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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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Filed Under: Travel & Tourism Tagged With: gastronomy, Seychelles, sustainable

Africa welcomes visitors with open arms: Meet the new Voice of Africa Cuthbert Ncube

August 20, 2019 by PressEditor

The African Tourism Board has a giant approach for the African Travel and Tourism industry.

It is a new dawn for Tourism in Africa and for the Continent as we usher in the voice of Africa by Africa in Africa, says  by Mr. Cuthbert Ncube, the first Chairman of the African Tourism Board.

He is based in Pretoria, South Africa. Mr. Cuthbert is the CEO of Kwela Fleet Management and resigned as the regional vice-chair for the UNWTO Affiliate to lead the African Tourism Board.

In his welcome note to ATB members and supporters he says:

It’s the birth of the African Tourism Board (ATB)  whose mandate is to drive the vision and the aspirations of more than 1,323,568,478 people in Africa.

ATB is ready to represent more than 54 Nations whose pride is vested on its untapped resources. Africa arises and synergies your efforts.

ATB is officially at your disposal as the only tool and voice that will unify our efforts and bring hope and change to the masses through sustainable tourism projects.

African Tourism Board is now officially in business
Cuthbert Ncube.

As we embark on this journey I am honored to be working with a team who have vested their energy and expertise with a wealth of experience in the Travel and Tourism sector in fulfilling the objectives of ATB.

May I take this time to invite our strategic partners, Affiliate Members, and all Tourism Bodies across the continent to join hands with us as we fulfill the mandate of people.

Leading ATB as the Chairperson my mandate is to serve with humility and uncompromising the integrity of our diverse societies, my conviction is ATB in Africa for Africans by Africans together we can go a long way yet segmented we might go faster and limit our destinations.

The Continent needs a well-coordinated and synchronized approach to realize the potential and benefits of Tourism.

We all believe that Africa is endowed with massive abundant Tourism resources that could sustain and enhance the foundation of sustainable Tourism.

Therefore Africa needs to fast forward the implementation processes of sustainable tourism in sub-Saharan Africa. We have so much to pollinate to create offsprings for the next generation.

ATB is strongly advocating a United Global approach in dealing with Sustainable Tourism in its dimensional form.

Joining ATB is paramount and strategically as I have the honor to usher you to a new era as the Continent needs Champions to build and cement and appreciate the Regional capacity we need for the long -term success of sustainable Tourism.

May we bring our diverse cultures and bring down the walls that separate our divides, and work towards unifying our synergies as a Continent.

Let’s build bridges across the borders that separates us.
Tourism is the only vehicle for Africa to integrate our expertise and change programs within Nations.

ATB is your voice and vehicle to enhance Africa’s vision to eradicate poverty through Sustainable Tourism.

MEDIA CONTACT: TravelMarketingNetwork, 954 Lexington Ave. #1037, New York, NY 10021 USA, PH: (+1) 718-374-6816, [email protected]   

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Filed Under: African Tourism Board, Travel & Tourism Tagged With: ATB, CEO, continent, sustainable, sustainable tourism

Expression of interests launched for new carrying-capacity studies for La Digue, Mahe and Praslin

April 24, 2019 by Forimmediaterelease

The Seychelles Ministry for Tourism, Civil Aviation, Ports and Marine have recently launched 2 expression of interests for carrying capacity studies to be undertaken on La Digue as well as Mahe and Praslin. The aim of the studies is to determine the current status of the islands and the acceptable amount of tourism development that can occur while still remaining sustainable, and assist the government in taking informed decisions on all future tourism development projects.

The Carrying-Capacity Study for La Digue dates back to 2013 and the results have led to the policy directive of setting a moratorium on the development of tourism accommodation establishments to 5 rooms per developer. This moratorium is supposed to be valid for a period of five years and the time has come to commission a new Carrying-Capacity Study.

Moreover, in 2018 the President announced that La Digue would be a model of sustainability as part of the National Vision 2033.  An eco-tourism strategy specific to the island for the next 15 years has been developed and the Carrying-Capacity Study on La Digue will aim to align with the established vision and provide recommendations to policy makers pertaining to future development on the island in view of assuring its sustainable development.

As for Mahe and Praslin, the Carrying-Capacity Study was commissioned in 2016 and set to be reviewed in 2020.  The results of the Carrying-Capacity Study has led to a number of policy directives and a set moratorium on the number of rooms that can be developed per promoter which is 20 rooms for Northern Mahe and 24 rooms per promoter for  the rest of Mahe and Praslin.

The carrying-capacity analysis will determine the ability of the ecosystem of La Digue, Mahe and Praslin and the various segments thereof to withstand all impacts of additional tourism development activities. The studies will apply the perspectives of Physical carrying capacity, Ecological carrying capacity, Social carrying capacity and Economic carrying capacity in order to develop a balanced overall assessment.

Consultants interested to undertake the study have to submit their expression of interest to the Department of Tourism by Friday, April 26, 2019 by 1500 hours. Results of the two carrying capacity studies will determine whether or not to maintain the moratorium currently in place on La Digue, Mahe and Praslin.

Travel News | eTurboNews

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IMEX exhibitors invited to make Sustainable Exhibiting Pledge

April 24, 2019 by Forimmediaterelease

IMEX in Frankfurt has invited exhibitors at this year’s show (21 -23 May) to make a Sustainable Exhibiting Pledge as it continues to increase its commitment to demonstrating and leading through best practice in sustainability.

Carina Bauer, CEO of the IMEX Group, said: “Our approach to sustainability is to lead by example, to encourage others to aim higher and to shine a spotlight on key industry campaigns. This year I’m inviting exhibitors to make a sustainable exhibiting pledge, to implement three simple green initiatives to help reduce their environmental impact at the show. A list of ideas on how to do this features in our IMEX in Frankfurt 2019 Sustainable Exhibiting Guide.”

In January the IMEX Group highlighted its commitment by making sustainability the third ‘pillar’ of this year’s IMEX Talking Point “Imagination.”

Carina Bauer explained: “We’re asking everyone in the global meetings industry to imagine a new beginning: to ask what if we all really committed to cutting down waste?

“We’ve continued to improve our own sustainability performance at both of our shows each year and we’re proud to say that our Frankfurt show is now 100 per cent hydro-powered. Thanks to our waste donation program plus the responsible recycling systems at Messe Frankfurt, we now send zero waste to landfill. This is virtually unheard of in the exhibition business!

“Our work to reduce and recycle more waste generated by both exhibitors and visitors is explained in our first ever IMEX in Frankfurt sustainability report which joins our annual IMEX America sustainability report.”

In line with its determination to lead the industry forward, IMEX was a launch partner when the Events Industry Council introduced its Principles of Sustainable Events in January after hosting two forums at IMEX in Frankfurt and IMEX America in 2018 when these principles were formulated.

A further element of its commitment to leading the industry, the IMEX team believes in sharing what it knows and has learned through experience. At IMEX in Frankfurt, learning about sustainability will feature prominently throughout the show. Starting on EduMonday, 20 May, there will be more than 20 opportunities to learn about sustainability among the 250 plus sessions in the extensive education program at the Inspiration Hub. What’s more, the first ever Sustainability Policy Round table, supported by Edmonton, will bring together industry leaders and experts to share insights at the InterContinental Frankfurt on 21 May.

Furthermore, in partnership with the Events Industry Council (EIC), IMEX will salute an organization making a significant commitment to reducing its environmental impact by announcing the winner of the IMEX-EIC Innovation in Sustainability Award at the IMEX Gala Dinner on 22 May.

Carina Bauer, CEO of the IMEX Group, says: “At both shows we continue to work closely with our partners including Meet Green, EIC, The Venetian®| The Palazzo® and the Sands Expo®, Messe Frankfurt and GES. We are wholeheartedly committed to providing education, inspiration and leadership on sustainability issues. The business events industry still has a long way to go before thinking green is the first thought, not the last.”

Travel News | eTurboNews

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Soap bars around the world get a new life from Red Lion Hotels

April 22, 2019 by Forimmediaterelease

Based on US market statistics, the combined hospitality segment produces close to 440 billion pounds of solid waste per year. A great amount of this waste is made up of discarded soap and bottled amenities. However, through Clean the World’s Hospitality Recycling Program, these life-saving hygiene products can skip the landfill and, instead, be sent to one of Clean the World’s five Recycling Operations Centers where the products are sanitized, fully recycled, and given a second-life to help those in need. It’s a win-win for the hospitality industry, helping to reduce waste and transform lives around the world.

In celebration of Earth Day, Clean the World, dedicated to WASH (WAter, Sanitation and Hygiene) and global sustainability, is joining forces with RLH Corporation to collect and recycle gently-used bars of soap and bottled amenities at Hotel RL locations nationwide to help fight the spread of preventable diseases while preserving our planet.

“We are excited to collaborate with Clean the World,” said RLH Corporation SVP of Brand Strategy Amanda Marcello. “At Hotel RL, we are focused on the modern-day traveler, with core hotel elements that allow guests to immerse themselves in local culture while maintaining their connection to the world. We are always searching for opportunities to better our planet, the communities we live in and those around the world. With Clean the World, we will now be able to make a significant improvement in reducing the amount of waste our hotels produce while benefiting communities worldwide by recycling our bath amenities.”

Together, this Earth Day, Clean the World and RLH Corporation are bringing awareness to sustainable practices within the travel and hospitality industry. Eight Hotel RL locations adopting the Hospitality Recycling Program this week will begin recycling all soap and bottled amenities from over 1,600 guestrooms. In just one year, the Hotel RL portfolio of hotels is projected to provide over 6,700 pounds of soap and bottled amenities to Clean the World, resulting in the creation of an estimated 23,000 bars of newly-recycled soap to be distributed to those in need locally and globally.

“We are thrilled to join forces with RLH Corporation this Earth Day to share the importance of implementing new, eco-friendly approaches to daily operations that benefit and help to preserve our planet,” said Shawn Seipler, founder and CEO of Clean the World. “By diverting leftover soap and bottled amenities from landfills, RLH Corporation will not only help Clean the World provide health and hygiene programs to children and families around the world, but also set a great example of CSR and sustainability throughout the hospitality industry, encouraging others to help make a difference.”

Through this joint venture, newly-recycled bars of Clean the World soap will make their way to shelters, food banks and disaster relief initiatives in the United States, in addition to supporting hygiene education internationally through Clean the World Foundation’s WASH Education programming. Our global programming, in places like India, Kenya and Tanzania, has contributed to a 60 percent decrease in the rate of hygiene-related deaths in children under 5, helping to keep children healthy and in school.

Travel News | eTurboNews

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