ultimately, this is where my work will lead me, but until then I am becoming integrated with the lodge as a whole.
My first surprise during my experience so far was the actual lodge itself. On the drive to Chan Chich, we passed a great deal of farmland, with each area becoming less and less populated as we went on. However, as we turned down a road marked Chan Chich, the landscape instantly changed from cleared pastureland to a road densely surrounded by large trees draping over us as we drove. Soon, a sprinkling of lights entered our view, dotting the driveway and welcoming us to Chan Chich. Suffice it to say that my time searching Chan Chich on Google and Instagram did not do it justice. The greens of the grass and trees blended with the variety of flowers abundant across the property. The lodge and cottages were far more magnificent in real life making them feel humble and authentic while also luxurious all at once.