Comprenhensive food waste reduction programme covering back-of-the-house and food sevices, composting of organic waste and compost use in onsite fruit and vegetable gardens. Improved energy efficiency including through management and efficient technology, and increased onsite collection and reuse of water for different resort operations.

This business case study was prepared within the framework of the Technical Advisory project: Mobilising Business Action for Circular Economy in the ASEAN countries under the EU SWITCH-Asia Policy Support Component for the sole purpose of documenting and analysing business experiences with the circular economy. The case study was produced by Lisa Inez Antonio (national expert, Philippines) and reviewed by Rene Van Berkel and Thomas Thomas (regional experts) on the basis of information provided and validated by Pico Sands Hotel and Pico de Loro Beach and Country Club, Philippines.