Vu Ngoc Linh has been named Alma Resort’s first sustainability officer
CAM RANH, Vietnam (April 4, 2022) – Vu Ngoc Linh, a hospitality professional with more than a decade’s experience in food and beverage departments, has stepped off the career ladder of the typical F&B professional to pursue an entirely new kind of fulfillment.
This month, the 580-room Alma Resort on Vietnam’s south-central coast named Linh as its first sustainability officer. It’ll be Linh’s job to track the property’s energy use, resource conservation, recycling, pollution reduction, waste elimination, transportation, education efforts, and building design.
The role also involves creating sustainability programs, budgets, and schedules, evaluating the success of sustainability initiatives, and managing three staff committees focused on ‘green products’, ‘innovation and solutions’, and ‘people and partnerships’.
The stakes are high. The thirty-hectare resort requires 46,720 kWH of power and 900 m3 of water per day.
“We’d like to think we can continue to make meaningful reductions in that consumption,” said Alma’s managing director Herbert Laubichler-Pichler. “Dedicating one person to this task is key to making that happen.”
One of Linh’s new projects, under the umbrella of the Innovation and Solutions Committee, is the implementation of what Alma believes is Vietnam’s most ambitious hotel solar power project yet. Alma will this year install 5,634 solar panels totaling 12,500 square meters. With a capacity of 2,480 kilowatts at peak, the solar power system will fuel between a quarter to almost half of Alma’s energy needs depending on occupancy.
In addition to the resort’s 325sqm water treatment plant deploying a reverse osmosis system to provide 70,000L weekly of drinkable water and ice for all of the resort’s kitchens, Linh will also help determine other ways to offset the resort’s water usage.
Linh started his hospitality career in 2011 as a waiter at Six Senses Ninh Van Bay, before he became a restaurant supervisor at Dessole Beach Resort Nha Trang, a team leader at Vinpearl Land Amusement Park and an assistant outlet manager at Golden Peak Resort & Spa and Duyen Ha Resort. Linh then became a food and beverage manager at Xavia Hotel and Florida Nha Trang Hotel, and the assistant restaurant manager at Eastin Grand Hotel Nha Trang.
Laubichler-Pichler said Linh’s background in F&B – a field notorious for a waste generation – had motivated him to move into a sustainability role.
“Linh has a genuine drive to make a difference and he is well suited to a role at our resort dedicated purely to sustainability, encompassing the likes of garbage segregation, tree planting, paperless check-in, solar power, community initiatives to generate support for green projects, research and more,” said Laubichler-Pichler.
Situated on Vietnam’s emerging Cam Ranh peninsula fronting Long Beach, Alma resort commands some 30 hectares of inspiring ground. Emblematic of Vietnam’s maturation as a destination, the bold and spacious integrated resort offers 580 oversized suites and pavilions that all afford sweeping vistas of the ocean, including contemporary three-bedroom oceanfront pavilions each totaling 224sqm with a living room, four bathrooms, and a private pool. Alma features a broad spectrum of restaurants helmed by top chefs, a food court with an array of local and international cuisine, as well as a sports bar, pool bar, and beach bar. Other highlights include 12 swimming pools cascading down to the beach, a waterpark, 13-treatment room spa, 70-seat cinema, convention center, amphitheater, art gallery, science museum, gymnasium and yoga room, 18-hole mini-golf course, a youth center with virtual reality games, a kid’s club, water sports center and even an ‘Alma Mart’ mini supermarket.