A great deal of attention has been given to the protection and sustainability of the environment and Maldivian Resorts have taken extra steps to be at the forefront of this movement. In accordance with this, Park Hyatt Maldives Hadahaa has introduced Ciara McCarten as its new resident Marine Biologist & Earth Check Coordinator.
Ciara would be offering weekly workshops and courses to measure coral, identify marine life and estimate fish stock, which would help in educating guests, staff and even local islanders on how to preserve, protect and sustain the environment. In addition to this Ciara would also be carrying out weekly reef fish surveys to support the Darwin Initiative and Marine Conservation Society UK ‘ Darwin Reef Fish Project”. Guests, staff and locals also have the opportunity to participate in the Darwin Reef Fish Project and assist Ciara with surveys of the health and biodiversity of the reef.
Ciara McCarten expressed that she was delighted and excited to be joining an organization such as Park Hyatt Maldives Hadahaa that has a strong commitment to the environment. She is also thrilled to be working so close to an environment with high levels of biodiversity and believes that hiring her is a strong poof of the resorts conservation initiatives.
Park Hyatt Maldives Hadahaa located 400 km south of the Ibrahim Nasir International Airport in the North Huvadhoo Atoll. The only property of Park Hyatt brand in Maldives, this amazing resort epitomizes what the Park Hyatt brand stands for: elegance, luxury and comfort. The surrounding Hadahaa reef is said to be one of the healthiest reefs in the world with a wide array of marine life and topography of coral unlike any other. There are over 125 endangered species including coral in the Hadahaa Reef. It is also home to several species of stingray and sharks and the endangered Hawksbill Turtles and Napoleon Wrasses.
Park Hyatt is the first resort in the Maldives to follow the EarthCheck certification standards for construction and operations. The resort also takes great initiative to minimize its effects on the earth’s environment by employing energy saving techniques, water conservation, solid waste management and community initiatives.
Jumeirah Vittaveli and Jumeirah Dhevanafushi have started a special “low miles menu” in their respective restaurants. Unveiled in their luxurious restaurants of Azara and Samsara, this menu is designed to lessen the carbon footprint of the hotel while providing quality service.
In accordance to the brands on-going commitment to lessen its impact on the environment, the menu’s which were created by Jumeirah Maldives chefs are designed to provide a culinary experience with a conscience. Highlighting the impacts a restaurant could have on the environment, the chefs at the renowned restaurants created low miles menu out of genuine concern for its surrounding environment.
This new initiative, based on the concept of responsible luxury, intends to make most of the local fresh ingredients available of its nearby surroundings. While providing a distinctive and delicious traditional cuisine, the chefs are also able to ensure minimal air and sea miles are required to bring in the ingredients needed for the menu. This in turn would minimize the harmful greenhouse gas emissions released into the atmosphere during the transportation of the food.
The low miles menu compromises of a sustainable and delicious culinary experience with dishes such as Reef Fish Pappillote with vegetables, Coconut and Chili or Mild Yellow Fish Curry with Chapatti, Mango Chutney and Local Herb Salad. For desserts guests can tuck into to an authentic Maldivian Fruit Cocktail served with a Biscuit and also a Local Custard Cream or Friend Local Banana Fritters served with Island made Coconut Ice Cream. Jumeirah Vittaveli guests can also enjoy this amazing menu as part of destination dining with multiple setting such as a private romantic dinner at the beach or a celebration with a group of friends.
The Azara Restaurant of Jumeirah Dhevanafushi is a food lover’s heaven. International cuisines are served among the brilliant backdrop of the Maldivian landscape. Feast for your hearts delight with the restaurants a la carte menu’s while enjoying the sophisticated beauty of the Maldivian beach. Its sister restaurant Samsara in Jumeirah Vittaveli is equally impressive. With views off the dazzling Indian Ocean, diners can indulge in an exciting mixture of Maldivian delicacies. Impressive choices are available at this world class restaurant suitable for all types of food aficionados.
First ever code of conduct for dolphin watching has been developed by Six Senses Laamu Resort. Dolphin watching, which is popular among many of the tourists that visit Maldives has not had any form of regulations or code of ethics that should be followed. With the implementation of this code there is a higher guarantee of protection and sustainability for the local population of dolphins.
The hard work of resident Marine Biologist, Rachel Lambert the code of conduct summarizes in seven main points:
• Keep at least 50 meters away – two boat lengths
• Do not approach from directly behind or head on
• Allow the dolphins to choose to approach the boat
• No rapid changes in speed or rapid changes in direction – be predictable
• 6 knots when within 150 meters
• Do not cut them off or chase them
• Do not separate mothers and calves
Six Senses Laamu resort has been identified as a pioneer in educating and implementing certain guidelines in order to ensure sustainability and prevent harm coming to the environment. Recognizing the role of a resort and the delicate nature it operates due to its dependence on nature, which is especially evident in Maldivian tourism, Six Senses Laamu has always been an advocate of protecting the environment. The code engineered is also adhering to its policy of improving ecological footprint of biodiversity conservation, preservation and restoration within the resort as well as nearby surrounding areas.
The resort is now campaigning in order to extend to all Maldives resorts and other destinations to ensure that tourists and tourism providers of all regions would be able to do there part in helping the eco system. With such a delicate balance in place, we need more research and acts such as this for the betterment of the world and a more sustainable future.