The aim of SAE LAO project is to implement sustainable technologies and practices and to offer sustainable market alternatives in farming and building materials.
The organic garden is a central aspect of the SAE LAO Project and is important to it’s long-term sustainability. In the long term we aim to make the restaurant and the projects entire food consumption 100% sustainable by growing all the fruits, vegetables and herbs in our own garden and buying the rice and animal products from the local community.
SAE LAO works with ecological methods to make the soil more fertile and use natural resources most efficiently. We recently started to compost kitchen and garden leftovers.
In the future we hope to work with field scientists and agriculture students to study the soil and improve farming methods to prepare for future ecological challenges.
A permaculture specialist will join us in October 2023 to improve our work.
Our sustainable initiative project and social enterprise operate a restaurant, guesthouse, and hostel to minimize waste and promote recycling. We are committed to green and eco-friendly tourism and activities, including sustainable products.
Most people grow food for themselves without using chemical fertilizers. When they have an excess they travel to the market in Vang Vieng, 7km away along a bumpy road, having to pay for their petrol and for the market stall that they set up.
As part of promoting environmental practices and increasing incomes for the local community, SAE LAO buys locally grown, organic food from suppliers in Vang Vieng and people in the neighboring villages.
SAE LAO has advertised in the local village that we will buy the food from them for the same price they would get at the market. Additional transportation is then not required. This creates more income for the community and provides our volunteers and staff with fresh, local, organic food.
All of our buildings have been constructed using locally sourced natural materials, such as recycled wood, bamboo, mud and rocks from the region. We construct using traditional local methods.
Our community centre and dormitory for the short term volunteers has been constructed using mud bricks made from mud on-site along with stones and reclaimed timber.
Our latest building is the most sustainable so far. Designed by our on-site architect in collaboration with our Lao staff, our guesthouse for long term volunteers provides living space for people staying over 6 months. It is also an example of environmentally friendly, natural building for the local community.
Knowledge and awareness of sustainability and environmental issues is low in Laos. We aim to raise awareness of these issues and work with local people on issues of sustainability including responsible use of natural resources, organic/permaculture farming practices and environmentally friendly building techniques.
Our community centre has been constructed using mud bricks made from mud on-site along with stones and reclaimed timber. We construct using traditional local methods. All of our buildings have been constructed using locally sourced natural materials, such as recycled wood, bamboo, mud and rocks from the region.
Not long ago, the Lao people used natural materials (like banana leaves) for storage, instead of plastics. Today all over the world a huge amount of plastic are used every day. We seek to find local solutions to reduce or reuse non-recyclable waste. We offer a cheap water bottle refills at the restaurant and also old water bottles to make plant holders, use in construction, lampshades and much more.
The Health Awareness is in the early stages of being implemented into both the 2017 school curriculum and adult workshops.
We are thrilled to have you join us here at the Saelao Project. By becoming part of our community, you’re stepping into an inspiring journey focused on education, sustainability, and meaningful connections with the local community. Together, we work to create a positive impact, not only by teaching and learning but by building a better future for everyone involved.
