Month: May 2016

Best practice now common practice for 15 Fethiye hotels

taste of Fethiye logo300After five years support, we’re almost ready to stand back from the Taste of Fethiye project in Turkey. The project is now on the verge of being handed over to local organisations. FETAV (Fethiye Tourism, Education, Environment and Culture Promotion) have already taken over organisation of the Taste of Fethiye Craft Fairs, and we’re busy working on agreeing responsibilities that will be handed over to local organisations who will continue to run the Taste of Fethiye brand in future.

LD6H2217The wholesalers that were involved in the project from the beginning are still working with almost all the Taste of Fethiye farmers, which is hugely important to ensure future success. We also had a great increase in involvement from hotels last year, which had a great influence on production and sales.

 

Fifteen hotels are still purchasing Taste of Fethiye produce, which tells us after all these years of hard work, purchasing local fresh fruit and vegetables from Taste of Fethiye has become a part of their day-to-day business practice.

 

So, it seems that it IS possible to integrate small, local suppliers into the mainstream tourism supply chain. Myself and Vicky are currently working on an impact assessment report for the project, and I look forward to sharing all that stats with you soon.

SemsiProfileWritten by Semsi Toprak, Programme Co-ordinator, Fethiye (Turkey)

Read more about the Taste of Fethiye project.

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A cleaner side to Cape Verde…

Santa Maria is among the best beaches in the world, according to the TripAdvisor’s Travelers’ Choice awards 2016. Crystal clear water, fun waves and golden, soft sand are some ingredients that make this beach so special. Surrounded by international standard hotels and beach clubs, Santa Maria attracts many holidaymakers and locals. If you are looking for tranquility, this is it! But don’t get tricked, at the “Reef” surfing spot you can also ride waves and have breathless experience!

Santa maria beach cleanA way to show love to a place is by giving back, and this is how Revolusal (Sal´s Surfing Association) decided to celebrate their 9th anniversary last weekend. They organised a two-day event at the Reef spot where their members, children and beach-lovers participated in several water sports and environmental education activities.

The Travel Foundation was pleased to support the beach clean-up race where children and adults, residents and holidaymakers, collected about 400 kgs of litter that were on the beach and in the seawater! I loved watching the kids running enthusiastically to get their gloved hands on rubbish and also appreciated the holidaymakers that took 40 minutes of their sunbathing time to help us clean the beach – it is heartwarming to see people visiting my country, caring for it as well.

CV beach cleanHappy kids, positive atmosphere and a truck full of waste were the results of the event. It was disturbing to see the items/rubbish collected, especially those found in the water. More than ever, I’m certain that Sal´s beaches are areas that need special attention in order to guarantee sustainability of this beautiful tourism destination.

Beach cleans are very important, but prevention is a key ingredient as well. Beach-users (visitors and locals), excursion providers, hotel and tour operators need to have responsible attitudes towards the resource that is the very reason of their visit/ business. Travel Foundation will continue to support Revolusal’s commitment to keeping Sal’s beaches clean, and we will work together with other destination partners to improve beach user experiences.

Santa Maria now has a cleaner face. If you do pay it a visit, don’t forget: leave no litter …only your footprints on its soft sand.

*POST UPDATE 01/06/2016*

Last Saturday we supported another beach-clean. This time we joined the Project Biodiversity and other stakeholders in celebrating the World Turtle Day (23rd May). Some 115 volunteers, mostly from the civil society, joined efforts in cleaning the Serra Negra Beach, which is a Natural Reserve located on the southeast of Sal Island. The great teamwork certainly paid off, as they were able to fill up about 68 trash bags! Boy will the turtles be happy next time they come around – that beach has the highest density of nesting Loggerhead turtles (Caretta caretta) in the island. Kudos!

Dalia GomesWritten by Dalia Gomes, Programme Co-ordinator, Cape Verde.

Read more about the Travel Foundation’s work in Cape Verde.

 

INTERESTED IN ORGANISING A BEACH CLEAN?

Get involved with this year’s Make Holidays Greener campaign, which is all about keeping beaches clean. Find out more >

What’SUP with our Blue Wave project?

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Semsi Toprak paddle boarding in the Fethiye-Gocek Special Environmental Protection Area

The Blue Wave Project takes place in the Fethiye-Gocek Special Environmental Protection Area located in southwest Turkish Mediterranean coast. A working group consisting of cross sector representation from all the stakeholders (marinas, bays, private boat operators, NGOs, local authorities) Chamber of Shipping, TURMEPA – environmental NGO, D-Marin- a private marina group and the Travel Foundation are responsible for delivering the project and co-ordinating activities. The project aims to improve the level of sustainable practices carried out within the sector and amongst tourists, creating a cleaner and more appealing tourism product.

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Around the coast there are around 40 bays or islands that visitors can enjoy. One of the main reasons why tourists visit is to enjoy the beautiful marine environment, with most tourists taking a least one boat trip during their stay. However, the increasing popularity of marine recreation threatens to destroy the very thing that supports the economy of the region – the environment.

Last week I went on a four day solo stand-up paddling (SUP) board tour around Fethiye-Gocek bays and Islands. This was the first time that a person was making a multi-day SUP excursion around that coast, and the idea was to spread the word about the Blue Wave Project to tourist boats and establishments on bays and islands. I paddled about 30 miles; talking to tourists, boat operators and restaurant owners on the way, while demonstrating one of the lowest impact ways of sea travel.

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People were mostly interested in how I was able to carry all I would need including the food that would last four days on a paddleboard. This is one of the ways to demonstrate how minimalist you should think while sailing or traveling with a motor boat. You are there with hundreds of other species sharing the same environment, and being solo and interacting with all that marine and land wildlife made me feel like a real outsider.

 

SemsiProfileWritten by Semsi Toprak, Programme coordinator, Fethiye

Read more about Blue Wave.

Foodie for thought

Ben Peru

I recently spoke at the UNWTO’s World Summit on Gastronomy Tourism in Lima, where our Taste of Fethiye project was held up as best practice.

Taste of Fethiye is not your classic example of gastronomy tourism. Our starting point was how to link small, local farmers to the tourism supply chain. Rather than seeking to attract new “foodie” tourists, we worked within a well-established, mainstream tourism setting.

After listening to food tourism experts from around the world, it became clear that the main hallmarks and benefits of this kind of tourism are that it supports a local supply chain and creates a cultural experience between visitor and host that is hard to beat.LD6H2645

Whilst our main success in Fethiye has been proving that small suppliers can link to big tourism, the project has also done much to create new food experiences, engage customers and support cultural heritage.

For instance, as well as holding many “local food” nights in the hotels, chefs have felt inspired to offer more Turkish cuisine on their menus. We developed food-themed self-guided driving tours (booklets and app) to encourage tourists to explore the rural area and spend locally, and an excursion which visits one of the farms. A Taste of Fethiye local food and craft fair provides a focus for celebrating local enterprises and traditions.

While Taste of Fethiye may not be a typical approach to gastronomy tourism, it has delivered similar results. Thanks to the UNWTO for recognising the importance of the project – both as a Ulysses Award for Innovation finalist, and at the World Summit.

– Ben Lynam, Head of Communications

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Honey cooperative treated like the bee’s knees

Much Kaab

“It’s important that the guests know that these were made with Mayan hands, and with the bee-keeping knowledge that we’ve inherited from our grandparents that helps us save the Melipona bee, the importance of this bee for the environment, and the medicinal properties of its honey, which can be found in our products.”

– Rosalinda, Much Kaab

This April, the Grand Park Royal Cancun Caribe hotel renewed its arrangement to buy the newly-branded Much Kaab products. The group were invited to deliver the products personally and were received by the hotel’s General manager, Carlos da Silva, Housekeeping Managers Elvia Marcial and Oscar Escobedo.

From their welcome cocktail onwards the women got the VIP treatment, touring the hotel to see the journey their products make to the luxury suites and villas.  The visit concluded with lunch in the staff dining room, with a view of the lagoon.

“Thanks to Much Kaab the hotel can offer a unique product; a product that has been sampled by over guests from over 12 nationalities (americans, Canadians, English, French, Japonese, Brazilians, Argentians, Italians…”

– Mr Da Silva, General Manager

The re-branded honey-based toiletries have a natural formula, and are now being distributed via local wholesaler La Confitería.

The General Manager added that he was grateful to the Travel Foundation, and local
wholesaler, for having introduced him to the world of local procurement, and announced that he was doubling the amount of rooms featuring the toiletries. He is also considering stocking them in another hotel on the island of Cozumel.Yuri

 

By Yuritzin Flores, Mexico Programme Manager