When it comes to saving the Earth, less is really more.

Weaving sustainable practice into the business model is de rigueur for any company these days. Whether it is minimising environmental impact through installation of efficient fixtures or sourcing locally from small producers, entrepreneurs and non-profit organisations, sustainability has become the cornerstone of every business.

The COMO Group is no stranger to green practices. Every property in COMO Hotels and Resorts, the Group’s hospitality arm, is developed and designed to respect and showcase the natural and cultural heritage of the destination and the people in the area they’re located.

Reecently, the lifestyle arm of the Group embarked on a food compost-digestor project at the verdant enclave of Dempsey HIlls with the aim of minimising food waste and maximising food yield through the processes of minimising one-time plastic consumption, segregating food waste, recycling and reusing.

The ethos behind this initiative – as shared by the video – is to promote good waste management, monitoring of carbon emissions and operating responsibly such that the existing business model can fulfil the needs of the current generation while preserving the environment for future generations.