Guests to Gili Lankanfushi will soon come to realise and appreciate that sustainable and responsible tourism is a significant part of the resort’s ethos.

Its organic vegetable and herb garden produces fresh harvests of rocket, spinach, basil as well as other greens that are served at the island’s various restaurants. Earlier this year, the resort has also started growing its own strawberries, raspberries, blackcurrants, and gooseberries.

Tucked behind the organic garden is the island’s Eco Centre. Behind the scenes, Gili Lankanfushi has invested in a rocket composter, the only resort in the Maldives to do so. The state-of-the-art biological composter recycles food wastes on site, reducing the need for costly collection and waste disposal. Food wastes from the kitchen and restaurants are collected, put through a dewatering machine to be grounded up into a paste, and fed into the rocket composter to become fertiliser for the organic garden. This completes the farm-to-table-to-farm cycle. At Gili Lankanfushi, sustainable luxury isn’t just about living and eating well, but being responsible and kind to the environment too.

Johnson Peter, chief steward at Gili Lankanfushi, in front of the resort’s rocket composter.

Food wastes are collected, grounded up into a paste, and fed into the rocket composter to become fertiliser.

Food wastes are collected, grounded up into a paste, and fed into the rocket composter to become fertiliser.

The Eco Centre also has a worm farm that produces natural fertiliser for the organic garden.

Read more about how at Gili Lankanfushi, guests experience a more discerning level of luxury.

Elwin Chan

Contributing Writer

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