The Chairman of The Cyprus Sustainable Tourism Initiative (CSTI), Philippos Drousiotis, was invited to present at the MITOMED final conference “Challenges and perspectives for Coastal and Maritime Tourism in Europe” which took place in Florence, Italy, on Tuesday the 12th of May, 2015. MITOMED stands for ‘Models of Integrated Tourism in the Mediterranean’, is a transnational project co-financed by the European Regional Development Fund.
The CSTI is a key partner of the Travel Foundation in Cyprus. Below we hear more from Philippos…
“With partners from coastal regions across the med, it was a great opportunity to talk about the work being done in Cyprus, to share our learnings and hope that the benefits can be spread to other destinations.
Something that really seemed to strike a cord with attendees was the ‘Greening Cyprus Beaches’ project, and the MITOMED partners are interested in promoting the Greening Cyprus Beaches project by including it in the action plan of the project for sustainable management of maritime and coastal tourism.
It will be presented as a good example for the regeneration of the sun & sea product in the med area by having quality beaches. It’s great to see that the results of one of our projects can be applied to other destinations, and they can benefit too.”
Find out more about the Greener Beaches project here.
Following recent news that the Cyprus Breakfast is to be rolled out across the island, hotels are making this authentic start to the day ever more appealing to holidaymakers.
One of the most representative hotels is the Louis King Jason hotel in Paphos, who have set out a well-decorated display with a wide variety of local foods and a very enthusiastic guide, Maria, explaining to customers about the dishes on display.
The Cyprus breakfast includes cheeses (halloumi and anari), carob/carob products, grapes, herbs, honey, spoon sweets, yoghurt, fresh fruit and vegetables, cured meats, breads and cakes.
Local businesses can now benefit directly from tourism, with hotels supporting local artisan food producers.
> Find out more on the Cyprus breakfast website
‘Waste mapping’ is something hotels can do to minimise waste, save money and plan for sustainable management of waste. It’s about identifying the sources, types and quantities of waste produced… and taking simple actions to reduce it.
During May the Travel Foundation delivered two interactive workshops to key employees of Louis Hotels in Protaras and Pafos. The staff were eager to implement the waste mapping tool, which they were quick to identify as important to their daily work. A group of ten people from each hotel were represented, including the hotel managers from all seven participating hotels.
The Cyprus Destination Partnership will be working closely with Louis Hotels throughout 2015 to support them in developing interventions to reduce waste at each of their hotel properties. The aim is to trial and improve the guide and tool on waste mapping, with insights, ideas and images from Louis Hotels, before introducing them more widely within the hotel industry in Cyprus.
“The waste mapping project running in our hotel looks very interesting. It will help us to identify which department generates more waste, and find ways to reduce it. Also with this program we can give our suggestions and ideas for waste reduction and management.”
– Demetriou Chryso, Floor Supervisor, Louis Imperial Beach Hotel
The practical implementation to trial the tool will start in late May and end in October. During those months we will analyse the waste data, incorporate suggestions from the staff and create a practical and easy to use mapping tool.
Anari, halloumi, pastelli or soutzoukos… if you start your day at one of the sixteen hotels in the ‘Cyprus Breakfast’ programme, you will find wonderful local foods on offer.
The hotels have trained staff to use local, authentic products in breakfasts, and they are also better able to inform guests about the gastronomic heritage of Cyprus.
The programme website is now online at www.cyprusbreakfast.eu
Next we will be creating more information materials for hotels, working on the Cypriot character of the breakfast buffet and surveying customers to see whether their awareness of the local food heritage has increased.
Open-air market. Image: Cyprus Tourist Board
Today is Green Monday in Cyprus, the first day of Lent – approximately seven weeks before Easter. Traditionally, families go to fields to barbecue fasting foods such as vegetables and seafood (not meat), later flying kites and playing other games.
Eating less meat is becoming increasingly important. If everyone stopped eating meat or cut down considerably we would:
- Cut CO2 emissions and reduce global warming
- Reduce land degradation so that land is not destroyed beyond repair
- Reduce water pollution through run-off i.e. prevent hormones, animal waste and chemicals from tanneries, fertilizers and pesticides from entering the water system
- Also, if we stopped producing vast amounts of crops to feed livestock and produced the crops for human consumption, we could end world hunger
By Julie Middleton, Industry Programmes Manager