“Labor-intensive vanilla necessitates hand-pollination and two years of curing…It’s a labor of love with an attention to detail that makes Kokomo one of the best resorts in the world.”

Private helicopter transfer notwithstanding, Kokomo Private Island in Fiji is a paradigm of sustainable high-end travel, built to be as self-reliant as a tiny private island can possibly be when it comes to water and food production, waste management and protecting the surrounding environment.

There are just 21 beachside villas, along with five large hilltop residences, blending traditional Fijian design elements with modern touches, all built with local timber and stone from surrounding islands. All villas have the same amenities (including a large private infinity pool) and layout, so you only need to decide on the view: sunset or sunrise. (Sunrise offers more privacy and lower rates.)

Many hotels boast about bee hives and herb gardens, but Kokomo takes it a step further, producing 40% of the food consumed on the island, with a 5.5 acre organic farm that guests can tour. There are six farmers and six fishermen on staff, who work closely with the resort chefs to supply fresh sustainable seafood and produce everyday to all three restaurants, along with 300 hens laying all the eggs. It’s an impressive operation, but what really blew me away was seeing the garden of vanilla plants – something I’ve never before seen at a resort. Labor-intensive vanilla necessitates hand-pollination and after harvesting the green pods, the drying and curing process takes two years before it’s ready for consumption. Pastry chef Cajetina Mua admits that it’s a labor of love, but it’s this attention to detail that makes Kokomo one of the best resorts in the world.

Chef Caroline Oakley runs the Fijian-Asian fusion kitchen at Walker D’Plank, my favorite restaurant at Kokomo that also happens to be the best place to catch sunset. There’s no written menu here, rather Oakley riffs like a jazz musician based on the available ingredients each day and servers enthusiastically explain what’s available nightly, nimbly adapting to dietary restrictions and preferences.

Kokomo also creates their own freshwater with a seawater desalination plant, which separates salt for use in the spa and kitchens from clean drinking water. Any straws and takeaway containers are biodegradable and guests receive Kokomo-branded water bottles emblazoned with their names to use during their stay and take home, a gentle reminder to make more sustainable choices in everyday life.

Conservation and environmental restoration are also important projects at Kokomo, spearheaded by a team of four women marine biologists. Guests have the opportunity to help with mangrove reforestation, transplanting corals and taking photos of manta bellies while snorkeling with the elegant rays to help identify and track them.

“One of the contributions to local communities that sits close to my heart is Kokomo’s mangrove reforestation efforts in Narikoso village, my hometown and where I grew up,” marine biologist Viviana Taubera says. “Each seedling we plant is a small but mighty green step toward helping a family keep their home.” What’s best for the environment is also what’s best for local communities, and that’s a sentiment felt throughout the Fijian archipelago.

“Sustainability is absolutely vital to Fiji, especially since tourism relies on our pristine environment,” says Tourism Fiji CEO, Brent Hill. In recent years, Fiji has joined the Global Sustainable Tourism Council, introduced a national Clean up Campaign and Pacific Recycling Foundation Partnership, and partnered with organizations like Coral Gardeners and Counting Coral to protect coral reefs. “Our stunning beaches, clear blue seas and rich culture are what makes Fiji special,” Hill says. “Environmental sustainability is not just a choice for us, it is essential for the longevity of our tourism industry and the prosperity of our nation.”