Inventree Hotels & Resorts unveils Inventree Aranya Resort & Spa in Kushal Nagar, Coorg, featuring 34 rooms and cottages, an all-day dining, bar, swimming pool, and banquet facilities
Inventree Hotels & Resorts launches Inventree Aranya Resort & Spa, a luxurious retreat nestled in the heart of Coorg. This latest addition to the Inventree portfolio is situated in the serene environs of Thondur Road, Suntikoppa Hobli, Kushal Nagar Taluk.
The resort features 34 exquisitely designed rooms and cottages, including the Cardamom Nest (Deluxe Room), Peppercorn Balcony (Deluxe Balcony), Bay Leaf Cottages, and Clove Aqua Villa (Pool Villa). Each accommodation option, complete with private balconies and beautiful garden views, is meticulously crafted to provide comfort and tranquillity.
“Our aim with Inventree Aranya Resort & Spa is to offer travellers the best of experiences, blending luxury with the serene natural beauty of Coorg,” said Sudipta Deb, Managing Director and Founder of Inventree Hotels & Resorts. “We have created a haven where guests can unwind and reconnect with nature while enjoying top-notch amenities and services. From our multi-cuisine restaurant to the infinity pool and adventure activities, every aspect of the resort is designed to provide an exceptional stay.”
The resort boasts a range of facilities to cater to diverse guest needs, including the Turmeric Trail, an all-day dining restaurant; the Dispense Bar; a swimming pool; and the Raisin Rafters poolside bar. Additionally, the resort’s banquet hall offers indoor and outdoor spaces, making it an ideal venue for conferences, weddings, and other special events. Guests can also explore nearby attractions such as the Tibetan settlement (Golden Temple, Bylekuppe), Dubare Elephant Camp, Abbey Falls, and the Coffee Plantation.
Inventree Aranya Resort & Spa stands out not only for its luxurious accommodations but also for its commitment to providing an enriching guest experience. The resort offers exciting excursions and adventure activities, ensuring guests can engage with the local culture and natural surroundings. With services like a 24-hour front desk, security, housekeeping, laundry service, travel desk, and valet parking, the resort ensures a seamless and comfortable stay for all guests.
source: http://www.hotelierindia.com / Hotelier India / Home> Development / by Staff Writer / July 25th, 2024
Indian coffee chain abCoffee has announced the opening of its 50th store, located in Mumbai.
The company launched the new store with the inauguration of four outlets across several different locations in the city, officially surpassing its 50th store mark.
“Our journey from our inaugural outlet in Versova-Andheri West in June 2022 to now 50 locations has been remarkable. With a strong focus on customer satisfaction, love for our guests, and robust technology-enabled backend operations, we are well poised to achieve our target of 150 outlets by March 2025, bringing our exceptional coffee experience to even more people across India,” says abCoffee’s VP of Operations Narsaya Gajji.
To commemorate its achievement the company offered its signature cold coffee at a reduced price, reflecting the brand’s mission to bring affordable coffee to India.
According to abCoffee, its grab-and-go format combined with its specialty coffee offering has helped it achieve this milestone, as well as the serving of over 500,000 coffees since in 2022.
In its commitment to quality the chain has endeavoured to source 100 per cent of its specialty coffee beans from India’s premier coffee plantations which, according to its statistics, has resulted in a 61 per cent customer loyalty rate.
With the launch of its new outlets, abCoffee aims to continue to enhance coffee experiences for its customers and to achieve new benchmarks in the Indian coffee industry.
The company says that as part of its progression, the recent expansion will help continue its journey in making specialty coffee accessible through technology.
abCoffee is committed to bringing Indian-grown coffees to the local coffee market. With a mission to democratise specialty coffee, the company’s main aim is to make coffee more accessible and to encourage the development of local coffee hubs nationwide. Its grab and go specialty coffee outlets are located across Mumbai and Delhi.
Rather than going for traditional lodging options, tourists are now looking to stay in homestays and resorts on the outskirts, away from the buzz of cities.
A file photo of tourists at Honnammana Halla waterfalls at Baba Budangiri in Chikkamagaluru district of Karnataka. | Photo Credit: File photo
After a dull monsoon in 2023, this time, rain has picked up in Karnataka, especially in the coastal region and Malenadu (Malnad) along the Western Ghats. Tourists, especially from Bengaluru, are heading to destinations in these regions to enjoy the rains.
“If there is too much rain, then the tourists are a little scared of landslips. But otherwise, they are majorly going to Kodagu, Chikkamagaluru, Kabini and Mysuru. We are expecting bookings to go up further by Independence Day,” said a staff member at Arjun Tours and Travels in Shanthala Nagar.
Karnataka Tourism Development Corporation (KSTDC) has seen a slight increase in the number of bookings to Madikeri (Kodagu district) and Jog Falls (Shivamogga district). “We are introducing a Wayanad package and are planning to launch our Gaganachukki and Barachukki Falls package,” said K. S. Sreenath, General Manager, Transport, KSTDC.
Rather than going for traditional lodging options, tourists are now looking to stay in homestays and resorts on the outskirts, away from the buzz of cities.
“Be it in Chikkamagaluru, Kodagu or Mysuru, bookings have picked up in hotels and resorts on the outskirts. We are expecting this trend to continue in the coming months,” said K. Syama Raju, president, Karnataka Tourism Society.
Tourists say that such accommodation options lets them enjoy the weather and live in the moment rather than stay in crowded areas.
Nikitha Kumar, a resident of Basavanagudi., said, “For our vacation in Mangaluru, we booked a resort that is very close to the beach, and was isolated. We stayed for three days and just watched the rain and tides of the sea instead of going into the city.”
Officials of the Tourism Department acknowledged that monsoon tourism has picked up this year. “We are seeing quite a bit of footfall in all hill stations and waterfalls in Uttara Kannada and Kodagu districts, and even at Gaganachukki, Barachukki and Hogenakkal falls,” said a senior official.
With many accidents in tourist destinations in Maharashtra, the official offered a word of caution to tourists in Karnataka: “Wherever they go, they should behave responsibly. We have railings and police security near waterfalls. They should not cross them. When they go with families, they should enjoy the place instead of littering and drinking. In this season, the entire districts of Kodagu and Chikkamagaluru have become tourist destinations. Tourists should avoid creating chaos in remote areas.”
source: http://www.thehindu.com / The Hindu / Home> News> India> Karnataka / by Jahnavi T R / July 05th, 2024
Rashmika Mandanna is no stranger to creating memorable fashion moments. Over the years, the South Indian star has cultivated a distinct style that sets her apart, effortlessly blending traditional and contemporary fashion. Her wardrobe is filled with everything from elegant lehengas to form-fitting evening wear. However, it’s her love for the simplicity and sophistication of saris that often steals the spotlight. Recently, Mandanna showcased her heritage with pride by donning a cobalt blue silk sari.
She wore this stunning silk sari for her best friend’s wedding in Kodagu, Karnataka. The sari, adorned with gold zari ornamentation, features intricate motifs such as circular butties and stars spread across the rich cobalt fabric, complemented by a statement border. This classic six-yard garment is not just a nod to her Coorgi roots but also a celebration of India’s diverse sari draping styles. Eschewing the Bengali and Gujarati drapes, Mandanna opted for the Coorgi or Kodagu drape, paying stylish homage to her hometown, Virajpet, in the Kodagu district. “Kodagu is where my heart and my history is at,” she expressed in a heartfelt post.
The traditional Coorgi sari drape is characterized by the pallu being neatly tucked over the shoulder, with the pleats tucked backward. According to mythology, this draping style originated from the story of Agasthya’s wife, Cauvery, who transformed into a river to serve the people. In an attempt to stop her, Agasthya pushed the pleats of her sari backward.
This isn’t the first time Mandanna has championed the Coorgi sari. In May 2022, she attended another close friend’s wedding in an olive green Shanti Banaras sari, also draped in the Coorgi style. This tussar georgette sari, bordered with tonal tassels, featured a blend of green and gold needlework, further emphasizing her love for traditional attire.
Later that year, Mandanna chose a glamorous midnight blue Nitika Gujral sari with antique zardozi work, once again embracing the Coorgi draping style. This unique drape not only highlighted her traditional roots but also offered a modern twist, giving the sari the illusion of a one-shoulder dress.
Rashmika Mandanna’s sartorial choices reflect her deep connection to her heritage and her ability to fuse tradition with modern elegance. Her consistent preference for the Coorgi drape showcases a stylish way to honor cultural roots while making a fashion statement. Through her thoughtful fashion selections, Mandanna continues to inspire and set trends, proving that traditional attire can be both timeless and trendy.
source: http://www.msn.com / Microsoft Start / Home> Entertainment / by The Times of India / Story by the TOI Lifestyle Desk / July 01st, 2024
Meet Rani, a resilient woman from Heravanadu, a quaint village nestled in Kodagu’s Madikeri taluk, steeped in the rich history of Mysore’s royal legacy.
A century ago, Heravanadu’s origins were intertwined with the grandeur of Mysore’s royal legacy. The founding families arrived here at the behest of the Mysore king, tasked with caring for the royal horses. When the king eventually left, he granted them the very lands they had nurtured. Thus began the saga of Heravanadu’s small coffee planters and laborers.
Starting as laborers in the fields, they gradually transitioned to cultivating their own land, primarily focusing on coffee. Today, there are approximately 25 coffee farmers in the village, each owning plots of land ranging from 2023 square meters to 8094 square meters.
Rani HP embarked on her journey in Heravanadu as a young bride with hopes and dreams. However, tragedy struck when her husband expired, leaving her with the responsibility of raising their three children and only 8094 square meters of land.
Determined to secure a future for her family, Rani initially worked as a daily wage laborer. Seeking guidance, she turned to the Dharmasthala Sangha (SSG), where she received invaluable support from other women. With their assistance, Rani transformed her barren land into a flourishing coffee plantation over two decades of hard work and dedication.
As the coffee market evolved, so did Rani’s fortunes. From humble beginnings, she now commands a respectable price for her coffee beans, thanks to her expertise and perseverance. The turning point came when Anandana, The Coca-Cola India Foundation spearheading the Unnati coffee project in Coorg, and ISWAR, an NGO, recognized her dedication and offered support to Heravanadu.
Anandana, The Coca-Cola India Foundation, and ISWAR’s collaborative assistance were instrumental in providing specialized training, modern techniques in coffee plantations, and sustainable farming practices to Rani and her fellow farmers. As a result, Rani embodied the true essence of Coca-Cola India’s #SheTheDifference women empowerment campaign, which aims to uplift and empower rural women farmers and entrepreneurs like her.
Recognizing her leadership qualities, Rani was appointed as a board director for the Madikeri Highlands Farmers Producers Company Limited (FPO), launched by ISWAR in Coorg.
Rani’s story epitomizes the collective strength of Heravanadu’s community. With the unwavering support of her fellow villagers and her resilience, she transformed adversity into opportunity. Today, as she tends to her coffee plantation and manages her small coffee shop, Rani stands as an inspiration, showcasing how dedication and community support can lead to success.
Her legacy extends to her son, Raghu, who now manages her plantation and household. Inspired by his mother’s perseverance, Raghu actively participates in the affairs of the FPO, embodying the spirit of hard work and dedication passed down through generations.
source: http://www.businessnewsthisweek.com / Business News This Week / Home> Business / by Mansi )Praharaj / June 14th, 2024
This pop-up at the Marriott had more than just the popular pandi curry or Coorgi pork curry. Drawing inspiration from yesteryear and her grandmothers’ kitchen in Coorg, home chef Smitha Kuttayya has made it her mission to keep Coorgi cooking traditions alive.
In a world where fast food and standardised meals dominate, the value of traditional recipes and cooking methods with a focus on sustainability often seems overshadowed. Yet, for home chef Smitha Kuttayya, these traditions are more than just culinary practices; they are a bridge to the past, a way of preserving memories and cultural identity.
A native of Kodagu now residing in Chennai for 24 years, Chef Kuttayya has excelled in multiple roles throughout her career.
She is a celebrated Bharatanatyam dancer, a compelling writer, a dedicated teacher, an engaging storyteller, a successful entrepreneur, and a passionate home chef.
Each of these roles reflects her commitment to preserving her heritage while enriching her community with diverse talents. She has been a vibrant part of Chennai’s culinary landscape for over a decade and draws deep inspiration from her roots in Coorg and her grandmothers, who not only passed on their skills and recipes but also greatly influenced her passion for baking and cooking, which reflects in her brand, the Global Theeni.
Her journey from a humble baker to a champion of Coorg cuisine reflects a deep commitment to preserving culinary heritage while adapting to modern ecological needs. Drawing inspiration from yesteryear and her grandmothers’ kitchen in Coorg, Chef Kuttayya has made it her mission to keep these traditions alive. “In our family, cooking was always more than just a task—it was a form of storytelling,” she reflects. This storytelling aspect was evident in her recent Coorg cuisine pop-up at the Marriott Hotel Whitefield in Bengaluru, where Smitha Kuttayya showcased traditional Kodava dishes that included seasonal produce and were prepared adhering to sustainable practices.
Traditional Cuisines In A Modern World
Traditional recipes, she believes, are more than just instructions for making food; they are a tapestry of memories, methods, and values passed down through generations. “These recipes are a bridge to our past,” she says. “They connect us to our ancestors and their way of life, which is why they carry such unique and irreplaceable flavours.” This pop-up at the Marriott had more than just the popular pandi curry (Coorgi pork curry). The buffet had a wide array of dishes like the koli barthad (chicken fry), fish fry (mackarel marinated in spices and kachampuli vinegar), mutton pulav, Kodava chicken curry, and, of course, the pandi curry.
That’s not all. The vegetarians also had a wide selection of dishes that could confuse a Kodava too, as the community is well-known for their non-vegetarian fare. There was raw banana fry, which was made with the same marinade that was used for the fish fry. The baimbale curry or the bamboo shoot curry paired beautifully with the paaputtu (coarse rice semolina cake).
The seasonal kaad maange pajji, the bollari gravy (mangalore cucumber gravy), and the raw jackfruit pulav were a total hit among the diners. For her, maintaining traditional methods means adhering to the authentic ways of preparing and cooking dishes, even when modern shortcuts are available. “In Coorg cuisine, for instance, we don’t use tomatoes in our traditional recipes,” she explains. “We rely on natural souring agents like kachampuli (vinegar made from a fruit called Panapuli) or tamarind, which have been used for generations.”
Local Ingredients: The Heart Of Authenticity
Central to Chef Kuttayya’s approach is her unwavering commitment to local ingredients. For her, these ingredients, like wild mangoes, mushrooms, bamboo shoots, jackfruit, honey, jaggery, etc., are not merely components of a dish but symbols of a region’s cultural and ecological identity. “Local sourcing respects the origin and community, ensuring that what we prepare is a true reflection of our heritage,” she explains.
This philosophy aligns perfectly with her aim to offer an authentic culinary experience. In Chennai, where she has spent a significant part of her career, Chef Kuttayya found a unique demand for traditional Coorg cuisine. “Initially, people in Chennai didn’t have easy access to Coorg dishes like pandi curry, mange pajji, etc., unlike in Bangalore, where the Kodava presence is greater,” she notes. This gap led her to introduce Coorg dishes to a broader audience, not just the Coorg community but also Tamil locals eager to explore new flavours.
Seasonality And Innovation
A profound respect for seasonality guides Chef Kuttayya’s menu planning. She emphasises the use of ingredients at their seasonal peak to enhance flavour and ensure ecological balance. “Seasonal cooking supports local agriculture and ensures that what we eat is both delicious and sustainable,” she asserts. By aligning her cooking with the natural rhythms of the seasons, she fosters a deeper connection between the food and its source. “Most of our special ingredients are available only during the monsoon,” she explains. “We adapt our menu to make the most of these ingredients when they are freshest and most flavourful.”
Her wisdom of traditional cooking and baking with seasonal ingredients, intricately woven with sustainable practices, has evolved her style of cooking over the years. This time around, she presented a few dishes that could qualify as modern Kodava cuisine, like the coffee-infused chilly chicken dish, the monkey oranges and bird’s eye chilli sauce from her farm, or the coffee mayonnaise made with avocado and coffee, which was a pairing for one of the meat tarters. In her buffet, there was neer dose paired with organic jaggery and coconut, which is a classic combination. But during her pop-up tour at Marriott, she introduced neer dose alongside figs and bird’s eye chilli preserve that she prepared herself from the figs that grew plenty at her home.
While preserving tradition, Chef Kuttayya also embraces evolution in her culinary practices. She believes that traditional dishes can evolve while maintaining their core essence, making them appealing to contemporary tastes. “It’s about balancing tradition with innovation,” she notes. “You can introduce new flavours and techniques without losing the soul of the dish.” Her innovative takes include adapting traditional Coorg dishes with locally available ingredients when necessary. “Innovation doesn’t mean discarding tradition; it means enhancing it,” she asserts.
Sustainability In Tradition
The sustainable practices inherent in traditional cooking are another aspect that Chef Kuttayya values highly. “Traditional cooking relies on local, seasonal ingredients and minimal waste practices, showcasing a way of life that modern kitchens can learn from,” she states. This approach not only reduces the carbon footprint but also supports local agriculture and ecosystems, making it a model for sustainable cooking in today’s world. This dedication extends to her personal cooking practices as well.
“Every vegetable or meat that we use for cooking, I make sure it is completely utilised. Nothing goes to waste and if there is something that can’t be used, it always composts. That’s a farmer’s way. We barely use oil in our cooking. When it is meat, especially, it cooks in its own fat. I do not waste anything and there is no other way that I can do it. “I buy only organic ingredients and test everything myself. I don’t even delegate it to the help in the house,” she says with a smile.
“I’m very particular about my ingredients and the way I prepare my dishes,” she notes. “Whether it’s a pop-up event or a one-on-one cooking class, I ensure that the methods and ingredients reflect the true essence of traditional cuisine.” Her commitment to sustainability extends beyond the kitchen to her packaging choices. “I use only tin and tiffin boxes for packaging, avoiding plastic entirely; even the baking sheets I use are organic,” she says. “It may cost more, but it aligns with my values of sustainability and respect for the environment.
source: http://www.slurrp.com / Slurrp / Home> Article / by Meghana Dayananand / June 13th, 2024
During Rajiv Gandhi’s regime in 1980s, Delhi police commissioner Ved Marwah had a “security breach” as his car had reportedly intruded in the route of the visiting Russian Prime Minister. Then home minister Buta Singh almost made up his mind to suspend the senior cop, but it was one influential IAS who persuaded Singh not to punish Marwah. He was CG Somaiah who began his career as an assistant collector in Orissa only to rise up the ladder to become Comptroller and Auditor General of India.
CG Somaiah is no more. Somaiah died in Bangalore on Monday following brief illness. Somaiah, 79, is survived by wife Indira, and one son and a daughter. Incidentally, his daughter Pria (In picture with her father) is married to Nikhil Alva, son of Congress leader and Uttarakhand Governor Margaret Alva.
As the home secretary of the country during Buta Singh’s regime, Somaiah played a key role not only in fighting Punjab terror, but was instrumental in clinching a deal with student leaders from Assam who were agitating against illegal Bangladeshi migrants. He also served as Central Vigilance Commissioner and had a six-year-long tenure as Comptroller and Auditor General of India
Only two months ago, Somaiah’s book titled, “The Honest Always Stand Alone”, was released in New Delhi by former president APJ Abdul Kalam.
STANDING TALL Former President APJ Abdul Kalam releasing C.G.Somaiah’s “The Honest Always Stand Alone” / pix credit: The Hindu (July 21, 2010)
source: http://www.babusofindia.com / Babus of India / Home / posted by BOI Team / September 15th, 2010
Students from the Laurus Institute for Logistics in Kalamassery said, inspired by the popularity of green tea, they came out with green coffee powder, as part of a project at their institute.
Organic green coffee beans- representational image (iStock)
‘Green tea’ has been a favourite drink of health-conscious people for quite some time, but what about making ‘green coffee’ popular? A group of Kerala students has now developed a new variety of health-friendly green coffee powder.
Students from the Laurus Institute for Logistics in Kalamassery said, inspired by the popularity of green tea, they came out with green coffee powder, as part of a project at their institute. This new drink aims to cater to the growing demand for healthy options and capitalise on the increasing focus on health and wellness, they said.
Rich in antioxidants, green coffee boosts metabolism and helps reduce diabetes, cholesterol, blood pressure, and weight, the students claimed. They also received a certificate from the Food Safety and Standards Authority of India (FSSAI) for the product.
Despite the widespread popularity of green tea, the students admitted that developing a new brand of green coffee powder was a significant challenge.
Developing green coffee powder
It was the 2020 batch of the institute that recognised the benefits of green coffee. The 30-member batch split into different groups and explored various concepts before settling on green coffee.
A 10-member team was interested in making FMCG products, and they considered tea and coffee due to their global popularity. Abhijith MV, a member of the project team, said they unexpectedly discovered green coffee beans while they were in Palakkad seeking the best suppliers.
He said that although they sampled many other ready-made coffee powders, their focus remained on developing green coffee powder, which is not widely known.
The supplier mentioned that sun-dried green coffee pods were not in high demand, but the students were keen to learn about green coffee, Ajay Sankar, chairman of the institute, said.
“They brought the overlooked green coffee beans from Coorg and Palakkad to Kalamassery. In the second phase, they experimented by grinding the beans into different sizes,” Sankar said.
Multiple laboratory tests were conducted to determine the shelf life of the product, and finally, they decided to grind Arabica coffee beans into small granules and pack them.
The many health benefits
Despite its many health benefits, the taste of green coffee was not particularly appealing, which concerned the students, the institute said in a statement. Attempts to enhance the flavour with mint, cardamom, rose, and so on were abandoned as they reduced the shelf life of green coffee to six months, it said.
The students admitted that though ‘Laurus Nature’s Green Coffee’ was showcased to health clubs, gyms, medical shops, business groups and so on, their initial response was not positive. Eventually, customers were found by meeting each other personally and explaining the benefits of green coffee.
The students are now motivated by the fact that customers continue to buy it after experiencing the benefits from at least two packs, the chairman added.
Though the project was started by the 2020 batch, the green coffee project has been passed on to subsequent batches. Students continue to improve ‘Laurus Nature’s Green Coffee’ through ongoing research, he added.
(Disclaimer: The headline, subheads, and intro of this report along with the photos may have been reworked by South First. The rest of the content is from a syndicated feed, and has been edited for style.)
source: http://www.thesouthfirst.com / The South First / Home> Kerala / by PTI / May 27th, 2024
The Indian Green Building Council (IGBC) recognised the resort, acknowledging the resort’s net zero energy, net zero water, and zero waste to landfill.
Club Mahindra Madikeri was recognised as India’s first triple net-zero-rated resort by the esteemed Indian Green Building Council. The triple net zero acknowledges net zero energy, net zero water, and zero waste to landfill. The rating sets a benchmark on par with international standards, thus making Club Mahindra Madikeri achieve a significant milestone in sustainable hospitality.
More about net zero certifications:
Net zero energy: This indicates the resort generates as much energy as it consumes. The resort makes optimum utilisation of solar energy and energy-efficient infrastructure, reducing its carbon footprint.
Net zero water: This is a remarkable achievement in water management. It promotes water conservation and security. Club Mahindra’s water conservation initiatives demonstrate its commitment to sustainable practices. Measures include rainwater harvesting, efficient irrigation systems, and water-saving fixtures.
Zero waste to landfill: TÜV SÜD certified the resort for net zero waste in FY23. Comprehensive waste management practices, including segregation at source, composting, recycling, and other measures, help Club Mahindra achieve this.
The resort nestled in the picturesque region of Coorg, Karnataka, is a beacon of luxury, comfort, and responsible tourism, thus contributing to preserving the planet. The resort blends seamlessly with its lush surroundings, supporting local plants and animals, covering a vast area of 126464.26 square metres, with buildings occupying just 22257.7 square metres. By incorporating dense vegetation, insulated roofs, and using local materials, the resort has reduced the surrounding temperature by approximately 3°C. The resort adopts several other energy-saving initiatives, such as motion sensor-controlled washrooms, regulated geysers, timer-controlled external lights, heat pumps, and BLDC fans, which have resulted in an impressive energy performance index of 74.4 kW per m² per year, surpassing the Bureau of Energy Efficiency’s benchmark of 313 kW per m² per year. Moreover, over 70% of the water is recycled and reused for operational purposes at the resort, further emphasising the resort’s commitment to sustainability.
Additionally, under the Mahindra Hariyali project, thousands of trees have been planted, enriching the region’s natural habitat and attracting diverse bird species. This initiative fosters a thriving ecosystem, enhancing the visitor experience with its biodiversity.
Julian Ayers, Chief Resort Officer of Mahindra Holidays and Resorts India Limited, said, “At Mahindra, we recognise the crucial importance of advocacy and partnerships in driving the swift shift towards a sustainable future. Our journey towards a greener future began in 2008. Since then, we’ve embraced a ‘Planet Positive’ approach to sustainability. We’re committed to making our operations eco-friendly, helping industries reduce their carbon footprint, and revitalising nature. Our unwavering commitment to habitat protection and biodiversity at Madikeri has earned us recognition and honour from the IGBC, reflecting our steadfast dedication. We embrace a global responsibility to safeguard diverse ecosystems and achieve carbon neutrality by 2040. As part of Mahindra Holidays’ sustainability journey, we’re committed to innovating and inspiring change within our operations and beyond.”
Mahindra Holidays is India’s first hospitality company to join the global campaign RE100 and EP100. To achieve its zero-energy goal, Club Mahindra implemented an 804-kW solar rooftop photovoltaic plant and solar carports in parking areas. In water conservation efforts, over 70% of water is recycled and reused, with natural streams diverted to a 380 kL capacity pond and 14 rainwater harvesting pits constructed within the resort premises. For zero waste, the resort utilises a bio-digester to convert food waste into biogas, reducing waste, and LPG costs.
With these remarkable achievements, Club Mahindra continues its steadfast journey towards sustainability and biodiversity conservation. By doing so, it provides its members with unparalleled access to some of the most breathtaking and exotic destinations both in India and across the globe.
source: http://www.hotelierindia.com / Hotelier India / Home> Operations / by Staff Writer – Hotelier India / June 07th, 2024
The five-day Barista training workshop, organised by the Coffee Quality Division of Coffee Board of India in collaboration with CFTRI, Mysuru, will be held from June 24 to 28 at the BioNEST Incubation Centre at CFTRI premises in city.
Training in brewing coffee, cupping, manual brewing, signature beverage, introduction to green coffee etc., will be conducted.
Those who undergo the training successfully will be provided certificates.
For details and registration, call Mob: 94821-57878 or e-mail: baristatraining.coffeeboard@gmail.com
source: http://www.starofmysore.com / Star of Mysore / Home> In Briefs / June 04th, 2024
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