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“Seychelles Discovered Roadshow” marches north in the UK

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UK-based travel agents are now better equipped to attract clients as they learn more about destination Seychelles through the Seychelles Tourism Board’s (STB) “Seychelles Discovered Roadshow” hosted from March 12, 2019 to March 14, 2019.

The group, led by STB Director for UK and Ireland, Ms. Christine Vel, took to Chester in the north of England, and Glasgow and Aberdeen in Scotland, to promote the tropical island nation. Onboard the team was also Marketing Executive, Ms. Eloise Vidot and other local partners.

The three-city roadshow, saw the presence of 115 agents, all interested in learning more about the destination famously know for its beaches and sustainable tourism.

Few of the agents present have already visited Seychelles and are actively selling the destination; the three-day roadshow was the perfect opportunity to provide the agents with as much information about the Seychelles islands.

A networking cocktail was organised at the start of the evening, in each city, allowing the local partners to go around and chat to the agents before taking them on a journey of the amazing Seychelles islands and its products.

Some lucky winners also won a week’s holiday in the Seychelles sponsored by the various hotel partners represented on the tour.

Representing Coco de Mer hotel & Black Parrot suites was Mr. Ash Behari, Crystal cruises saw the presence of Mr. Jon Schofield, from Denis Island & Carana Beach, Ms. Bessie Etienne, The H Resort Beau Vallon Beach was represented by Mr. Sherif El Mansoury.

Ms. Rizwana Hamayun represented Kempinksi Seychelles, Mr. Gerhard Louw was from Maia & Paradise Sun and representing The Hilton Seychelles hotels were Ms. Devi Pentamah and Mr. Anthony Smith.

Ms. Vel mentioned her satisfaction to see that the destination remains very popular on the UK market; she commended the active participation of the Tour Operators and Travel Agents present at the events.

“Once again this year we had an amazing turn out of agents wanting to broaden their knowledge of our destination,” said Ms. Vel.

‘Seychelles Discovered Roadshow’ is held twice annually in March and October. The next edition for 2019 will be held between October 28 to October 31.

Travel News | eTurboNews

Five challenges confronting Meetings Industry in 2019

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Tight meeting budgets, time pressures, organizational issues, a lack of creativity from hotels, increasingly complex and costly mandates in catering, a need for more dynamic and enriching experiences and resistance to change – these are among the major challenges confronting the meetings industry in 2019.Teneo Hospitality Group surveyed 150 meeting planners and hoteliers on the challenges they faced in effectively competing in today’s changing and complicated marketplace. Interestingly, some of the challenges planners faced are internal, within their own organizations. All identified limited meetings budgets, lack of time and somewhat inflexible corporate cultures that gave rise to additional problems such as a lack of innovation and poor cost control.

“‘Many of these challenges – and their solutions – are interdependent,” says Teneo President Mike Schugt. He notes that meeting professionals are saying that they have concerns within their organization and corporate cultures which contribute to resistance to change, resulting in budgets that are impacted negatively. Planners are also saying that these challenges, coupled with the many demands on time, inhibit creative strategies that could otherwise help solve the obstacles pointed out in Teneo’s most recent survey.

“Teneo and its hotel and DMC members have a unique opportunity to step up and help solve the challenges of our planner partners,” says Mike Schugt. “We can introduce creative, time-saving offerings that can also meet their bottom line. By understanding the needs that go beyond rates, dates and space, hotels can provide innovative, solutions to the challenges planners face behind the scenes.”

Challenge #1 Budgets. Inadequate budgets headed the challenge lists for all survey participants. Planners cited rising costs, especially concerning food and beverage, with no comparable increase in budgets. The complexities of gaining budget increases from various corporate departments impact every aspect of the meeting process from training staff to negotiating contracts. Despite a strong economy, some planners reported budget cuts. Respondents noted that the inability to obtain adequate funding reflected a lack of understanding of the profound changes in the meetings industry that demanded more, not less, investment. Needs of attendees are very different today, especially among Millennials and Generation Z who require a high degree of technical services, greater engagement and entertaining activities – needs that are difficult to meet on a tight budget. Yet management and attendees had extremely high expectations.

Suggested Solution: The fundamental way planners can achieve their budget is to be transparent and in open communication with a property. Though the tendency may be to play one’s cards close to the vest, transparency from the beginning of negotiations is key to effective planning and keeping costs in check. While many planners feel they must keep back some of their budgetary concerns until further on in the planning process, an honest and comprehensive view of the meetings objectives and resources will enable hoteliers to present a realistic budget.

Challenge #2 Lack of Time. Time pressures impact every business and organization, but some concerns have particular ramifications for the meetings industry. Virtually all respondents cited a lack of time and identified challenges that could have far-reaching consequences. With sweeping advances in technology impacting the industry, hoteliers and planners noted that they often lacked the time to keep up with technical developments. This problem was amplified when attendees were ahead of the planners and hotels in their own use of technology. Training a new generation of meeting planners and hotel staff is key to the industry’s progress. But few had time to develop effective programs, tailored to meet the different viewpoints and technical skills of a new generation. Most significantly, respondents worried that the overwhelming details of day-to-day work left little time for long-term, strategic planning. And the top time waster? Too many unnecessary e-mails.

Suggested Solution: Hotels are often inundated with leads and may not always be able to reply in 24 hours. Planners are encouraged to indicate their timeline for response up front so hotels and resorts can offer a higher quality of response. For planners, they can then gather their lead responses all at one time and be assured that the quality of response is going to be higher if a little more time is allocated to the properties of interest. Planners that source more than 6 or 7 hotels per lead and in multiple cities will tend to be taken less seriously by a hotel. So planners can save time and drive up quality of response by reducing the number of hotel sources they contact.

If planners can share flexibility with dates early in the process, they will save time and the hotels can provide multiple options, which will likely have differences in pricing leading to greater value with the budget. Giving the hotel as much information as possible saves everyone time and can save on the budget.

Challenge #3 Keeping Up with Technology. In a technological environment that is moving at lightning speed, staying current and knowledgeable of technology’s impact on meeting productivity can be daunting. Realizing that millennial attendees may be way ahead in their technical knowledge, technology applications and expectations can be intimidating. Even leadership within select organizations don’t always seem to grasp how technology is revolutionizing the meetings experience today.

Suggested Solution: Staying current and out front with technological progress is critical to the successful outcome of every meeting, conference or social gathering. Yes, some long-term practices are still prized such as white boards and LCD players. But engaging with attendee devices puts the meeting’s learning literally in the hands of conferees in a way that resonates within a generation who grew up on texting, social media posts, interactive apps and more. These are the tools they use for their everyday living, and should be the tools they can expect to use within meetings important to their and their employer’s success.

Challenge #4 Lack of Creativity. Big brand hotels’ corporate bureaucracy partially accounts for planners’ demand for greater creativity in the meeting process, and a far more flexible business environment. Larger hotel brands often have corporate policies that may place limits on pushing the boundaries of creating the ultimate meeting experiences for planners. But the need for innovation and original events, imaginative use of technology, effective teambuilding exercises, new experiences in even the most tried and true destinations, and diverse, sustainable and healthy food cannot be ignored.

Suggested Solution: Partner with a hotel or resort that creatively works with planners and groups to construct a meeting itinerary customized to a specific group and set of meeting objectives. Independent and small brand properties, by the very nature of their independence, have proven to be expert in creatively discovering and helping plan for achieving meeting goals of professional planners and groups, doing so with out-of-the-box thinking, highly unique group initiatives, and far from run-of-the-mill teambuilding programming. Private destination management companies can also be an important resource, and Teneo suggests partnering with them to help make a city or destination come alive for meeting guests by maximizing local resources and attractions in a way that is meaningful to the group.

Challenge #5 Increasing Complexity and Rising Costs of Food & Beverage. As the population becomes more diverse, food preferences and dietary requirements have become more complicated. Growing awareness of wellness and sustainability issues add to a mix that could become more problematic and costlier. Paleo, keto, pescatarian, vegan and religious dietary requests are among the newest trends in conference dining in 2019. Respondents also called for better management of food ordering to keep costs down and eliminate waste.

Suggested Solution: This is an area where independent and small-brand hotels can get ultra-creative for the planner as they are in a more entrepreneurial and creative mode, less restricted by big-brand requirements and constraints. They can typically offer a more creative product with reduced costs. By working with chefs and banquet managers from these properties at the beginning of the planning process and being candid about budget constraints, it’s possible to obtain serious savings on food and beverage while achieving maximum creativity.

Travel News | eTurboNews

Aloha is not “Aloooooha”: Stop visitors from offending Hawaiians

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Do not say ALOHA or better ALOOOOOHA when visiting Hawaii.

“Those of you particularly in the tourist industry and in entertainment, stop saying “ALOOOOOOOHA”.  There is no such word and as the Hawaiian Queen said herself, they have stolen the country, and now they want to redo our language. Stop it. Just stop, It’s Aloha, not Alooooooha.”, said Adam Keawe Manalo- Camp, a native Hawaiian resident on Oahu.

Hawaii visitors and the travel and tourism industry together with the entertainment world is making Hawaiians very angry. Hawaiians think the largest industry in the State of Hawaii misusing the word “Alooooha” is disrespecting them and their rich ancient culture.

The Hawaii Tourism Authority should better educate stakeholders and visitors on cultural concerns native Hawaiian people raise. HTA must put an increased effort in on managing tourism and not just look at increasing arrival numbers. Increasing arrival numbers may not be a good indicator for a healthy tourism industry anymore.

With mass tourism and thousands of visitors arriving and leaving the US Pacific State every single day, it appears a boiling point is on the horizon. There may be is an urgent and immediate need to keep this industry safe and profitable. The largest industry in the State of Hawaii is seen as a business of invasion and disrespect by many.

Are you planning to travel to Hawaii? Are you operating a tourist attraction in the “Aloha State?” Overtourism comes with great concerns, and a massive number of people on Waikiki’s sidewalks, restaurants, hotels, and shopping malls, and beaches are a good indication there is a limit to tourism.  Has this limit been reached? Native Hawaiians are even more concerned. They are worried the travel and tourism industry is overwriting their rich Hawaiian Culture. For them shouting out “Alooooha” is a good indication.

A recent discussion on the eTurboNews Publishers Facebook points out such concerns.

Derek Hiapo told eTN: “To use the HAWAIIAN word “ALOHA” I need to make something VERY CLEAR!!  HAWAIIANS AND THE USE OF OUR LANGUAGE have been taken over by people who have NEVER known the true meaning of the word. For us kanaka maoli, we have had EVERYTHING stolen from us by people who are intent on raping us of EVERYTHING WE HAVE!!! The meaning of aloha cannot be lived or practiced, when what people have learned about the word “aloha” was taught to them at the usual tourist luau with someone onstage screaming the word and giving some halfwitted story about what that word means.

THERE’S WAY MORE MEANING TO THE WORD ALOHA AND THE PRACTICE OF LIVING ALOHA!!! You ask where is the aloha?? Being chased off of, and away from, it’s native homeland!! Where is the aloha?? In the bank accounts and pockets of all who’ve come to Hawaii to make their money at the cost of us kanaka maoli!! Where is the aloha?? In the twisted history being taught to the world that says that Hawaii was “saved” by America and not being told the TRUTH behind the theft of our internationally recognized sovereign kingdom. People want us to show ALOHA, but all we’ve been shown is disrespect, poverty, death, and the bastardization of our culture for the benefit of the illegal foreign occupier.”

Adam added this story:

“A long time ago, there lived a Hawaiian family. They worked the land for generations. Then one day there appeared a stranger. He was a haole guy (caucasion guy) who got lost and stumbled upon the Hawaiian family.

They told him where to go back but they invited him to stay with them as he seemed to have a cold. He lived with them for a week and they took care of his needs. He eventually left.
Then soon afterward, the family got sick and only the mother was left. The man returned and brought his Japanese friend. They stayed in the Hawaiian family’s house. The Hawaiian mother took care of them as she was still in mourning. The haole guy and the Japanese guy decided that it would be great if others could experience her hospitality and “the culture”.

They devised plans and started a tour business. When the Hawaiian woman began to complain as she now was being forced to work under them in her own land, they asked her, “Where was your Aloha Spirit? Don’t be such an angry Kanaka” She then began to be quiet. Then more of her time and food was being given to the strangers. She then complained again.

This time the haole guy said “Okay let’s be fair and democratic about this. Let’s vote. ” The haole and Japanese guys voted to keep the Hawaiian woman as their employee while taking over her family’s lands. And that, in a nutshell, is what is happening in Hawai’i.”

Aloha is not only a magical word for Hawaii but was stolen further by destinations like Hainan, China. The Chinese destination is fully banking and integrating on the magic this word had for many and is further offending native people in Hawaii.

The overthrow of the Kingdom of Hawaii began on January 17, 1893, with a coup d’état against Queen Liliʻuokalani on the island of Oahu by subjects of the Kingdom of Hawaii, United States citizens, and foreign residents residing in Honolulu.

Read what the Queen said in 1907:

The Hawaiian Queen comment on the word ALOOOOHA

Wikipedia posted: Liliʻuokalani was born on September 2, 1838, in Honolulu, on the island of Oʻahu. While her natural parents were Analea Keohokālole and Caesar Kapaʻakea, she was hānai (informally adopted) at birth by Abner Pākī and Laura Kōnia and raised with their daughter Bernice Pauahi Bishop. Baptized as a Christian and educated at the Royal School, she and her siblings and cousins were proclaimed eligible for the throne by King Kamehameha III. She was married to American-born John Owen Dominis, who later became the Governor of Oʻahu. The couple had no biological children but adopted several. After the accession of her brother David Kalākaua to the throne in 1874, she and her siblings were given Western style titles of Prince and Princess. In 1877, after her younger brother Leleiohoku II’s death, she was proclaimed as heir apparent to the throne. During the Golden Jubilee of Queen Victoria, she represented her brother as an official envoy to the United Kingdom.

Liliʻuokalani ascended to the throne on January 29, 1891, nine days after her brother’s death. During her reign, she attempted to draft a new constitution which would restore the power of the monarchy and the voting rights of the economically disenfranchised. Threatened by her attempts to abrogate the Bayonet Constitution, pro-American elements in Hawaiʻi overthrew the monarchy on January 17, 1893. The overthrow was bolstered by the landing of US Marines under John L. Stevens to protect American interests, which rendered the monarchy unable to protect itself.

The coup d’état established the Republic of Hawaiʻi, but the ultimate goal was the annexation of the islands to the United States, which was temporarily blocked by President Grover Cleveland. After an unsuccessful uprising to restore the monarchy, the oligarchical government placed the former queen under house arrest at the ʻIolani Palace. On January 24, 1895, Liliʻuokalani was forced to abdicate the Hawaiian throne, officially ending the deposed monarchy. Attempts were made to restore the monarchy and oppose annexation, but with the outbreak of the Spanish–American War, the United States annexed Hawaiʻi. Living out the remainder of her later life as a private citizen, Liliʻuokalani died at her residence, Washington Place, in Honolulu on November 11, 1917.

It appears the problem of overtourism and local culture is not unique to Hawaii.
Barcelona also thinks Tourism is an invasion, but ETOA doesn’t want tourists to go home yet 

Travel News | eTurboNews

10 Students Tips For Planning Your Assignment

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The secret to successfully finish everything in time is time management. We all tend to forget about things or postpone them to the last minute, and it might bring troubles and stress to your life. It can also decrease your grades because when you don’t have enough time for an assignment, it is hard to do quality work. Anyone might find him/herself wondering “Can someone help me to do my assignment right now?” Sure thing; you can always use the best essay writing service when you have no other possibility to finish it on your own. Many students in Australia and all over the world have struggled with planning; this guide will help you to manage time properly and be successful with your studies.

Tips on Planning to Do Your Assignment without Stressing Out

How to write an assignment? Well, it takes some skill and researching, but the main thing, of course, is to have all planned and organized, before you even start writing.

  1.      Create a useful time planner. The first thing to mention is that it is better to use a digital calendar or an app that allows creating tasks with due dates and reminders. Of course, you might make a notebook with all the information, but as long as it is in the paper, there is no way to set reminders. As soon as you get an assignment out into calendar and set a due date. Set two reminders, one week before the due date, another one two weeks before. Don’t trust your memory, as it is hard to keep everything in mind; use technology instead.
  2.      Create a rating system defining the importance and complexity of tasks. It is useful when you have several of them at a time. Mark them with different colors and figure out how much time each of them will take you to write. Start with the most complex and important ones, the less crucial you can always trust to an online service, like PapersOwl.
  3.      How to start an assignment? You need to begin with a close reading of requirements and topic; it is crucial that you understand the key question and the demands you are expected to meet. Underline the main words and focus on them, define the crucial question of an essay.
  4.      After the previous step write down what you need to do to finish the task. Basically, you are creating a plan of actions you are going to take. Don’t put huge options like “write an essay.” Divide them into smaller sections so that they are less nerve wreaking and easier to do. Set realistic goals, if you cannot write 2000 words a day, it is ok; just divide the works for two days at least.
  5.      Begin working on an assignment with drafting a structure for it. Whether you are going to a college in Melbourne or any other place in Australia, there are common outlines for any kind of academic paper that are well-known and are publicly accessible. If you don’t have an example, you may ask the professor or look online, the general outline for an essay is always the same. Use it to customize according to your needs and topic.
  6.      Look for useful information. Don’t rush to write everything, do research on the topic first. You don’t have to pay for online sources; there are many of them that are free to use by anyone. There is your local public library, college library, and digital resources. If you don’t know which sources are most relevant, ask someone for help: professor, tutor, and classmate.
  7.      When working with sources make notes and marks on the most important data. After you are done, it will be easier to find this information.

  1.      Work on your thesis statement. Before actually writing it is better to know what your standpoint is and the main idea. That’s why one should spend some time formulating a clear thesis statement that will be a guide to future work.
  2.      Write a draft. Try to focus and not get distracted, don’t be too critical when writing a draft, just follow thoughts and ideas. Remember to put in direct citations primary sources and paraphrase secondary ones. It is not essential where to start; you may begin with the part that is easier for you and then complete other paragraphs.
  3.  Proofread and edit draft to make it a finished paper. Use services like Grammarly that helps to proofread spelling and grammar and use online plagiarism checker, there are several free AU services. But most importantly – reread your text to revise the general logic, readability, strong arguments, etc.

This guide should help you with the understanding of how to do assignments. Remember that it is better not postpone it till the last night, as the more time you have, the better it is.

Author’s bio: Becca Stickler is a freelance writer with a focus on sustainability and eco-friendly living. Now engaged in travel around the country and writing.

Travel News | eTurboNews

Indian tourism trade delegation explores France’s tourism potential at ‘Rendezvous en France’

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The Indian trade delegation that is currently in France to attend the annual show Rendezvous en France 2019 organised by Atout France has been exploring the potential of regions yet unfamiliar to the Indian travelers.

The 32-member delegation hosted by Atout France India includes tour operators from Mumbai, Delhi, Ahmedabad, Chennai and Bengaluru.

The regions that the Indian delegates found appealing for their clients include Provence and the Rhône-Alpes.

The two-day show is being held in Marseille this year to promote the region in the international markets.

About 915 tour operators from 73 different countries are attending this B2B travel show, one of the biggest trade events in France.

Travel News | eTurboNews

Single-use plastic ban, food waste and local produce top priorities in Centara’s 2019 Sustainability Plan

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Centara Hotels & Resorts, Thailand’s leading hotel operator, is focusing on three key sustainability initiatives as part of the company’s recently announced 2019 Sustainability Plan: eliminating single-use plastic products; reducing its food waste footprint; and expanding its support of local farming and produce-growing communities.

  1. No Single-Use Plastic Products by end-2019

The elimination of single-use plastic items is part of the “Centara Earth Care” program aimed at encouraging hotel guests and tourists to be proactive about energy saving, waste reduction and sustainable environmental tourism. The sustainability plan covers five types of single-use plastic items, including drinking straws, laundry bags, take-away food containers, fitness center and poolside plastic bottles, and plastic guest room amenities. They are being replaced with items made from materials designed to minimize environmental impact.

“Centara strives to operate ethically and sustainably in a balanced manner across the entire portfolio whilst providing an exceptional level of Thai hospitality,” said Thirayuth Chirathivat, Chief Executive Officer. “We are committed to selecting environmentally friendly produce which, in turn, enables us to further incorporate sustainable strategies and development into our products and services, creating shared value at an environmental, social and economic level wherever we operate. We are also committed to ensuring a respectful, safe and healthy environment to the larger society and our future generations.”

Centara began phasing in its elimination of single-use plastic products in 2018 across all 39 of its operating properties. Under the plan, alternative products which are reusable and made from environmentally friendlier materials, including plant-based, compostable and bio-degradable plastics, will be fully phased in by year-end.

  • Phase I, targeting the elimination of plastic straws, began in August 2018. The single-use plastic straws being eliminated take up to 200 years to decompose; the new bio-straws replacing them decompose within six months. Once the change is fully enacted throughout all Centara properties, the reduction in plastic straw consumption will total nearly 2.2 million straws per year.

 

  • Phase II, eliminating the use of plastic laundry bags, began in December 2018. Moving forward, these practices will also become Centara’s standards for all existing and new properties.

  1. Food Waste Reduction

Centara’s new and continuing food-related sustainability initiatives include:

  • further reducing food waste and minimizing each property’s carbon footprint with expanded purchasing of fresh local foods from herb, fruit and vegetable growers
  • making same-day donations of surplus food to charities located near each property
  • providing local farms with pre-separated organic waste for composting
  • transforming waste at select properties into biogas fuel, a blend of mostly methane and carbon dioxide gases which can be used in place of fossil fuels.

In 2018, Centara supported the Bangkok-based foundation Scholars of Sustenance (SOS Thailand) by making same-day donations of more than 28,000 kilograms (kg) of quality surplus food. The donations provided over 86,000 servings to those in need, while the reduction in Centara’s food waste saved over 54,000 kg of GHG equivalent emissions.

Both Centra by Centara Maris Resort Jomtien and Centara Grand Beach Resort Phuket have biogas machines on-site capable of converting 30-100 kg of organic waste each day into an equivalent number of litres of organic compost and biogas comparable to nearly five kg/day of LPG fuel. Since July 2018, the Cowtec Composting & Biogas Production Machine installed at Centra by Centara Maris Resort Jomtien has been processing organic waste from the property’s kitchens, staff canteens and landscaping works. By the end of 2018, the machine had composted more than 5,700 kg of organic waste and produced 262 kg of biogas equivalent LPG.

  1. Strengthen Local Communities

Centara’s 2019 Sustainability Plan further expands the company’s support for local communities’ small farms and producers who grow food for Centara hotels and resorts in their area.

The company attributes much of its carbon footprint reduction to making approximately 70% of total produce purchases from local sources. Beyond the economic benefits to the community, expanding farm-to-table dining enables each property to provide the freshest available food items to guests.

The company’s ongoing engagement with EarthCheck, the world’s leading scientific benchmarking, certification and advisory group for travel and tourism, continues to yield consequential improvements in key sustainability metrics. To date, 15 Centara hotels and resorts have achieved EarthCheck certification and another four properties are enrolled in  EarthCheck’s Evaluate Plus program, leading to significant reductions in carbon footprints and greenhouse gas emissions across a number of Centara’s certified properties.

Most recently, the company’s leadership in environmental sustainability was recognized by the Stock Exchange of Thailand, which awarded Centara Hotels & Resorts (CENTEL) its “Thailand Sustainability Investment (THSI)” designation, an annual recognition for listed companies that operate with responsibility for Environmental, Social and Governance (ESG) aspects.

Further recognition for properties includes the “Green Hotel 2018 Award” from the Department of Environmental Quality Promotion at Thailand’s Ministry of Natural Resources and Environment, awarded to Centara Grand Beach Resort & Villas Hua Hin and Centra by Centara Maris Resort Jomtien.

Centara Hotels & Resorts is Thailand’s leading hotel operator. Its 68 properties span all major Thai destinations plus the Maldives, Sri Lanka, Vietnam, Laos, China, Oman, Qatar and the UAE. Centara’s portfolio comprises six brands – Centara Grand Hotels & Resorts, Centara Hotels & Resorts, Centara Boutique Collection, Centra by Centara, Centara Residences & Suites and COSI Hotels – ranging from 5-star city hotels and luxurious island retreats to family resorts and affordable lifestyle concepts supported by innovative technology.It also operates state-of-the-art convention centers and has its own award-winning spa brand, Cenvaree. Throughout the collection, Centara delivers and celebrates the hospitality and values Thailand is famous for including gracious service, exceptional food, pampering spas and the importance of families. Centara’s distinctive culture and diversity of formats allow it to serve and satisfy travelers of nearly every age and lifestyle.

Over the next five years Centara aims to double its size with additional properties in Thailand and new international markets, while spreading its footprint into new continents and market niches. As Centara continues to expand, a growing base of loyal customers will find the company’s unique style of hospitality in more locations. Centara’s global loyalty program, Centara The1, reinforces their loyalty with rewards, privileges and special member pricing.

Find out more about Centara at www.CentaraHotelsResorts.com

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Marriott Hotels brings TED Fellows Salon to Cape Town

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Marriott Hotels in partnership with TED, hosted its first TED Fellows Salon in Cape Town, South Africa, sparking conversations around Africa’s beauty, rich heritage and innovative spirit. Held at the Cape Town Marriott Hotel Crystal Towers, renowned TED Fellows, Kenyan musician Bill Sellanga and South African conservation biologist Steve Boyes, led the innovative and thought-provoking discussion providing guests the opportunity to engage and be inspired.

“At Marriott Hotels, everything we do is guided by our belief that travel expands the mind and triggers new and creative ways of thinking,” said Sandra Schulze-Potgieter, Vice President Premium & Select Brands, Middle East and Africa, Marriott International. “Our partnership with TED brings together creative energy and distinct aesthetic. In recent years, Cape Town has shifted its focus to making the city more sustainable, encouraging citizens to innovate while maintaining its rich heritage. Hosting our first TED Fellows Salon at Cape Town Marriott Hotel Crystal Towers is an opportunity for us to spark intellectual conversations and inspire new perspectives for our guests.”

The speakers at this Marriott Hotels TED Salon represent some of the brightest thinkers of their generation who are working towards making positive, meaningful and lasting change in their communities. Steve Boyes explores, protects and restores some of the most remote wildernesses in Africa, including the threatened Okavango Delta, one of our last remaining fresh watersheds. Working with the Angolan government, Boyes recently established two of the largest protected areas in Sub-Saharan Africa amounting to twice the size of England. A trained ornithologist, he is the Executive Director of the Wild Bird Trust and a Fellow at the National Geographic Society.

Sharing the spotlight with Boyes was TED fellow Bill “Blinky” Sellanga. A prolific Kenyan producer and musician, Sellanga is the frontman of musical collective Just A Band, which mixes genres like hip-hop, electronica and funk to make music for popular radio and to give voice to the Kenyan youth. He recently released his first solo album, Everyone’s Just Winging It and Other Fly Tales, weaving African rhythms together with electronic cuts, hip-hop and funk for a unique-brand of “African cool.”

Held at the Cape Town Marriott Hotel Crystal Towers, the event was attended by thought leaders, innovators, members of the recently launched travel platform, Marriott Bonvoy and media. Overlooking the Grand Canal in Century City, Cape Town Marriott Hotel Crystal Towers formed the perfect backdrop for the Cape Town edition of the TED Fellows Salon. Whether you admire the view of Table Mountain from the exquisite outdoor swimming pool or settle down after a busy day in a guest room with sleek furnishings and ultra-soft, plush bedding, a stay at the Cape Town Marriott Hotel Crystal Towers promises to be a journey that inspires brilliance.

The ongoing global partnership between Marriott Hotels and TED is now in its third year, following its launch in 2016, and has been expanded to include more exciting and innovative programming at Marriott Hotels in key destinations worldwide. Marriott Hotels is a brand that’s geared towards a new generation of travelers, who continuously seek fresh inspirations and creative ideas during their own life-changing journeys around the world.

The Cape Town edition is the third TED Fellows Salon to be held within Middle East and Africa with two previous ones being held at Cairo and Abu Dhabi. TED Salons have been hosted in several Marriott Hotels globally, including Bengaluru, Bangkok, London, and Athens. Marriott Hotels also has an Instagram story series which offers viewers original, inspiring content and an inside look at their favorite idea engine.

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Hawaii Tourism: Los Angeles Rams to play Dallas Cowboys at Aloha Stadium

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The Los Angeles Rams will host the Dallas Cowboys on Saturday, August 17, 2019 at 4PM HST at Aloha Stadium in Honolulu, it was officially announced today. Tickets are now available on TheRams.com/Hawaii and can be purchased on-site at Aloha Stadium.

The preseason matchup will be the first time the NFL has played an exhibition game at Aloha Stadium on Oahu since 1976. Before moving to Orlando in 2016, Aloha Stadium served as the host site for the Pro Bowl every year with two exceptions since 1979.

Through the support and partnership of Hawaii’s tourism industry, the Rams will provide various community engagement opportunities for youth in the islands. In advance of the preseason matchup, Rams players and staff will host an 11-on-11 Tournament & Skills Competition that will feature 16 Hawaii high school football teams. The event will include a character education session and will aim to build camaraderie and promote the game of football in Hawaii. During the week leading up to the game in August, Rams cheerleaders and mascot, Rampage, will visit local schools to host PLAY 60 events and create lifelong memories while encouraging youth to be active for the recommended 60 minutes every day.

In addition, as part of the Rams’ year-round military appreciation efforts, the team will bring its PLAY 60 Military Base Tour to the islands to support the military community and to honor, empower, and connect with Hawaii-based service members, veterans and their families.

In November 2018, the Rams began partnering with Hawaii’s tourism industry, which included a special Hawaii-themed presenting sponsorship of the Rams-Seahawks game at the Los Angeles Memorial Coliseum.

Travel News | eTurboNews

Tunisia reaches out to UNWTO to get travel advisories removed

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The U.S. State Department putting Tunisia  as a category 2 risk for U.S. citizens to travel to. This is on the same level as Germany or the Bahamas, but not as severe as a category 3 warning against Turkey. The U.S. State Department wants citizens to exercise increase caution in Tunisia due to terrorism and lists regions where one shouldn’t go.

Tourism is a major revenue source for Tunisia, and the country has been working hard to overcome a number of deadly terror attacks where tourists were the target.

Currently the Secretary General of the World Tourism Organisation (UNWTO) Zurab Pololikashvili  is in Tunisia meeting with the Head of the Tunisian Government Youssef Chahed. He told UNWTO the country had made a lot of efforts have been made to improve security for both citizens and visitors through effective deployment of effective security and counter terrorism measures.

On his part, Pololikashvili commended the country for taking steps to ensure that tourism development and growth remained a priority and continues to play a pivotal role in the economy of Tunisia.

He mentioned that Tunisia was one of the first countries in the Mediterranean basin to identify the strategic value of tourism development. Tunisia, he said has been able to adapt to different challenges and also seized the opportunity of air connectivity and visa openness in recent years. UNWTO encourages Tunisia to its high visibility in the tourism sector, always against the backdrop of sustainable operations for the benefit of the local population and lasting opportunities emerging from tourism.

This, the UNWTO Boss states is particularly true for tourism as a resilient sector as Tunisia itself is experiencing: international tourist arrivals grew above 23% in 2017. Pololikashvili averred that the UNWTO is committed to supporting sustainable tourism development in Tunisia.

The UNWTO Secretary General is on a two day working visit to the country and being accompanied by Zhu Shanzhong , UNWTO’s Executive Director and Director of Africa Department Ms Elcia Grandcourt.

Tunisia is concerned about travel advisories remaining in Japan and the United States.

UNWTO has little influence on travel advisories by the countries most important to Tunisia in Tourism. The UNWTO chief met with local media in Tunisia, but an international global press support was not part of the agenda. Tunisia urgently needs global outreach and positive media support.

Travel News | eTurboNews

Love to travel? Like to eat? Why Portugal should be on your bucket list

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The gastronomy scene in Portugal is booming with the food scene finally stepping out of the shadow of Spain. While neighboring Spain often steals the limelight as a foodie destination, Portugal shouldn’t be overlooked.

Michelin has recently awarded 3 restaurants in Portugal with their first star. The country now boasts 20 restaurants with one star, and 6 with 2 stars, demonstrating that exceptional cuisine is served in restaurants across the nation.

To give travelers a taste of the country’s gourmet cuisine, the national airline TAP Air Portugal has introduced a “Taste the Star” program through which Michelin star chefs create exceptional local cuisine which is served to business class passengers.

Now is the time to visit as the best culinary destinations become tourist hotspots. Some of the finest foodie options in the country include exquisite codfish tasting menus in Aveiro to typical Portuguese snacks, known as petiscos, in Alentejo.

Portuguese cuisine hinges on 5 icons. First, the best fish in the world in the opinion of many renowned international chefs. Their habitat and specific geomorphological location in the Atlantic give the fish unique conditions for birth and growth that enable them to acquire a taste and texture hard to match elsewhere.

Second is the cataplana, a utensil that is the delight of gourmets and those who like to conjure up all the senses around the table. Cataplana is the word for both the food dish and the spherical pot it’s cooked and served in. This pork and seafood stew is found in the Algarve in Portugal.

The third icon of Portuguese cuisine is Port wine, considered both sumptuous and sensual. Its unique characteristics come from the soil, man’s hard work, and the sunshine that ripens the fruit. This region was classified as a World Heritage site by UNESCO, as well as the Lodges in Gaia where these wines age.

Next are the sweets of Portuguese cuisine, and they are divine. In the old days, nuns would prepare their recipes of sugar, eggs, and almond in the seclusion of their cloisters. The result of the balance between flavor, creaminess, and crispiness is another icon of Portuguese cuisine, considered a truly heavenly sweet – the pastel de nata (custard tart).

The fifth icon of Portuguese cuisine lies in the human factor. The country’s chefs are increasingly talented and winning more prizes, revolutionizing the richness of Portuguese cuisine with their creativity, boldness, and good taste. Currently, Portugal is proud to have a host of chefs who work at the highest levels of cuisine, using old-established recipes or more unusual methods that often enhance the flavor and quality of local products.

Along with these cultural food icons, are a number of other products that also help to distinguish what is eaten in Portugal. The Protected Denomination of Origin (DOP) meats from local breeds – Bísaro pig and black pig, Arouquesa, Maronesa, Mertolenga, Barrosã and Lafões beef, Barroso kid (charnequeiro and transmontano), Terrincho and Bragançano lamb – whose producers work hard to maintain their succulence and flavor.

Fresh fruit and vegetables are the basis of Portuguese cuisine and of its more Mediterranean characteristics, typical of a healthy, simple, and varied cuisine. They are the product of a fertile land, which is adopting the new organic production processes that are friendly to both consumers and the environment.

For seasoning, there is pure aromatic olive oil that is conquering international markets with every passing day. Fish, soups, salads, and cheeses are all seasoned with it.

And, surprise – there are wonderful mountain cheeses produced in Portugal that the world has yet to discover. The creamy, oily, or dry goat and sheep cheeses will make foodies bless the heavens.

Meia Tigela restaurant in Portugal

To accompany all this, there is one more delightful secret that is just beginning to be revealed – excellent table wines. Created from a new generation of winemakers and producers with a new vision for the cultivation of vines, Portuguese wines are exactly the right drink to accompany meals with great quality according to the region of the country in which you are dining.

Now all you foodie travelers need to do is plan your trip, and when you arrive sit down at a table and enjoy the food and wine as you toast your delightful experience.

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