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Future sea level rises should not restrict new island formation in the Maldives
Maldives.net.mv – The continued accumulation of sand within the iconic ring-shaped reefs inside Maldivian atolls could provide a foundation for future island development new research suggests. Islands like the Maldives are considered likely to be the first to feel the effects of climate change induced sea level rise, with future island growth essential to counter the threat of rising sea levels.
The study published in the journal Geology, and carried out by researchers from the University of Exeter in collaboration with the University of Auckland, James Cook University, the National Institute for Environmental Studies in Japan, Curtin University and the University of Glasgow, focussed on the formation of islands inside the atolls of the Maldives.
The researchers studied the history and timing of island building, a process which starts when the lagoons fill sufficiently with sand that is derived from the surrounding corals reefs, to provide a foundation for island establishment. Assuming these reefs continue to flourish and can thus maintain high rates of sand supply, those lagoons that are already nearly full have clear potential to provide foundations for new island development over the next few hundred years.
Professor Chris Perry from the University of Exeter said: “Many of the heavily populated islands in the Maldives have limited capacity to respond naturally to sea-level rise and this will necessitate additional spending on shoreline maintenance. Our research suggests, however, that the potential does exist for new island formation on those reefs inside the atolls that have near fully infilled lagoons. These may ultimately provide additional land options across the region, and some possibilities for mitigation options under higher sea level conditions.”
The study suggests that it is the smaller reefs, with lagoons that are already nearly in-filled, that are most likely to give rise to new islands. Once established, and given sufficient sand supply, the findings suggest that these new islands can develop rapidly, over a few 100 years, and that these may then evolve into larger, island structures that could provide alternative land options in the region. Evidence from this region also suggests that many existing islands established and expanded under slightly higher than present sea-levels over the last few 1000 years.
Larger reefs with deeper, unfilled, central lagoons are likely to only fill with sand over much longer timescales and are thus unlikely to support new island development over any meaningful future timescales.
Sea level rise is projected to put increasing pressure on the Maldives. Heavily populated islands, including the low-lying capital Male, have limited capacity to respond to natural shoreline changes and will thus require ever more costly management interventions to sustain them under projected sea level rises.
Baros Maldives is set to host a curated Earth Day experience titled Earth Day in Bloom on 22 April 2026, offering guests an evening programme centred on sustainability, nature and locally sourced ingredients.
The event will begin at 6:30pm at the resort’s Chef’s Garden, where guests will be welcomed with a Garden Spritz before taking part in a guided tour of the garden. The tour will introduce participants to local herbs and island-grown produce cultivated on the property.
As part of the programme, guests will be invited to plant their own herb, contributing to the garden while engaging in an activity aligned with environmental awareness. The experience will continue with a garden dinner starting at 7pm, featuring a menu designed around fresh, seasonal ingredients sourced from the island.
An optional pairing of organic wines will also be available, providing an additional element to the dining experience.
The event is priced at USD 175 per person, excluding applicable service charge and taxes. Reservations can be made through the resort’s butler service.
The initiative reflects Baros Maldives’ focus on sustainability-led guest experiences, integrating environmental awareness with culinary offerings and on-island activities.
Cinnamon Dhonveli Maldives has been recognised as a Quality Winner at the TUI Global Hotel Awards 2026, an accolade based on guest feedback from travellers worldwide. The recognition reflects the resort’s delivery of guest experiences shaped by service standards, facilities and alignment with evolving traveller preferences.
Located in North Malé Atoll, Cinnamon Dhonveli Maldives offers a range of accommodation options, with more than 140 units including overwater suites, beach bungalows and duplex garden bungalows. The resort is designed to accommodate couples, families and groups.
The resort features seven dining venues offering a mix of international and local cuisine. Tex Mex serves Mexican and Spanish-inspired dishes, while Dalchini offers an Indian à la carte menu available for lunch and dinner. Raalhu Bar provides a setting for evening refreshments, with views of the sunset.
Cinnamon Dhonveli Maldives is also known for Pasta Point, a surf break recognised for its left-hand waves. The resort attracts surfers from international markets who travel to access the location. Surf operations at Pasta Point are managed by Atoll Adventures, with bookings handled through Atoll Travel to ensure a structured approach to surf access.
The TUI Global Hotel Awards are determined by guest reviews, making the recognition an indicator of guest satisfaction. The resort’s inclusion as a Quality Winner reflects its performance in meeting guest expectations within the Maldives tourism sector.
Sirru Fen Fushi Private Lagoon Resort hosted a two-day Behind the Bar experience as part of its Easter programme, bringing together contemporary mixology and craft-led guest experiences.
The event featured collaborations with Modernhaus, led by Bar Manager Upay Aldi, and The Cocktail Club, represented by Co-Founder Mirwansyah Bule, both from Indonesia. Over two evenings, guests were invited to engage with the bartenders’ techniques, flavour profiles and creative processes, with Modernhaus recognised among Asia’s 50 Best Bars.
The programme included a curated selection of cocktails prepared using ingredients such as cempaka-infused whisky, hibiscus ginger maple, wasabi spirit, jasmine peach, coconut chai milk, salted tamarind, yuzu whey, salted fino sherry, sake gomme, guava vodka, Thai tea liqueur and malic. The offerings reflected a combination of tropical elements and contemporary mixology methods.
The first evening took place at Kata, the resort’s Japanese-fusion restaurant, where the experience was set against sunset views over the lagoon. The second evening was held at Raha Market in a beachside setting, offering a more informal atmosphere while maintaining the focus on crafted cocktails.
The event formed part of Sirru Fen Fushi’s ongoing programming, which centres on curated guest experiences and collaborations with international talent in food and beverage.
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