Food
Sheraton Maldives Full Moon Resort & Spa unveils Carbon Free Menu on World Environment Day
Sheraton Maldives Full Moon Resort & Spa has launched its innovative carbon free menu in celebration of World Environment Day. This initiative is a testament to the resort’s ongoing commitment to sustainability and showcases its efforts to align with Marriott International’s “Serve 360: Doing Good in Every Direction” as well as to provide guests with an exceptional dining experience while minimizing its ecological impact.
Led by Executive Chef Riccardo Pinna, the resort’s culinary team takes great pride in offering guests the freshest and most environmentally conscious dining options. Emphasizing its dedication to sustainable practices, the resort utilizes vegetables harvested directly from its very own Chef’s Garden. Spanning an impressive area of 130m2, the Chef’s Garden is a thriving green oasis, home to various plants such as tomatoes, lettuce, okra, bringers, basils, chilies, lemongrass, and many more. These organically grown vegetables are carefully nurtured by our landscapers, led by Ali Thakan, ensuring a steady supply of fresh and organic produce that significantly reduces the resort’s carbon footprint.
In addition to the fresh organic vegetables, Sheraton Maldives Full Moon Resort & Spa puts great emphasis on supporting local communities and reducing food miles. The resort sources fish locally and directly from nearby fishermen who practice sustainable fishing methods. By collaborating with local suppliers, the resort ensures that guests can enjoy the flavors of Maldivian seas while minimizing the carbon footprint associated with long-distance transportation.
The Carbon Free menu offers an array of quintessential dishes such as Organic Watermelon and Tomato Jam with Local Coconut and Basil, Reef Fish Cooked in Coconut Water and Furanafushi Spinach, Reef Lobster Stew with Frisee Lettuce and Lemongrass, and many more available during dinner at Sea Salt Restaurant. Each dish reflects the resort’s unwavering commitment to sustainability and showcases the rich flavors derived from locally sourced and organic ingredients.
As an advocate of environmental stewardship, General Manager, Mohamed El Aghoury said,”At Sheraton Maldives, we understand that every action counts when it comes to preserving our planet. The introduction of our carbon free menu is a significant step towards minimizing our ecological impact while delivering extraordinary culinary experiences to our guests.” He also added that by cultivating a diverse range of plants, the resort ensures a steady supply of organic produce, which significantly reduces the carbon footprint and enhances the quality of their dishes.
On World Environment Day, the resort also engaged with the community by organizing a special planting activity for their young guests. This hands-on experience aims to foster a connection between children and nature, promoting sustainable practices from an early age. Involving older guests, the resort planted 50 Dwarf Hybrid Coconut Trees around the resort in addition to its over 65 varieties of plants that grow naturally on the island.
The lush tropical Eden
Nestled on the natural island of Furanafushi, Sheraton Maldives Full Moon Resort & Spa is among the larger islands in North Male Atoll boasting some 142,000m2. The island’s fertile soil, enriched with essential nutrients, provides an ideal environment for the growth of diverse trees and plantations absorbing large amounts of carbon dioxide. Over 65 varieties of plants thrive on the island, including significant species such as Ficus Benghalisis or the Banyan Tree, which offers a large canopy that provides shelter from the scorching sun. The Maldivian people have historically consumed the Banyan Tree’s fruit for medicinal purposes, while its roots have been used to craft sailing boat booms. One of the biggest Banyan Tree on the island is recorded to start growing in early 1921. Another noteworthy plant species is Iron Wood, which has been utilized in traditional shipbuilding. Valued for its strength and durability, the Iron Wood serves as an alternative to nails, skilfully holding the planks of the hull together.
Recognizing the importance of nurturing the ecosystem, the resort has implemented a special decomposition program. Fallen leaves and woods are chipped and allowed to naturally decompose, ultimately transforming into nutrient-rich fertilizer. In addition, the resort also successfully converted a once-neglected trash area into a flourishing watermelon garden that yields a bountiful harvest of juicy, organic watermelons as well as soon to add cucumber and corn. Sheraton Maldives Full Moon Resort & Spa remains steadfast in its mission to provide guests with a shared experience that aligns with sustainable principles. Through the preservation of its natural surroundings and the implementation of eco-friendly initiatives, the resort exemplifies the harmonious relationship between luxury and environmental consciousness.
From 16th to 18th April 2026, CROSSROADS Maldives once again became the epicentre of global culinary excellence as it hosted the second chapter of the exclusive “No Guests, Just Chefs” event. Following the success of its inaugural edition last year, this unique gathering brought together around ten Michelin-starred chefs from across the world for a private, immersive adventure designed purely for connection, creativity, and relaxation.
Curated by award-winning Chef Dharshan Munidasa, the concept was simple yet powerful, an invitation extended to fellow chefs to come to the Maldives, not to perform, but to unwind, socialise, and celebrate their craft. Hosted across his renowned restaurants, Ministry of Crab, Carne Diem, and Nihonbashi Blue at The Marina, the event created an intimate space where culinary talents could meet under the same roof and enjoy each other’s company away from the demands of their kitchens.
Reflecting on the journey, Chef Dharshan shared, “This is not about performance, it’s about connection. It’s about good food, good wine, and good company. This is what travelling to the Maldives to truly unwind should look like.” He further explained that the idea behind the event was also to introduce the Maldives in a different light, showcasing not only its natural beauty, but also the vibrant lifestyle and culinary offerings available at CROSSROADS Maldives and across his three restaurants within the destination.
Chef Dharshan expressed his appreciation to all participating chefs and extended his gratitude to the three partner resorts, SAii Lagoon Maldives, Curio Collection by Hilton, Hard Rock Hotel Maldives, and SO/ Maldives for their role in hosting guests at their event. Special acknowledgement was given to the leadership teams, including General Manager Alex Traeger of SAii Lagoon Maldives, General Manager Frederic Lebegue and General Manager Olivier Moies-Delval of SO/ Maldives, whose collaboration ensured a seamless and memorable experience for all involved.
Sharing his thoughts on the event, Alex Traeger, General Manager of SAii Lagoon Maldives, said, “We are delighted to welcome more gatherings like this at SAii Lagoon Maldives, where guests can seamlessly blend holiday, work, and meaningful connections. Events like ‘No Guests, Just Chefs’ truly reflect the spirit of CROSSROADS Maldives, bringing people together to experience, unwind, and create unforgettable moments in one vibrant destination.”
The event also highlighted what makes CROSSROADS Maldives truly distinctive. Participating chefs were hosted across Hard Rock Hotel Maldives, SAii Lagoon Maldives, and SO/ Maldives, experiencing the destination’s signature split-stay concept, a seamless integration of different resort styles within one connected location. This allowed them to move effortlessly between accommodation, dining venues, and leisure experiences without the logistical challenges typically associated with multi-venue events.
According to Chef Dharshan, this ease of movement and proximity is what sets CROSSROADS apart. “With the close proximity of restaurants, accommodation, and extraordinary moments, this is the only place that could truly host an event like this,” he noted. The concept not only fosters collaboration but also allows participants to fully immerse themselves in the destination without disruption.
Beyond the kitchens, the chefs embraced the full CROSSROADS lifestyle, from curated dining journeys at The Marina to water sports excursions and leisure activities. Just 15 minutes by speedboat from Velana International Airport, the destination offers both convenience and a sense of escape, making it ideal for niche, high-profile gatherings that combine creativity with relaxation.
At the heart of it all lies The Marina, a lively hub of dining, entertainment, and social energy, often described as the “Maldivian Riviera.” It is here that guests can enjoy a vibrant mix of rare moments, from world-class cuisine to lifestyle and retail offerings, all within one dynamic setting.
The success of this second chapter has already paved the way for the future, with Chef Dharshan confirming plans to host the event again next year. More than just a culinary gathering, “No Guests, Just Chefs” stands as a testament to CROSSROADS Maldives’ ability to redefine destination experiences where hospitality, gastronomy, and community come together seamlessly.
Following a season of culinary collaborations, Kandolhu Maldives has announced that Executive Chef Fabrizio Zanetti will visit the resort this October for a series of dining events.
The resort said the programme would offer guests an opportunity to experience Zanetti’s cuisine through a number of exclusive dining experiences.
Originally from St Moritz, Zanetti has led the kitchens at Hotel Suvretta House in St Moritz for more than a decade. The five-star Suvretta House, built in 1912 by Swiss hotelier Anton Bon, recently opened a new 4,670-square metre spa for the 2025-2026 winter season.
Zanetti has also worked at Michelin-starred establishments including Baur au Lac in Zurich and Savoy Grill in London. His work has been recognised with 17 points in the Gault-Millau Guide 2025 and the Mérite Culinaire Suisse award. In 2024, he was also named Gault-Millau Rising Star of the Year.
The collaboration at Kandolhu Maldives will begin on Wednesday, 14 October, with a three-course à la carte lunch at The Market.
A four-course dinner will follow on Saturday, 17 October, at Olive Restaurant. The evening will begin with a meet-and-greet with Chef Zanetti before dinner is served.
On Wednesday, 21 October, Olive Restaurant will also host a five-course Wine and Dine event, which will include a personal introduction from the chef.
Kandolhu Maldives said each evening event at Olive Restaurant would be limited to 22 guests, offering an intimate dining setting overlooking the Indian Ocean. The resort has encouraged guests to reserve early for the programme.
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.
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