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Sustainable gastronomy in the Seychelles Islands

June 22, 2021 by PressEditor

Present in the typical Seychellois kitchen, sustainable gastronomy plays a significant role in the creole community not only in Seychelles but also amongst the island nation’s denizens around the world.

Influenced by its diverse heritage, creole cuisine is bursting with a myriad of flavors and the Seychellois are very conscious of where the ingredients are from, how the food is grown and how it gets to markets and eventually onto their tables. Sustainable gastronomy essentially allows us to choose food that is both healthy to the environment and our bodies and the good news is that wherever you are in the world, you too may benefit from it.

Here are a few sustainable practices you can adopt from creole cuisine:

Keep it seasonal – Seychellois households remain conscious of purchasing foods that are in season which leads to sustainable eating; this involves consuming certain food whilst they are abundant, benefiting the environment’s natural production as well as your wallet.

Be flexible – Be ready to adjust your menu depending on what is available. Creole dishes have various alternatives to account for the availability of ingredients; this prevents the disturbance of natural production.

Local is best – Obtain fresh ingredients from your local farms and producers and get to know more about what you put in your body. In the tiny Seychelles community, the islanders build relationships with their local supplier, which allows them to ask questions about the products and even get tips on how to make the most out of them.

Choose sustainable seafood – By getting closer to your supplier you have a better idea of whether or not they have used sustainable methods of fishing. Being a small island nation, most fishermen in the Seychelles Islands use sustainable fishing methods and stay away from mass fishing and most locals have their regular suppliers making it easier to make sustainable choices.

Be aware of your fish and seafood choices – Although a healthier option, some species of fish are over-fished and are reducing in numbers. Before purchasing seafood, educate yourself on their production and their demand on the market. Some species such as lobsters are subject to closed seasons to enable stocks to regenerate. The Seychelles Fishing Authority keeps the public aware of these details, ensuring that the Seychellois do not cause damage to the fragile marine ecosystem.

Buy only what you need – Whenever possible, make frequent trips to the market, accommodate your daily or weekly needs instead of over-purchasing and having to throw away food. With local markets and fresh ingredients available all over the islands, it has become common practice in the Seychellois community to pop by the closest market whenever necessary, making it easy to reduce waste.  It is easy to know when fishermen land their catch and fresh fish reaches the market, the sound of the ‘lansiv’ will echo across the district.

Reduce food waste – Despite being natural, food takes a while to decompose, often piling up in landfills, therefore it is essential to reduce waste. Planning meals, reducing oversupply and making full use of scraps can prevent unnecessary food waste and even reduce extra spending.

Make full use of your ingredients – Part of reducing food waste is using as much of your product as possible. Traditionally, Seychellois did not have the luxury of throwing away food; therefore, they made full use of what they could get their hands on, adding spices to create flavoursome dishes.

Into the compost – Anything else that cannot be used can always be considered for compost. In most Seychellois households, you can find a compost bag, which can be used in the garden, filled with food waste from fruit, vegetable, dairy products, rice, beans, eggshells, wheat-based products, plant and flower materials, tea and coffee products. Ask your accommodation manager where their compost heap is and how to dispose of scraps.

Home-grown goodness – You can have fresh ingredients at home, just pop by your local market to buy the necessary supplies and you can have your own little garden where you can control what is added to your fruits and vegetables. Every Seychellois household has at least one tiny garden or even small pots lined up against the window with produce and aromatic herbs within one’s reach, a practice that has not faded to this day.

Ditch plastic and recycle – Avoid using plastic whenever possible and recycle. Gardens all around the islands are filled with recycled materials such as plastic and cans, which now serve as pots for growing local herbs, fruits and vegetables. 

More news about Seychelles

MEDIA CONTACT: STB News Bureau, Tel: +248 4 671 354 / +248 4 671 313, [email protected] 

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Jamaica’s Tourism Minister Bartlett pumps J$200 million into Linkages Networks

April 18, 2019 by Forimmediaterelease

Minister of Tourism, Hon Edmund Bartlett has committed J$200 million to the Linkages Networks to help build out more products to enhance the visitor experience and ensure more inclusive growth in the sector.

Speaking at the launch of the new Top Events Jamaica Initiative yesterday at Devon House, Minister Bartlett said, “This year, we will be spending 200 Million dollars on the Networks to create the level of inclusiveness that connects the ordinary Jamaican to the tourism product and the product to the ordinary Jamaican.

This will be a huge game changer and we are going to change the narrative and also change the feeling of the public that tourism is only for the bigger suppliers and doesn’t include the smaller players.”

The Tourism Linkages Network’s (TLN’s) main focus has been to bring local tourism suppliers in contact with other sectors such as agriculture and manufacturing. In doing so, the Linkages Network creates more economic opportunities for our local tourism suppliers who can then earn more.

Minister of Tourism, Hon Edmund Bartlett (1st R) paused for a photo at the track and field display at the launch of the new Top Events Jamaica Initiative yesterday at Devon House

Driving this inclusive growth are five networks geared towards building out authentic Jamaican experiences for the visitors and increasing the earning potential of small suppliers and they are – Gastronomy, Sports and Entertainment, Shopping, Knowledge and Health and Wellness.

The new Top Events Jamaica initiative, being spearheaded by the TLN, is designed to increase visitor participation in events and activities island-wide through strategic partnerships and leveraging the power of technology, social media, and advertising.

In highlighting the importance of this new platform, Minister Bartlett, said, “Top Events will place all our best entertainment products and offerings under one roof. In doing so we are allowing visitors and locals alike to chance to find these offerings with the click of a button. Top events will be a critical element that brings together our authentic Jamaican entertainment products under one roof through the use of technology.

This type of interface is critical in the age of technology especially given that entertainment forms a large part of why people travel and as such there is value in building out more products of this nature to drive arrivals and growth in the sector.”

The Top Events initiative will include a microsite and an easy to use mobile app to increase visitor awareness and participation in the over 900 events held in Jamaica each month. To qualify for listing on Top Events, event organizers must meet the predetermined criteria outlined by the TLN that guarantees continuity in the content delivery and effective data capture.

The TLN’s Sports and Entertainment Network (SEN) will be the driving force behind Top Events Jamaica and the body ultimately responsible for the final selection of “Top Events” to be added to the event calendar.

MEDIA CONTACT: Jamaica Ministry of Tourism, Corporate Communications, 64 Knutsford Boulevard, Kingston 5, Tel: 920-4926-30, Fax: 920-4944

Travel News | eTurboNews

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UNWTO World Forum on Gastronomy Tourism to analyze sector’s potential

April 16, 2019 by Forimmediaterelease

The countdown begins for the 5th World Forum on Gastronomy Tourism to be held on 2 and 3 May in Donostia-San Sebastián, organized by the World Tourism Organization (UNWTO) and the Basque Culinary Center (BCC). International experts will analyze and discuss the influence and capacity of gastronomy tourism to create employment and promote entrepreneurship and how to increase its potential in the future. Registration to attend the forum is still open here.

Stimulating employment

The Forum will explore how the most favorable frameworks can be created in order to stimulate job creation and entrepreneurship throughout the gastronomy tourism value chain. In addition, the speakers will try to identify the most relevant skills for this type of tourism, which should foster synergies among emerging companies, promote the inclusion of disadvantaged groups and take full account of digitalization. The event will bring together speakers and experts from all regions of the world, as well as internationally renowned Basque chefs such as Elena Arzak, who is a UNWTO Ambassador for Responsible Tourism and joint head chef of the restaurant Arzak, and Andoni Luis Aduriz.
In addition, the event will host the presentation of the UNWTO/BCC Guidelines for the Development of Gastronomy Tourism.

Sessions and startups

The forum will open with a high-level panel with ministers and secretaries of state from countries that have included gastronomy tourism as part of their strategies, such as Cyprus, Slovenia or Spain, among others. Under the theme, “Public policies as key ingredients to promote gastronomy tourism”, the participants will discuss the necessary political framework for the development of gastronomy tourism as well as its capacity to create jobs and promote entrepreneurship.

In addition to shedding light on the competencies needed to meet the demands of gastronomy tourists, the sessions will encourage the creation of environments that stimulate entrepreneurship, that connect emerging companies and better integrate disadvantaged groups in the labour market. Issues related to local communities or to under-represented groups, such as women, youth and persons with disabilities, will also be discussed. In addition, topics such as the digitalization of the sector will also be analyzed in order to identify the new opportunities they offer to companies. In addition, the latest advances in the creation of the necessary framework to stimulate entrepreneurship will be presented, connecting the different ecosystems with the startups that are part of the value chain of gastronomy tourism.

In this context, the five finalist startups of the First Global Gastronomy Tourism Startup Competition, organized by the UNWTO and the BCC, will present the most innovative projects in line with the UNWTO’s strategy and the contribution of gastronomy tourism to the sustainable development goals.

Travel News | eTurboNews

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1st Global Gastronomy Tourism Startup Competition: Who made the list?

April 3, 2019 by Forimmediaterelease

The 1st Global Gastronomy Tourism Startup Competition recognizes the contribution of startups in the development of a more competitive and sustainable gastronomy tourism sector that works towards achieving the 2030 Sustainable Development Agenda and its 17 SDGs.

The World Tourism Organization (UNWTO) and Basque Culinary Center (BCC), with the support of PromPeru have announced the finalists of the 1st Global Gastronomy Tourism Startup Competition, which recognize disruptive, inspirational projects having made an invaluable contribution to innovation in gastronomy tourism.

Over 300 initiatives were submitted from over 84 countries. Finalists were selected from Japan, Spain, Israel, Italy and the Czech Republic, ranging from new technologies, community-based tourism development projects, software initiatives and innovation-driven agricultural sustainability projects; all contributing to the advancement of the Sustainable Development Goals (SDGs).

The five selected startups will present their pitches to investors, gastronomy tourism experts and sector stakeholders within the framework of the 5th UNWTO World Forum on Gastronomy Tourism (San Sebastian, Spain) on 3 May 2019 where the winner will be selected by a jury.

The winning startup will be invited to take part in the Culinary Action accelerator programme during the second semester of 2019, where it will benefit from the mentoring and advice of the network of experts of BCC Innovation, a workspace in LABe’s Digital Gastronomy Lab project incubator, and a grant of up to 5,000 euros to cover the cost of accommodation and travel during this period.  All finalists will also be invited to present at the Ibero-American Gastronomy Fair (Miami, USA, 9-11 May 2019).

List of Finalists (in alphabetical order):

  1. ARB (Italy)

ARB provides farms, institutions, organisations and associations with technical assistance and support for multifunctional agriculture, diversification of agricultural activities, and innovation projects in agriculture.

  1. ARTHYLEN (Spain)

ARTHYLEN combines deep-learning and augmented reality technologies to facilitate the recognition of fresh products exposed in supermarkets, restaurants or warehouses in real time for hotels and restaurants.

  1. BITEMOJO (Israel)

Bitemojo is an award-winning innovative mobile app that offers a self-guided culinary experience via smartphone.

  1. DINIFY (Czech Republic)

Dinify offers a multilingual menu platform in which restaurants can publish and manage menus in multiple languages in order for travelers to read and order from restaurant menus in their native languages, no matter where they are and what their languages are.

  1. GINKAN (Japan)

GINKAN (SynchroLife) is the world’s first social restaurant review app with artificial intelligence based restaurant recommendations and cryptocurrency token rewards.

List of Semi- Finalists (in alphabetical order):

  1. BOTBOT (Singapore)
  2. CLOUDSALE (Lebanon)
  3. COOKLY (Thailand)
  4. CULTIVIUM (Mauritius)
  5. DINEER (Brazil)
  6. ECOMMUNIA PLANET(Spain)
  7. ESCAPPY TRAVEL (Colombia)
  8. FOLLOW THE FOLK (Spain)
  9. GET UP AND GO COLOMBIA (Colombia)
  10. KIMEGASTROBOT (Spain)
  11. LIMAFOODANDBOAT(Peru)
  12. LINGVO&FOOD (France)
  13. PLANT ON DEMAND  (Spain)
  14. POLOGASTRONOMICO (Portugal)
  15. TERTULIA ALGARVIA (Portugal)

Travel News | eTurboNews

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The Iconic Transformation of the Hotel de Paris Monte-Carlo

April 1, 2019 by Forimmediaterelease

Hôtel de Paris Monte-Carlo in the heart of the Monaco playground for the world’s rich and famous founded in 1864 was turned into a modern age hotel, piece by piece and over four long years, without ever closing its doors.

The history of the hotel goes way back. Hôtel de Paris and “Monte-Carlo” (a then new district of Monaco…) were essentially the dream of Charles III, the Prince who ruled from 1856 until his death in 1889. He commissioned Frenchman Francois Blanc who had successfully developed a first ‘resort’ concept in Bad Homburg – Germany.

Often known for the Formula 1 Grand Prix, Monaco is also a country which has been pioneering renewable energy and clean technologies as exemplified by the Monaco e-Grand Prix, the eco-responsible Grimaldi Forum Congress Centre, the Monte-Carlo e-Rally or the marine conservation “Monaco Blue Initiative”, attended annually by experts in ocean management and conservation from United Nations agencies and more.

Favored stomping grounds of the international elite, yet also a stronghold of efficiency and sustainability, Monaco is a place where anything is possible. The Principality’s latest feat is the stunning 270 million Euro renovation of the Hôtel de Paris, a hotel that Prince Charles III had built to be the most luxurious in the world.

The meticulous modernization of this iconic hotel started in 2014, with the vision to articulate and further define the founder François Blanc’s dream of “a hotel that surpasses everything”, thus perpetuating the legend into the 21st century.

Partial deconstruction, reconstruction, the harmonization of spaces, the design of new areas, a creation of exclusive suites and the evolution of gastronomy; the transformation of Hôtel de Paris Monte-Carlo was entrusted to architects Richard Martinet and Gabriel Viora, who dedicated themselves to enhancing and preserving the timeless spirit of the building. 

Hôtel de Paris Monte-Carlo now boasts a total of 207 rooms, 60% of which are suites and include the two most exceptional suites on the Riviera, the Suite Princess Grace and Suite Prince Rainier III

Since 1863, Monte-Carlo Société des Bains de Mer has been offering a unique Art of Living, a one-of-a-kind resort with four casinos, including the prestigious Casino de Monte-Carlo, four hotels (Hôtel de Paris Monte-Carlo, Hôtel Hermitage Monte-Carlo, Monte-Carlo Beach, Monte-Carlo Bay Hotel & Resort), the Thermes Marins Monte-Carlo spa, dedicated to well-being and preventive health, 30 restaurants including five that together have seven Michelin Guide stars.

A hub of night-life, the Group offers an incredible selection of events, including the Monte-Carlo Sporting Summer Festival and the Monte-Carlo Jazz Festival. At the end of 2018, Monte-Carlo Société des Bains de Mer is completing four years of transformation works dedicated to Hôtel de Paris Monte-Carlo and to the creation of a new district around Place du Casino, One Monte-Carlo, with luxury accommodation, shops, restaurants and a conference centre. The vision of Groupe Monte-Carlo Société des Bains de Mer for 2020 is to make Monte-Carlo the most exclusive experience in Europe.

More on Monaco: https://www.eturbonews.com/monaco-news

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