Vol. 2, No. 11 December 2004

Sustainable Travel Report
The Responsible Tourism e-Newsletter

Message from STI Co-founder, Peter D. Krahenbuhl

The jury is in! While we still have a huge race against global climate change ahead, STI’s premier MyClimate partner, Washington D.C.-based United Fairfax Travel / American Express (UFX), announced initial results of our myclimate carbon offsets initiative.

Through Myclimate, a unique program that provides both companies and individual travelers the opportunity to neutralize the negative environmental impacts of their air travel, UFX donates from a portion of every airline ticket they sell. The money is then invested in certified sustainable projects in developing countries that offer alternatives to emitting emissions that cause global warming. The result: UFX has already helped to offset carbon impacts from flights they have booked. During the first six months of the program, UFX also saw individual and customer interest sky rocket.

On top of that, travelers can step up to be fully climate impact neutral for a small additional surcharge. What this means is that you can relax and travel guilt free, while companies can improve their brand loyalty and improve market presence.

Visit our myclimate site, to learn about:

• Climate Change Knowledge
  
• What is myclimate?
  
• Myclimate projects
  
• Getting Started
  
• Air Travel Through UFX Travel
• Benefits for Companies and Organizations
  

Or, for more information, please Contact Us.

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In 1995, Nikki Rose began organizing cultural-culinary seminars in Washington D.C. to rekindle consumer interest in the work of culinary artisans, small-scale farmers and producers. Prominent chefs in the diplomatic and private sectors participated in these events to further the cause.

Nikki moved to Crete in 1998 to organize small-scale cultural tours, known as Crete’s Culinary Sanctuaries (CCS). After witnessing the rapid decline of Crete’s rural population, traditional trades and natural beauty first hand, she shifted focus to preservation on all fronts – local people, trades and nature, bringing them all together. CCS programs now promote the work of local farmers, culinary artisans and related groups, which helps to supplement and sustain diverse preservation projects.

With regard to its agrotourism programs, keeping it small and intimate is key. CCS hosts a maximum of 8 students per tour. Their program base is on an organic olive grove, and they walk to nearby farms and kitchens for lessons. In addition, their itinerary is limited to significant archeological sites and nearby villages, while using local transportation. Their service providers are residents of Crete and accommodation providers have a proven track record in sustainable tourism. One accommodation provider, Grecotel, has been honored with numerous awards for its environmental policies and actively supports biodiversity conservation activities.

When asked what results she’s seen, Nikki replied, “Our program has prompted residents to develop their own projects. There are many ‘rural development’ program concepts in Crete funded by EU sources, yet there are few programs in operation.” Realizing that Crete is becoming more vulnerable by the minute, “we had to find a way to rekindle tourist interest in Crete’s culture and natural beauty and try to curb the exodus from rural communities and rampant development on the island.”

CCS works directly with The Mediterranean Association for Soil Health (MedASH), which operates as a “link generator” between local groups that are involved in agriculture: farmers, womens’ co-ops, agrotourism units, hotels (big consumers of agricultural products in the area), educators (they teach farmers’ children), church (strong social mediator). MedASH works with big hotel companies in the area on the project “Parallel Development of Tourism and Organic Agriculture,” which develops a network for these groups, as well as creates financial links and incentives to live in the countryside while supporting sustainable agricultural (local and organic). MedASH supports CCS program development and communication with local groups, as it generates income for them.

The rewards for locals, who are able to maintain an intact way of life, and student-clients, speak for themselves: “Students come away with a greater sense of Crete’s history, culture and natural beauty,” she continues. “They also gain beneficial information on unique farming techniques and healthy cooking. But what our former students love the most are the simple surprises: Discovering a wild artichoke or oregano in the foothills; walking along the paths of the ancient Minoans; impromptu traditional music jams in the local cafes; spinning honey from the hives with passionate (and brave) beekeepers in the village; or snorkeling for octopus. These are the treasures of Crete our students say they will remember forever.”

Sounds like a wonderful experience and a great organization to support! For more information, please visit our Eco-Directory or visit www.cookingincrete.com.

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STI Outreach

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