From selling luxury furniture to leading an eco-luxury resort, EZRA owner Eric Alvin Po has found his true calling — merging sustainability with sophistication
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Despite these financial achievements, he felt unfulfilled. “What do I want to leave behind?” he’d ask himself. And then he decided — he wanted to create something bigger; something that combined both his eye for design and his commitment to give back. Sustainability became his goalpost, and he decided to venture forward and honor nature through EZRA Resort, a new eco-luxury spot in Tagaytay City.
“Here it is. We’re doing a very sustainable resort. It’s small for now, but soon, hopefully, we can expand.”“We named it EZRA, because Ezra is the only book in the Bible that talks about new chapters,” Eric said. Among his sustainability initiatives, Eric is particularly proud of the resort’s home biogas system. He collects all food waste and puts it in a horizontal, balloon-like tank that he shipped from Israel.It’s a complex food waste management system that converts waste into useful resources. The food waste collected is processed to produce methane gas, which is then used for cooking.
Another key sustainable effort at the resort is composting. With the resort’s many leaves from mahogany trees, the team collects and buries them instead of throwing them away. They mix in some food waste with the leaves, and after three to four weeks, the organic matter decomposes and transforms into nutrient-rich fertilizer.“This process turns waste into healthy soil for the garden.
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