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Dusit International makes its grand debut in Qatar

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With a view to capture major market share in Qatar’s hospitality sector, Dusit International, one of Thailand’s leading hotel and property development companies, is set to make its Qatar debut with the launch of Dusit Doha Hotel on 25 April 2019.

Located in the heart of Doha’s vibrant West Bay area, adjacent to the breezy Corniche, Dusit Doha Hotel is a five-star modern oasis only 20 minutes by car from Hamad International Airport, and just a five-minute walk from Doha Exhibition and Convention Centre, the City centre Mall and The Gate Mall, making it a perfect stopover for business and leisure travellers alike.

Designed to provide luxury experiences at excellent value, the full-service property comprises 261 well-appointed guestrooms and suites and 96 elegant apartments for short- and long-stay guests. Dusit’s unique brand of Thai-inspired gracious hospitality, honed and developed over more than 70 years, ensures guests can expect memorable, personalised service delivered with genuine care, warmth and respect. Rooms and suites at Dusit Doha Hotel are designed to provide the utmost in comfort and convenience, with expansive living areas ranging in size from 41 sq m for a Superior Room to 131 sq. m for a Suite. Apartments are available in one-to three-bedroom configurations and provide spacious living areas ranging from 95 to 193 sq. m.

Leisure and recreation facilities include a rooftop swimming pool, children’s pool, and a sundeck area offering panoramic views of West Bay. Guests will also find a wealth of dining outlets to choose from, including three restaurants, a classic French café, and a relaxing rooftop lounge.

Ready to welcome guests by the hotel’s opening date is Taste, a contemporary all-day dining restaurant serving tantalising dishes from around the globe and also hosting regular theme nights. This will soon be joined by Dusit’s signature Thai restaurant, Benjarong, which serves Royal Thai cuisine made using the finest local and imported ingredients.

Other upcoming outlets include Antoinette’s Café, bringing a taste of Europe to Doha via fresh French pastries and other baked treats, and The House, offering premium steaks and seafood.

Ideal for weddings, corporate meetings, and memorable social gatherings, the hotel also offers a versatile 574 sq. m ballroom which can accommodate up to 500 people. Spacious and bright with abundant natural light, this atmospheric venue features its own private terrace and can be divided into two smaller venues, each with a separate entrance.

Dusit’s signature Devarana Spa is also set to open at the hotel, offering a wide range of luxury massage therapies and wellness treatments conducted in elegant, private treatment rooms. Designed to promote maximum relaxation, the elegant spa will occupy the entire 29th floor of the hotel, offering separate male and female sections.

“A modern oasis for people to meet, dine, stay and relax, Dusit Doha Hotel delivers the ultimate in luxury and comfort for locals and international visitors alike,” said Mr Gerhard Stutz, Cluster General Manager, Dusit Doha Hotel. “Qatar is one of the fastest growing countries in terms of tourism, and its reputation as a destination of choice is only set to be cemented further when the FIFA World Cup is held here in 2022. As such, there could not have been a more opportune time to launch Dusit Doha Hotel. We now look forward to delighting guests with our unique brand of Thai-inspired gracious hospitality while positioning the hotel as the market leader in Doha.”

Travel News | eTurboNews

Beach Vacation: What you do if a shark is about to attack?

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Shark and humans

Shark attack! The United States is the most dangerous country in the world when it comes to bloody encounters between people and sharks. It’s especially true in regions where tourism is big business.

In Hawaii, children are always taught two things about the ocean and sharks.
Today a 65-year-old visitor vacationing on the Island of Hawaii was bitten on her right inner upper thigh by a shark.  The bite mark was approximately 12 inches in diameter.

She was around several hundred yards offshore and brought in prone on a kayak via bystanders and does not remember events prior to being bitten. The victim was transported in stable condition to the hospital. A helicopter conducted a shoreline check within an hour of the incident, surveying several miles of ocean and along the coastline with no shark sightings.

What children are always taught in Hawaii about the ocean and sharks is to never turn your back on the ocean because then you won’t be aware of wave swells or anything heading in your direction. They are also taught to never go in the ocean alone. You never know when you will need someone’s help or you will need to help someone in distress.

When you enter the ocean, you are going into the domain of many aquatic animals, the scariest of which is the shark. Are there ways to avoid being attacked by a shark? Here, knowledge is definitely power.

If you see a shark and it is behaving aggressively, the best thing you can do is remain calm and as motionless as possible. While it may be hard not to panic, by not thrashing the water or screaming, this will likely be the biggest factor in whether or not you may be bitten.

Don’t attract attention to yourself by wearing jewelry that shines and reflects light. It can cause sharks to mistake you for a fish in murky water.

If you see a bait ball, get out! A bait ball is when small fish swarm in a tightly packed spherical formation and is a last-ditch defensive measure when they are threatened by predators – as in sharks.

Before you even go in the water, if you see animal remains on the beach, like dead seals, fish, or whales, there are more likely to be sharks in the water.

Although a shark will be in the water at all times, they mostly hunt at dawn, dusk, and at night because the low light makes it harder for prey to see them coming, and many fish are most active at dusk. Plan your ocean activities accordingly.

Be vigilant around areas with a steep drop-off, because certain species like the great white shark will use the deep water to ambush potential prey.

If despite all your best efforts to avoid a shark, an attack occurs, punch the shark in the nose or eyes, and use anything you have (surfboard, dive tank, etc.) to put it between the shark and yourself.

Immediately seek help from others. If no one is around, use your shirt, wetsuit, surf leash, or anything long enough to tie a tourniquet above the wound on yourself or the person attacked. If the incident occurs while surfing, put the person on a board.

Stay in a group as this will deter sharks from investigating further.

When you get to the beach, keep the legs elevated by pointing the attacked person’s head toward the water as the shore slopes down into the ocean.

Apply pressure directly to the wound with a towel or shirt until emergency responders arrive.

And in the ultimate prevention, first aid and CPR classes are extremely valuable for unexpected situations like a shark attack. Preparation is key and will increase your confidence in the ocean and in life.

Here is a story on the Great White Shark Attack in Australia.



Travel News | eTurboNews

Sri Lanka Tourism Development Authority, U.S. and British Authorities warn in response to terror attacks

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The Sri Lanka Tourism Development Authority in a statement released urges hotels in Sri Lanka to take maximum measures to strengthen security as Hotels have been one of the main targets. Please assist us in spreading the word and let us not forget to help tourists who are currently in Sri Lanka.”

The Sri Lanka travel industry is bracing for the impact of the horrific attack Easter Sunday in the nation’s capital Colombo and in Negombo, where the airport is located.

Sri Lanka received 2.1 million tourists in 2017 and had set a target to double that number this year. Free visas to visitors from 30 countries including the U.S.,UK, EU and Thailand are part of this strategy.

Currently, Sri Lanka is quiet. It’s a curfew and all roads are closed.

The U.S. embassy raised the level of travel advisory for Sri Lanka to level 2: The embassy warned terrorist groups to continue plotting possible attacks in Sri Lanka. Terrorists may attack with little or no warning, targeting tourist locations, transportation hubs, markets/shopping malls, local government facilities, hotels, clubs, restaurants, places of worship, parks, major sporting and cultural events, educational institutions, airports, and other public areas.

The White House issued a statement, that the United States condemns in the strongest terms the outrageous terrorist attacks in Sri Lanka that have claimed so many precious lives on this Easter Sunday. Our heartfelt condolences go out to the families of the more than 200 killed and hundreds of others wounded. We stand with the Sri Lankan government and people as they bring to justice the perpetrators of these despicable and senseless acts.

In the meantime, Sri Lanka arrested 13 alleged suspects. Another attack on the airport was prevented. 215 people including foreign tourists were killed, more than 500 injured in a series of planned and coordinated attacks on Easter Sunday.

The UK Foreign Department is telling British Citizens:

On 21 April 2019 bombs were used to attack three churches and three hotels in Sri Lanka, in central Colombo; in the northern suburb of Colombo Kochchikade, and in Negombo roughly twenty miles north of Colombo; and in the east of the country in Batticaloa. There have been significant casualties. If you are in Sri Lanka and you are safe, we advise that you contact family and friends to let them know that you are safe.

If you are in Sri Lanka and have been directly affected by the attacks, please call the British High Commission in Colombo: +94 11 5390639, and select the emergency option from where you will be connected to one of our consular staff. If you’re in the UK and worried about British friends or family in Sri Lanka caught up in the incidents, please call the FCO switchboard number: 020 7008 1500 and follow the same steps.

Security has been stepped up across the island and there are reports of ongoing security operations. if you are in Sri Lanka, please follow the advice of local security authorities, hotel security staff or your tour company. The airport is operating, but with increased security checks. Some airlines are advising their passengers to arrive early for check-in, in light of increased security screening.

The Sri Lankan authorities have declared a nationwide curfew. You should limit movements until this has been lifted, following the instructions of the local authorities and your hotel/tour operator.

The Sri Lankan authorities have confirmed that, if you need to catch a flight from Colombo airport, you are able to travel to the airport provided you have both passport and ticket valid for travel that day. They have also confirmed that arrangements have been put in place for arriving passengers.

Travel News | eTurboNews

Drink like a New Yorker

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If you live in New York, work in New York or are doing business in New York – there is only one appropriate drink to order…New York State wines.

New York State of Wine

The New York grape, grape juice and wine industries generate more than $4.8 billion in economic benefits annually for New York State. There are 1,631 family vineyards, over 400 wineries, producing 175,000,000 bottles of wine, generating $408 million in state and local taxes (www.newyorkwines.org). New York’s wineries also contribute to New York State’s exports and in 2012, 19.8% of the wine produced in the state was exported.

Wineries and satellite operations attracted more than 5.9 million tourist visits in 2012, spending $401+ million. The tourism industry (including wineries, hotels, restaurants, retailing, transportation) contributes over 6400 jobs to the state, for a total of $213+ million in wages. The tourist is particularly important to the farm wineries, with sales direct to consumers representing approximately 60 percent of total wine sales volume.

The winery industry directly employs approximately 62,450 people and generates an additional 14,359 jobs in supplier and ancillary industries which supply goods and services to the industry and whose sales depend on the wine industry’s economic vitality.

In excess of 101,806 jobs can be linked to the wine industry and these positions average $51,100 in annual wages and benefits. The total wages generated by direct, indirect and induced economic activity driven by the wine industry – $5.2 billon.

New York State Wines and Wineries (Curated)

At a recent Rockefeller Center/ Rainbow Room wine event sponsored by the Wine & Grape Foundation, Sam Filler, the Executive Director of the organization stated, “New York is home to the first bonded winery in the United States, making our state one of the oldest wine regions in the country.” The objective of the NY Drinks NY Grand Tasting, “…is to showcase the diversity, artistry and accessibility of New York’s wine and food landscape.”

The 8th Annual NY Drinks NY Grand Tasting offered access to over 200 wines from approximately 50 wineries across the state.

  1. Keuka Lake Vineyard. 2017. Turkey Run. Vignoles (Finger Lakes)

Located on the slopes above the southern end of Keuka Lake this winery showcases young vinifera and old hybrid plantings that range from 3-years (representing Cabernet Franc and Vignoles), to vines over 50-years of age (representing Leon Millot and Delaware vines).

Thanks to the Finger Lakes, the vineyard produces excellent fruit. The heat of the summer is retained by the lakes and moderates the extreme cold temperatures of the vineyards in winter. As spring approaches, the frigid waters moderate the warming air temperatures and act as a delay for bud break and lower the risk of frost damage.

The terroir is a glacial mix of glacially laid rocks, sand, silt and clay that has been deposited on the lower slopes above Keuka Lake providing for water drainage that is essential for vine balance and health.

Staci Nugent

The owner is Mel Goldman and the winemaker is Staci Nugent. Nugent attended Cornell and did graduate work in California in genetics. Making a career switch, she enrolled in the wine program at the University of California at Davis, receiving a Master’s degree in Viticulture and Enology. Nugent has worked with highly regarded wineries that include Ornellaia, Italy; Hardy’s Tintara Winery, South Australia; and William Selyem, Sonoma, California. Before joining Keuka Lake Vineyards (2008), she was a winemaker at Lamoreux Landing Wine Cellars.

Sustainable farming practices brings the Vignoles to our attention. The grape is made by crossing Seible and Pinot de Corton, is associated with the Finger Lakes and grows well in the gravel soils (glacial till).

Notes: Keuka Lake Vineyards. 2017 Turkey Run Vignoles

Light bright blonde to the eye, the nose is rewarded with lemons, honey, green grapes and sweet oranges, (lemons and oranges) while the palate enjoys citrus and other fruits with the sweetness tempered by a light acidity. Pair with seafood curry, Buffalo chicken wings, pepper and Swiss cheese.

  1. Red Newt Cellars. 2006. Legacy. Niagara Cream Sherry (Hector, New York)

Located on the east side of Seneca Lake (Hector, NY) in the Finger Lakes region, the winery started in 1998 by David and Debra Whiting and the 1998 vintage produced 1200 cases of Chardonnay, Riesling, Vida, Cayuga, Cabernet Franc, Cabernet Sauvignon and Merlot. The first white wines were released in July 1999.

Whiting is considered to be one of the top winemakers in the Finger Lakes Region. Current production of Red Newt Cellars is apprximately 20,000 cases with a white wine focus on aromatic varities: Riesling, Gewurztraminer and Pinot Gris. CIRCLE Rielsing is the most popular and widely distributed wine, made in a classic Finger Lakes style, with hints on tangerine and honeysuckle, citrus and peach on the palate.

Kelby Russell

Kelby Russell is the head winemaker at Red Newt and considered an expert in the art of cold-climate white wines. Thanks to the variable climate of the East Coast, he recognizes that the search for the “perfect wine” is a “false idol, “ finding that the role of the winemaker is to, “…artfully direct what comes into the winery into the best thing and the  most honest expression of the year that you possible can.”

At Harvard (Class of 2009) Russell majored in government and minored in economics, was a member of the Glee Club and thought his career would follow a path that would lead to orchestra management. During a study abroad experience in Tuscany he discovered the art and science of making wine.

After graduation, when a job with Jazz at Lincoln Center did not materialize, he visited Fox Run Vineyards and thought he had an interview. The staff was busy with the harvest so he was handed a shovel and offered the opportunity to help on the “crush pad.” This was the begnning of his unpaid internships and he got to spend winters in New Zealand and Australia and autumns in the Finger Lakes as an intern.

His first salaried position in 2012 was with Red Newt as an assistant winemaker. David Whiting, the co-founder and winemaker, promoted Russell to head winemaker and the rest is history. He currently directs the Red Newt house styles and reserves and develops his own Kelby James Russell label with a focus on small-batch wines, from dry rose to Australian-style dry Riesling.

Notes: Red Newt Cellars. 2006 Legacy. Niagara Cream Sherry (Niagara grapes)

The Niagara grape develops into a long-aged solera sherry, creating a complex palate experience.

Bright golden yellow to the eye (think daffodils) with the nose picking up hints of honey, raisins, oranges, apricots, yellow apples, and spices. The finish to absolutely delicious, delivering honey, lemons and spices. Perfect as a dessert course or pair with Blue cheese and pate.

  1. Damiani Wine Cellars (DWC)

DWC was started by Lou Damiani, a Cornell engineer specializing in energy conservation, and Phil Davis. Damiani had an interest in winemaking and his education started in the field of food science before switching to engineering. In the 1990s he returned to study winemaking and mentored under Phil Hazlitt.

In 1996 Damiani wanted to plant Cabernet Franc and Merlot and visited an old friend and college friend, Phil Davis, who was also a viticulturist. They started the project and in 1997 Hazlitt pulled out a hybrid vineyard and planted Cabernet Sauvignon, Pinot Noir and Merlot. When their vineyards started producing in 2003 the next step was to make world class red wines.

Damiani was the head winemaker from 2003 – 2011 and he trained Phil Arras to continue and improve the DWC tradition. In 2007 Glenn Allen joined as a Business Consultant and later became a partner in the enterprise. Today DWC has four main vineyard sites with approximately 40 acres of land under vine and a new tasting room that hosts events and is the retail outlet.

Phil Arras, originally from Philadelphia, moved to the Finger Lakes in 2003 to attend Cornell University and majored in philosophy and political science. Inspired by a class on wine appreciation, Arrras changed his career focus to winemaking. He was hired by Damiani Wine Cellars in 2009 as the assistant winemaker and began “on the job” training. In 2012, Arras became head winemaker.

Notes: Damiani Wine Cellars. NV Marechal Foch “Vino Rosso” Finger Lakes. (Varietal may be a cross between Goldriesling and a Vitis riparia/Vitis rupestris or a cross between Gamay Noir and Vitis riparia – Oberlin 595).

Deep ruby color to the eye, an undertone of tomatoes runs alongside notes of plums and apricots and the tannins are so soft as to be obscure. Pairings might include pasta, barbeque and smoked gouda cheese.

  1. Thirsty Owl Wine Company. 2017. Traminette

Ted Cupp purchased 150 acres of frontage on Cayuga Lake from Robert and Mary Plan, trailblazers who started the Cayuga Wine Trail in 2001. During 2001 and 2002 he began construction on the winemaking facility and tasting room for the Thirsty Owl. In 2002, in cooperation with Shawn Kime, he planted Cabernet Sauvignon, Syrah, Pinot Noir and Malbec. When the doors to the winery opened in 2002, Thirsty Owl had produced 1200 cases.

Jon Cupp, President

Today, the Thirsty Owl is synonymous with award winning wines, including the Governor’s Cup and the John Rose award for Rieslings. The Pinot Noir had the highest rated North American Pinot at the Taster’s Guild International Competition. Thirsty Owl produces Malbec and Syrah as well as blends, reds, whites and ice wine.

Shawn Kime

The winemaker and vineyard master, Shawn Kime, is originally from Romulus, New York and attended Morrisville College and Cornell University. Kime started to work in agriculture at the age of 14 and started winemaking after spending 2 years working with one of the earliest Finger Lake Vinifera growers.

The goal of the Thirsty Owl is to “…make changes in the vineyard and winemaking based on the year to produce wines that not only reflect our region but the growing season…. As a Finger Lakes native, I am proud of the fact that we are producing cool climate varietals that are on par with any region in the world.”

Notes: Thirsty Owl Wine Company. 2017 Traminette (cross between Gewurztraminer and Joannes Seyve 23.416).

To the eye, highlights of golden yellow. The nose finds apricots, peaches, pears, honey and fresh lemons as well as florals (especially roses and tulips) and a bit of spice. The palate is entertained with citrus and lemons, oranges and a bit of earth. The finish brings light acidity making it an interesting dessert wine.

Pair with spicy/sweet and sour sauces on chicken, pork and veal and Cheddar, Fontina and Gruyere cheese.

  1. Benmarl Winery. 2015 Baco Noir. Hudson River Valley

Benmarl (slate hill) Winery is located in Marlboro, NY and covers 37-acres and is considered to be the oldest vineyard in America (it holds New York Farm Winery license no.1). It was owned by magazine illustrator turned vintner Mark Miller from 1957 -2003. In 2006 Victor Spaccarelli purchased the vineyard and Matthew Spaccarelli is currently the winemaker

In the 17th century, wine was being made by the French Huguenots in New Paltz, New York. Andrew Jackson Caywood started his vineyard in the early 1800s. The community was incorporated as the Village of Marlborough, a cluster of grapes carved in its seal commemorated its major crop (1788).

Caywood became an important viticulturist and leading authority in the development of new grape varieties. The Miller family bought the Caywood property in 1957 and renamed it Benmarl. It was purchased in 2006 by the Spaccarelli family. They replanted many abandoned vineyards, refurbished the estate and carry on the tradition of experimentation, planting new hybrid varieties like Traminette as well as Old World vinifera.

Notes: Benmarl Winery. 2015 Baco Noir. Hudson River Valley

The Baco Noir, made from estate-grown fruit, brings dark plum hues to the eye, and delivers the aromas of dark plums, cedar and sage to the nose. On the palate are flavors of blackberry with hints of spice.  Tannins give it a structure that is delicious and the finish delivers spice and black berry fruits. Benmarl has been producing Baco Noir for 50 years.  Pair with pork roast, pasta with meat sauce, beef burgers with blue cheese.

The NY Drinks NY Event

The elegant Rainbow Room @ Rockefeller Center was the venue for the New York Drinks New York event. As an important wine trade events, many hundreds of wine buyers, sellers, sommeliers, wine educators, and writers convened to experience a wine-range of quality wines produced in New York State.

Wines of Distinction included:

Brotherhood Winery

Brotherhood Winery is the oldest continuously operating winery in America, producing wine for 180 years in Hudson Valley. It features one of the most modern bottling facilties for wine on the East coast, with a capacity of 1.5 million cases er year. A wine current featured focuses on low calories (approximately 90 calories per glass).

Glenora Wine Cellars

Glenora Wine Cellars produces award-winning Finger Lakes wines for over 40 years with a focus on sparkling wine and Riesling, sourcing grapes from 13 growers across four of the Finger Lakes. Glenora opened the first winery on Seneca Lake (1977).

Saltbird Cellars

Robin McCarthy is the owner and winemaker at Saltbird Cellars that started in 2014 and, based on the unique maritime terroir, developed Stainless Steel Sauvignon Blanc, Migratus Barrel Fermented Sauvignon Blanc and Stainless-Steel Chardonnay.

Hosmer Winery

Hosmer Winery is located on Cayuga Lake in the Finger Lakes. Grapevine plantings date back to the 1970s and early experiments with plantings of classic Vinifera started in 1985. The 70-acre estate includes Rieslings, Chardonnays, Cabernet Francs as well as French-American hybrid varieties.

For additional information: @NYWineGrapeFdn and NYWineGrapeFdn

© Dr. Elinor Garely. This copyright article, including photos, may not be reproduced without written permission from the author.

Travel News | eTurboNews

Top 10 sustainable places to stay around the world revealed

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Travel is not just about seeing the wonders of the earth but understanding our impact upon it. With increasing frequency, people are looking to make the shift from “tourist” to “conscious traveler” by finding ways to maximize positive impacts on the locations they visit. Making thoughtful choices about how, when, and where you go on a vacation can make a significant difference. So, this Earth Day, travel experts analyzed over eight million traveler reviews from last year to find the key hot spots for eco-travelers.

Delving deep into sentiment, the global data showed the 10 best places to stay around the world, as reviewed by Expedia travelers. From boutiques with beehives and resorts with rainwater recycling, to grand urban retreats with solar cell power, many of these amazing places show that luxury and sustainability are not mutually exclusive.
Additionally, the experts highlighted the top countries with the best reviewed eco-conscious accommodations, with the USA topping the charts.

Top 10 eco-friendly stays

1.Sandos Caracol Eco Resort, Mexico
2.Nomad Hotel Roissy CDG, Paris, France
3.Siloso Beach Resort, Sentosa, Singapore
4.Habitat Suites, Austin, Texas
5.Pakasai Resort, Krabi, Thailand
6.PARKROYAL on Pickering, Singapore
7.The Green House, Bournemouth, UK
8.Listel Hotel, Vancouver, Canada
9.Hotel Verde, Cape Town, South Africa
10.Sherwood Queenstown, Queenstown, New Zealand

Top 10 sustainable countries around the world

1.USA
2.Mexico
3.Canada
4.Australia
5.UK
6.Costa Rica
7.Thailand
8.New Zealand
9.France
10.Italy

Sustainable travel is the perfect opportunity to show Mother Earth and fellow inhabitants how much you care.

1. Sandos Caracol Eco Resort – Playa del Carmen, Mexico

Situated between dense jungle and the blue of the Mexican Caribbean coast, this Rainforest Alliance-certified destination is among the highest-rated by travellers for the multitude of positive impacts it offers.

•Extensive policies governing waste management, resource consumption and natural conservation

•Opportunities for guests to engage in ecologically sustainable practices: eco-tours, cruelty-free animal interactions and beach meditation

•A commitment to the community, reflected in celebrations of local indigenous culture, on-site markets that support local artisans, and local partnerships to improve area schools

2. Nomad Hotel Roissy CDG – Paris, France

Located five minutes by car from Charles de Gaulle airport, the Nomad Hotel Roissy CDG boasts Scandinavian-inspired design, tech-enabled customisable room layouts and a mission to “to reduce the ecological impact of these buildings to a minimum, at every stage of life, from design to operation”—making it the perfect accommodation for digital nomads with green leanings.

•Rigorous standards for creation/loss of heat and a low total annual energy consumption, supported by green (living) exterior cladding, solar panels, air handling units

•Proactive efforts to neutralize water impact through use of rainwater collectors

•Use of sustainable materials, including PEFC wood, carpets made from recycled fishing nets, recycled stone and glass shower units

3. Siloso Beach Resort, Sentosa – Singapore

Just off Singapore’s south coast lies Sentosa Island, a haven whose southwest coast is the home to the Siloso Beach Resort. Steps from the sandy beaches of the South China Sea, this award-winning eco-resort has taken special care to integrate the surrounding habitat into its design by prioritizing open spaces and preserving established natural features like mature trees and flowing springs. The result? A uniquely organic take on a luxurious beach resort experience.

•200 original trees preserved (and 450 planted) on-site; landscape pool fed by underground waters and built according to natural terrain formation

•72% of the resort is open-air—and activities including cycle tours, hikes and other eco-adventures

•Operations keep ecological impacts top-of-mind, emphasizing locally-sourced foods, limited use of plastics, and reduced energy consumption

4. Habitat Suites – Austin, TX, USA

Habitat Suites, a sustainable gem in the heart of Texas’ most progressive city, boasts a 30-year track record of forward-thinking environmental stewardship. Habitat Suites has been a charter member of the Green Hotels Association since 1991—and won an Austin Green Business Leader Gold Award in 2018.

•Widespread use of alternative energy, including solar panels, solar thermal and electric vehicle charging
•On-premises organic fruit and herb gardens; clean, local and organic food options

•Use of plant-based, zero harsh chemical detergents for cleaning; bio-safe guest shampoos and detergents; hypoallergenic suites that include live potted plants and windows that open for access to fresh air

5. Pakasai Resort – Krabi, Thailand

Spa treatments, boxing and cooking classes plus plenty of space for lounging by the pool—the Pakasai Resort delivers on everything you’d expect from a tropical Thai resort, then sweetens the deal with an impressive list of sustainability efforts. “Krabi’s Greenest Resort” was the first in the area to win an ASEAN Green Hotel Award (2014).

•Resource conservation efforts include rainwater capture and greywater recycling, energy efficient lighting, biogas production and reduction of plastic use

•Careful attention given to reducing carbon emissions through waste minimization program and collaboration with the local community and local organizations

•Guests are encouraged to make their stay even greener by joining the #GreeningPakasai campaign, which incentivizes visitors to make low-carbon choices around food, transportation, linen services and local activities

6. PARKROYAL on Pickering – Singapore

With 15,000 square metres of greenery and a cutting-edge design, the PARKROYAL is equally impressive in what it does and doesn’t do. This LEED-certified masterpiece saves 32.5 Olympic-sized swimming pools’ worth of water annually and could power an estimated 680 households with the energy saved by its conservation efforts.

•Highly regulated resource consumption through employment of light, motion, and rain sensors

•Solar cells and rainwater collection mean zero-energy maintenance of the 15,000 m2 sky gardens

•Thoughtful construction processes reduced concrete (and associated waste and energy expenditure) use by more than 80%

7. The Green House – Bournemouth, UK

Equally suitable for weddings, self-care weekends and romantic getaways, every detail of this eco-hotel has been designed to help guests feel great while doing good. That ethos touches every facet of The Green House, from the building’s renewable energy production and Forest Stewardship certified, UK-crafted furnishings to the on-site restaurant’s adherence to local sourcing and high animal welfare standards—the company car even runs on bio-fuel from the kitchen’s old cooking oil!

•The use of earth-friendly cleaning products and efforts toward energy conservation

•Staff are trained in the ethos of sustainability and are encouraged to find new ways to improve the Green House’s efforts

•Environmental efforts extend to the exterior grounds, including bird and bat boxes (to provide a safe place for breeding) and rooftop beehives that produce honey

8. The Listel Hotel Vancouver – Vancouver, BC, Canada

The Listel Hotel dedicates itself to both environmental responsibility and the arts. The hotel provides a location to elevate local and international artists—including a gallery dedicated to First Nations artists from the Northwest Coast—while participating in the city of Vancouver’s “Corporate Climate Leader” program, setting an example for sustainable tourism efforts across the globe.

•Responsible food practices including membership in Vancouver Aquarium’s Ocean Wise sustainable seafood program and a commitment to offering local and sustainable food and wine

•Conservation efforts including 20 solar panels, a state-of-the-art heat capture program (reducing the hotel’s natural gas use by 30%) and water reduction and air quality programs

•Adherence to a 100% Zero Waste policy since August 2011

9. Hotel Verde – Cape Town, South Africa

“Sustainable by design, stylish by nature” is the modest motto of Cape Town’s Hotel Verde. The first hotel in Africa to offer 100% carbon-neutral accommodation and conferencing, the Cape Town Verde has earned an extensive list of international accolades (LEED Platinum certification and a 6-star rating from the Green Building Council of South Africa) for its extensive adherence to sustainable practices.

•Restoration of the surrounding wetlands now supports indigenous water-wise vegetation and a healthy population of Cape honeybees—as well as an ecotrail, outdoor gym, and eco-pool for visitor use, plus on-site edible food gardens and aquaponics

•Energy efficiencies include photovoltaic panels on the roof and north-facing facades, wind turbines, energy-generating gym equipment and geothermal heat

•Commitment to social responsibility through sustainable procurement practices, waste management and community involvement

10. Sherwood Queenstown – Queenstown, New Zealand

Sustainability and connection with nature are behind every detail you’ll encounter at the Sherwood Queenstown, a boutique hotel perched on three acres of alpine hillside overlooking Lake Wakatipu. The Sherwood operates based on the belief that “a simple respect for nature lies at the heart of any sustainable practice”. The hotel’s orchards and kitchen garden supply its award-winning restaurant; most rooms offer sweeping mountain or lake views, and all are outfitted with South Island wool blankets and locally-sourced beverages. Mornings start with optional yoga sessions, followed by hiking, mountain biking, skiing or snowboarding.

•A focus on materiality selection that integrates the building with the landscape, while employing upcycled fixtures, fittings and furnishings

•Conscious choices about energy generation—the Sherwood is one of the largest private solar installs in New Zealand and currently generates enough electricity to return surplus to the grid

•Selection of food, wine, beer, spirits, and other consumable products that are local, natural, healthy, ethical, seasonal and sustainable in their production and use

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Centara identifies technological and social trends that will shape the hospitality industry in the next 10 years

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Global hospitality is at a crossroads. In the last 20 years, technology has transformed every aspect of the guest journey, from online bookings to in-room services to post-stay feedback. But as technology continues to evolve and advance, what will the hotel industry look like 10 years in the future?

In the past, digitalization was largely driven by companies, as new solutions were introduced to enhance efficiency and target customers more effectively. In the modern era however, it is customers who are demanding greater connectivity. This is especially true in the hotel industry, which is driven by modern lifestyle trends and the “always-on” mindset of millennial travelers.

In light of these trends, Markland Blaiklock, Centara’s Deputy Chief Executive Officer, explains his vision for the future of the hospitality industry in the next decade:

“Ten years from now, I’m sure we will look back and see that the hospitality industry changed much more than predicted, and Asia will continue to be a major catalyst for change. This evolution will be part social and part technological, but the overall goal will be the same: to meet and exceed guests’ expectations,” he commented.

According to Mr. Blaiklock, Centara foresees three significant trends shaping its business, and the entire industry, going forward:

Travel and work life will become inseparable thanks to improved technology and faster connectivity. This trend will occur in all countries but will be led by China and the rest of Asia, which are currently driving the growth in overseas travel. The launch of Centara’s new “Meetings Redesigned” MICE initiative will help to accommodate this shift, by allowing companies to be more flexible and creative with their event agendas.

Robotics and artificial intelligence will create hyper-connected hotel experiences. The Internet of Things (IoT) will seamlessly connect every hotel touchpoint, which will be personalized to the unique preferences every guest. In addition, big data insights will enable hotel staff to improve service quality in real time.

Delivering emotional experiences will be the ultimate goal of hotels. As technology takes over, many guests will go in search of authenticity, human interaction and genuine hospitality. The ability to predict and identify human emotions will be key to the success of hotels in the coming decades.

The big question for hoteliers now and in the future will be: how do we successfully integrate technology to improve the guest’s entire journey, whilst also retaining our distinct personality and brand loyalty?

For Centara Hotels & Resorts, Thailand’s leading hotel operator, this balance is at the core of its strategic vision. In the coming years decades, the group will focus delivering warm Thai hospitality in line with the latest social and technological trends to create exceptional customer experiences.

Centara has proven adept at developing new brands that embrace innovation. The most recent example is COSI, which caters for young-minded and tech-savvy travelers with friendly, simple and affordable accommodation and state-of-the-art amenities like smartphone integration, self-service check-in and a 24-hour lifestyle café concept. It is no surprise that this contemporary concept, which made its debut in Koh Samui in 2017, is now a key driving force behind Centara’s expansion strategy.

In many ways, COSI represents the future of hospitality. Its combination of connectivity, comfort and convenience enables guests to blend business and leisure travel, a key trend identified by Mr. Blaiklock. Across all of Centara’s six brands however, the group continues to roll out innovative new digital experiences.

Recent initiatives range from revamping the Centara website and mobile app for a seamless online experience, to launching a new central reservation system and revenue management system for global coordination. The new Chinese language, China-hosted website, social media pages and payment solutions are also positioning Centara to compete successfully in the world’s largest travel market.

Technology, however, is only one element of a successful strategy. Hotel guests will always be human beings, and the majority of humans visit a destination to experience its charm and culture, not to look at a screen. For Centara, the ability to deliver authentic Thai hospitality is something that can never be replaced by technology. By harnessing big data and personalization tools however, hoteliers can enhance every human interaction. Intuitive and rewarding loyalty programs like CentaraThe1 will play a major part in anticipating and delivering tailored experiences.

So digitalization really is the key; by using smart technology to identify and satisfy guest preferences, the hoteliers of the future will be able to create truly bespoke experiences for every guest.

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.

For more information about Centara, please visit centarahotelsresorts.com.
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Seychelles receives honor of hosting FINA CNSG Open Water World Series 2019

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The excitement was palpable at Beau Vallon Beach on Saturday, April 13, 2019, almost a month before the Seychelles hosts for the second consecutive year the FINA CNSG Open Water World Series 2019.

This year’s event is being held in collaboration with Chinese based company CNSG and Seychelles is once again the second leg in the series of eight.

The organizing committee’s partners including the Seychelles Tourism Board (STB), officials and local swimmers gathered at Beau Vallon Beach where a trial run was organized to test out the facilities, the technical requirements and of course, the local swimming talents.

Principal Secretary for Sports, Fabien Palmyre present at the trial run mentioned his satisfaction to see that the FINA CNSG Open Water World Series 2019 is materializing with the support of all local partners.

“I am excited to again, be part of such an event. I am proud of all our young swimmers who have made an effort to be present today. I am grateful to all the partners and volunteers and I am definitely looking forward to this year’s event,” said PS Palmyre.

15 swimmers competed in the Beau Vallon waters in three main races, 2.5 km, 5 km and 7.5 km. According to the Seychelles Swimming Association (SSA) officials, the reasoning behind the distances selected is to enable the swimmers to test out their abilities to see which category would suit them best for the May 11, 2019 event, which will be opened for the public and other swimming enthusiasts.

The 2019 Mass Open Water event will take place on Saturday May 11, one day prior to the Elite event.

The May 11 Mass event will comprise of four distances, Group A (500 m), Group B (1 km), Group C (3 km) and Group D (5 km). The only age restriction will be for Group A where students aged 13 years and under can participate. The others will be open to all ages and there will be two races, a male and a female race for each distance.

“Mass participation is crucial in making the Mass event a success and the Seychelles Swimming Association is calling on all swimmers to register for the event,” said David Vidot, SSA Chairperson.

Mr. Vidot indicated that the forms for registration are available on the SSA Facebook page and website. The deadline to return the registration form to the Swimming Association is May 1, 2019.

The Seychelles is honored this year to have four Seychellois swimmers qualified to take part in the Elite 10 km race, which will take place on Sunday May 12, 2019.

Joining the 2018 swimmers, brothers Bertrand and Damien Payet, will be Matthew Bachmann and Alain Vidot, both of whom completed the 7.5 km race finishing second and third consecutively behind Damien who crossed the finishing line on Saturday first.

The Elite event which is broadcast to a global audience via the FINA network, exposes Seychelles in another light, similar to that of the annual Eco-Marathon event, which strengthens Seychelles’ potential as a Sports Tourism destination.

“It is such a privilege to be hosting the event again on our shores; as announced earlier this year, STB is committed to promote Seychelles as an ideal sports destination. Our collaboration with Seychelles Swimming Association and other partners for FINA CNSG Open Water World Series 2019 is an ideal platform for us to showcase our beautiful destination and its pristine waters,” said Mrs. Sherin Francis, Seychelles Tourism Board Chief Executive.

In May 2018, open water swimming made its debut in Seychelles, as the small island nation became the second host in the FINA World Cup Series 2018. The iconic Beau Vallon beach was the chosen venue to launch Seychelles in the open water swimming world, making it the first country in Africa to host an event of this caliber.

As part of the FINA mandate, the host country is required to host a mass event alongside the elite 10k m event, in order to encourage and mobilize the local community to appreciate and take part in the sport.

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

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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.

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India’s tea gardens beckon tourists

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India, one of the top tea producers in the world, is experimenting with tea tourism in view of the growing interest shown by tourists to visit tea plantations and tea factories. Ambling through a sprawling tea plantation with greenery all around in the early hours of the day watching a group of local women plucking two leaves and a bud at a fast pace with their nimble hands and collecting them into baskets slung on their shoulders is a winning sight for tourists. India now leads to give tea-buffs and tourists a closer understanding of tea by organizing tea tourism at places like Assam, Darjeeling (West Bengal), Nilgiris belt in Tamil Nadu, and a few pockets in Kerala and Karnataka.

Tea tourism is defined as tourism that is motivated by an interest in the history, culture, traditions and consumption of tea. Estate bungalows amidst sweeping acres of manicured tea plantations have now been converted into tourist accommodations. Not just staying in the midst of tea gardens, tea tourists  are taken to a tea factory, where they get to experience how the fresh green leaves are brought into the tea factory for withering to the rolling, drying and shifting stages, grading and packaging and followed by  a tea-tasting session where they could sip some of the finest tea that is grown in that area.

A view of Tea plucking in a tea garden of Assam

Assam in the lead for tea tourism

The first name that crops up in mind for tea tourism is Assam, the largest tea producing region in India.  The Assam Tea Tourism Festival held at Jorhat every year is a big hit with tourists. Staying in a rustic  colonial-era planter’s bungalow has its own charm. Home to more than 800 tea estates in the state,  where amidst luxury and serenity one can drift back in time to days of that elegant colonial aristocracy.  The B & A Limited operates through seven quality Tea Estates in the India’s largest tea growing region of Assam. The Guwahati Tea Action Centre, one of the busiest tea trading facilities in the world, is a place not to be missed. Others  include Corramore Tea Estate, Teloijan Tea Estate and Khongea Tea Estate besides a host of others.

Another major development which is currently in progress is the tourist-friendly makeover of  world’s oldest and biggest tea research center at Tocklai (Assam), with edifices  that each have a story to tell. A.K. Barooah, director of the Tea Research Association, said recently that the Tocklai Guest House, a heritage building, was home to  British tea planters A tea museum will be built with suitable dioramas, models and displays. He said Tocklai can tie-up with other tea tourism enterprises like Kaziranga Golf Resort (Bura Sahib bungalow), Banyan Grove and Thengal Manor bungalow in Jorhat district, the Mancotta chang bungalow and Chowkidingee chang bungalow situated in the heart of Dibrugarh town.”

West Bengal is also fast catching up with Assam in promoting tea tourism. Its Chief Minister Mamata Banerjee last month mentioned that her government will consider tea tourism to benefit tea plantations in the state.

She said, “We have allocated more than Rs. 1,000 crore for the welfare of tea garden workers since 2011. Tea tourism is also under our consideration.”

The WB state government permits one acre of tea estates to be used for tourism purposes. Currently there are 87 operational tea gardens in Darjeeling district covering an aggregated area of about 19,000 hectares under tea plantation. Darjeeling surrounded by tea orchards that produce the famous light-colored and aromatic Darjeeling Tea has the right ingredients for tea tourism. Makaibari Tea Estate and Homestay in Kurseong, 37 kms from Darjeeling, is one of the top tea producing gardens in the world. In the vicinity of  Darjeeling is the Happy valley Tea Estate, one of the highest tea gardens in the world. Raj-era estates located in some of the most scenic destinations in India — the rolling Himalayan foothills of Darjeeling and Dooars beckon tourists. Some famous estates include Glenburn Tea Estate, Sourenee Tea Estate, Singtom Tea Estate and Resort, Ambootia Tea Garden, Barnesbeg Tea Estate and  Castleton Tea Estate among others. Goodricke Group Ltd. is offering tourism opportunities in one of its tea estates in  Darjeeling where it has five gardens.

South India also catching up fast

Besides the Northeast belt, in south it is Tamil Nadu which is home to some of the largest tea-growing belts in the country. Nilgiris in Tamil Nadu is the largest tea producing district in South India, and its tea is  renowned for its aroma and flavor. With Tamil Nadu producing  65% of tea in South India spanning an area of 65,000 hectares, the Nilgiris area offers great scope for tea tourism. Valparai, a quaint hill station located about 100 km from Coimbatore, is teeming with tea plantations. Billimalai Tea Estate at Glendale, about 10 kilometers from Coonoor, is a perfect place to experience  how tea is processed.

Munnar in Kerala is rustic belle of hill stations where acres and acres of tea plantations feast one’s eyes. A visit to country’s first Tea Museum at Nallathanni Estate is highly recommended at it narrates the history of tea production in the region. The Kundala Tea Plantation in Munnar offers tourists the tea making process in great detail. Tea Sanctuary here is home to refurbished vintage colonial style bungalows amidst misty tea plantations. Considered the  highest altitude tea plantation in the world, Kolukkumalai, near Munnar, is known for  preserving the British heritage in tea-making at the factory here. Wayanad in Kalpatta district produces substantial amount of tea whose lush green tea gardens are a feast for the sore eyes. The Wayanad Tea County in the midst  of the picturesque  395 acre estate, many  vantage viewpoints, and trekking routes is a better option.

In Karnataka, Coorg, and  the Baba Budan Hills in Chickmagalur are tea-producing regions, but tea tourism is yet to catch here.

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Brexit uncertainty, but LHR is doing well

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Despite Brexit uncertainty, Heathrow remains a bright light for the UK, with the role we play in keeping people and products moving evident. Our new domestic connections will be pivotal in linking more regions and nations to global opportunities, benefiting all corners of this great country and we look forward to announcing many more of these as part of the expansion programme,”  Heathrow CEO John Holland-Kaye said

  • Heathrow’s passenger numbers continued to climb in March, with over 6.5 million passengers travelling through the UK’s only hub airport, ringing in the 29th consecutive month of record growth for the airport. Notable spikes in the previous month were St Patricks and Mother’s Day, attitudes towards travel remain strong despite ongoing uncertainty around Brexit’.
  • Africa performed especially well over the past month, increasing by 6.2% compared to the same time last year. Domestic connections also saw a slight uplift (+0.2%) with British Airways launching its 2nd service to Inverness and Flybe growing their loads by more than a fifth (23%) with an inaugural flight to Cornwall on March 31.
  • More than 149,000 metric tonnes of cargo travelled through the UK’s biggest port by value, further demonstrating the importance of Heathrow in a post Brexit world.
  • Both Latin America and Africa saw remarkable double digit growth with the former up 23% on 2018 due to additional services to Brazil and increased volumes to Mexico. Freight to and from Africa grew by 11%, thanks to Virgin’s growth on routes to the continent.
  • Two of Heathrow’s Terminals made it into the top five globally, with Terminal 5 taking top spot. In addition, Heathrow was voted amongst the world’s top 10 airports overall and won “Best airport in Western Europe” and “World’s Best Airport Shopping”.
  • In March, Heathrow launched the airport’s new Innovation Prize to fund ideas and solutions addressing aviation environmental impact. The prize is sponsored by Heathrow’s new Centre of Excellence for Sustainability, which connects experts and offers Heathrow as a living laboratory to test and develop ideas that encourage sustainable aviation.
  • The expansion project reached another significant milestone, as the names and locations of the 18 shortlisted sites in the running to become offsite construction centres for Britain’s new runway were revealed. Shortlisted sites will now pitch to airport bosses for their chance to become one of the final four construction centres, to be announced early next year.
  • Heathrow announced the launch of their 10th domestic route. The route is operated by Flybe and links the hub airport to Cornwall in Newquay for the first time since 1997.

Heathrow CEO John Holland-Kaye said:

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