Editorial Board   Guest Author

Ms. Zora

Anna Zora

Sustainability Manager, Six Senses Zil Pasyon

Originally a biologist, Anna Zora follows her biggest passion: nature. Which led her to become the Sustainability Manager of Six Senses Zil Pasyon in the Seychelles in July 2017. She believes that being a biologist is not only a job, it is a way of living with respect to nature and a commitment to the environment.

Ms. Zora has extensive knowledge of ecology, botany, marine life and wildlife and her expertise has led to one local and one international recognition of sustainability practices for Six Senses Zil Pasyon.

Ms. Zora studied in Switzerland where she became fluent in four languages in addition to her native Italian language. Following this, she studied in the University of Bologna in Italy from where she obtained her Doctorate in Marine Biology five years later. She then moved to Madagascar where she spent four years working on conservation projects related to the tourism industry. She also got involved with Conservation International for the protection of lemurs, turtle projects and marine life protection.

Ms. Zora then traveled to Seychelles, Maldives and Vietnam, where she joined Six Senses Hotels Resorts Spas for the first time as a Sustainability Consultant. She then returned to Seychelles as a Sustainability Manager and is now looking after all sustainability and conservation initiatives and projects of the resort.

Ms. Zora is an avid diver, free diver and a skipper, making the ocean her home. She also believes it is very important to spend time with her daughters teaching them how important is to care for nature and passing her love for the wildlife.

Please visit http://www.sixsenses.com for more information.

Ms. Zora can be contacted at +248 2814365 or sustainability-zil-pasyon@sixsenses.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.