If you learn nothing about Cuba, know this. Cubans take great pride in their heritage. It was true of the generation that first created and supported the revolution and it is true of the generations who live there today. The Cuban government has made huge efforts to protect its natural and cultural resources. The story of how sustainable practices have been formed is a bit different in Cuba than in other countries. Most practices have not been grown from a trend in the tourism market, but in protection of Cuban natural and cultural heritage (Cubanismo), also as a means of basic survival. Let’s review eco-tourism and eco-sell in where to stay, what to eat and what to do.
The Moka Hotel in Pinar del Rio is a good example of eco tourism with a sprinkle of eco sell. The hotel advertising that it is built on a mountain seamlessly blended into the surround area to have minimal impact. It sits in a 5,000 hectre reserve near 1800’s coffee plantation. They have village options for rooms which are connected to the hotel, but part of the residents experience. There is a project being developed to make sustainable rural economy with rational use for tourism with connections to local artisans. I am almost fully enamored with with a heart full of eco- tourism when learning about the Ecological research center, however, this was only squashed when I learned they also have a large tennis court, swimming pool and zip line tours crossing over the scenic lake as part of their main amenities and attractions.
Key Principles of Eco- Toursim
When in Cuba, one of my favorite paladares was called Dona Juana. In a neighborhood relatively near the hotel, we walked up the stairs of what looked like a very nice home/hostal. There was a restaurant on the top open air floor of the house and had 360 degree views of the rooftops all around. The food was incredible and truly gourmet, which was nice considering the lack of spices and primarily canned products I had been eating at the state run restaurants around. I ordered lobster. The Chef came out and let me know that they had run short and then said what I thought was a joke that they were running down to the ocean to catch another. After learning about their fishing practices, which we will cover the fishing practices in a moment, I am not totally sure if that was a joke. The mojitos were to live for and that kept me happy while I waited. The lobster was divine and although was an omnivore prior decided to become a “lobsterarian” & an eco one at that.
The chef came out to see how the patrons were enjoying the meal and we got to talking. He invited us for a tour of the farm they ran to source the food for the restaurant the following day, but since we had a packed agenda, we opted for photos and a discussion about the farm or “finca” as he called it. These farms and small urban farms are all over Cuba and very important to sustaining the people and tourists.
Hipsters and foodies from the United States are in love with the farm to table concept, which although trendy is undeniably more delicious than big agro farm products. Restaurants can command top dollar for local, organic, non-GMO sustainably farmed food and do have a higher overhead given the means for small production typically costs much more than conventional. There are many resorts and retreats that have a farm to table restaurant on premise and its part of the draw for choosing that lodging.
For Cubans, moving toward farm to table practices was not a lifestyle choice, it was a matter of survival. Cuba had suffered pretty severe de-forestation during the years following the colonial era. They leverage industrial farming practices with Soviet equipment and support through the early 1990’s, which resulted in wide spread pollution of the environment. When the Soviet Union crumbled in 1992, this cut off the main supplier of financing and trade to Cuba. The country’s GDP and wealth of all Cubans was effectively cut in half overnight. This is referred to as the “special period” in Cuba’s history. Starvation was becoming a real issue. Imports were down and those who know how to farm only knew how to grow with chemical fertilizers and pesticides.
Cuban’s are resilient & taught themselves to farm using organic methods in empty lots in urban areas and larger plots in rural areas. The farmer quickly gained high social status. It took about 3 years to fully repair the soil. The outcome of that is in many places, not just the locals get delicious highly nutritious and delicious food, but the tourist also get to benefit from this change in agriculture.
Now back to the lobster… Cuba is widely known for its practices in sustainable lobster fishing. The Queen’s Garden” or “Jardines de la Reina” is an archipelago located in provinces of Camagüey and Ciego de Ávila.
“In 1996, the Cuban government set aside the Gardens as an 850-square mile marine reserve – the biggest in the Caribbean – as part of a planned island-wide network of protected areas. Only 500 catch-and-release fishermen and 1,000 divers are permitted to enter the Gardens each year.” Rod Griffin https://www.edf.org/oceans/day-3-journey-cubas-underwater-eden. This is large marine reserve, where fishing for everything but lobster would be prohibited.
One may think the locals would have gripes about the restrictions, however it has worked to their benefit. “The private-public partnership provides much-needed revenue and jobs for a lot of former fishermen and their families in nearby communities. In fact, the project has been such a success that the government is now considering Avalon’s proposal to double the size of the park. Illegal fishing remains a serious threat, and realistically there aren’t enough resources for enforcement.” Andres Jimenez, who co-manages the operation. He goes on to say, “When I found out groups like EDF and TNC have the same goals as we do, it gives me hope.”
I gives me hope as the tourism is certain to increase with the relations between the US and Cuba thaw. It gives me hope that more countries will see the successes & will protect their natural and cultural heritage, understanding the necessity to protect what created the value of any destination in the first place.
The Moka Hotel in Pinar del Rio is a good example of eco tourism with a sprinkle of eco sell. The hotel advertising that it is built on a mountain seamlessly blended into the surround area to have minimal impact. It sits in a 5,000 hectre reserve near 1800’s coffee plantation. They have village options for rooms which are connected to the hotel, but part of the residents experience. There is a project being developed to make sustainable rural economy with rational use for tourism with connections to local artisans. I am almost fully enamored with with a heart full of eco- tourism when learning about the Ecological research center, however, this was only squashed when I learned they also have a large tennis court, swimming pool and zip line tours crossing over the scenic lake as part of their main amenities and attractions.
Key Principles of Eco- Toursim
- It avoids negative impacts that can damage or destroy the character of the natural or cultural environments being visited.
- It educates the traveller on the importance of conservation.
- It directs revenues to the conservation of natural areas and the management of protected areas.
- It brings economic benefits to local communities and directs revenues to local people living near the protected areas.
- It emphasizes the need for planning and sustainable growth of the tourism industry and seeks to ensure that tourism development does not exceed the social and environmental “capacity.”
- It retains a high percentage of revenues in the host country by stressing the use of locally-owned facilities and services.
When in Cuba, one of my favorite paladares was called Dona Juana. In a neighborhood relatively near the hotel, we walked up the stairs of what looked like a very nice home/hostal. There was a restaurant on the top open air floor of the house and had 360 degree views of the rooftops all around. The food was incredible and truly gourmet, which was nice considering the lack of spices and primarily canned products I had been eating at the state run restaurants around. I ordered lobster. The Chef came out and let me know that they had run short and then said what I thought was a joke that they were running down to the ocean to catch another. After learning about their fishing practices, which we will cover the fishing practices in a moment, I am not totally sure if that was a joke. The mojitos were to live for and that kept me happy while I waited. The lobster was divine and although was an omnivore prior decided to become a “lobsterarian” & an eco one at that.
The chef came out to see how the patrons were enjoying the meal and we got to talking. He invited us for a tour of the farm they ran to source the food for the restaurant the following day, but since we had a packed agenda, we opted for photos and a discussion about the farm or “finca” as he called it. These farms and small urban farms are all over Cuba and very important to sustaining the people and tourists.
Hipsters and foodies from the United States are in love with the farm to table concept, which although trendy is undeniably more delicious than big agro farm products. Restaurants can command top dollar for local, organic, non-GMO sustainably farmed food and do have a higher overhead given the means for small production typically costs much more than conventional. There are many resorts and retreats that have a farm to table restaurant on premise and its part of the draw for choosing that lodging.
For Cubans, moving toward farm to table practices was not a lifestyle choice, it was a matter of survival. Cuba had suffered pretty severe de-forestation during the years following the colonial era. They leverage industrial farming practices with Soviet equipment and support through the early 1990’s, which resulted in wide spread pollution of the environment. When the Soviet Union crumbled in 1992, this cut off the main supplier of financing and trade to Cuba. The country’s GDP and wealth of all Cubans was effectively cut in half overnight. This is referred to as the “special period” in Cuba’s history. Starvation was becoming a real issue. Imports were down and those who know how to farm only knew how to grow with chemical fertilizers and pesticides.
Cuban’s are resilient & taught themselves to farm using organic methods in empty lots in urban areas and larger plots in rural areas. The farmer quickly gained high social status. It took about 3 years to fully repair the soil. The outcome of that is in many places, not just the locals get delicious highly nutritious and delicious food, but the tourist also get to benefit from this change in agriculture.
Now back to the lobster… Cuba is widely known for its practices in sustainable lobster fishing. The Queen’s Garden” or “Jardines de la Reina” is an archipelago located in provinces of Camagüey and Ciego de Ávila.
“In 1996, the Cuban government set aside the Gardens as an 850-square mile marine reserve – the biggest in the Caribbean – as part of a planned island-wide network of protected areas. Only 500 catch-and-release fishermen and 1,000 divers are permitted to enter the Gardens each year.” Rod Griffin https://www.edf.org/oceans/day-3-journey-cubas-underwater-eden. This is large marine reserve, where fishing for everything but lobster would be prohibited.
One may think the locals would have gripes about the restrictions, however it has worked to their benefit. “The private-public partnership provides much-needed revenue and jobs for a lot of former fishermen and their families in nearby communities. In fact, the project has been such a success that the government is now considering Avalon’s proposal to double the size of the park. Illegal fishing remains a serious threat, and realistically there aren’t enough resources for enforcement.” Andres Jimenez, who co-manages the operation. He goes on to say, “When I found out groups like EDF and TNC have the same goals as we do, it gives me hope.”
I gives me hope as the tourism is certain to increase with the relations between the US and Cuba thaw. It gives me hope that more countries will see the successes & will protect their natural and cultural heritage, understanding the necessity to protect what created the value of any destination in the first place.