Green Pearls®, a portfolio of handpicked, sustainable and unique places worldwide, welcomes Misool Eco Resort as their 75th member. The resort is located on Batbitim, the first private island in the offer of Green Pearls®, in the middle of an archipelago of uninhabited islands of the Indonesian part of New Guinea.
Misool Eco Resort was built by English diving professional Andrew Miners, his German friend Thorne Niemann and a small group of locals, in order to generate financing for the protection of the island.
This works with a sponsorship model: resort partners receive special vacation privileges and ensure with their contributions that majority of the revenue is invested in local environmentalism projects. 17 cottages and bungalows, all out of recycled driftwood and the for the region known grass roofs, have a direct view onto a world that is labeled a the „epicenter of maritime biodiversity“. Those who dive here, enters the home of giant manta rays, squids, barracudas, but also small sea dwellers such as frogfish, seahorses and glass fish.
Since 2005, the Misool team is committed to nature on site and enforced the foundation of a marine reserve with local authorities that now encompasses about 1220 square kilometers. With patrols, the hunt for sharks and turtles as well as over-fishing is controlled. Comprehensive education for the local community belong to the efforts of the hotel management as much as the financial support of teachers, the acquisition of school books or an extensive water, energy and waste management.
The German Green Pearls GmbH operates from Darmstadt, Germany and unifies international tourism companies that support environmental protection and demonstrate social commitment. Green Pearls is the first holding company worldwide that brings together sustainable hotels, destinations and restaurants on one global data platform.
Among the criteria of admission to Green Pearls are a sustainability plan on management level, a sustainable architecture, comprehensive water, energy saving and waste recovery measures, the use of seasonal and regional ingredients in the kitchen, as well as a large commitment for the social balance in each of the holiday regions.
