At COMO Point Yamu, we work to minimise our impact on the environment in every way we can. As custodians of our island’s wild and diverse natural beauty, we actively champion sustainability efforts across our resort, as well as initiatives that honour and support the generous local community in which we have made our home.
We were certified Silver by EarthCheck in September 2024, celebrating not only our current achievements, but our promise to keep striving for a greener and more sustainable world long into the future.
COMO Point Yamu has been awarded a ‘Green Hotel’ Gold Medal certification by the Ministry of Natural Resources and Environment of Thailand since 2019.
Your sustainable journey with COMO Point Yamu begins from the moment you arrive. We have meticulously designed our arrival area to blend distinctive aesthetics with energy-efficient features. Feel the warmth of our eco-friendly welcome as you step into a space that not only delights the senses, but also reflects our commitment to sustainability
We have introduced paperless check-in, allowing guests to check in either online ahead of their arrival or in person at the front desk – guests only need to provide their passport for verification and to complete the deposit guarantee process, before being shown to their room.
We also offer paperless check-out as standard, providing the guest folio via email instead of printing it, although we still offer guests the option of a physical copy if they wish. Since we implemented this system, approximately 90 per cent of check-ins and check-outs have been paperless, reducing paper usage by 75 per cent compared to the previous year.
Our lobby has been deliberately designed to maximise natural breezes, enhancing energy conservation with an elevated layout and distinctive metal accents. Low seating enhances comfort without obstructing movement, whilst natural sunlight illuminates the lobby and walkways, reducing dependence on electrical power.
Where electricity is necessary, advanced LED bulbs and eco-friendly lighting are used. Totalling 1123 bulbs (or 80 per cent of all lighting), this has resulted in significant savings of 88 per cent in kilowatt-hours per year.
As a guest, you are part of COMO Point Yamu's sustainability journey too, whether that’s by reusing towels and linens to save water, or making use of our refillable in-room COMO Shambhala products.
We use cards in our rooms to encourage guests to support energy and water-saving efforts by reusing linens and towels during their stay. Our standard practice is to change linens and towels every other day, reducing water usage by more than 50 per cent. We also inform guests of this initiative in our pre-arrival email.
We provide refillable bottles for our in-room COMO Shambhala toiletry products – shampoo, conditioner, shower gel, and body lotion – saving more than 56,940 single-use plastic bottles annually.
By introducing water filters, COMO Point Yamu has reduced water usage from 20 litres per minute to eight, saving 11 litres of water. 80 per cent of the resort’s filters now running at the low-flow (eight litres per minute) setting.
At COMO Point Yamu, we take pride in maximising our land use, creating vibrant spaces that foster biodiversity. From lush plantations to thriving farms, we're committed to nurturing environments where diverse flora and fauna can thrive in harmony.
Our Chef’s Garden grows fresh herbs and vegetables onsite at COMO Point Yamu, enhancing the resort's food and beverage service with a farm-to-table concept. Over 100 kilograms of crops including water spinach, pandan leaves cilantro and papaya are harvested annually for our restaurant and staff kitchens, and for employees to take for their own use.
Local wisdom is applied for care and weed control. Empty bottles are filled with a mixture of fermented tobacco leaves and dish soap, luring and trapping crop-damaging fruit flies without using chemicals or insecticides.
The Chef’s Garden is maintained using 100 per cent natural fertiliser and an ‘Effective Microorganisms’ EM solution, both produced as part of the COMO Point Yamu’s ‘Waste-to-Wealth’ scheme.
We also have an area designated for composting landscape waste, primarily leaves. Approximately 10 per cent of our landscape waste is diverted here, yielding about 150 kilograms of compost per month. This compost is then put back into the hotel garden and landscaping areas, improving soil conditions and making it more suitable for plant growth. The soil becomes looser, more fertile, and increases the population of beneficial bacteria.
COMO Point Yamu uses specially-bred worms to digest kitchen waste. This method reduces over two tons of vegetable and fruit scraps per year, producing nutrient-dense natural fertiliser.
Since 2019, the COMO Pont Yamu ‘Worm Farm’ has produced over 400 kilograms of worm castings every year. Worm castings are used in hotel gardens, distributed to employees for household use, or sold at employee events, with proceeds contributing to the hotel's development fund.
Our 'Food Waste to Community Farms' project diverts over 5000 kilograms of food waste per year, with food scraps from the staff kitchen being sent to community farms to feed ducks and chickens.
Organic matter in food waste decomposes anaerobically, producing methane which has a global warming potential 25 times greater than carbon dioxide. This project helps reduce waste management costs, prevents the loss of natural resources, and mitigates greenhouse gas emissions.
Immerse yourself in the flavours of the region with our locally sourced products, enhancing your experience while reducing carbon emissions. By supporting local producers, we minimise transportation needs for all our purchases, ensuring that each ingredient arrives at your table fresh, flavourful, and environmentally friendly.
The menu at Nahmyaa features the flavors, ingredients, and techniques that define the distinct culinary traditions of Southern Thailand. We focus on using 95 per cent of local ingredients to support nearby farmers, such as vegetables from Pak Good – 100 per cent sourced from Phuket sellers – coconut milk from local coconuts, and mangoes from Koh Yao Island. By sourcing fresh, seasonal produce from the surrounding community, we ensure high-quality, sustainable meals while contributing to the local economy.
Here at COMO Point Yamu, we're dedicated to fostering a deep connection with the surrounding community – it’s our way of expressing gratitude for their integral role in our guests' journeys.
We have collaborated with Paklok Community School to establish a passionfruit farm and mushroom house, where students aged kindergarten to grade six can learn all the skills required to manage their own farm. COMO Point Yamu provides THB 20,000 in scholarships, funding 20 places on the programme.
The passionfruit farm, consisting of 200 trees, has involved 100 student participants so far, yielding over 50 kilograms of fruit for making passionfruit jam, which students can take home or enjoy at the school. The mushroom house produces three kilograms of mushrooms per harvest, contributing to lunches for 200 students.
Since 2015, COMO Point Yamu has organised quarterly beach cleans and mangrove planting initiatives to coincide with significant environmental occasions like Earth Day and World Environment Day. Through these events, we have collected more than five tons of waste from the sea, nearby roads, and local villages.
In September 2024, we continued our participation in the Phuket Hotels Association's Green Day, leading an island-wide beach and street clean-up to coincide with World Clean Up Day. Our team, along with local villagers, joined the beach cleaning at Yamu Pier and collected 237 kilograms of waste.
Working in collaboration with the Department of Marine and Coastal Resources Office, we have also planted over 600 new mangrove trees at Bang Sai Beach, Paklok Sub-District.
Since 2018, the COMO Challenge project has supported schools, foundations, orphanages and facilities for the elderly and disabled.
In 2024, we are supporting SOS Children's Village. Founded in 1971, SOS Children’s Village helps children who have lost their parents and who have no other relatives to support them. The COMO Challenge has so far raised THB 130,000 in support of SOS Children’s Fund. The total amount raised and contributed to the local community through the COMO Challenge Grant to date is THB 280,000.
COMO Point Yamu participates in The Seeds of Change (SOC) project, transforming old uniforms into unique handcrafted products.
The SOC is a charity project founded in 2013 by SO 'n SO Gals Phuket. The project uses upcycled, donated or repurposed fabrics to create new products, such as bags, colourful fabric elephants and bracelets. All profits go towards funding training programmes.
Sai Yok bottled water is sourced locally from natural springs in Kanchanaburi province. Using locally-sourced water helps reduce carbon emissions from transportation.
The glass bottles can be reused up to 200 times, with empty bottles returned to the supplier to be reused.
For guests who are travelling or engaged in outdoor activities, we provide 100 per cent recyclable canned water.
Greenery Water is aluminium canned water, filtered through a reverse osmosis system. The cans can be endlessly recycled without degrading in quality, with 75 per cent of aluminium being reused. Additionally, recycling one kilogram of aluminium reduces CO2 emissions by up to 9.13 kilograms (U.S. EPA, 2020)
Our in-room minibar features Thai chocolate brand PARADAI, who recognise the value of backyard cacao trees and create income for the community by purchasing cacao from local households.
PARADAI's chocolate has won silver and bronze medals at the 2018 International Chocolate Awards in the Micro Batch category.
We have partnered with EcoSpirits to reduce beverage waste by using 4.5 gallon containers. Once the container is empty, the company will refill it. Since our partnership with EcoSpirits began, we have reduced glass consumption by 40 per cent.
Monsoon Tea is a native tea, grown in harmony with the forests of Northern Thailand. By cultivating tea in the forest, Monsoon Tea helps to prevent deforestation, preserve biodiversity, and provide local communities with a stable source of income. Their tea is made without the use of pesticides, fertilisers or irrigation systems.
We serve Chalong Bay Rum across our bars and restaurants. Produced locally in Phuket, Chalong Bay Rum is made using sustainable methods that blend traditional French distillation techniques with Thailand's rich sugarcane heritage. Chalong Bay's innovative craftsmanship has resulted in an award-winning rum known for its smoothness and character, and that showcases its 100 per cent natural Thai sugarcane, sourced in partnership with local farmers.
For more information on our sustainability initiatives, please reach out to como.approach@comohotels.com.
