This project aims to make tourism better, not only for guests but also for local people. Attracting domestic tourists and becoming less reliant on long-distance visitors are quite a juvenile target for a destination such as Madagascar. There are no half measures, operating legally, and ensuring the safety and quality to tourists are essential. To respond to the situation, we need to train and upgrade the skills of culinary, hospitality and tourism professionals
On the one hand, tourism had become hurtful by irregular working hours, low pay, lack of social protection, and vulnerability to discrimination and exploitation. On the other hand, the pandemic has exposed our over-reliance on long-distance mobility. We believe that now is the time to reconfigure Madagascar tourism by making the industry better for both guests and locals.
Based on the gaps identified between the private sector needs and the availability of local skilled manpower, we seek to fix the gap between the actors in culinary, hospitality and tourism industry's needs and the local supply of trained staff. By generating knowledge about the potential of local diversity for tourism services. Defining some alternatives how tourism can contribute to safeguarding the environment. Providing an easy-to-use toolkit to help hotels become more Eco-friendly.
There are many ways to achieve mutual benefit. Everybody wins when inclusive business practices are used: tourists, businesses, and local communities. Artisans crafting souvenirs, guides showing off the beauty of natural environment, waiters that serve delicious local dishes with a smile, communities welcoming guests and protecting their natural environment.
This project has provided additional documentation in a PDF file (projdoc.pdf).
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