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Noo Raajje releases 2020 Maldives Coral Reef Assessment Report: Findings include recovering coral populations, reefs still facing challenges
The Noo Raajje scientists write that the apparent recovery in the amount of coral may be due in part to the high levels of recruitment recorded at the sites surveyed (an average of over 14 individual new corals, or ‘recruits’, per square meter), and was likely helped by high numbers of herbivore fish found.
The assessment is based on two expeditions of the northern and central atolls, carried out in January and February 2020 by scientists from the Waitt Institute, Scripps Institute of Oceanography, University of Western Australia, Maldives Marine Research Institute, and their partners from Small Island Research Group. The survey efforts were further supported by the Environmental Protection Agency, Oceano Azul Foundation, IUCN Maldives, Maldives Coral Institute, Centre de Recherches Insulaires et Observatoire de l’Environnement, Vava’u Environmental Protection Association, University of California Santa Barbara, NEKTON, and University of Hawai’i. The scientists surveyed 127 reef sites across 15 atolls.
Sites were classified as inhabited, resort, or uninhabited, and were surveyed across multiple indicators that can help scientists understand the overall health of a reef and its many important species. The indicators surveyed were;
- reef fish, reef shark, and large-bodied fish abundance, diversity, and biomass;
- species composition of bottom (benthic) communities;
- the abundance of juvenile corals;
- reef rugosity (shape and area of the reef that provides habitat and resilience);
- the abundance and diversity of benthic macroinvertebrates (clams, sea cucumbers, and others);
- and water quality.
The results of the assessment suggest that overall, Maldivian reefs have the capacity to recover following warming events, but local stressors may impact reef health at the local scale.
Although the results of the study are a cause for optimism, the scientists point out that prior to the 2016 bleaching, Maldives coral coverage was some 40%, suggesting that the recovery of the country’s coral reefs has a long way to go.
The fish survey data showed a high density of small-bodied plankton eating fish, , a moderate density of large herbivorous reef fish, like parrotfish, but only low densities of top predators and sharks. Large top predators like sharks and rays can indicate very high reef health, as well as bring in value to communities through tourism.
In March of 2021, the Noo Raajje Program completed a survey of the southern Maldives to finish the archipelago-wide assessment. A separate report will be complied based on that expedition’s results.
Noo Raajje is a program led by the Government of the Maldives, including the President’s Office and the Ministry of Fisheries, Marine Resources and Agriculture, and in partnership with government agencies including the Ministry of Environment, Climate Change and Technology, the Ministry of National Planning, Housing and Infrastructure, the Ministry of Economic Development,the Ministry of Tourism, the Environment Protection Agency, Local Government Authority, the Maldives Marine Research Institute, and others.
To read the assessment in full, click here: www.nooraajje.org/coral-reef-assessment
International support comes from the Blue Prosperity Coalition, including the Waitt Institute, the Waitt Foundation, National Geographic Pristine Seas, Scripps Institution of Oceanography, SeaSketch, Environmental Markets Solutions Lab at UC Santa Barbara, UCLA Institute of the Environment and Sustainability, and others.
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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