Nurturing Green Trees and Blue Seas
SUSTAINABILITY AT COMO POINT YAMU
Destination 5 minute read
At COMO Point Yamu, we’re conscious of our responsibility to preserve and protect the environment in which we operate. We’re proud to be certified as ‘Gold Level’ by Thailand’s Green Hotel Awards since 2018, prioritising environmental protection and resource efficiency
We also participate in the internationally recognised Earth Check Programme, which addresses climate concerns through enhanced training and next-generation software. Our aim is to make sure every aspect of your stay contributes to a greener world; small steps can make a huge impact. Here, we list nine ways we’ve embraced eco-friendly initiatives at COMO Point Yamu.
Efficient Energy Use
We work with top-line technology to ensure our energy efficiency is optimised. We use an open air system in our lobby, which is designed with metal accents to enhance airflow, and low-built seating so as not to obstruct natural breezes. Our communal areas are designed to let in as much light as possible, so during the day we can rely on natural illumination. We use LED light bulbs across much of the resort to minimise electrical waste, resulting in an 88 percent reduction in kilowatt-hours used per year.
Waste Management
You won’t find single-use plastics anywhere at COMO Point Yamu — we’ve eliminated them completely. Instead, we use paper straws and serve beverages from stainless steel, aluminium or glass bottles. Our water is locally sourced from natural springs in Kanchanaburi, with empty bottles returned to the supplier to be reused. For guests enjoying outdoor adventures, we provide 100 percent recyclable canned water that is filtered through a reverse osmosis system. We also use sustainable packaging for all our bathroom amenities.
Collaboration with Suppliers
We’re passionate about using local, seasonal ingredients on our menus. Not only do they taste better, but they reduce carbon emissions significantly. We work with local suppliers and producers to ensure that the food we create is sustainably harvested, responsibly grown, and fresh from the source. We source our packaged food carefully from small-batch producers: the chocolate you’ll find in your minibar, for instance — PARADAI — is a microbatch chocolate brand that harvests cacao from backyard trees owned by individual members of a community.
Water Conservation Practices
We use low-flow faucets, toilets, and showerheads in all our accommodations and common areas. These conserve water without compromising on water pressure or quality, cutting usage by approximately 11 litres of water per each minute of use.
Gardening Initiatives
We operate a farm-to-table policy, growing many of our herbs and vegetables in a dedicated Chef’s Garden, which is fully organic. Crops include water spinach, pandan leaves, coriander, papaya, passion fruit and jackfruit. We harvest around 100 kilograms of vegetables from our Chef’s Garden annually, with any excess offered to employees.
Avoiding Food Waste
Our ‘Food Waste to Community Farms’ project diverts food scraps from our kitchens to local farms, where they’re used to feed ducks and chickens. This initiative prevents over 5,000 kilograms of food waste each year. Since 2019, our compostable kitchen waste is taken to an on-site worm farm, where over two tons of compost is digested by worms each year. They produce a 100 percent natural fertiliser with effective microorganisms that we use in our Chef’s Garden to nourish more crops.
Empowering the Local Community
We’ve developed green initiatives together with the nearby Paklok Community School including a 200-tree passion fruit farm and a mushroom house. Over 100 students are participating in the project, learning to manage their own farm. They harvest and sell their produce, including passion fruit jams.
Beach Cleanups
Every quarter, we run a beach, pier and village cleaning event. Many people from the local community choose to join in the collection of plastic and non-biodegradable rubbish. Since 2018, we’ve collected more than five tons of waste.
Habitat Restoration
Mangroves play a crucial role in maintaining Phuket’s ecological balance: they provide a biodiverse habitat for fish, birds and invertebrates; they protect shorelines from erosion by stabilising the soil with intricate root systems; they sequester carbon dioxide and help filter pollutants from water; they’re also used as nurseries by many species of fish and crustaceans. In collaboration with Thailand’s Department of Marine and Coastal Resources, we’ve planted 600 mangrove trees at Bang Sai Beach, northeast of COMO Point Yamu, to foster the continued health of Phuket’s coastline.
To book a stay at COMO Point Yamu, contact E: res.pointyamu@comohotels.com W: comohotels.com
