MAKING IT WORK
Operating an ultra-high-end resort in a country that is still developing its infrastructure systems can be challenging. Though many items that only need to be procured once (think furniture, décor and table settings) can be sourced both locally and internationally with enough time, food can be more of a challenge since we need, at minimum, a weekly delivery of fresh, high quality products. Beyond this demand, as an ecotourism enterprise, it is at the core of our values to support local farmers and fishermen. This not only helps shrink our carbon footprint by reducing transportation emissions, but also allows Time + Tide to give directly to these communities.
As we cultivate our supply chains and relationships with local farmers and fishermen, our team is very hands-on from start to finish. We want to ensure that we are sourcing the freshest, highest quality and most ethically produced ingredients for our guests at Time + Tide Miavana. Though our approach to acquisition may be unusual, our team have been very clever at making a plan and bringing it to life in an amazing way.
Beyond our scheduled weekly shipments, we also embrace a more spontaneous approach to acquisition – a luxury afforded to us by our helicopters. We have developed a network of reliable scouts that let us know when their village has top notch produce, fish or other seafood (think crab, octopus and shellfish). On dead legs when the helicopters are empty, we will touch down in the villages to purchase their offerings, with many people rushing out to greet us. The signature blue and white striped paint job makes us easily recognisable and helps us continually build good will between the resort and the communities.