Featured
Carpe Diem partners with Loliware to bring world’s first biodegradable, edible straw to Maldives
Carpe Diem Maldives has partnered with Loliware to bring the world’s first biodegradable and edible straw to the Maldives.
It is widely claimed there are enough plastic straws to wrap around the Earth’s circumference 2.5 times each day. Because they are so small, most straws are not recycled and usually end up in landfills and waterways, where they linger indefinitely, harming wildlife, and marring the natural beauty.
Made to disappear and designed to have the same functionality expected of a plastic straw, Lolistraw will last for up to eight hours in a beverage and will have a shelf life of up to 24 months. When you are done sipping your drink, you can eat the straw or compost it.
The founders of LOLIWARE and the straw’s designers, Chelsea Briganti and Leigh Ann Tucker, have coined the term “hyper-compostable” to convey that all of their products, including Lolistraw, will break down at the same rate as food waste in compost or in the natural environment, such as a waterway.
The Maldives is surrounded 99 percent by ocean, straddles the equator and is home to some of the world’s most precious coral reefs and marine life. Considerations towards protecting the environment are a key influencer in all business decisions for Carpe Diem Maldives.
“In 10 years of operating our dive safari cruises across The Maldives, we’re always looking for ways to reduce our waste footprint. For example, we’ve never had one-time use bottles on our boats, each guest receives a durable plastic water bottle that they take home with them,” explains Agnes van Linden, Assistant Managing Director of Carpe Diem Maldives.
“When we were looking last year for new sustainable solutions to bring to our upcoming resort, I came across the Lolistraw project on Kickstarter. The management team and I carefully researched all the information and we all knew it was a winner. We had to seize the day and the opportunity, like our company name, while at the same time supporting this great innovation get off the ground.”
Carpe Diem’s Carpe Vita in Raa atoll. PHOTO/ CARPE DIEM
Carpe Diem Maldives is just one of two main Lolistraw Launch Partners from the Kickstarter project, with close to 1000 other smaller donation supporters.
“Our world needs a radically new approach to our daily consumption of single-use plastics which too often go to landfill or pollute oceans. Our solutions transform disposables into ‘’plant fuel’ through composting, or ‘human fuel’ through consumption,” observed LOLIWARE Co-Founder Leigh Ann Tucker.
Made from a new seaweed-based material, the initial texture is like plastic, but can be made with a flavour or with added nutrients. On Carpe Diem Cruises and at the upcoming resort, the chosen lime flavour will add to the experience when sipping a cocktail, a simple glass of water or a refreshing coconut juice.
“It transforms while you’re using it to where you can actually bite into it afterward and eat it,” Leigh Ann Tucker noted.
“But when you first pick it up and put it into your drink, it’s going to feel like a plastic straw.”
For those who do not want to eat the straw, it is also compostable and marine degradable. Unlike another material often used for compostable utensils–PLA, which is often made from corn starch–Loliware breaks down easily, so it can be composted in a home system rather than requiring industrial composting equipment. If the seaweed-based straw happens to end up in the ocean, it will dissolve, which is excellent news for the pristine waters of the Maldives, and any unassuming hungry marine life that might swimming by.
“We’re not telling the consumer, hey, you can’t have your straw. We’re providing them a solution to the plastic straw crisis while also giving them a fun experience on top of that. It’s not about the consumer sacrificing anymore, it’s about the consumer having fun and being sustainable at the same time. There are some bioplastics that just break down into smaller pieces, whereas Lolistraw is designed to literally disappear,” says Chelsea Briganti.
The lime-flavoured Lolistraws will available in August on all three Carpe Diem Cruises offering seven and 10 day dive safaris while staying on the luxury liveaboard vessels, as well as at the 115-pool villa Carpe Diem Beach Resort and Spa when it opens in September this year.
Since 2008, the award-winning hospitality group Carpe Diem Maldives has been operating luxury dive and surf liveaboard cruises, sharing the beauty of the Maldivian waters with adventurous travellers. Carpe Diem is the only liveaboard operator in the Maldives to offer diving adventures with a team of all-Maldivian dive masters.
With the expansion into resorts, Carpe Diem Maldives becomes the only hospitality brand in the country to offer year-round liveaboard cruises that can be combined with a resort stay.
Alila Kothaifaru Maldives is hosting an exclusive Mastroberardino Wine Dinner on Wednesday, 28 January 2026, inviting wine enthusiasts and culinary travellers to an evening of fine wine and gastronomy at The Shack, the resort’s secluded sandbank venue.
Set against the backdrop of the Indian Ocean, the intimate dinner celebrates Mastroberardino, one of Italy’s longest-established winemaking families, known for championing Campania’s native grape varieties since the mid-18th century. Led by Piero Mastroberardino, a tenth-generation winemaker and an internationally recognised figure in Italian viticulture, the estate is widely regarded for preserving and promoting historic varietals such as Greco, Fiano and Aglianico, including the Taurasi DOCG.
Guests will take part in a curated dining experience featuring a bespoke multi-course menu created by Executive Chef Frank and paired with a selection of Mastroberardino wines. The menu begins with Greco di Tufo DOCG and Fiano di Avellino DOCG, continues with Lacrimarosa Rosato, and concludes with Radici Taurasi DOCG, followed by a dessert course paired with Melizie Fiano Passito.
Thomas Weber, General Manager of Alila Kothaifaru Maldives, said the resort aims to create dining experiences that go beyond conventional formats, where heritage, storytelling and setting come together in a meaningful way. He noted that hosting the Mastroberardino Wine Dinner on a private sandbank provides an opportunity to present one of Italy’s historic winemaking traditions while offering guests an intimate evening within the natural setting of the Maldives.
In addition to its heritage, Mastroberardino is recognised for its sustainability practices, including responsible vineyard management, biodiversity conservation and energy efficiency. These values align closely with Alila Kothaifaru Maldives’ own approach to mindful luxury and environmental stewardship.
Grand Park Kodhipparu, Maldives has been named Resort of the Year 2025 by Target Taste China, one of China’s most influential platforms recognising excellence in hospitality, dining and experiential luxury.
The award places Grand Park Kodhipparu among a select group of internationally respected luxury resorts, acknowledged for their commitment to taste, craftsmanship and holistic guest experience. Winners were chosen by Target Taste’s editorial and expert panel, which is known for its rigorous evaluation process and strong influence among China’s high-end travel and lifestyle audiences.
Commenting on the recognition, Raffaele Solferino, General Manager of Grand Park Kodhipparu Maldives, said the award was a meaningful endorsement of the resort’s team and its long-term vision. He noted that as the resort marks its ninth year of operations, being named Resort of the Year reflects the passion, creativity and dedication of its staff, as well as its continued commitment to delivering experiences that resonate with discerning travellers.
Located on a private island accessible by speedboat from Malé International Airport, Grand Park Kodhipparu has gained recognition for its contemporary interpretation of Maldivian luxury, combining modern design, attentive service and a strong culinary identity. A central feature of the guest experience is the resort’s destination dining portfolio, which has become one of its defining attributes.
Target Taste China is widely regarded as an authority on luxury taste and lifestyle, with a strong following among affluent Chinese travellers and industry professionals. Its annual awards recognise excellence across hotels, resorts, dining concepts and destinations worldwide.
Resort Executive Chef Raymond Tan said dining at the resort is intended to be immersive and sensory. He explained that the Firedoor signature dining experience is built around open-flame cooking, elemental techniques and the integrity of premium ingredients, allowing natural flavours to take prominence. He added that this is complemented by the Maldives’ only glass-floor overwater dining venue, where guests are connected to the ocean beneath them as much as to the cuisine itself.
The accolade further strengthens Grand Park Kodhipparu Maldives’ position as a leading luxury resort in the Indian Ocean and reinforces its appeal within the Chinese market and internationally.
Kandolhu Maldives has announced its next culinary collaboration with Lima-born chef Claudia Canessa, with a special residency scheduled from 30 April to 4 May 2026. During this period, guests will have the opportunity to experience the flavours of Peru through a series of dining events curated by one of the country’s most recognised contemporary culinary figures.
Chef Canessa brings extensive experience and a distinctive culinary perspective to Kandolhu Island. She is best known for her work at Amaru in St. Moritz, a bespoke restaurant created specifically for her and designed by Luke Edward Hall, where she presents Peruvian cuisine shaped by Swiss restraint. Her cooking style is rooted in the traditions of Peru while incorporating refined techniques, earning international recognition for the balance and precision of her ceviche dishes.
Her cuisine reflects influences from South America, Japan and Mexico. Having lived in Switzerland for many years, Chef Canessa credits her adopted country with shaping her approach to harmony in cooking. She describes the evolution of her style as a journey towards symmetry, with Swiss culinary discipline refining her palate, particularly in the use of spices, allowing her to present bold flavours that remain measured and controlled.
Chef Canessa’s signature style is defined by layered aromatic flavours and careful use of spice. Her residency at Kandolhu will feature a selection of her most noted dishes, including Tuna Chicano with lemon zest and a salmon tiradito served with yuzu ponzu.
The collaboration is designed to offer guests a focused gastronomic experience, combining Chef Canessa’s culinary approach with the setting of Kandolhu Island.
The programme for the residency includes:
- Special Peruvian Lunch: Served daily at Ato Roa from Thursday, 30 April to Sunday, 3 May. Two seatings will be offered each day, with a maximum of seven guests per seating.
- Surprise Dinner Menu: The residency will conclude on Monday, 4 May, with a four-course surprise dinner menu at Olive Restaurant, limited to 14 guests.
The partnership is expected to enhance Kandolhu’s culinary offering, support its reputation for curated dining experiences, and introduce new creative influences to the resort’s culinary team.
-
News1 week agoFushifaru Maldives blends cultural experiences with new in-house activities
-
News1 week agoMaldives resort holidays included in Golden Globes gift bags
-
Featured1 week agoYear of the Horse celebrated with island-inspired festivities at InterContinental Maldives Maamunagau Resort
-
Excursions1 week agoDiscover Raa Atoll: Ifuru Island Maldives adds new dive packages for 2026
-
Featured7 days agoSt. Regis Maldives Vommuli Resort sets stage for 2026 with influential Tastemaker residencies
-
Featured1 week agoMilaidhoo Maldives introduces high-end wellness residency led by Dr Lim Xiang Jun
-
News6 days agoCOMO Maalifushi introduces new all-inclusive experience, Simply COMO
-
Featured1 week agoNew era in reef conservation: Six Senses Kanuhura launches data-led Coral Census