Diving Vs 7 Greens: 100 Unforgetable Adventure Experiences in Thailand by Tourism Authority of Thailand

Diving without any impact is impossible as the underwater ecosystem is very sensitive, but we can minimise it.

Green Heart by Travellers

Do not touch any living underwater plants or animals, including corals.
Do not collect any souvenirs, living or dead.
Do not harass marine wildlife or interrupt their normal behaviour; such as, mating, feeding or resting.
Do not chase, lure, ride or block the path of free-swimming animals; such as, turtles, dolphins or whales.
Do not move closer than 300 m to a whale or 100 m to a dolphin.
Be careful not to disturb marine wildlife when taking underwater photographs.

Choose a liveaboard to reduce the carbon footprint as it minimise a number of sea transfer to the dive sites.

Consider the experience of your clients and take them to the dive sites which they are best suited to.
Give clients a pre-dive talk on the logistics of the dive site, low-impact diving techniques and the general rules of diving, and stress the importance of underwater conservation.
Do not dump an anchor where there are coral reefs underneath.
Rotate dive sites to avoid over-using a particular site.

Organise an underwater clean-up day where diving is free in exchange for picking up garbage.
Bring back to shore any garbage you find at dive sites.

Limit the Tourism Carrying Capacity (TCC) in terms of the number of divers per day for each dive.
Install or lobby for permanent buoyed mooring at dive sites which are experiencing anchor damage.
Maintain mooring buoys at dive sites you use.
Monitor wildlife and coral cover at dive sites regularly so you are aware of any degradation; e.g. take underwater videos and photographs and record their dates.
Alert local authorities to any environmental disturbance you observe at dive sites.
Bring back to shore any garbage you find at dive sites.
Punish those who commits illegal fishing practices strictly; such as using explosives or chemicals.
Continuously train staff to improve the standards of service, especially rescuing.

Choose local products for your customers; for example, local food and drink.
All food served on the boat should be kept in reusable plates and glasses. Avoid using plastic at all cost.
Dump garbage on the main land instead of the islands if possible.

Educate local fishermen to do fishing by the right way and out of coral reef areas.
Have good management of solid waste, from the reduction of waste, especially the non-recycled one, to the categorisation and disposal of waste, in order to reduce the greenhouse effect.