ICYMI: Food, Island, and Japan

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Read time: 5 minutes

Welcome to the weekly AST Briefing.

This week, we’d like to revisit some of our previous stories that contributed to the broader sustainable travel discourse.

We explore how a former banker’s bold decision to build an island retreat in Indonesia sparked a wave of positive change across the region.

We also take a critical look at Japan’s recent tourism surge. Does it signal a prosperous travel boom or the onset of overtourism?

Lastly, we deep dive into three essential charts that every hospitality business needs to understand the growing importance of sustainable food systems.

A Former Banker Bought an Island in Indonesia to Build a Retreat. What Happened Next Had Ripples of Positive Impact.

In 2004, Andrew Dixon embarked on an audacious adventure, joined by a handful of daring friends, as they set their sights on acquiring Nikoi Island.

Their shared aspiration was to create an idyllic sanctuary, a respite from the frenetic pace of Singapore, where individuals could reconnect with nature and embrace simplicity.

Although not formally trained in hospitality, Andrew possessed a deep understanding of what he desired as a discerning customer. He assumed the role of an empathetic guest to meticulously create an experience that resonated with his own heart.

What Andrew started has had a ripple of positive impact on the lives of so many, including his 200-strong staff and the communities around the two islands.

Today, Nikoi Island is a Global Ecosphere Retreats®, the highest level of membership in The Long Run community, and Cempedak Island is a Fellow Member. Andrew and his team continue using The 4C Framework, centered on Community, Culture, Conservation, and Commerce as their guiding sustainability approach.

A Closer Look: A Travel Boom or Overtourism in Japan?

Japan's recent surge in tourism has captured global attention, with travelers ranging from celebrities like Oprah and Beyoncé to my Millennial and Gen-Z Asian colleagues flocking to its shores.

Yet, alongside the economic benefits, this influx has brought about challenges that demand careful consideration.

A report from NHK shows that skyrocketing land prices in major cities such as Tokyo, Kyoto, and Osaka reflect the growing demand for luxury accommodations.

What Hospitality Businesses Must Know To Support Sustainable Food Systems, in 3 Charts.

Hospitality businesses have a superpower: they can choose where they get their food from, and what kind of food and experience they serve to people.

The Travel & Tourism sector generated 7 trillion USD, representing 7.6% of the global GDP, according to the recent figures published by the World Travel and Tourism Council (WTTC).

In 2019, the tourism sector was responsible for 1 out of every 4 newly created jobs, as reported by the International Labor Organization.

Asia accounts for half of the global food market, and the growing appetite for beef in many of its emerging middle-income countries has resulted in deforestation of the Amazon.

When a hotel or restaurant decides to prioritize locally sourced, sustainably produced ingredients, it sends a message to suppliers and farmers that there is demand for such products.

At the same time, it plays a key role in informing consumers of conscious consumption.

There is still time to register to attend the upcoming AST Forum Phuket. We’d be delighted to see you at the forum. 

Event Details:

📍 Location: Angsana Laguna Phuket, Thailand

🗓️ Date & Time: Starting at 2:30 pm, Monday, September 02, 2024

✏️ RSVP: Register on Asia Sustainable Travel's website

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