Goa’s stakeholders urge sustainable steps amid growing tourism, ET HospitalityWorld

  • Vijaylakshmi by Vijaylakshmi
  • 9 months ago
  • Business
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Goa’s stakeholders urge sustainable steps amid growing tourism.

With Goa witnessing tourist footfalls that far outnumber its residents, tourism industry stakeholders have called for sustainable measures to mitigate the negative consequences of the inbound surge in travellers.

Local stakeholders said that efforts need to be taken to reduce the tourism sector’s carbon footprint.

Travel and Tourism Association of Goa president Nilesh Shah said that Goa attracts tourists who either want offbeat experiences or who attend large events and festivals. “Goa’s USP (unique selling point) is that there are activities for those of all ages to enjoy around the year; hence, there is a need for a line of communication to be permanently open between state authorities and local communities to discuss the timings of festivals held to facilitate peaceful coexistence,” he said.

Shah said that fines can deter tourists and locals from littering the state. “While we cannot restrict the flow of tourists as Goa’s economy is heavily dependent on it, steps need to be taken to ensure that those who come to the state do not litter the space,” he said.

Goa’s culinary experts also need to instill responsibility for minimising the industry’s carbon footprint, he said.

National Restaurant Association of India (NRAI) Goa chapter head Prahlad Sukhtankar said the government must host hyperlocal festivals that showcase local produce such as Harmal and Khola chillies, cashew feni, Moira bananas and Agasaim aubergines.

“It is fundamental for the next generation of cooks to be familiar with the roots of Goan cuisine, as it will aid in the preservation of traditional cooking methods and help them appreciate the source of the ingredients and the community that introduced them. This helps promote Goa as a destination that respects its culinary heritage, while simultaneously reducing the pollution transport entails and aiding local producers,” Cavatina founder chef Avinash Martins said.

SKAL International Goa president Vivek Kerkar said that the state should host festivals that showcase Goa’s diverse cuisine, local ingredients and cooking techniques. “We ought to make it a point to invite restaurants that serve higher-quality cuisines that blend local and imported ingredients, celebrating multiculturalism, to cater to all tastes. It is also crucial to preserve Goa’s unique culinary tradition, blending Portuguese and Goan influences,” Kerkar said.

  • Published On Jan 28, 2024 at 05:00 PM IST

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