As part of its commitment towards sustainability, Patina Maldives, Fari Islands has introduced handmade ceramic frames for coral propagation as a natural alternative to other widely used materials.
Each piece is individually crafted by hand in Bali, Indonesia by Kevala Ceramics, Patina’s partner for ceramic tableware.
“The resort’s marine biologist, Oshin Christopher, along with the guests, have completed 40 coral frames, 30 ceramic structures, and planted 1,500 fragment corals and counting into the house reef,” according to Patina.
In a bid to shift to renewable energy, plans are also in place to expand the resort’s solar plant to provide 50% of its food and beverages needs and beyond by 2030. “Future plans also include investing in long-term blue carbon partnerships and adding solar panels onto the beach villas in addition to the water villas,” Patina said.
Based in the Fari islands cluster in North Malé Atoll, Patina Maldives is the inaugural flagship property from the new lifestyle brand Patina Hotels & Resorts, the latest hospitality concept by Capella Hotel Group, which operates properties in Singapore, Sydney, Ubud, Bangkok, Hanoi, Shanghai, and Hainan.
The handmade ceramics at Patina Maldives is part of a range of F&B sustainability initiatives launched by Capella and Patina properties to minimize its environmental footprint and reduce greenhouse gas emissions. The Capella Hotel Group set ‘Science Based Targets’ to achieve its goals in addition to a strategic partnership with Earth Check, the leading scientific benchmarking certification and advisory group for travel and tourism.
“At Capella Hotel Group, we believe that sustainability is a fundamental principle upon which to drive future direction. As part of this commitment to reducing our environmental impact and promoting responsible tourism practices, we are proud to practice these food and beverage sustainability initiatives on Earth Day and throughout the year,” said Cristiano Rinaldi, President of Capella Hotel Group.
“By sourcing sustainable ingredients from local suppliers, we can create unique dining experiences while also providing support for the communities in which we operate and protect vulnerable ecosystems.”