Duy & Tram & Van
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Founded in 2020, Rừng Thông Mơ Co. Ltd. operates two complementary ventures in Dalat: Rừng Thông Mơ Farm & Bistro and Mơ Stay Forest Resort, launched in 2022. We integrate regenerative farming with hospitality through our forest-to-fork philosophy, creating authentic experiences that connect guests with nature. Our sustainably designed villas blend seamlessly into the forest environment, while our operations prioritize environmental responsibility. We serve families, couples, and corporate groups seeking meaningful connections with the natural world, demonstrating how business success and environmental stewardship can work hand in hand.
Sustainable practices require patience and commitment, but ultimately create more meaningful business relationships.
Our motivation stems from a deep appreciation for nature and a commitment to protecting Tuyen Lam Lake's ecosystem. We recognized an opportunity to transform luxury hospitality by moving beyond conventional entertainment toward meaningful engagement with the natural environment. The core problem we address is the growing disconnect between urban life and nature. We provide guests with authentic opportunities to reconnect through immersive experiences that foster genuine appreciation for natural ecosystems, while promoting sustainable tourism and regenerative farming that demonstrates environmental stewardship enhances rather than compromises guest experience.
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Our forest-to-fork luxury resort model establishes new standards for sustainable hospitality in Dalat, demonstrating that environmental responsibility and exceptional guest experience coexist successfully. Measurable impacts from August 2024 to April 2025 include:
+ Organic Waste Management: We processed 12,072.74 kg of organic waste, with 57.3% (6,921.74 kg) repurposed for animal feed, 32.2% (3,893 kg) converted to compost, and 10.9% (1,314.5 kg) used for black soldier fly larvae cultivation, creating a comprehensive farm-integrated kitchen system.
+ Regenerative Agriculture & Ecosystem Integration: Our farm operates symbiotically within the forest, creating organic fertilizers from waste materials to enhance soil health and biodiversity. This approach yielded 1,144.4 kg of organic vegetables and 4,128 free-range eggs for our kitchen, demonstrating viable closed-loop agricultural systems.
+ Team Development: We've grown from 20 team members in 2020 to 80 in 2024, prioritizing stable careers over temporary positions through competitive compensation, professional development, and internal advancement opportunities as integral parts of our sustainability commitment.
+ Guest Validation: Our approach resonates with guests through consistent high ratings: 4.7/5 on Google Reviews, 9.4-9.5 on Booking.com (2024–2025), and 9.5 on Agoda in 2024.
Our greatest challenge was integrating luxury hospitality with rigorous environmental standards, particularly in villa design and operations. Creating accommodations that harmonize with natural terrain while maintaining guest comfort required extensive planning and innovative solutions to minimize environmental impact. We overcame this through unwavering commitment to our coexistence philosophy and careful selection of eco-friendly materials and construction methods. Success requires patience, as sustainable practices demand thoughtful long-term investment rather than quick fixes.
My advice: establish clear sustainability values and maintain them consistently. Invest time educating your team and guests about your approach, which creates deeper appreciation and strengthens brand authenticity.