Amanpulo's watery sanctuary is alive with varieties of corals and unique marine species. Sadly, from 2017-2019 the abnormal and rapid population increase of crown-of-thorns starfish that feed on hard coral, has caused dramatic reduction of living coral cover on the reefs. In response, the resort has implemented weekly reef monitoring to record sightings and maintain a healthy crown-of-thorns seastar population. During outbreaks, in partnership with the dive centre concessionaire Crestamar, Amanpulo team members volunteer to dive and collect them from the surrounding reefs, carefully removing and relocating them to avoid future harm.
Discovery
The green sea turtles and hawksbill sea turtles are the pride of Amanpulo’s waters and in 2021, an exciting addition to the species nesting on the island, named the olive ridley, was identified. With the discovery of the first documented olive ridley nest on the island, Amanpulo has become fully committed to supporting the entire life cycle of the endangered sea turtle population. With continuous monitoring, the resort is contributing to the global olive ridley data, helping offer insights into nesting behaviours. Of course, all species are endangered and are listed on the International Union for Conservation of Nature (IUCN) Red List. Threatened by sea-level rise flooding nests and lizards who seek out their eggs, to protect these exceptional creatures, Amanpulo’s marine biologist has been working to guard their nesting sites to ensure the safe arrival of the next generation of pawikan or sea turtles
Community
Positive environmental and socio-economic impact is of paramount importance for any hotel aiming to be more sustainable. In the Cuyo Archipelago, hugged by nature at its most pristine, Amanpulo protects its natural capital and plays a precious role in the wellbeing of the wider community, with almost half of the resort’s team coming from the neighbouring island of Manamoc.
As a result of the long-term symbiosis between Amanpulo and its wider community, it is the only island in the Palawan are that is able to offer a technical-vocational program within the high school system, focusing on training and preparing students for a successful career in hospitality. The resort has contributed to the building of laboratories in the disciplines of Engineering, Culinary, Food and Beverage Service, and Housekeeping, providing students with the proper tools for learning. To further strengthen knowledge through experience, Amanpulo opens its doors to junior high students for an annual immersive training program in the resort. As the economy of the Philippines is one of the most reliant on hospitality, this training is all the more valuable in this part of the world.
Securing fresh water is an essential yet scarce resource isolated island communities.. Conventional groundwater pumping puts a strain on the water table, so Amanpulo invents in desalination, which converts seawater to freshwater. By using the reverse-osmosis method, the amount of brine water discharged back to the sea is minimised and water stress is reduced. In protecting the surrounding sea, the resort does not discharge any gray water to the sea. One hundred percent of wastewater is treated and used for gardens and fire hydrants.
Purified, alkaline drinking water, filtered and bottled right on the island successfully fulfils the drinking water requirements of all guests and team members in the resort. Using the latest technology, desalinated seawater passes a filtration system that includes nine stages of purification. This on-site facility allows proper sterilising, bottling and sealing of high-grade reusable glass bottles on site. This significantly reduces the use of single-use plastic PET water bottles, minimising the resort’s carbon footprint.
Culinary
A three-year project has come to fruition as Amanpulo's organic farm is now able to steadily supply its own kitchen with fresh produce daily. The island’s farm has been most successful in growing varieties of organic vegetables, lettuce, micro greens, mushrooms, herbs and spices.
The horticulturists and chefs work closely together to bring out the very best that the farm can offer and currently, the farm is able to fulfil 30% of the resort’s total salad greens consumption. With ‘Climavore’ diets on the rise, those who eat according to environmental impact at Amanpulo can graze in good conscience, on plant-protein-heavy diets with low foodprints thanks to these locally sourced ingredients.