Main Focus at Leleuvia• Culture and History
• Marine Conservation and Ocean Sports
• Providing an authentic Fijian experience
Bure Building
MagimagiSkilled tradesmen from the eastern islands of Lau provided
the coconut sennit work
Central FacilityIncludes a 100 seat restaurant, bar, kitchen, office, gift shop
and the Waisiliva Art Gallery
Marine Conservation• Fish Wardens training conducted on island for staff and
members of the neighbouring communities
• Coral Planting to restore our host reef
• Reef Surveys in conjunction with USP and other NGO’s
Marine Conservation• Turtle Tagging
• Whale and Dolphin Monitoring
• Shark Sanctuary
• All done in conjunction with the Fisheries Dept and local universities
Ocean SportsWe celebrate the ocean every day
Green Initiatives
Growing our own produce means we have fresh fruit and vegetables on demand
The negative impact of disposable plastics on our
environment cannot be overstated. Globally, plastic bags
kill millions of sea creatures each year, and the vast
majority of plastics used in food packaging ends up in
landf ll and takes lifetimes to breakdown.
Clearly this is not sustainable if we want to ensure our
future generations can also enjoy the natural beauty of
destinations such as Leleuvia Island Resort.
It is far too easy to blame ‘big industry’, and opt to do
nothing as individuals - we ALL have a role in our
environment ’s preservation, including us.
Therefore, we are proud to outline just some of the
initiatives we have adopted that are a positive step
forward in protecting our own environment.
• Removal of imported beers from menu, due to
non-recyclability of bottles.
• Colour-coded bins for proper rubbish sorting into
recyclable and non-recyclable materials.
• Banning of plastic bags (for both staf and guests).
• No longer using plastic garbage bags (including the
kitchen, and throughout resort bures).
• Selecting suppliers/partners that do not use PET and
other disposable pastics in packaging.
• Increasing reliance on local produce - reducing
imports and associated fuel/transport costs.
• Use of washable plastic containers, removing usage
of ‘cling-wrap’ in kitchen.
• Giving Wine bottles a second-life as candle holders,
water bottles, and decorative table numbers.
• Helping local villager ’s (Salana Women’s Group)
income generation thru utilisation of food wrappers
for re-use as purses.
• Classif cation/sorting of rubbish ensuring proper
disposal and/or re-use as organic fertilizers etc.
• Creative re-use of PET bottles as candle holders and
various decorations.
• PET bottles used as planter boxes for herb garden.
Sea Transport:• Changed over completely to 4-stroke engines• Engines serviced every 100 hours• Scheduled timetable to reduce boat runs
Sail and Electric alternatives
Challenges• Sea Level Rise
• Changing weather patterns means the island is constantly moving and the number of fair weather days is decreasing
Duavata Sustainable Tourism Collective
Rivers FijiTalanoa Treks
Namosi Eco LodgeTakalana Bay Resort
Uprising Beach ResortLeleuvia Island Resort
Duavata Sustainable Tourism Collective
Sustainable
Tourism is the
interconnection
between
experiences, within
communities, the
environment and
culture.
Sustainable Tourism is Our Future
We promote
leadership
and
traditional
practices of
resource
owners in
managing
their Vanua.
Sustainable Tourism is Our Future
We offer experiences that are founded on and interconnected with the environment and its conservation.
We strive to integrate and promote cultural heritage and cultural industries as part of our experiences
Sustainable Tourism is Our Future
Sustainable Tourism is Our Future
We see travel as a learning experience and a respectful
exchange of ideas.
Sustainable Tourism is Our Future
We expect our guests to give back more than they take.
• Governance for Sustainable Tourism
• Guide interpretation and storytelling
• Marketing cultural heritage respectfully
• Sustainable agriculture, nursery development and composting
• Small resort waste management, repurposing and recycling
• The country benefits more from community led tourism operations
• Communities tend to focus on developing infrastructure believing this is what attracts tourists rather than focusing on what they have that is unique
• Operators do not have access to information to help them develop sustainable tourism businesses
• Cultural diversity is being lost through the impacts of tourism
Vinaka