Tourism Department Expands Sustainable Seychelles Certification Program to Restaurants and Tour Operators

The Tourism Department is excited to announce the expansion of its acclaimed Sustainable Seychelles Certification Program to now include restaurants and tour operators.

Since its launch in 2012, the Seychelles Sustainable Tourism Label, recently rebranded as the Sustainable Seychelles Brand in October 2023, has played a crucial role in promoting sustainability within tourism accommodations.

The program’s expansion to restaurants and tour operators aims to further embed sustainability practices within the local tourism sector, reinforcing Seychelles as a leading sustainability-minded destination.

A consultative meeting was held on July 3, 2024, at the STC Conference Room, where the new phase of the Sustainable Seychelles Certification Program was unveiled to partners.

During his presentation, Mr. Paul Lebon, Director General for Destination Planning and Development at the Tourism Department, highlighted the significance of this step in elevating standards and promoting sustainable practices across the sector.

He further explained that the Sustainable Seychelles Certification for restaurants operators and tour operators is a voluntary program designed to recognize and promote sustainable practices in the food service sector of Seychelles’ tourism industry.

He also noted that as part of the benefits, the program helps reduce operational costs through efficient resource management and attracts sustainability-minded diners, thereby enhancing customer satisfaction.

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During the event, Mr. Markus Ultsch-Unrath, Sustainability Manager at the Constance Ephelia Resort, Seychelles, shared his experience as a pioneer of the SSTL program. He discussed the benefits of sustainability for businesses and encouraged partners to join the movement, emphasizing its positive impact.

On her part, Mrs. Sherin Francis, Principal Secretary for Tourism, expressed her enthusiasm, stating, “We are very pleased to extend the benefits of the Sustainable Seychelles Certification Program beyond accommodations to include restaurants and tour operators.”

“We have presented the project and expect them to review and engage with us. It took many years to establish this program with our accommodation partners, and now that it is gaining momentum, we want it to take other dimensions. Out of the 28 tour operators and 67 restaurants invited, we have over 23 attendees, which is a promising start and shows there is interest.”

Concluding the meeting, Mrs. Sherin Francis assured tour operators and restaurant partners that, after the project’s validation, Tourism Department staff will assist interested parties in achieving Sustainable Seychelles recognition and certification.

About the author

Linda Hohnholz