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Ayurvedic Retreats at Gili Lankanfushi Maldives

Mind and body meld into a transcendental state in the hands
of an Ayurvedic master

Under the healing touch of Devendra Prasad Pokhriya, Gili Lankanfushi’s wellness practitioner, you literally feel the weight and pain of your body being lifted.

Having worked in an Ayurvedic hospital in India, Devendra has helped countless people with holistic healing for more than 15 years. Based on over 5,000 years of ancient wisdom, Ayurveda combines two interlinked ideas—the science of life and the art of living to create a harmonious balance between mind, body, and spirit.

For the resort’s Meera Spa, Devendra has specially created a Pain Relief Therapy programme to help guests who are suffering from injuries, chronic ailments, stress, or emotional anxiety.

The session begins with a salt therapy treatment, where a poultice containing black pepper, clove and Himalayan salt is used to warm, remineralise, and relax the body. This is followed by an Ayurvedic treatment known as Kati Vasti, where warm medicinal oil is poured into a dough that is placed on the lower back, bringing release to stiffness and pain.

Our Gili Story

Gili Lankanfushi – where you arrive as a guest, leave as a friend, and return as family.

Located just 20 minutes by speedboat from Malé, Gili Lankanfushi is a rare jewel glistening in the middle of the Indian Ocean. The eco-luxury resort recently reopened after a year-long renovation. Before the hiatus, it had been voted the Number One Resort in the Maldives and Top Five Best Hotels in the World in Tripadvisor’s Traveller’s Choice Awards. Needless to say, the reopening has been received with much fanfare and anticipation.

“It’s the people,” says Tammy Gan, who is the Marketing Communications Manager at Gili Lankanfushi. “We have the stunning beauty of a huge lagoon, with luxurious overwater villas that let guests get up close and personal with nature. Our F&B offering is excellent. But it is the people who make Gili truly special,” Tammy explains.

Indeed, one could feel a palpable sense of energy and excitement among the 280 staff who call Gili Lankanfushi home. “Everyone has been looking forward to coming back. I have missed their warmth and laughter,” says Tammy.

There is a wonderful and profound saying at Gili Lankanfushi, where you “arrive as a guest, leave as a friend, and return as family”. This brand of kinship and heartfelt hospitality really begins from the hosts at Gili Lankanfushi. There is a genuine sense of care, concern, and camaraderie among the hosts here. Ask anyone, and they would have a story to share. A moment, a memory, a milestone that brings a smile to their friendly faces.

These are the stories that prompted the resort to start a project called #GiliStory. The intention is to build a treasured collection of these precious memories. Everyone who has had an encounter with Gili Lankanfushi would have a Gili Story. In the end, it is these kindred stories, filled with dreams, love and hope, that connect us all.

Roberto, Alberto and Giusy

Besides hailing from Mediterranean Europe, and sharing a love for travelling, Roberto Arganese, Giusy Magni, and Alberto Romo Maroto also happen to be part of the Sales and Marketing team for Gili Lankanfushi. Roberto himself is the director of the department and has been with the resort for nine years. He started out in the tourism industry as a tour guide more than 20 years ago.

“Gili is family to me,” Roberto says. “Like Giusy and Alberto, I’m based in Europe. But I come back to Gili several times a year. Every time I’m back, I see all the familiar faces and it warms my heart,” he smiles.

Roberto describes the Gili guest as someone who is discerning, sophisticated, and loves to connect with nature. They also appreciate the authentic experiences and genuine service provided by the resort. “It’s about building a relationship. This is a fast-moving industry, and new resorts open in the Maldives every year. But what keeps our guests coming back is the bond and the relationship we have built with them,” he adds.

Alberto, who works out of Madrid, concurs, “The Gili guest appreciates high-quality service. And over here, you get nothing short of the very best. The Mr. Fridays (as the resort’s personal concierge are known) provide attentive service that exceeds guests’ expectations every time. Guests also like the ‘no news, no shoes’ concept of barefoot luxury. The experience is elevated, yet never pretentious or overly formal.”

For Alberto, the charm of Gili Lankanfushi also lies in the fact that he can be in the middle of nowhere, to get away from it all and reconnect with self and nature. “As mindsets change, people are more and more focused on sustainability and showing care for the environment. They want to make more ethical choices for themselves. It’s about healthy eating and healthy living, all while being conscious of the impact we have on the environment,” Alberto adds.

Indeed, Gili Lankanfushi’s beautiful natural surrounds is what Giusy finds exceptionally charming. Based in Lake Como in Italy, Giusy thinks the Maldives is the picture of a perfect paradise. “Blue waters, white sandy beaches, and astounding, abundant wildlife. This is what I love about the Maldives,” she explains. “When it comes to romance, it’s the perfect place to enjoy the other person. You fall in love again,” she says with a twinkle in her eye.

“At Gili Lankanfushi, everything is done to make your vacation extra special. No detail is too small for the team. The Mr. Fridays anticipate your needs. The food is exceptional and caters to all diets. The recent renovation adds a lounge vibe to the ambiance, yet it still feels absolutely private and exclusive. At Gili Lankanfushi, you can just come as you are. Everything else will be taken care of. Feel pampered, feel free, feel like you are home,” Giusy says.

Sakis Papadopoulos

For Greek photographer Sakis Papadopoulos, his Gili Story began seven years ago when he first visited the resort. “Gili Lankanfushi is special. The geography lends itself to a tranquil, magical setting. You have a captivating lagoon teeming with marine life, with beautiful overwater villas right above the turquoise seas. That, together with the impeccable service and food, make the experience here absolutely sublime,” he observes.

Sakis’ love story, though, began much earlier, almost 20 years ago right in the Maldives. He had met his wife while they were both working there. Suffice to say, love blossomed against the paradisiacal backdrop of the tropical sun, sea and sand, and five years later, they got married, had a son, and started a family.

“What is so unique about the Maldives is the endless blue. It is a kingdom of islands, all 1,192 of them, with an infinity of blue that your eyes cannot even reach. Everyone falls in love with the Maldives and they come back again and again,” Sakis says.

It is this stunning beauty that the photographer wants to capture. He explains, “My motivation is to capture the essence of a place. The clear skies, the beautiful waters. The quest for the perfect shot keeps my adrenalin pumping.”

Ismail Bushry and Ibrahim Shyam

Senior housekeeper Ismail Bushry and tailor Ibrahim Shyam are two of the 280 people who work round the clock at Gili Lankanfushi to make sure that guests feel completely at home and that all their needs are well taken care of. Ismail, who has been with the resort for more than 15 years, has risen through the ranks from housekeeping supervisor to senior housekeeper. Today, he co-leads a team of almost 50 people, which includes fellow Maldivian Ibrahim Shyam. Ibrahim is part of a four-man tailoring department that fabricates almost everything at the resort including cushion and mattress covers, roman blinds, made-to-measure uniforms, napkins, placemats, souvenirs, and even covers for bicycle pedals. Both of the men’s long service at Gili Lankanfushi is testament that this haven has become their home and that friends and colleagues here have grown to become family.

Ahmed Rasheed and Mifzal Mohamed

One of the best embodiments of Gili Lankanfushi’s ethos comes in the form of Mr. Fridays, the resort’s personal assistants to guests. Named after Robinson Crusoe’s loyal assistant and beloved friend, Gili Lankanfushi’s bevy of 13 Mr. and Ms. Fridays tend to their guests’ every need. Assisting in supervising this team is Ahmed Rasheed, who has spent eight of his 15 years in the resort as a Mr. Friday. Rasheed believes that an important quality of a Mr. Friday is to be people-oriented, a trait that can be seen in his sincere and sunny disposition. At the moment, Rasheed is also mentoring Mifzal Mohamed, who has shown exceptional potential in his willingness to learn. “The greatest satisfaction comes from seeing my guests happy,” Rasheed says just before zipping off with Mifzal to surprise their guests with a wedding anniversary celebration.

Hari’s Superfood at Gili Lankanfushi Maldives

To eat is a necessity, but to eat intelligently is an art”

Health is wealth we often say. At the beginning of a new chapter of Gili Lankanfushi Maldives, with a vision for guests to have a healthy diet fueled by a light and fresh meal, Executive Chef Harinath Govindaraj introduces the “Hari’s Super Foods” menu at Overwater Bar during lunch time.

These superfood bowls certainly taste as bright and vibrant as they look. Wholesome ingredients and textures come together in Chef Hari’s inspired creations.

There are nuts and seeds, greens and grains, cheeses and breads, spices and herbs. Chockfull of goodness with flavours that are playfully layered for a truly original, fresh, and guilt-free indulgence.

A Gastronomic Adventure Like No Other at Gili Lankanfushi Maldives

Food is life. How well we feed, is how well we lead our lives—which is why at Gili Lankanfushi, no expense is spared in making sure guests are taken on a multi-sensory adventure at every opportunity.

Food is also love. And in the inspired hands of new Executive Chef Harinath Govindaraj and his team, fresh and sustainably sourced ingredients including organic vegetables, free-range meat, and fish that are caught using handlines are masterfully prepared with ingenuity and passion.

Chef Hari leads a culinary team of 54 people, including 26 chefs from 10 different countries. With everyone bringing their own diverse culinary culture and background, it is little wonder that the Gili Lankanfushi kitchen is always brimming with exciting and imaginative gastronomic ideas.

Chef Hari himself has an affable and effervescent personality. His zest and curiosity for life come through in the food he prepares. He describes his style of food as “simple, local, and creative”. Some of his signature creations are pan-seared ‘scallops’ made out of daikon and barbecued striploin made from eggplant. “You can’t put a real chef in a box,” he quips.

Outside of the kitchen, Chef Hari also watches over Gili Lankanfushi’s very own organic garden. With more than 20 different types of crops including spinach, radish, and eight different kinds of lettuces, as well as 14 different herbs like Thai basil, lemongrass and rosemary, the lush garden is one of the largest in the Maldives. It supplies most of the salad leaves and herbs to the kitchen, serving up true farm-to-table freshness. Since taking over the reins, Chef Hari has also initiated a natural composting project using worms to turn food wastes into organic fertiliser. As the saying by L.M. Wilde goes, when we honour the earth, we honour ourselves. Whatever we nourish will in turn nourish us.

Besides the food, the setting also plays an important part in Gili Lankanfushi’s unique gastronomic experiences. The resort’s main restaurant, Kashiveli (meaning ‘coral sands’ in the local Dhivehi language), has recently been refurbished and overlooks the magnificent expanse of the Indian Ocean. Breakfast at Gili Lankanfushi is reason enough to wake up— this priceless view makes it all the more compelling.

Four evenings a week, the beach and overwater bar are also transformed into an enchanting dinner setting with much pizazz and magic. Be transported to the colourful streets of Asia, or even an exotic Mediterranean spice souk, and savour delectable, exquisite cuisine from around the world. The resort’s laudable efforts are rooted in the belief that culinary experiences can often make the difference between a good vacation and an exceptional one.

Rodrigo Buanafina, who manages Gili Lankanfushi’s Food & Beverage team, explains, “Our focus has always been to offer a highly personalised experience for our guests. Because of our host to guest ratio, we are able to provide attentive yet unobtrusive service. Whether you are looking for a romantic dinner experience on a private beach under the starry Maldivian skies, a private sunset cruise with champagne on board, or an intimate degustation dinner in the Underground Wine Cellar, we promise you an unforgettable culinary adventure every time.”

Such is the dedication of the Gili Team. From the gardeners to the chefs to the sommeliers and the hosts, everyone plays a part in delivering an exceptional gastronomic adventure bar none. When food is this good, life is certainly good.

Experience Gili Culinary Journey at its best as the team of chefs take you on a gastronomic adventure through the gourmet options.

UNDERGROUND WINE CELLAR

From Kashiveli, the main restaurant, follow a flight of glass staircase down into a secret little cosy space and you will find yourself in Gili Lankanfushi’s very charming and atmospheric Underground Wine Cellar. Besides boasting an enviable collection of over 400 varieties of some of the best wines in the world, the Underground Wine Cellar is also a lovely and intimate venue where guests can gather around an elegantly upcycled driftwood table to enjoy fine cuisine and conversation.

DESTINATION DRINKING

One of the resort’s newest food and beverage concepts, Destination Drinking is in equal parts fun, entertaining and engaging, with more than a shot of laughter to make sure that everyone has a good time. The programme is centred around the theme of Battle of the Bartenders, where some of the island’s best mixologists will compete in creating bespoke cocktails to win over the hearts of the guests. The relaxed and light-hearted session gives guests a chance to interact with the witty barmen, who go to all lengths to amuse and delight. All in the spirit of fun, of course.

LAVA GRILL

Always thinking of ways to exceed expectations, the culinary team at Gili Lankanfushi has recently introduced a tantalising Lava Grill menu, with starters including a mouthwatering seafood bisque made of seared local seafood, celery and saffron rouille—a combo that is simply bursting with umami. The star of the meal though, is a selection of choice meats cooked to perfection on a lava grill. This method of cooking spreads heat more evenly, resulting in a deeper, more rustic flavour. Gili garden chimichurri is served on the side, as a brilliant, zesty counterpoint.

Making Your Own Natural Compost

Composting is nature’s way of returning life to earth.

At Gili Lankanfushi, where the well-being of the planet is always at the heart of how the resort is run, Executive Chef Harinath Govindaraj has embarked on a natural composting mission to turn food wastes into organic fertiliser. The compost is then used to nourish and rejuvenate the earth from which fresh, organic vegetables are grown for the resort’s restaurants, completing the farm-to-table-to-soil process.

As it turns out, making your very own natural compost can be quick, easy, and smell-free too. Hpaper gets some tips from Chef Hari.

STEP 01

Composting isn’t rocket science. It is what happens in nature when leaves fall onto the ground, plants wither away, and organisms start to do their work to return the nutrients to their source. In making your own compost, you simply need to know how to create the right environment for these organisms to thrive.

First of all, you need two kinds of materials —“green” and “brown”. “Green” materials are ingredients such as food wastes, green leaves, and prunings from your garden. “Brown” materials, on the other hand, are dry leaves, dry grass, twigs, wood shavings, and even shredded paper. Once you have assembled the materials, the first step is to dig a bed of about one foot deep.

STEP 02

When the garden bed is ready, spread a blanket of fresh leaves over the soil. This forms the first layer. This green layer, and subsequent ones, provide protein and moisture for the organisms to work their magic.

STEP 03

Next, layer a blanket of dry leaves over the fresh ones. “Brown” materials such as dry leaves allow air to flow between the pile and provide energy for the organisms.

STEP 04

For the next layer, add food wastes gathered from the kitchen. This could be fruit and vegetable scraps, coffee grounds, tea leaves, pulp from juices, and even crushed eggshells.

STEP 05

For this step, Chef Hari adds a layer of organic processed manure. You could easily replace this with other “brown” material such as shredded paper or wood shavings. The general idea is to alternate “green” with “brown” layers. You would want the same amount of each, so that enough oxygen flows through the pile, allowing the organisms to survive and keeping the compost odour-free.

STEP 06

Now, introduce some moisture to the pile. Chef Hari’s tip is to mix sugar, sand and water. Moisture is important because it allows the organisms to move around and start digesting the material.

STEP 07

Repeat steps 2 to 6 and let the pile rest for about two months. From time to time, give the pile a good stir to keep the oxygen flowing.

STEP 08

As an optional step, Chef Hari tops the pile with a layer of watermelon skins. This attracts and nourishes worms, which in turn help to hasten the composting process.

STEP 09

In a few short months, the compost is ready for you to use. 100% natural, organic, sustainable, and made by you. You can use it directly, or turn it into a compost tea by mixing it with water. The liquid compost can then be sprayed onto the leaves, or at the base of your plants as a natural fertiliser. Remember, even if you do not have a garden, you can still enjoy the process and benefits of natural composting by either getting or making your own compost bin.

Happy composting!

Organic Garden in Maldives: An interview with Executive Chef at Gili Lankanfushi

“THE GARDEN SPEAKS TO ME”

If you think vegan food is boring, think again. Under Chef Hari’s inspired hand, a daikon can become a scallop, an eggplant can turn into a juicy slice of strip loin, and a concoction of almond, extra virgin olive oil and sea salt can be magically transformed into parmesan cheese.

Chef Hari’s passion comes through his food. His latest creation is the 8-course vegan dinner that takes place at Gili Lankanfushi’s very own organic garden. The garden is one of the largest in the Maldives and provides a fresh supply of organic vegetables and herbs for the kitchen.

Two dedicated gardeners tend to more than 20 kinds of crops, including eight different types of lettuces and 14 different herbs including rosemary, garlic chives and lemon verbena. The gardeners work closely with the chefs to cultivate what is required by the kitchen.

“For me, the garden is the heart and soul of the kitchen,” Chef Hari says. “When I walk in the garden, it speaks to me. What we grow here gives me so much inspiration and ideas.

Take for example the lemon verbena. When you taste it, you get five different flavours. Carrot, ginger, lemongrass, green apple and orange. It is one herb, but with so many flavours.”

It is this sense of playful curiosity that has led Chef Hari to create the very engaging and refreshing vegan dinner experience. “I wanted to redefine and push the boundaries of vegan cuisine. There are so many possibilities. All you have to do is use your imagination,” he says.

The vegan dinner takes place around the chef’s table in the middle of the organic garden, surrounded by the earthy aromas of fresh herbs and vegetables. It starts with a tour of the garden, led by Chef Hari himself. During the tour, the chef will also pick out leaves and flowers that will be used for the dinner, making this a truly farm-to-table experience.

The dinner itself will delight and entertain, with course after course of delectable creations—from the wonderful pan seared scallop (an imaginative interpretation of daikon) to the barbecued strip loin (an expertly prepared eggplant). This is vegan cuisine at a whole new level—inspired, original, and full of surprises.

Living Green in Blue Paradise, Maldives

Learn how we can lessen the impact of travel by easily making smarter decisions, and go behind the scenes to see what eco-resort Gili Lankanfushi Maldives is doing to preserve the blue paradise it calls home.

Walk as if you are kissing the Earth with your feet, says the Zen master and activist Thich Nhat Hanh. The world we inhabit is indeed full of beauty, and we travel in search of its endless joys and wonders.

Yet, the allure of the world is the very thing that is putting it in danger. Whenever we fly, we leave a trail of carbon footprints—as much as a pound of carbon dioxide is emitted per passenger for every mile travelled on a plane. That means a round-trip flight from New York to San Francisco emits a shocking 0.9 metric tons of carbon dioxide per person.

When it comes to water, collectively we purchase one million plastic bottles every minute. Compound that with the fact that a 500 millilitre plastic water bottle has the carbon footprint equal to three ounces of carbon dioxide, and you will see the magnitude and severity of this problem.

To make matters worse, of all the plastic that is consumed, only about nine percent get recycled. For the remaining plastic that gets discarded, up to a whopping 13 million tonnes leak into the ocean every year, to be ingested by fish, sea birds and other organisms. By 2050, the ocean will contain more plastic by weight than fish.

Time is of the essence, and green travel seems to be one of the answers to our travel paradox. By making smarter decisions to reduce, reuse and recycle, as well as taking the conscious effort to practice responsible travel that pays attention to environmental, social and economic sustainability, we can lessen our impact to the planet.

It takes everyone, from travellers to hosts to preserve the beauty of our world. In the Maldives, eco-luxury resort Gili Lankanfushi is taking steps to consume less, care more for the ocean, provide a greener environment for its guests, and give back to the local community.

SEA OF HOPE

Leading environmentalists are predicting that more than 90 percent of corals in the world will be gone by 2050. If we do nothing, we risk losing them all, along with the marine life they support. The good news is, there is still hope.

FROM WASTE TO WEALTH

Very little goes to waste at Gili Lankanfushi. Go behind the scenes to see how the resort is taking a lead in sustainability.

PROUDLY MADE IN GILI LANKANFUSHI

Luxury doesn’t mean wastage and excess. With a little bit of ingenuity, we can turn used materials into new objects and give them a second life.

AN ISLAND WITH THREE CARS AND A LOT OF LOVE

One of 200 inhabited islands in the Maldives, Himmafushi is home to just under 1200 people. Learn how neighbouring Gili Lankanfushi is helping to build a better life for the local community.

SUPPORTING LOCAL

As part of being socially responsible, Gili Lankanfushi focuses on hiring local and providing continuous training for its staff.

Supporting Local at Gili Lankanfushi Maldives

Tourism is the largest industry in the Maldives. It accounts for over 40 percent of the country’s GDP, supports about 16 percent of total employment and drives the development of associated tertiary sectors such as transport, distribution, real estate, and construction.

At Gili Lankanfushi, efforts are also taken to support and give back to the Maldivian community. For example, locals from the neighbouring island of Himmafushi are encouraged to apply for suitable vacancies as and when they arise in the resort. In the kitchen, fresh fish and other local produce are also purchased from Himmafushi in an effort to support small local businesses there.

Ajfaan Ahmed, a Himmafushi resident who works as a steward in Gili Lankanfushi’s culinary team, is an example of someone who has benefited from the resort’s outreach programme. He says, “I come from a family of 10 people who live in Himmafushi. I am married and my wife is taking care of our two year-old daughter at home. When I am off work, I can take the ferry back home easily and spend time with them.”

Building a Better Life for the Local Community

On a little island, where palm trees sway and children play, there are three cars, two doctors and a school. There is also a police station, a court to get married in, a health centre where the two doctors work, a kindergarten, and a whole lot of surfing. This is the idyllic island of Himmafushi.

Measuring just 1.8 kilometres wide and 2.2 kilometres long, Himmafushi is one of 200 inhabited islands in the Maldives. Altogether, the Maldives has close to 1200 islands grouped into 26 atolls. In Himmafushi itself, there are about 1180 people. On this island, everyone knows everyone.

The main jobs here are found in the government sector. There is a municipal and social service centre that runs the island. A dedicated team works hard to provide water and electricity, manage waste, and build schools for the tight-knit community. Other locals run small businesses like guest houses and provision shops. There is also a tuna canning factory and a water bottling facility.

Himmafushi is also just a 10-minute ferry ride from Gili Lankanfushi. In fact, the resort provides a free ferry service for the locals to and from the capital city of Malé every day. This is just one of the ways in which Gili Lankanfushi tries to reach out to the local community at Himmafushi
and meet their needs.

The management at Gili Lankanfushi also believes that a good community project starts with the young, and the resort has contributed significantly to the Himmafushi School. Besides making donations to help keep the school running and paying for the salary of a full-time English teacher, Gili Lankanfushi is also committed to giving educational workshops at the school, covering topics that range from plastic recycling and pollution to sustainability and marine biodiversity.

Donations from Gili Lankanfushi help to keep the school running.

Teachers at Himmafushi School share the importance of recycling with their students too.

Donations from Gili Lankanfushi help to keep the school running.

On top of that, the students at the school also get to go on day visits and sustainability tours at Gili Lankanfushi. There, they have the opportunity to learn firsthand about caring for the environment and explore the microscopic world in the marine biology laboratory. The resort’s human resource team also gives advice to graduating students on how to prepare their resumes and do well at interviews.

As part of Gili Lankanfushi’s sustainability and outreach programme, the resort staff also help with waste management and plastic recycling at Himmafushi. The plastic collected during beach and island clean-ups are recycled by Parley into other useful products.

The efforts seem to be paying off. At the Himmafushi School, which provides free education to more than 170 children, fourth-grade student Mishya puts it simply, “It is important to recycle because it is important to protect the earth. If the earth dies, the fish will die.”

It takes a village to raise a child. But it takes us all to heal the world.

Proudly Made in Gili Lankanfushi

As the speedboat approaches Gili Lankanfushi, one of the first things that catches your attention are the over-water villas. 45 exclusive, freestanding residences generously sprawled over crystal clear turquoise waters.

Each of these villas is perched on recycled telegraph poles, and the building itself is constructed using sustainably-sourced plantation teak, palm wood and bamboo. To top it off, the roof is made of palm leaves which are found on the island itself. Inside the living room, which is cooled by natural ocean breeze, you will find cleverly insulated coconut ice holders, recycled paper in the compendiums, and refillable ceramic toiletry bottles. This is the eco-paradise of Gili Lankanfushi.

The design of the villas is intended to emphasise the connection between land and sea, and also man’s connection with nature. Which is why whenever possible, local natural materials are skillfully used by Gili Lankanfushi’s very own in-house carpentry team to incorporate into the facilities of the resort. The team, led by Chief Engineer Ahmed Majid, consists of eight dedicated carpenters and painters who recycle used wood into anything from luggage racks, umbrellas and chairs to signages, plates, cupboards and shelves—all proudly made in Gili.

The carpentry team at Gili Lankanfushi recycles used wood into useful objects.

Even the personalised name tags for guests are made from recycled wood.

As Ahmed says, “Nature does not waste. And just like nature, nothing goes to waste here. The poles that the jetties and villas are built on are recycled telegraph poles. And when these poles start to age, we replace them but do not discard them. Instead, we salvage the good parts of the wood and remake them into other useful objects. The parts that we don’t use are then given to the local islands for them to use as fuel.”

Luxury doesn’t have to mean excess and wastage. With efforts to reuse, recycle and reduce, Gili Lankanfushi is showing the way to a more ethical and sustainable future.