Nature Sanctuary

The  sanctuary they have created is especially popular among yoga devotees who love the peace and quiet, schools who bring their pupils to educate them about the environment, and people who want to literally get away from it all. We’re welcomed by friendly dogs and equally friendly staff, who show us, via a boardwalk, to our base, Almond Tree House; each house being named after the tree in its front garden.

The old Olive tree at Eumelia eco resort on mainland Greece

As expected, there’s a huge emphasis on the environment here, with recycling at source – in the houses there are different bins for recycling plastics, paper and glass, and we’re urged to use the olive oil soaps and shampoos provided, rather than our own. It’s explained to us that the toilet and shower water feed the land where our food is grown so the fewer chemicals, the better.

At first glance our house looks very basic, but sleep here for even just a night, and you’ll appreciate the comfort that comes from pure cotton sheets and natural mattresses and pillows. Bedsheets and towels are changed less often – when they are washed, they’re line-dried. LED lights and low consumption bulbs are also used.

Saying No to Shark Fin Soup

WWF Singapore is one conservation group championing the sharks’ cause. Ms Janissa Ng, WWF Communications Manager, explains that WWF takes a multi-faceted approach to shark conservation. Firstly, demand reduction focuses on a shift in mindset of consumers. ‘When we put out reports on shark fin on our website, we see a lot of outrage,’ says Janissa. ‘To be honest, if we look at the consumption of shark fin, consumption has already gone down, especially in the past five years.’

WWF also works with businesses to raise awareness of the cruel and unsustainable nature of shark fishing, asking them to take a corporate pledge and register themselves as ‘Saying No To Shark Fin.’ This action reduces the supply of shark fin to consumers, prompting a shift in dining culture. This campaign has struck a chord with some high-profile restaurateurs in Singapore, with more following suit each year.

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