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Intl researchers in Maldives develop new way of growing islands, coastlines
Researchers at Massachusetts Institute of Technology (MIT) and in the Maldives have come up with a solution to help coastal communities threatened by climate change: submersible objects carefully placed to promote the growth of beaches and islands.
The Growing Islands project is the work of MIT’s Self-Assembly Lab and Maldivian organisation Invena, who came together to explore how design could stop coastal erosion and sea-level rise — two problems associated with increasing global temperatures.
MIT’s Self-Assembly Lab typically produces objects that build themselves, such as inflatables with multiple final forms. These structures respond differently depending on the amount of air pressure inside, thanks to the intricate geometries 3D printed in their interior.
The Self-Assembly Lab has been eager to see if these computational design approaches could work on a more macro level.
MIT designs self-growing sandbars, islands and beaches
“For a long time I’ve thought, ‘isn’t there a way that we could utilise some of the energy that’s just naturally around us in disasters — you know earthquakes, tornadoes, landslides, tsunamis — and do something productive’,” Self-Assembly Lab head Skylar Tibbits said.
“Couldn’t we use that to design and build rather than destroy?”
From that initial impetus the team came to focus on wave energy. Invited to the Maldives by Invena, they noted that sandbars, shaped by waves, grow rapidly and follow a predictable pattern.
They thought that if they could analyse this pattern and replicate it, they might be able to strategically control the sandbar growth. In effect, they would make self-growing sandbars, islands and beaches.
Tests to continue over coming years
After experimenting with variously shaped submerged objects and wave patterns in a tank in their lab, the group took their work into the field in February, sinking several three-by-three-metre structures off the Maldivian coast.
The structures are large bladders, sewn out of canvas and biodegradable material and filled with sand. The researchers say they are low-cost, easy to deploy, adaptable and work with nature rather than fighting against it.
The group will continue to observe the results and run more field tests over the coming years.
While the title of the project is Growing Islands, the objects actually have three distinct potential uses: the first is to construct all-new islands. The second and third Tibbits says are probably more immediately relevant: supporting existing islands and beaches.
About 40 per cent of the world’s population is thought to live in coastal areas, which are threatened by erosion, rising lea levels and storm activity heightened by climate change.
Growing islands “more elegant solution” to artificial reefs
One of the current antidotes to this is the building of artificial reefs, which works on similar principles as the Growing Islands project but employs less precision and more man-made materials.
Tibbits also says the Self-Assembly Lab’s proposal is many times better than dredging, where sand is dug out from one section of the ocean and moved to another.
This is the current process for building artificial islands, but it is energy intensive, can negatively impact marine ecosystems and requires frequent attention to stop deposits washing away.
“We want to let structures grow and emerge and build themselves by using wave energy or natural materials, found materials and simple forces in the environment,” Tibbits said.
“We think it’s a more elegant solution or a more sustainable approach to building than manmade fixed infrastructure.”
Several artificial island projects are currently in development around the world, including what is set to be one of the world’s largest in Hong Kong and a network of nine joined together into a tech hub outside of Copenhagen.
Architecture firm BIG also recently unveiled a concept for a floating city that could help populations threatened by extreme weather events and rising sea levels.
Cinnamon Hotels & Resorts Maldives has won three awards at the South Asian Travel Awards (SATA) 2026, with Cinnamon Dhonveli Maldives and Cinnamon Velifushi Maldives receiving recognition across three categories.
Cinnamon Dhonveli Maldives secured Gold in the Leading Surf Resort category for the eighth time and fourth consecutive year, while Cinnamon Velifushi Maldives retained Gold in the Leading Beach Resort category for the second consecutive year. Cinnamon Velifushi Maldives also received Silver in the Nishan Seneviratne Best CSR Programme category.
The 10th edition of SATA was held at Barceló Nasandhura Malé on 8 October 2026, recognising achievements across South Asia’s tourism and hospitality industry, including guest experiences, industry leadership and responsible tourism.
Located in North Malé Atoll, Cinnamon Dhonveli Maldives is home to the Pasta Point surf break, which attracts surfers from around the world. The resort’s eighth Gold award in the Leading Surf Resort category reflects its position among the Maldives’ surfing destinations. In addition to surfing, the resort offers water sports, wellness activities and other guest experiences.
“We remain committed to delivering memorable surf experiences and holidays in the Maldives,” said Marlon Robert, General Manager of Cinnamon Dhonveli Maldives.
Robert also acknowledged the continued support of guests, the international surfing community and the resort team in securing the recognition.
Cinnamon Velifushi Maldives received its second consecutive Gold award as Leading Beach Resort in recognition of its island setting, which features sandy beaches, a lagoon and a selection of beachfront and overwater accommodation. The resort also offers dining, wellness and recreational activities, providing guests with opportunities to explore the surrounding marine environment.
The resort’s Silver award in the Nishan Seneviratne Best CSR Programme category recognised its efforts to provide dive education and career development opportunities for young people from neighbouring island communities.
Implemented in partnership with Dive & Sail, the resort’s PADI-certified dive centre, the six-day programme enabled nine students aged between 16 and 18 from schools in Keyodhoo and Felidhoo to obtain PADI Open Water Diver certification.
The programme combined theoretical lessons, practical training and supervised dives to promote safe diving practices and reef conservation. It also introduced participants to potential career opportunities in marine tourism.
“These accolades reflect the dedication of our teams and the continued support of our guests, whose trust inspires us to keep raising the standard of our experiences,” said Sanjeeva Perera, Area General Manager, Cinnamon Maldives Resorts.
The three awards recognise the tourism experiences offered by Cinnamon Dhonveli Maldives and Cinnamon Velifushi Maldives, as well as Cinnamon Hotels & Resorts’ initiatives in environmental awareness and community engagement across its Maldives properties.
ELE|NA has been named Leading Wellness and Spa Brand at the South Asian Travel Awards (SATA) 2026, recognising the Maldives-based wellness brand’s contributions to the hospitality and wellness industry across the region.
The recognition comes as wellness continues to become an integral part of luxury hospitality, with ELE|NA working alongside resort partners to develop and operate wellness facilities that combine therapeutic experiences, trained professionals and operational expertise.
Guided by its Wellness Your Way™ philosophy, ELE|NA incorporates wellness into different aspects of the guest experience. Its six Pillars of Vitality – TouchFlow, ReFine, BodyFit, SoulVibe, SleepSync and FoodDelight – encompass therapeutic treatments, physical activity, emotional wellbeing, restorative sleep and nutrition. The framework allows individual resorts to develop wellness programmes tailored to their locations and guest preferences.
In addition to providing wellness experiences, ELE|NA works with hospitality partners on concept development, spa operations, therapist training and service delivery. Its operational model combines the individual characteristics of each resort with standardised systems and procedures aimed at maintaining service consistency across its properties.
Sustainability also forms part of the brand’s operations. All ELE|NA properties in the Maldives have received Platinum Sustainable Wellness Accreditation, recognising their approach to responsible spa operations, environmental management and community wellbeing.
The brand also invests in professional development through the ELE|NA Wellness Academy, which provides training programmes for therapists and wellness professionals. The academy combines traditional therapeutic practices, practical training and contemporary wellness knowledge to support professional development and strengthen service standards across the industry.
The recognition at SATA 2026 comes as ELE|NA continues to expand its operations beyond the Maldives, extending its wellness concepts and services into India, Nepal and other emerging hospitality destinations.
With wellness increasingly influencing travellers’ accommodation choices and holiday experiences, ELE|NA continues to focus on integrating wellness services into resort operations while supporting the development of trained professionals and sustainable practices within the hospitality sector.
Milaidhoo Maldives is set to welcome award-winning chef James Knight-Paccheco, widely known as Chef JKP, on 11 and 12 December 2026 for two culinary events focusing on cooking techniques, culinary experiences and the exploration of new flavours.
On 11 December, Chef JKP will conduct a culinary workshop, offering guests the opportunity to cook alongside him, learn professional techniques and exchange ideas in the kitchen. The following evening, he will host a wine-pairing dinner featuring dishes prepared in his signature style, accompanied by wines selected by the resort’s resident sommelier to complement each course.
With more than 20 years of experience in the hospitality industry, Chef JKP has worked in Michelin-starred restaurants, luxury hotels and restaurant projects across the UK and the Middle East. Throughout his career, he has worked alongside renowned chefs including Raymond Blanc, Gordon Ramsay and Michael Caines. He is also the creator and host of The Chef JKP Podcast, which has recorded more than 6.5 million downloads.
At Milaidhoo Maldives, the culinary experience draws inspiration from the island’s surroundings, Maldivian flavours and traditional cooking methods, combined with international influences introduced by the resort’s team of chefs. This approach encourages the exchange of culinary knowledge and techniques, allowing guests to explore local dishes, learn new cooking methods and engage with the chefs responsible for their dining experiences.
Located within the Baa Atoll UNESCO Biosphere Reserve, Milaidhoo offers a setting where dining experiences focus on personalised service and interaction between guests and culinary professionals. Chef JKP’s visit is intended to provide guests with opportunities to engage directly with the visiting chef, gain insights into his approach to cooking and experience his culinary creations.
The culinary workshop will take place on 11 December 2026, followed by the wine-pairing dinner on 12 December 2026.
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