Galapagos fights temptation of lucrative mass tourism
Galapagos fights temptation of lucrative mass tourism
Why not? Who wouldn’t want to go to a white sand beach and soak up some sun alongside a lounging iguana, or surf in waters with those lumbering tortoises swimming beside you and a rainbow of tropical fish below?
But in order to protect the flora, fauna and ecosystems of this Pacific archipelago that inspired Charles Darwin’s theory of evolution, Ecuador is in the odd position of having to turn away perhaps millions of would-be tourists each year.
Keeping a tight lid on tourism is the way the South American country has preserved this volcanic string of 19 large islands, dozens of islets and rocky outcroppings.
Authorities wage this fight as world tourism grows and grows — it was up seven percent last year — and they must resist the temptation to let in hordes of visitors, their pockets bulging with dollars.
“The Galapagos are the crown jewel, and as such, we have to protect them,” Tourism Minister Enrique Ponce de Leon said. “We must be drastic in caring for the environment.”
With a network of small hotels and ferries running between the islands, the Galapagos — about 1,000 kilometers off the coast — is an eco-tourism destination that is among the most select spots in all of the Pacific.
Flights from Quito or Guayaquil cost about $400 round-trip, and a one-week stay ranges from $2,000-7,000 per person.
The flow of tourists has risen to 245,000 per year and authorities say that’s pretty much the limit: the maximum the islands can withstand without harming their various ecosystems.
“The environmental, social and biological features of this place — which is like no other — forces us to set a limit, to manage tourism in terms of supply, rather than demand,” said Walter Bustos, director of the Galapagos National Park.
Preyed on in the past by pirates and whaling ships, the Galapagos these days confront illegal fishing, the effects of climate change and the arrival of intrusive species such as dogs, cats and rats brought over from the mainland.
The national park was created in 1959 to protect 97 percent of the islands’ land surface, and in 1978 UNESCO classified the archipelago as a World Heritage Site.
A marine reserve spanning 138,000 square kilometers (53,280 square miles) was also established.
And a 38,000-square-kilometer marine sanctuary in which all fishing is banned was set up between two of the islands, one called Darwin and the other Wolf. Those waters are home to the highest concentration of sharks on Earth.
The islands depend on imports from the mainland and have limited sources of water, so authorities make sure the human population does not grow. These days, only 26,000 people live on the four islands that are in fact inhabited.
By law, Ecuadorans from the mainland are treated as foreigners on the Galapagos. And to obtain permanent residency, such people have to have been married to a local for at least a decade.
For years, the authorities have been limiting construction and promoting the use of renewable energy sources and electric cars. Plastic bags are banned.
On the island of Baltra, which is the main port of entry, the airport runs exclusively on solar and wind power.
“The challenge is to manage tourism in a sustainable way, one that preserves the ecosystems and generates profits. We must not view tourists as the devil,” said Juan Carlos Garcia, conservation director of the World Wildlife Fund in Ecuador.
But of course, limiting tourism here is of no help to the broader Ecuadoran economy, which operates with dollars as the official currency.
And these have been lean years for hard currency in oil-producing Ecuador because of low global crude prices and accumulation of lots of debt. Tourism and mining have emerged as lifesavers.
Last year, visitors to this fabulously diverse country boasting volcanos and thick Amazon jungle shot up 14 percent compared to 2016, totaling 1.6 million. But that is small compared to other countries in Latin America.
President Lenin Moreno’s idea is for tourism is to prop up the economy, even more than oil.
For that reason, he decreed an open-skies policy a few months ago to free up air traffic and bring more tourists to Quito and Guayaquil.
And many of these travelers will want to go to the Galapagos. The state-owned airline TAM has announced more flights to the islands.
Will the island authorities be able to withstand this pressure?
“We need to stress quality, and have those who come now stay longer — have them tour the rest of the country, offering them package deals,” says the tourism minister.
Gili Lankanfushi: A gourmet getaway in the Maldives
- This island resort is the perfect destination for foodies and sun-worshippers alike
DUBAI: The Maldives is one of those destinations that nature has bestowed with an embarrassment of riches. And what nature has given, numerous resorts have taken and perfected with their ultra-luxury offerings. Which is what makes choosing exactly where to go that much more difficult. And while each island has its own special charm, anyone seeking a gastronomic experience should look no further than Gili Lankanfushi.
This intimate resort, located a 20-minute speedboat ride away from Male airport in the north Male atoll, is home to just 45 over-water villas. Everything on the island ¬— and beyond, as several of the villas are perched on stilts offshore — from the villas to the restaurants and the spa, is done up in a rustic-chic style, making for a pared-back, but still luxury, setting.
The inviting villas, complete with direct access to the crystal clear lagoons; curated collection of activities including snorkeling and sunset cruises; and Insta-perfect spots — think idyllic hammocks swinging between drooping palms — are temptation enough for tourists, but it’s the gourmet offerings that make Gili Lankanfushi a must for gourmands. And with a sustainable ethos at its heart — much of the food is created using local fish, and produce from the resort’s own organic vegetable garden — you can feel good about yourself while you’re eating too much.
We’d recommend taking the Gili Tasting Journey as soon as possible after your arrival. It takes you through the island’s main dining destinations for a teaser of what each has to offer, through a mini course and beverage at each, led by the resident sommelier Fabrice Blazquez who colors the evening with enjoyable banter.
A typical evening could start with canapés at the over-water bar, the perfect sundowner spot, before moving on to the spectacular underground wine cellar, built around a tree trunk that washed up during the 2006 tsunami — a great example of how this sustainably minded resort works with the environment, rather than imposing on it. This intimate space boasts organic features and pebble floors (you’re provided heated foot pads, as everyone is expected to walk around barefoot around the island, in line with their ‘no news, no shoes’ policy) which, combined with the modernist glass and metal, make it feel as though you’re walking into an art installation.
Here you can try intricate creations such as octopus with mango salsa, and beetroot jelly with goat’s cheese mousse, after which you are led into the leafy surrounds of the organic vegetable garden. As the sunset casts a magical glow over the rustic wood ‘leaf table’ you can sample some traditional Maldivian smoked fish snacks.
You then make your way to Fini Foni, a cute ice-cream parlor which, for this tour, offers foie-gras macarons. The evening ends with sushi and sake at specialty Japanese restaurant By The Sea.
The breakfast offering, too, is superlative. And best enjoyed beachside. The morning buffet offers a range of regional delicacies, including Mas huni (tuna and coconut served with flatbread), while the a la carte menu features eggs to order — we’d recommend the Maldivian spicy omelet with tuna and curry leaves. Alternatively, keep it light and healthy with fruits, smoothies, and detoxifying spa beverages.
Personalization is key to the Gili Lankanfushi experience. Each guest’s stay is managed by a private butler, resulting in bespoke dining experiences. The island is dotted with picturesque spots perfect for romantic meals, whether a gazebo tucked away in the tropical jungle, a secluded slither of beach, the outdoor jungle cinema, or the tiny One Palm island just offshore. Pick your spot and a personal chef cooks up a three-course meal of your choice for a magical experience.
Or, if you fancy staying in and enjoying the plush décor of your villa, just order in and chill. Unusually for a resort, ordering in-villa doesn’t cost a premium. Try dinner on your upstairs terrace, after which, weather permitting, you can even sleep out under the stars.
And once the guilt sets in, there are plenty of water-based activities — diving, fishing, surfing, sailing, waterskiing — to help you work off a few pounds.