Editorial Board   Guest Author

Ms. Zora

Anna Zora

Sustainability Manager, Six Senses Zil Pasyon

Originally a biologist, Anna Zora follows her biggest passion: nature. Which led her to become the Sustainability Manager of Six Senses Zil Pasyon in the Seychelles in July 2017. She believes that being a biologist is not only a job, it is a way of living with respect to nature and a commitment to the environment.

Ms. Zora has extensive knowledge of ecology, botany, marine life and wildlife and her expertise has led to one local and one international recognition of sustainability practices for Six Senses Zil Pasyon.

Ms. Zora studied in Switzerland where she became fluent in four languages in addition to her native Italian language. Following this, she studied in the University of Bologna in Italy from where she obtained her Doctorate in Marine Biology five years later. She then moved to Madagascar where she spent four years working on conservation projects related to the tourism industry. She also got involved with Conservation International for the protection of lemurs, turtle projects and marine life protection.

Ms. Zora then traveled to Seychelles, Maldives and Vietnam, where she joined Six Senses Hotels Resorts Spas for the first time as a Sustainability Consultant. She then returned to Seychelles as a Sustainability Manager and is now looking after all sustainability and conservation initiatives and projects of the resort.

Ms. Zora is an avid diver, free diver and a skipper, making the ocean her home. She also believes it is very important to spend time with her daughters teaching them how important is to care for nature and passing her love for the wildlife.

Please visit http://www.sixsenses.com for more information.

Ms. Zora can be contacted at +248 2814365 or sustainability-zil-pasyon@sixsenses.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.