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A year on, Banyan Tree’s Maldives resorts lead in achieving plastic elimination pledge
One year ago, on Earth Day 2018, Banyan Tree embarked on a journey to reduce single use plastic to ultimately become plastic free. The hospitality and tourism industry as a whole is a major consumer of this planet’s resources, often providing one-time use products on mass scales. Whilst this presents a unique opportunity to really impact the effects of global plastic consumption, it is by no means a small task.
The challenge involves finding suitable alternatives that are both sustainable and cost-effective, but equally match up to the rigorous health and quality assurances required from the industry. Preventing plastic waste from reaching landfills or polluting the environment is another primary focus. Arguably, the greatest challenge is pioneering this movement, which although growing is still in its infancy. This requires driving action across suppliers and vendors in addition to raising awareness of the need among business stakeholders, which include its own employees, guests and members of the community.
This ambitious target has inspired the change needed to successfully eliminate 4.2 million single-use items over the past year, equating to a 26 per cent reduction in use. This is a positive first-step in the right direction, considering the magnitude of the ultimate plastic-free goal.
Banyan Tree’s properties here in the Maldives have achieved the most significant reductions across the group, with both Banyan Tree Vabbinfaru and Angsana Ihuru in North Male Atoll reducing their total single-use plastic usage by 75 per cent. Angsana Velavaru in Dhaalu atoll, follows with a 32 per cent reduction. Collectively, the three properties have eliminated a quarter of a million single-use plastic items, preventing them from reaching landfill or ending up in the ocean.
In the first year, three of the most common single-use plastic items produced and consumed across the world were targeted for primary elimination: plastic bottles, plastic straws and plastic bags. These are fundamental sources of global plastic pollution. Worldwide, five trillion single-use plastic bags are used each year, nearly 10 million each minute, requiring 600 million barrels of oil to manufacture. Less than one per cent of this amount is recycled, with the rest ending in landfills or polluting our environments. Up to 80 per cent of ocean plastic pollution originates from land.
Given the vast expanses of blue ocean and white sand beaches and lagoons that dominate the seascape of the Maldives, it is easy to overlook the current threat that plastic pollution poses to the health of its island inhabitants and the future of the kaleidoscope of marine life found below the waves. One only needs to walk beside the ferry terminals in Male or join a community cleanup on a locally inhabited islands to experience the difficulty the country is currently facing, with regards to effective waste management. The international non-profit Parley for the Oceans are currently working on the first nationwide plastic recycling program for the Maldives, but generally speaking recycling initiatives are limited, mostly organised on small scales by local schools or councils with limited resources.
Awareness and understanding of plastic consumption and waste is constantly improving, with growing support of the need to eliminate single-use plastic and switch to sustainable and eco-friendly alternatives. Banyan Tree continues to educate its associates, guests and communities around the areas it operates, about the need to consider the five R’s of responsible consumption – Reduce, Refuse, Reuse, Recycle and Remove. This is achieved by driving events such as community awareness sessions and cleanups, guest talks on property and supporting international events such as Earth Day, World Cleanup Day and World Environment Day.
This year, Banyan Tree Vabbinfaru and Angsana Ihuru will celebrate the Earth Day with a local island clean up in the morning of April 22 and a sunset cocktail party for the guests and associates to toast for the first year of the plastic elimination pledge.
Banyan Tree Holdings runs three resorts in the Maldives: Banyan Tree Vabbinfaru and two Angsana-branded properties, Angsana Ihuru and Angsana Velavaru.
Banyan Tree Vabbinfaru opened its door in 1995 and is the first international chain resort in the Maldives. With just 48 pool villas dotting around the island, privacy and relaxation can easily be attained. The resort has a restaurant, bar, PADI Gold Palm Five-Star resort dive centre and a Banyan Tree Spa. It is also home to the Banyan Tree Maldives Marine Lab, the first of its kind to be funded and built on a private resort, where guests can learn about marine conservation and partake in the many sustainability activities on offer including coral planting, reef cleaning, turtle care and daily stingray feeding sessions.
Angsana Ihuru is surrounded by one of the most vibrant and well preserved coral house reefs in the Maldives. The resort has 45 villas, a restaurant and a bar, a PADI Gold Palm Five-Star resort dive centre and an Angsana Spa.
Banyan Tree Vabbinfaru and Angsana Ihuru are located in North Male’ Atoll, just 25 minutes away by speedboat from the airport. The two resorts are just five minutes by boat away from each other.
Velavaru or ‘Turtle Island’ is located in the pristine Dhaalu atoll, and accessible by a 40-minute seaplane flight from the main Velana International Airport. This 113-villa resort offers 79 island villas and 34 InOcean Villas, revealing spectacular views and direct access to the Indian Ocean.
Spoil your taste buds with fresh ocean picks at Angsana Velavaru’s overwater Funa restaurant, or sample international delights at Kaani. Drop in at Kuredhi bar for an exotic cocktail or two as the stars sneak into the sky. Indulge in a myriad of Asian-inspired spa treatments at Angsana Spa. With guided snorkelling safaris, get your hands wet and join in the efforts to preserve the delicate balance between man and nature. Velavaru is a famed location for turtle-nesting and has its own Marine Lab, particularly committed to protecting marine creatures like the hawksbill and green sea turtles, and coral reefs.
Centara Hotels & Resorts Maldives has invited guests to celebrate Songkran this April across its resorts in the Maldives, marking the Thai New Year through a series of experiences inspired by the brand’s Thai heritage.
The hotel group said the celebrations would reflect Thai culture and hospitality while adapting traditional Songkran elements to island settings in the Maldives. Across its resorts, the festival is being presented through activities centred on renewal, togetherness and shared experiences.
At Centara Mirage Lagoon Maldives, located within The Atollia by Centara Hotels & Resorts, the celebration is set to take place in a family-focused setting. The resort said guests could take part in water activities, beach games and poolside gatherings, followed by a Songkran carnival by the sea. Evening dining experiences will feature Thai flavours in a setting designed for families and groups.
At Machchafushi Island Resort & Spa Maldives, part of The Centara Collection, the programme will include a beachfront parade and traditional Thai games. The resort said evening events would continue with a Thai-inspired dining experience, cultural performances and entertainment. Activities for younger guests will also be included as part of the celebrations.
Centara Ras Fushi Resort & Spa Maldives, which caters to adults, is also marking Songkran with its own programme. The resort said guests could expect beachside activities, evening dining experiences and entertainment shaped around the festival’s themes of joy and togetherness.
Centara Hotels & Resorts Maldives said the Songkran celebrations across its properties are intended to give guests an opportunity to experience Thai-inspired traditions in the Maldives while creating shared holiday experiences during the festival period.
Easter at Le Méridien Maldives Resort & Spa brought together gastronomy and family-focused activities, with Michelin-starred chef Christian Sturm-Willms joining the resort for a culinary residency.
Chef Sturm-Willms, head chef of Michelin-starred restaurant YUNICO in Bonn, is known for a style that combines Japanese technique with Mediterranean and contemporary European influences. He has led the restaurant since 2012, and YUNICO has retained its Michelin star since 2016.
During the week, the chef presented his cuisine through a series of events at the resort. A sunset cocktail on the beach welcomed Marriott Bonvoy Elite members, where guests were introduced to his work through a selection of signature canapés. The main culinary event took place at Tabemasu, where Chef Sturm-Willms partnered with the resort’s executive chef, Muthuraman Subramaniam, for a five-course four-hands dinner.
The menu included dishes such as yellowfin tuna yukke and grilled scallop with avocado cream and mastudo aioli, as well as beef tenderloin served with nut butter foam. Each course was paired with wine. The menu also featured Chef Muthu’s agedashi tofu soup with yuzu kosho sorbet, while dessert was a muscovado kombu tart, described as a signature YUNICO dish.
The Easter programme continued on Easter Sunday with a buffet, a chef’s corner and a live cooking station.
Alongside the culinary events, the resort also organised a week of family activities based on a farm theme. At the Family Kids Hub, children took part in arts and crafts, cooking classes, scavenger hunts, sand golf, kids’ night camping and an Easter egg hunt, along with a visit from the Easter Bunny.
The collaboration also included sessions for the resort’s staff. Chef Sturm-Willms and his sous chef, Jannik Schrack, held a session with the culinary team on their work and the standards involved in achieving Michelin recognition. Melanie Hetzel, food and beverage manager and sommelier at YUNICO, also conducted workshops for service teams covering service standards as well as wine and saké.
Thomas Schult, general manager of Le Méridien Maldives Resort & Spa, said the Easter programme combined gastronomy, family experiences and creativity across the island. He said the residency brought together international culinary talent and the work of the resort’s team across activities and dining experiences.
Chef Sturm-Willms said it had been a pleasure to work with Chef Muthu and the culinary team at the resort. He said the collaboration reflected the importance of sharing knowledge and passion through cooking.
Le Méridien Maldives Resort & Spa is located on Thilamaafushi Island in Lhaviyani Atoll. The resort features 134 villas, including two-bedroom beach and overwater villas designed for families. It said its offering combines marine experiences, dining and family activities aimed at guests of all ages.
The Standard, Maldives has announced the launch of a new Premium All-Inclusive experience from May 2026, introducing an enhanced offering aimed at travellers seeking a seamless island holiday in Raa Atoll.
The resort said the new package was designed to combine dining, experiences and entertainment with the natural setting of the Maldives. It added that the offering had been curated with Indian travellers in mind, as India continues to grow as a source market for Maldivian tourism.
The package begins with champagne on arrival and includes access to dining across the resort’s outlets. Guests will be able to choose from three restaurants for lunch and five restaurants for dinner with prior reservation. The resort said the dining programme would range from Mediterranean dishes at Onda to Maldivian cuisine at Guduguda, offering guests a varied culinary experience throughout their stay.
The package also includes a beverage programme featuring premium spirits, wines, cocktails and beers, as well as a fully stocked minibar in each villa.
The culinary programme is led by Director of Culinary Nandakumar Dharuman. The resort said his Indian background adds familiarity for Indian travellers, with Indian breakfast options available alongside international selections. Vegetarian and Jain meals can also be prepared on request.
The Standard, Maldives said the resort would continue to offer a lively atmosphere through activities held during the week, including DJ nights, fire dance performances, bingo evenings and other social events. Breakfast DJ sessions are also part of the programme. In addition, guests booking the Premium All-Inclusive package will receive one complimentary 30-minute spa treatment and one island excursion.
Sonika Adlakha, commercial director of The Standard, Maldives, said India remained an important and growing market for the resort. She said the new Premium All-Inclusive experience was intended to offer Indian travellers a stay that combined dining, entertainment and the natural appeal of the Maldives.
Alongside its social spaces, the resort said it also offers quieter areas for guests seeking a more relaxed experience. All villas at the property include private pools and spacious living areas, allowing guests to stay close to the resort’s dining and entertainment facilities while also enjoying privacy.
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