The Logbook. December 2024 Issue.

Your Bleisure Resource

Preferred Hotels and Resorts

Slow and easy: How partnering with international platform has helped drive tourists to local boutique group.

WOSA

WOSA

SOUTH AFRICA’S WINEMAKERS ARE BETTING ON QUALITY

SOUTH AFRICA’S WINEMAKERS ARE BETTING ON QUALITY

TO GO FAST YOU GO ALONE BUT TO GO FAR YOU GO TOGETHER

TO GO FAST YOU GO ALONE BUT TO GO FAR YOU GO TOGETHER

PROTEAN ELECTRIC LEADS THE WAY IN INDUSTRIALISING INWHEEL MOTORS WITH LATEST ‘GEN 5’ TECHNOLOGY

PROTEAN ELECTRIC LEADS THE WAY IN INDUSTRIALISING INWHEEL MOTORS WITH LATEST ‘GEN 5’ TECHNOLOGY

Your one-stop travel site for your dream holiday. Bundle your stay with a car rental or flight and you can save more.

The Team

Editor-in-Chief

Daemon Sands

Sub Editor

Foylan Rhodes

Creative Director

Donnie Rust

Designers

Louise Smith

Publisher

The Lost Executive Ltd

Sales Department

Carl de Winterz (Director)

Tuck Bradley

Maxine Zurcher

Lost Executive Writers

Cassidy Banks

Foylan Rhodes

Dakota Murphy

Finance

Jerry Lincoln Smith

Company: The Lost Executive Ltd.

Company Director: DAA Campbell

Company Number: 11010157

Disclaimer

The Lost Executive and its writers cannot be held responsible for experiences had at any of the businesses featured/mentioned on www.thelostexecutive.com or in The Logbook. Despite how amazing, memorable and enjoyable they may be. Experience is down to the individual. Do your research prior to booking. Assume all posts are sponsored. All images are provided by respected businesses unless otherwise stated. All appropriate accreditation and licensing is upheld.

Editors note

THE AI ELEPHANT IN THE ROOM

Technological progress is moving at an exponential pace, and businesses that adapt not only survive but thrive. Artificial intelligence is no longer a novelty; it’s an evolving force built on decades of innovation. We’ve seen it power vending machines, field customer inquiries, and even manage our inboxes. But today’s AI is more sophisticated than ever, poised to revolutionize industries—including hospitality, where advancements in guest services are reshaping the landscape.

In this issue, we’ll delve into how AI is transforming business, exploring its current capabilities and the even greater potential waiting on the horizon. Yet, as technology leaps forward, some aspects of business seem rooted in timeless tradition.

A RETURN TO TRADITION

In the hospitality, travel, and food industries, content creation and engagement have taken center stage. The rise of global connectivity has brought global competition, even for small, locally-focused businesses. Amid this digital surge, a familiar engagement model is reemerging: person-to-person connection and relationship building, a cornerstone of the business world that’s once again proving its relevance.

As leaders navigate technological change, a growing number are revisiting an age-old truth: the success of a business starts with its people.

LOOKING AFTER YOUR STAFF

This month, our team had the pleasure of collaborating with several successful businesses, two of which stood out: Apetito and Close Brothers Brewery Rental. Through our conversations with these giants, we uncovered a shared ethos—fierce dedication to their teams. They protect and invest in their staff as a parent might protect their child, recognizing that a supported workforce is the cornerstone of success.

While many companies claim to prioritize their employees, far fewer truly deliver. Yet those that do find themselves positioned for extraordinary results. When staff feel engaged, challenged, and valued, businesses transcend mediocrity and achieve iconic status. Whether it’s Apetito revolutionizing care home and school meal plans or Close Brothers Brewery Rental fueling the craft beer boom, the lesson is clear: a loyal team makes the impossible possible.

LOYALTY ABOVE ALL ELSE

James Spader’s velvet-toned musings in The Blacklist often offer uncanny wisdom. One story stands out: a young Raymond Reddington, working a grueling summer in a carpet factory, nearly quit. But his loyalty to his word kept him going. At the end of the season, he earned a $40 bonus—a small sum that he considered the most valuable money he ever made.

The lesson? Loyalty is priceless.

“Loyalty above all else,” Reddington says. And as we reflect on this year and look toward the next, it’s a sentiment worth carrying forward in business—and beyond.

Sincerely,

Donnie Rust

Creative Director and Editorial

The Logbook

UNITED KINGDOM

Living Crisis Sees Rise in British Staycations Confused.com recently conducted research to investigate how the cost of living crisis has impacted holiday plans for UK travellers, and which holiday related costs they prioritise saving money on. Over a third (35%) of UK travellers have cut back on holidays as a result of rising living costs, three fifths opted to stay in the country and 63% are eating out less.

Holiday costs travellers prioritise saving on:

guests to better understand how they can utilise oxygen and cold exposure to optimise body and mind.

AUSTRALIA

Brisbane / Meanjin to host the Australian Tourism Exchange in 2025

ATE returns to Brisbane for the first time since 2007 and it will be the fourth time the city has held the event, having also hosted in 2001 and 2002.

Federal Minister for Trade and Tourism, Senator Don Farrell, said ATE is an important event each year which provides the Australian tourism industry with the chance to meet with tourism wholesalers and retailers from 30 countries around the world.

MIDDLE EAST

Jumeirah Muscat Bay has recently announced the launch of the Wim Hof Method Fundamentals Workshops – the first resort in Muscat to offer the globally renowned treatment – which allows

“The Australian Tourism Exchange is an important event for Australian tourism businesses to sell their products and show the world why there is no place like Australia,” Mr Farrell said.

EUROPE

Train travel is making a comeback Travelling by train in Europe is becoming more convenient and sustainable thanks to recent EU initiatives. New regulations for the transEuropean transport network (TEN-T) to improve rail connectivity and make travel greener have recently entered into force. This means better and more efficient rail services across Europe.

The EU’s Action Plan to boost long-distance and cross-border passenger rail services is a key part of these efforts. It aims to double high-speed rail traffic by 2030 and triple it by 2050. Launched in 2021, this plan focuses on removing obstacles, improving interoperability, modernising passenger rail infrastructure, and enhancing the quality of services across EU countries.

To further support cross-border travel, the European Commission has announced its support for 10 pilot projects to boost cross-border rail services. This will improve cross-border rail connections across the EU and make travel faster, easier and more affordable.

Young travellers can particularly benefit from the DiscoverEU programme, which regularly offers free travel passes to 18-year-olds to explore Europe by train. This programme encourages cultural exchange and highlights the environmental advantages of rail travel. The next call for applications should be published in autumn 2024.

Passenger rights are also a significant focus of the EU’s transport policy. Travellers in Europe are well-protected in case something goes wrong during their trip. EU passenger rights cover delays, cancellations, and accessibility issues.

The EU is committed to making train travel a top choice by improving regulations, creating ambitious plans, and supporting special programmes. These efforts aim to make rail travel more sustainable, efficient, and well-connected across Europe.

SOUTH AFRICA

Appeal to industry to protect the Serengeti

Tour operators, travel companies and travellers who draw benefits from the Serengeti-Mara

Ecosystem in Tanzania and Kenya have been called upon to deepen the action they take to guard against threats to the famed wilderness area.

Established under Serengeti Watch, a non-profit Earth Island Institute project that seeks to build a permanent framework of support, advocacy and funding for the region, Friends of Serengeti offers membership expressly for travel companies, in recognition of tourism’s role in building guard rails and becoming firmly aligned with conservation.

Half day Gauteng easy e-Bike with wild game

“The Serengeti-Mara Ecosystem has entered a critical phase, and decisions

This is a significant time for both the ecosystem and the local communities, and travel companies have a key role to play. The foundational message of Friends of Serengeti is that those who use the Serengeti, travel companies and their travellers, need to give back.

And those who give back should benefit from their efforts,” said Serengeti Watch Founder and Director David Blanton.

AUTOMOTIVE

Ditch the Dash Cam

“You think a dash cam will protect you, but in some cases, it can turn around and be used against you,” says Dominic Wyatt, a motoring expert from the International Drivers Association.

with significant downsides that many drivers overlook. Listed in a recent article for reasons to avoid using a dashcam, include privacy concerns, legal implications of unconsented filming, false sense of security and a vulnerability to hacking.

Dominic Wyatt stresses,

“The key is to weigh the benefits against the risks.”

He advises that drivers should also consider the potential cybersecurity risks.

“If you choose to use a dash cam, ensure that it has the latest security updates and avoid using wireless functionalities where possible,” he suggests..

Additionally, drivers must educate themselves about privacy laws in their state. Different states have varying rules about recording conversations and videos, and ignorance of the law is not an acceptable defense in court.

BUSINESS TRAVEL

IHG Establishes Hotel Group to Advance Sustainability Initiatives

IHG Hotels & Resorts has formed a group for hotels that meet specific sustainability standards, intended to serve as testing sites for green initiatives and attract environmentally conscious corporate clients, the company announced last month.

IHG’s Low Carbon Pioneers program targets hotels meeting specific sustainability criteria, such as no fossil fuel use (except emergency generators), renewable energy usage, and recognized sustainability certifications. The initiative aims to test and share sustainability practices, launching with three hotels: Holiday Inn Express Madrid Airport, Iberostar Waves Cristina in Spain, and Kimpton BEM Budapest. Additional hotels meeting the criteria will join automatically. Each participating hotel features sustainable solutions like high-efficiency heat pumps and electric kitchens, though specific features vary by property. IHG hopes to attract corporate clients committed to sustainable travel and calls for greater governmental support to accelerate industry-wide sustainability efforts.

AIR FRANCE-KLM AND UBER PARTNER UP.

Air France-KLM and Uber have partnered to allow Flying Blue loyalty program members to earn miles when using Uber in France and the Netherlands, the companies announced Tuesday. Air France-KLM loyalty members who link their accounts in the Uber app will be eligible to collect one mile for every €1 spent on Uber rides, and two miles for every €1 spent for Uber customers who take four or more trips each month.

AMERICA

Amex Opens Centurion Lounge at Reagan National

American Express has opened a new Centurion lounge at Reagan Washington National Airport in Terminal 2, past the south security checkpoint, the company announced.

The 12,000-sq.-ft. lounge includes a conference room, a phone room, dedicated workstations, a shower suite, access to complimentary highspeed Wi-Fi, and a menu designed by “three award-winning chef partners.” The lounge will be open each Sunday through Friday from 5 a.m. to 9 p.m. and each Saturday from 5 a.m. to 7 p.m. Eastern Time. The new lounge is the 29th Centurion lounge American Express has opened, according to the company.

Travel & Travel &

& Stays & Stays

WILDLIFE TOURS RWANDA

Unforgettable Safaris with a Heart

By Isobel Kruger

Wildlife Tours Rwanda takes you on an unforgettable journey that entertains, educates, fosters responsible tourism, and leaves a positive footprint on the communities you visit.

A PASSIONATE LEADER WITH A VISION

Davidson Mugisha, the founder of Wildlife Tours Rwanda, is more than just a tour operator. He is a passionate advocate for conservation and community development. With a calm and peaceful demeanour, Davidson exudes genuine

care for his staff, guests, and the environment.

Founded in 2007, Wildlife Tours Rwanda has experienced steady growth despite facing challenges like the COVID-19 pandemic.

Davidson’s commitment to his team has been instrumental in navigating these obstacles. Prioritising his staff’s needs, he firmly believes in a supportive, collaborative work environment where everyone feels valued and empowered.

“Provide incentives. Make sure they’re well-fed and make them feel like they’re part of the business. Provide something extra like drinks after work,

and engage them in making decisions about the company.”

These are Davidson’s examples of how he likes to make his staff feel like family.

By investing in their training and development, Davidson ensures that his team is equipped to deliver exceptional experiences to every guest.

NAVIGATING CHALLENGES

Operating in different East African countries meant dealing with different COVID-19 lockdown regulations. Davidson recalls that it was challenging, but the fact that some countries, like Tanzania, had more lax restrictions or none was a positive for business.

Nevertheless, clients have specific needs and travel for region-specific sights. While he couldn’t keep everyone happy during this time, Davidson was able to keep his doors open.

Another major obstacle Davidson has been struggling with is mobile reception blackouts, leaving his business in complete darkness and unable to communicate with potential customers or process new bookings. A nationwide issue, it affects the economy as a whole. Luckily, the government stepped in and implemented a system to prevent future blackouts.

On a positive note, Davidson reports steady business growth since the pandemic.

A VISION FOR INNOVATION IN AFRICAN HOSPITALITY

For Davidson, innovation means identifying and adapting new and emerging products on the market to support the business. For him, Africa’s ongoing political instability slows innovation as it restricts freedom of movement.

Improving cross-border relations and collaboration is critical to increased freedom of movement and services to boost innovation in African tourism and hospitality.

“Africa’s political instability makes it difficult to identify and predict future trends.”

Davidson

Mugisha

MORE THAN JUST A SAFARI: ECOTOURISM AT ITS FINEST

Wildlife Tours Rwanda is a champion of ecotourism. Their itineraries prioritise sustainable practices that minimise environmental impact while maximising benefits for local communities.

By choosing Wildlife Tours Rwanda, you’re not just ticking off bucket list experiences; you’re actively contributing to the preservation of Rwanda’s endangered species and the well-being of its people.

UNFORGETTABLE ENCOUNTERS: FROM GORILLAS TO COMMUNITY

Wildlife Tours Rwanda tailors itineraries to your specific dreams, offering high-quality safaris that cater to primate enthusiasts, wildlife photographers, and nature lovers alike.

But the adventure doesn’t stop there. David believes a proper understanding of a place comes from experiencing its culture.

Tours Rwanda incorporates visits to local communities, allowing you to connect with the people who call this vibrant land home. Sharing a meal, listening to their stories, and witnessing their traditions create a richer and more meaningful experience.

BEYOND RWANDA: A GATEWAY TO EAST AFRICA

While Rwanda’s wildlife and landscape are a star attraction, Wildlife Tours’ travel itineraries encompass a variety of East African destinations, including Uganda, Kenya, and Tanzania.

Each country boasts its own unique treasures, and David’s expert advice ensures that your bucket list adventure perfectly matches your travel dreams.

Whether your goal is to witness the Great Migration in the Serengeti or seek a chimpanzee encounter in Uganda’s lush rainforests, Wildlife Tours Rwanda has the expertise to craft the perfect itinerary.

Guests can also enquire about other exotic destinations like the Maldives, Seychelles, Dubai, and Sub-Saharan African attractions like Vic Falls in Zimbabwe and Cape Town, South Africa.

PREPARING FOR YOUR RWANDAN ADVENTURE

Planning your trip to Rwanda is easy. Wildlife Tours Rwanda’s website provides comprehensive information on visa requirements, recommended clothing, and other essential travel tips. Rwanda is a member of the East African Community, which allows for visas on arrival for many nationalities. Alternatively, an e-visa can be obtained online for a hassle-free entry process.

call us at +1-520-301-7965!

The number above is a WhatsApp phone number

When packing your bags, be prepared for anything. With a moderate climate ideal for yearround activities, Rwanda offers a beautiful contrast, transitioning days between brilliant sunshine and refreshing downpours.

Pack sunscreen, sunglasses, a hat, and a good waterproof jacket to ensure your comfort throughout your adventure.

LEAVE ONLY YOUR FOOTPRINTS

Wildlife Tours Rwanda encourages responsible tourism, ensuring that your visit positively impacts the environment and local communities.

By choosing Wildlife Tours Rwanda, you’re not just embarking on a safari; you’re embarking on a transformative journey. You’ll encounter breathtaking landscapes, witness incredible wildlife, connect with inspiring people, and leave a lasting positive impact on this remarkable country. So, pack your sense of adventure, respect for the environment, and desire to connect with a new culture, and let Wildlife Tours Rwanda guide you on an informative and restful African adventure.

WHAT’S NEXT

Currently, Davidson and his staff are moving into their newly built office—a process he says wasn’t

as easy as he thought it would be. With exciting times ahead, his vision for 2025 is to increase team capacity, invest in technology, and improve infrastructure for fresh packages and products that promise exhilarating experiences.

His ultimate wish?

“Making people happy”—both staff and guests.

Email: david@wildlifetours-rwanda.com

Website: wildlifetours-rwanda.com

COZY CAMPERS Customed Designed Vans to Tackle Iceland

By Donnie Rust

Be it a leisurely sightseeing tour with the family or an adventurous journey with your chums, a trip to the unique landscape of Iceland requires careful planning. And, when it comes to deciding how to get around, you want to know that your vehicle of choice is up for the challenging weather conditions and roads. Unsurprisingly, the ideal vehicles for this purpose are engineered by those with a lifetime of experience exploring the country, individuals who understand what’s essential on the road and how to ensure a comfortable, enjoyable journey. We took a look at Iceland’s local solution.

Cozy Campers was founded in 2014 and specializes in renting high-quality, custom-built campers designed specifically for exploring Iceland’s rugged terrain and scenic landscapes. With three main categories available on their

user-friendly, easy to navigate website, both local and first-time visitors to the country have access to Premium 4x4 campers, Standard campers, and Budget-friendly options.

Unique to Cozy Campers, is simultaneously the quality of their campers and the fact that each one is entirely custom-built to withstand Iceland’s challenging weather, while ensuring comfort and safety. Built with practicality and luxury in mind, the campers offer things like high-grade insulation to ward off the cold and solar power, and other essential items based on over a decade worth of on-journey experience.

COMPANY JOURNEY

To turn every journey into a cozy experience, one must balance a line between the essentials,

the luxury items and those “good ideas”. The vans reflect that level of experience in the many testimonials where just-the-right item was found in the van at just-the-right-time, and proved to be a godsend for first time visitors who may have otherwise been quite out of their depths.

Celebrating their tenth anniversary this year, Cozy Campers has grown significantly, expanding their fleet to over 124 vehicles and widening their product range to offer more diverse options for various traveller needs. The team now includes a skilled group of 16 individuals, each bringing diverse expertise to the business, from mechanics to customer support.

As CEO and Founder Birkir Már Benediktsson explains, their company is entirely customercentric and their guiding principle is to create unforgettable travel experiences for their customers by combining reliability, quality, and Icelandic hospitality, adding, “We believe that happy travellers are the foundation of a sustainable and successful business.”

WHAT IS THE CUSTOMER EXPERIENCE

The peak season for Icelandic tourism spans from May to September, with a diverse mix of customers, particularly adventurous travellers from North America and Europe. Recently, there has been a notable increase in winter travellers who are drawn, camera phone in hand, by Iceland’s unique winter landscapes and Northern Lights.

The customer journey for booking with Cozy Campers is refreshingly simple, with only a couple of steps. As outlined:

First Contact: Customers typically find their way to cozycampers.is via specific searches or wordof-mouth recommendations.

Booking: the seamless booking process allows customers to select their preferred camper, customize their trip with extras, and complete payments online.

Pick-up and Orientation: Customers are greeted with a personalized introduction, including a walkthrough of the vehicle, advice on Icelandic road conditions, and an overview of safety protocols.

On the Road Support: If something does happen, Cozy Campers offer 24/7 roadside assistance, ensuring travellers feel secure and supported.

Return and Feedback: After the trip is concluded and customers return the camper, feedback is encouraged. Honest feedback being the best way for them, as a team, to establish what needs to be improved or shed.

According to Birkir there are a number of key things that he, and the team, have learnt are important when working with customers travelling to Iceland. He says that customers value options and an expanded range of campers for different preferences, because driving can be a personal thing. Then, they appreciate communication, including clear instructions on insurance, road safety and Icelandic driving laws (which according to him are vital). Finally, attention to detail is always important, and the small touches count, like fully equipped kitchens that promise hot cups of coffee and comfortable bedding to promise a good night’s sleep.

“Helping people discover Iceland in a unique and memorable way is incredibly rewarding,” he says, “Seeing the joy on travellers’ faces and knowing we played a role in their adventure is priceless.”

Additionally, Birkir points out that with rising concerns about the ecological impact of travel, they are exploring more sustainable vehicle options and offering eco-friendly amenities.

BEHIND THE SCENES

Behind the scenes, innovation is a driving force woven into their culture that shapes the company spirit. The business was after all built on an innovative idea to offer something new. Birkir tells us that the team, who are the heart of Cozy Campers, constantly monitor industry trends and that the company is not shy about investing in vehicle upgrades to improve performance or ecofriendly practices.

A motivated team has a demonstrative effect on customer experience, and regular brainstorming sessions involving the whole crew has proven useful not only to keep spirits high and everyone on the same page, but also for highlighting crucial opportunities for development and ideas for improvement.

He adds that the company invests in continuous training, from mechanics to customer service, so that each staff member is empowered to provide the best experience possible. Adding that they prioritize safety training specific to Iceland’s unique road conditions, offer a supportive work

environment, and encourage a strong sense of teamwork. According to him building a good team is important for business success, but being loyal to them is doubly important given the recruitment challenges of the country.

“Finding skilled personnel with expertise in camper maintenance and customer service can be challenging, given Iceland’s small labour pool,” he says, “We have tackled this by offering competitive packages, continuous training, and a supportive workplace culture where loyalty is valued.”

ICELAND’S WEATHER

There is a saying in Iceland, “If you don’t like the weather, just wait five minutes,” and with such an unpredictable climate Cozy Campers emphasise drive safety briefings and equip all campers with features uniquely suited for the rugged Icelandic conditions. Fortunately, with Iceland’s growing popularity, there’s a rising demand for unique, immersive travel experiences, which Birkir is excited to answer with the introduction of increasingly premium camper models and exclusive opportunities for exploration.

Address: Kársnesbraut 106, 200 Kópavogur, Iceland

Telephone Number: (+354) 519-5131

Email: info@cozycampers.is

Website: www.cozycampers.is

CLUB MED

Club Med’s South Africa resort is set to open conference facilities in 2025.

By Georgina Crouth

The French hospitality group’s first development in South Africa will welcome leisure guests in 2026 but its MICE facilities will roll out the red carpet as early as next year.

French travel and tourism operator Club Med is confident that if you build it, they will come.

They, of course, are the thousands upon thousands of international tourists, who will be drawn predominantly from western Europe and the Americas, alongside local tourists eager to experience the international luxury travel group’s all-inclusive resort offering in South Africa.

Club Med’s Tinley Manor development in the province of KwaZulu-Natal might be almost two years from opening to the public but by early next year, its meetings, incentives, conferences and exhibitions (MICE) division will be ready to

welcome guests. The conference facility will have seating for up to 500 guests.

It will be the first Club Med to open its convention centre to delegates, ahead of its leisure facilities.

Once open, Club Med South Africa is likely to draw some business from the international hospitality group’s Mauritius properties, Club Med La Pointe aux Canonniers and Club Med La Plantation D’Albion.

The resort’s opening is scheduled for July 2026.

Known as Club Med South Africa, the Tinley Manor property in the coastal town of Ballito is the group’s first Sun Resort that offers both a sun and safari experience.

Construction on the 80-key lodge on an 8,623-hectare reserve in Pongola, northern KZN, is only expected to commence in the new year.

Pongola Game Reserve is renowned as one of the region’s top conservation areas. Set against a backdrop of bushveld, mountains, and water bodies, the reserve accentuates a “light footprint” approach to preserve its natural beauty.

The Pongola River, which cuts across the vast reserve, flows into a 13,276-hectare lake, offering safari cruises and tiger fishing. Visitors can spot four of the Big Five (excluding lions), hippos, crocodiles, and over 350 bird species. Tracking white rhinos on foot provides a thrilling conservation experience. The lodge is accessible by car, shuttle or private plane. Just three-and-a-half-hour drive from the Tinley Beach resort, the lodge is almost mid-way between Johannesburg and Durban.

secured with safety measures like shark nets and drumlines.

Club Med South Africa will be the first Club Med property to offer surfing lessons.

The Tinley Manor neighbourhood is renowned for its sprawling coastline, golden beaches, bottlenose dolphins, wild hibiscus, and relaxed “coastal village” atmosphere.

It is within close proximity to King Shaka, which is a Club Med prerequisite, to ensure ease of access. All Club Meds must be within 40 minutes of an international airport.

Both the beach resort and lodge will offer package deals, with meals, local beverages, activities, and accommodation all included.

The hotel will feature 342 Premium rooms and 64 Exclusive Collection suites with interconnecting options for families. Exclusive Collection guests will have access to their own dedicated welcome area, pool, wellness centre, lounge, zen pool, adults-only bar, gym, and hammam.

For families, the hotel will offer separate children’s clubs, for babies, young children and teenagers.

Land and water activities include surfing, padel, acrobatics, beach volleyball, calm water sports, swimming pools and a wellness centre. The beach in front of the hotel, Shark Bay, will be

Club Med Europe and Africa Resorts CEO, Gino Andreetta told guests during a tour of the development last week that the project — the second biggest hospitality project in South Africa after Sun City — would not have been possible without their partners — property developer Collins Residential, African Bank, the Industrial Development Corporation, Tinley Leisure Group, the Tinley Leisure Women’s Investment Group and Absa Bank, which is their biggest financier. “We look forward to marketing Tinley Manor as one of our premier properties, among our 40 other countries where Club Med is active. This will be at the centre of our marketing plans worldwide.”

Andreetta described it as a unique product, saying there is already great excitement from their international sales partners.

Club Med has had booking offices in South Africa for 39 years, but this is the first time it has invested in a local resort.

“Club Med has a legacy of creating destinations: we did that in Cancun, Mexico; Punta Cana, Dominican Republic; Phuket, Thailand; Grand Baia, Mauritius, and other places. This is the beginning of the story… we believe it will be a great commercial success.”

A year ago, Henri Giscard d’Estaing, the chairman and CEO of Club Med, told a media briefing in Durban that Club Med would do for tourism what it did in Cancún, Bali and Mauritius, which had no tourism just 50 years ago.

“We were the first to create tourism there and to put those countries and locations on the global tourism map.”

The R2-billion development is expected to create 800 direct positions and 1,500 indirect jobs. The beach resort is located on 32-hectares of former Tongaat-Hulett land.

Collins Residential is one of southern Africa’s largest property and eco-tourism enterprises.

Charles Russon, who left the Industrial Development Corporation in August to take up the role as Absa’s interim CEO, described the development as “transformational for South African tourism and KwaZulu-Natal’s North Coast”, adding that the development could open the door to other major international brands to invest in the region.

Absa Bank is a major funder of the project, alongside the IDC and African Bank.

Club Med South Africa CEO Olivier Perillat-Piratoine explained that Club Med sees significant potential in South Africa. “At the moment, our core portfolio in South Africa is outbound, so guests have to take expensive flights to get to these destinations. With this resort they can experience the Club Med brand in South Africa.”

Perillat-Piratoine said they were confident of South African support for Club Med. “We are upscale but for an exceptional project, there is always a client willing to experience it. The price is selective, in a sense, but we are very confident that locals will want to experience Club Med.”

The group expects most visitors to emanate from western Europe and the Americas.

Collins Residential is one of southern Africa’s largest property and eco-tourism enterprises. They are aiming to achieve a 4-star rating from the Green Building Council of SA for the development. It will be the first resort in Southern Africa to achieve this rating. They are also working on attaining Blue Flag beach status.

Murray Collins, CEO of Collins Residential,

described Club Med as a massive opportunity for tourism in South Africa and the economy.

“The project has brought opportunity to the construction sector and KZN as a whole. Offsite we have 90 engineers, architects, project managers etc working on the project. Most of our on-site human resources are drawn from a 5km radius, and the rest — probably 10km — includes labour and senior management, showing what a big difference a project like this can make to the local community.”

Food & Food &

& Drink & Drink

IN PRAISE OF SOUTH AFRICAN WINE

By Georgina Crouth

Building on a 365-year-old legacy, industry body South Africa Wine looks to sustainability and tourism to grow wines for the future.

Commemorating its 365th anniversary this year, South Africa’s wine industry stands out globally as being the only wine industry with a specific birth date: 2 February 1659.

It’s on this day that Jan van Riebeeck, the Dutch navigator who became the Cape’s first colonial administrator, recorded the first pressing of wine from Cape-grown grapes, noting in his diary: “Today, praise be to God, wine was made for the first time from the Cape grapes, and the new must fresh from the tub was tasted.”

Though South Africa’s wine sector has a history spanning over three and a half centuries, the average South African was not a wine lover until fairly recently.

At last year’s 50th anniversary of leading wine producer Kanonkop’s first bottling, Johann Krige, the estate’s CEO, described the drinking habits of South Africans in the mid-1960s. His grandfather, Paul Sauer, a former Cabinet minister, first started pressing grapes for wine on the estate in the 1940s.

In those days, South Africans weren’t particularly fussy about what was in their glass, and drinking culture was still in its infancy, so Sauer not only started bottling his own wine, but he also initiated a wine show on national radio.

Sauer, who would later lend his name to the prestigious Paul Sauer range of Bordeauxstyle blend of Cabernet Sauvignon, Merlot and Cabernet Franc, who would pour his guests Tassenberg (a young, raucous blend of Cabernet Sauvignon and Cinsaut) and a dry white, popular at the time, known simply as Angelica. Both were from the local co-op, the Stellenbosch Farmers’ Winery.

Special guests would be served Chateau Libertas — marginally better than Tassenberg — that had been kept aside for an occasion.

Sauer and his family, with the help of Jan “Boland” Coetzee, a talented winemaker and a national rugby hero, bottled the Kanonkop wines just ahead of Coetzee’s Springbok debut against the Lions in 1974.

Today, the leading South African wine estate, which has won numerous international awards, sells its two ranges of wine — Kadette and Estate — to wine aficionados the world over. Their biggest markets are the United Kingdom and Germany.

FRAGMENTED INDUSTRY

Barring the dominant companies and some independent estates that marketed wines abroad, the South African wine industry has remained largely fragmented: one organisation had marketed wines internationally (Wines of South Africa); the South African Wine Industry Information and Systems collected, processed and disseminated industry information; Winetech conducted research and technology transfer; the SA Wine Industry Transformation Unit was charged with promoting black-owned brands; and Vinpro offered consultation, agricultural economy, wine business, and other services to the broader industry.

It was only recently that an industry body emerged to represent the interests of both wine producers and traders.

In April 2023, South Africa Wine (subs: correct) was inaugurated as a new umbrella body for South African wine and brandy.

Offering guidance to 2,350 producers, 300 growers and 522 wineries, which produce 900 million litres of wine — of which 306 million are exported — South Africa Wine is an ambitious operation that contends with issues like declining alcohol consumption, climate change, sustainability concerns, policy uncertainties, access to resources, and fierce margin pressure, compounded by logistical issues, competition from the beer industry and rising taxation.

GROWING PAINS

South Africa is the world’s eighth-largest wine producer, producing almost 4% of all wine.

Worth around R57-billion (£2.57 billion), the industry’s broader impact on the economy extends far beyond what’s in the glass.

The wine industry is a significant player in South Africa’s economy, supporting 270,364 jobs, with important multiplier effects on jobs and the economy.

There are 89,384 hectares of vineyards in SA, most of which (97%) are in the Western Cape.

But a macroeconomic impact study of the wine industry, based on the 2022 vintage (the latest available) has revealed a sector on shaky ground.

The study, conducted for South Africa Wine by FTI Consulting, reveals an industry that is fighting for survival as it contends with a decline in vineyard area, climate change and extreme weather events, although sustainability efforts, wine tourism — and glowing endorsements from leading international wine critics, including Jancis Robinson, Neil Martin and Tim Atkin — offer hope for the future.

CHALLENGES

Certainly, the South African wine industry is up against it. Over recent years, it has faced a steady decline in vineyard area, dropping by about 10% from 99,689 hectares in 2013 to around 89,380ha by 2022.

The ongoing decline in vineyard area reflects a net uprooting trend, where the number of vines removed exceeds new plantings consistently — often vines are uprooted to make way for property development, particularly in Stellenbosch, or to switch to more lucrative crops, such as blueberries, citrus or plums. The report suggests these shifts were influenced by prolonged droughts that raised costs and reduced profitability, prompting some growers to switch to more lucrative crops.

The punitive Covid-19 lockdowns and liquor bans in the country caused significant upheaval in the sector, forcing farmers to defer replanting and rethink investing in an industry that had now become vulnerable to government whims. Wine production is decreasing and only 12% of farmers are operating sustainably.

While the resurgence of South Africa’s wine industry post-pandemic is largely attributed to the robust growth of budget still wines, this category, comprising about 83% of the total wine market, has seen a significant surge in sales, boosted by the escalating cost-of-living crisis.

LOOKING FURTHER AFIELD

South Africa Wine CEO, Rico Basson says the United Kingdom is the country’s leading export destination, accounting for nearly a quarter of South African wine exports, “South Africa is very well positioned in the UK. We have far more direct engagement with retail buyers and wholesalers, which is exciting.”

The European Union is the second biggest market, with “great growth opportunities in Africa, the United States, Japan and even Thailand”, he says, although the domestic market remains “quite a big backyard for us”, comprising around 10% of sales — particularly low priced, bag-in-box formats, although the industry is exploring a higher price point positioning in the local market and more premium exports.

outh Africa Wine is particularly concerned about sustainability, which is why growing the industry is paramount. That means navigating climate change, educating, attracting talent, building a more inclusive industry and bringing on board more black winemakers.

Wine tourism is a no-brainer: This rapidly expanding sector in South Africa offers a diverse range of experiences, from wine tastings and vineyard tours to cellar visits, luxurious accommodations, festivals, and gourmet cuisine, paired with fine wines.

These experiences not only enhance the appeal of wine-producing regions but also contribute significantly to the economy. The South African Wine Industry Information and Systems estimated that wine tourism generated R7.2 billion in tourism revenue in 2019, which includes direct spending on wine activities, as well as indirect contributions to sectors like accommodation, transportation, and restaurants.

The FTI study revealed that it directly contributed R3.05-billion to the country’s GDP in 2022, generating significant employment, including 6,304 permanent jobs, alongside 4,798 seasonal jobs during peak season and 2,870 during the offpeak.

Wine tourism also accounts for approximately 15% of the total turnover of local wineries.

It can do so much more. Basson says international and domestic tourism are extremely important to the wine industry: “Especially for our smaller wines, because they do direct sales to tourists, and it is a sector that will grow exponentially, especially with the new Cape Winelands airport , set to open in 2027.”

Praise by experts like Jancis Robinson certainly helps, reinforcing the halo effect, because qualitywise, South Africa makes some of the best wine in the world.

imlost@thelostexecutive.com

BETTER FOOD, BETTER LIFE

By Foylan Rhodes

The Lost Executive looks at the United Kingdom food and catering business Apetito, a wellestablished brand who’s specifically created and frozen meals have changed the lives of millions of people in British schools, care homes and hospitals.

Founded by Karl Düsterberg in 1958 in Rheine, Germany as “Apetito Ready Meals” producing frozen ready meals for retail and business canteens, schools, nurseries and the service of Meals on Wheels in German. Now firmly settled in the UK, Apetito is set on offering these sectors better nutritional and flavoursome food options with the belief that food should be enjoyed by everyone.

And, by providing exceptional meals to organisations catering to the young and the elderly with meals that are expertly crafted by their inhouse dietitian and chefs, and frozen to retain their taste and goodness, they have considerable raised the standards of hospital meals, care home meals, nursery meals and school meals to a completely different level.

LABORATORY FIRST KITCHEN SECOND

Food safety is the company’s number one priority because, as Apetito’s group technical manager Ian Mortimer says, “Our customers need to know the food they eat is safe. Thanks to our accredited safety and traceability process, we know this is the case every time.

”We recognise that our consumers are vulnerable, so it’s important to us that when they eat, they can enjoy their food because it’s great quality and its as safe as it possibly can be.”

He elaborates that they operate a positive release system, they’ll test a product prior to any release for any bacteria that may be present before any food is released to be sold. So, consumers can be 100% confident that their food is safe. They test over 120,000 batches of food per year and test every batch they produce and of those samples

⅔ of them will look specifically at pathogens. All the testing is also accredited by the Camden Laboratory Credidation Service. Campden BRI Ad.

“We also go further to take a bacteriological map of the location, swabbing floors, walls, matts, working areas where a pathogen carrying bacteria contamination is going to come from and instead of curing a problem they would rather prevent it from happening in the first place.” he says.

Once cooked, their positive release policy means a sample is taken from each batch of food, analysed in our three laboratories, before being released for sale once confirmed safe. We are also able to assure nutritional levels are kept.

“We’re the only caterer to the health and social care sector that has microbiological, chemical and allergen laboratories onsite,” Ian says, “All of which are independently compliant by the Campden Laboratory Accreditation Scheme.”

CEO STEPPING DOWN

Paul Freeston has announced that after 25 years of service at meals provider Apetito he will be stepping down at the end of the year (December 2024).

Under Paul’s leadership, Apetito UK and its Wiltshire Farm Foods home delivery business has grown from £30m to £250m in the UK, whilst increasing its team from 400 to almost 2,000. He also led the Apetito Group into Canada and USA and has been a member of the International Group Board since 2007.

Traditional craftsmanship since 1974

Van Gils Sweet Creations develops and produces Belgian ice cream desserts and bavarois. Traditional Belgian craftsmanship still forms our solid basis for preparing delicious products. In addition, we pay a lot of attention to sustainable entrepreneurship. Our history goes back to 1974.

Paul said:

“My passion for our business and belief in its future potential to grow and make a real difference is undiminished. I have loved every moment. However, at the end of 2024, it will be time to pass the baton on as I am looking to investing my energies into new business opportunities and challenges.

“I’m immensely proud of what we have accomplished as a team and know that I leave behind a strong legacy and a team poised for even greater success in the future. Apetito is a fantastic company making a real difference to the people we serve. It also benefits from long term stability through family ownership.”

Now employing just under 2,000 people across the UK, Apetito is the ‘UK’s leading meals producer into the Healthcare and Care Home markets’ with a recently launched Education division.

Robert Düsterberg, deputy chairman of the Apetito Group, added: “Paul has grown our business with unparalleled passion and dedication and been the driving force behind the success of Apetito UK, transforming challenges into opportunities and always having a clear vision of the direction the company needed to go.

“His unwavering commitment and visionary leadership have shaped Apetito UK and led the Group into North America. We want to express our deepest gratitude for these exceptional achievements. With Paul stepping down, we will prepare for the next phase of growth and work on the succession plan is underway.”

He has instigated a number of important developments with the company, for example when Apetito were given King’s Award for recycling initiative earlier this year. For their work catering to the Health, Social Care, Care Homes

and Education Sectors, Apetito has been awarded the King’s Award for Enterprise in Sustainable Development.

Previously the company has secured three Queen’s Awards for Enterprise, two for Innovation in 2005 and 2016, and one for Sustainable Development in 2019.

This year’s accolade is bestowed upon 252 organisations nationwide, with 29 businesses acknowledged for their contributions to sustainable development.

Apetito received the accolade for its work on ‘Project Boomerang’- a sustainability initiative launched through Wiltshire Farm Foods. This project focuses on implementing closed-loop recycling systems for plastic meal trays on an industrial scale, particularly targeting readymeal deliveries to the homes of the elderly and vulnerable.

Paul Freeston, CEO and chair of Apetito UK and North America, said: “We are proud, honoured and delighted to have been recognised in The

King’s Awards for Enterprise in Sustainable Development 2024. It epitomises the collective hard work, dedication and vision of our entire team.

“All of us at Apetito are passionate about making a real difference to people’s lives and we believe our commitment to sustainable development reflects this. Sustainability informs not just the way we work, but how we treat people, the impact on the environment and our contribution to the economy. Leading from the top, we’ve worked to embed this belief into the fabric of the whole business. Put simply, we believe it’s the right way to do business.”

FURTHER RECYCLING EXPANSIONS

As a company dedicated to doing business in a sustainable way and reaching its goal of Net Zero by 2040, leading care homes meal provider, Apetito expands its pioneering closed-loop recycling system for meal trays into care homes across the UK.

Following highly successful results within its consumer business, Wiltshire Farm Foods, and within the NHS, the world-first “Project Boomerang” will soon be operating at select partnering homes with plans to extend further across Apetito’s customers later this year.

RECYCLING TRAYS

Through this scheme, all the plastic meal trays used in Apetito’s Specialist Nutrition range can be washed and returned after use and recycled into brand-new trays – right here in the UK. The recycling system guarantees that 100% of trays returned will be recycled into new trays – compare that to UK household recycling where due to the lack of infrastructure nearly 50% ends up being sent abroad for recycling – with uncertain results.

Participation in the initiative is set to save each care home an estimated 113kg CO2e per year*, supporting partnering homes to bring down their carbon emissions and minimise their impacts on the environment, as well as reducing waste costs.

Lee Sheppard, Director of Corporate Affairs, Policy and Sustainability at Apetito is proud of the significant success seen from this scheme across its Consumer and Healthcare businesses and sees a real opportunity to support partnering homes to reduce their carbon footprint.

“To date, we have seen brilliant results and had positive receptions of this scheme from both our Wiltshire Farm Foods and Healthcare customers and have collected back an over 25 million trays to be recycled.

“Reducing environmental impacts is becoming a growing priority for all businesses, and so we’re pleased to be able to work closely with our partnering care homes to help tackle their carbon emissions and provide a more sustainable packaging option through our closed-loop recycling scheme.

“Participation also has the potential to drive cost efficiencies for care homes through reducing waste collection costs, at a time when cost inflation is a real concern for the sector.”

www.leeways.co.uk

WOSA South Africa’s winemakers are betting on quality

By Georgina Crouth

Wines of South Africa, the country’s export marketing council, believes the industry’s sustainability lies in premiumisation and wine tourism

The quality of South African wine has never been better — as evidenced by the country’s most recent showing at the International Wine & Spirit Competition (subs: correct) in London, where leading Stellenbosch estate Vilafonté won this year’s trophies for both “Outstanding wine producer” and best “Red wine producer” in the world — making the job of promoting South

African wine on a global stage easier. Coupled with the impact of wine tourism in elevating South Africa as a sought-after destination, the country is favourably positioned in international markets.

But in a highly competitive environment, made worse by declining consumption and the cost of living crisis, hope for the future rests not in selling more, it rests in selling better quality, says Siobhan Thompson, CEO of Wines of South Africa’s (WoSA), the export marketing council for South African wine, an industry body tasked with promoting the country’s wines internationally.

Established in 1999, WoSA has more than 500 South African wine exporters on its books and collaborates with producers to showcase the country’s diverse wine offerings, unique terroirs, and sustainable practises. WoSA, in partnership with its international offices in London, New York, Toronto, Stockholm, Amsterdam, Shanghai, Baden-Baden and Johannesburg, organises and participates in global trade shows, wine fairs, and tastings to create awareness and connect producers with international markets.

WoSA also provides education and training for both industry professionals and consumers, offering resources to deepen their understanding of South Africa’s wine regions, grape varieties, and styles. The organisation has been instrumental in building South Africa’s reputation as a premium wine-producing country, emphasising its biodiversity, rich cultural heritage, and commitment to sustainability.

Most wine-producing countries have organisations similar to WoSA that promote their wines internationally. These bodies typically serve as a bridge between domestic producers and global markets, working to enhance the country’s reputation as a wine producer and boost exports.

In France, regional and national organisations such as the Comité Interprofessionnel du Vin de Champagne (the Champagne Committee) and Hopscotch Sopexa promote both specific appellations and French wine generally.

Italy operates through its Consorzi di Tutela (Protection Consortia), which represent specific regions or appellations like Chianti or Prosecco, while the Italian Trade Agency supports the broader marketing of Made in Italy products, including wine.

Foods and Wines from Spain works with professionals in the food and wine sector to elevate the profile of Spanish food products internationally.

Australia relies on Wine Australia to support its industry through marketing and research, highlighting the country’s innovative approach to winemaking, while New Zealand Winegrowers represents all the country’s producers, while focusing on sustainability and the distinctiveness of cool-climate wines.

In the Americas, entities such as WineAmerica give a voice to the wine industry in Washington, while the Wine Institute in California promotes specific regions. Chile’s Wines of Chile showcases the country’s diversity and leadership in sustainable practices, while Wines of Argentina highlights its unique terroirs and iconic varieties, particularly Malbec, in the world’s southernmost wine producing country.

Marketing a good-quality product should be relatively straight-forward, but it’s not without challenges — most of which are global,

explains Thompson.

“We’re experiencing similar challenges to what our international counterparts are experiencing, including the state of the global economy,

inflation, and more recent uncertainty around the US elections.

“Wine remains a luxury product, and when a family is trying to decide whether they need to put bread on the table and put fuel in their car to get kids to school and to work, versus buying a nice bottle of wine, the decision is fairly obvious.”

The biggest issue is not a generational shift in alcohol consumption — although that is a factor — it relates to the global economic uncertainty and geopolitical unrest relating to Russia’s war on Ukraine and the crisis in the Middle East.

“The confidence isn’t necessarily there, and we’re seeing it in the lower and entry-level price points, which have taken a real knock.

“The premium side of the market is doing well, because the people who have money are continuing to buy wine. They have money to spend on luxury items, and will continue to do so. Instead of buying a few bottles of cheap wine, they’ll say, ‘this is going to be a spoil. I’ll buy one nice bottle of wine and just enjoy that on the odd occasion’.”

Premiumisation is one of WoSA’s key strategies, because it moves the dial away from the perception that South African wine is “cheap and cheerful” to being a sophisticated and high-quality offering, which is more representative of where the industry finds itself today. This positioning allows South African wines to compete with established premium wine regions like France and Italy.

Naturally, the quality over quantity positioning is attractive, because it promises increased profit margins, since higher-quality wines command higher prices. This revenue can then be reinvested in vineyards, technology, and marketing, fostering long-term growth. It also diversifies the market by attracting a more discerning and affluent consumer segment.

Sustainability and quality are key aspects of premiumisation. It encourages investment in sustainable farming practices, innovative winemaking techniques, and rigorous quality control. This aligns with consumer trends towards ethical and sustainable products.

Premiumisation drives tourism and economic growth, as premium wineries attract wine tourists, boosting local economies through accommodation, dining, and retail spending. It also supports job creation in vineyards, wineries, hospitality, and related industries.

Wine tourism is a key element of this premiumisation strategy, explains Maryna Calow, communications manager at WoSA.

“Europeans generally know where South Africa is, so wine tourism is a good product. The challenge lies in the kind of world we live in today: consumption has slowed down quite dramatically, globally.

“But compared to our counterparts in other wine countries, South Africa is doing okay in the grand scheme of things.”

That’s despite a notable decline in export volumes since 2019, when the country exported approximately 420 million litres of wine. Last year, South Africa exported 306 million litres, representing a 27% decrease — largely attributed to smaller harvests caused by challenging climate conditions, global surplus wine stocks, and logistical challenges at the port of Cape Town.

While volumes are down, the total export value has risen slightly, reaching R10-billion in 2023 — linked to a strategic focus on premium wines and higher value per litre, even as lower-priced wine segments faced intensified competition. These trends reveal the industry’s struggle to balance quantity with quality and profitability in a complex global market.

The financial sustainability of the industry is a big concern: South Africa Wine statistics show more than 40% of the country’s producers are operating at a loss.

Calow says the industry has contracted over a number of years, with vineyard plantings being uprooted in favour of fruit trees, berries and nuts as they are seemingly more lucrative agricultural options for the Western Cape, which is why premiumisation and tourism are the future.

“Tourism is incredibly important for our wine industry, both on a local front but also internationally, because every international visitor who comes to the Western Cape and experiences our winelands for themselves, inevitably returns to their country of origin, sharing their experiences with their friends, family and colleagues, and inevitably becomes an ambassador for South African wine.”

And the next time they want something special, they won’t only seek out Italian and French wines, they’ll include a bottle of South African wine, because it overdelivers for the price point.

Having experienced it first-hand, in the country’s breathtaking winelands, creates lifelong brand advocates.

TO GO FAST YOU GO ALONE BUT TO GO FAR YOU GO TOGETHER

By Daemon Sands

Close Brothers Brewery Rentals offer tailored solutions for kegs, casks and drinks equipment, bringing together a team of specialists with extensive experience and knowledge to find the right solutions for businesses within the brewery industry.

A specialist division of Close Brothers Group plc, who’s underpinning are traditional values complimented by responsible practises and an ethical approach to lending, Close Brothers’ purpose is to help the people and businesses of the UK and Ireland over the long term. Employing over 3,700 people, principally in the UK, the company is committed to creating an inclusive environment where all colleagues are proud to work and feel supported, valued and respected.

PEOPLE OVER EQUIPMENT

While, demonstratively, the company provides the highest standard of equipment to breweries across the United Kingdom, it is their people that makes the business as strong as it is. The Close Brother culture actively encourages staff to be themselves, gaining strength from the diversity that people bring to the table rather than just the strength of numbers. Different people draw from different experiences, which can provide different and original perspectives. Diversity is important but unless you have the inclusion these people will not stay. People who can successfully balance their work and life commitments while being supported by their team, will have a much more positive attitude and will perform better. Close Brother’s flexibility is a major benefit to the staff,

for example the home contract allows people to work remotely and, in some instances, choose flexible working hours.

Their people-centric approach includes investing in learning and development to support staff, allowing them to explore career aspirations by gaining qualifications that will enable them to pursue higher earning roles with greater responsibility.

Staff agree that the company has a focus on mindfulness and communication, with an open relationship existing between colleagues where things are transparent and clear. A great deal of effort is put into informing and educating staff about neurodiversity in the workplace, to further enable the sense of community in the office.

Saying, “If you want to go fast you go alone but if you want to go far you go together.”

STRONG LEADERSHIP

Close Brothers Brewery Rentals recently announced the appointment of Ross Mair, as the new managing director. A position that follows a lengthy career working for the titans in the brewery trade. This includes eighteen years working for the Dutch brewer Heineken in various commercial roles throughout the UK and Europe and two years spent with Close Brothers as Commercial Director.

Ross stepped into the position left by former MD David Beswick, who, after 12 years with the company, stepped down after working tirelessly to develop the business and its product portfolio in the brewing and distilling sectors. Ross reveals that during the last few years both he and David have overseen the development and implementation of a class-leading short-term keg rental model EkegPlus, which uses industryleading technology to provide improved value to customers. “I’m excited to be taking the helm at Close Brothers Brewery Rentals, following David’s exceptional work growing the brand and establishing our market leading products,” he says, “I will continue to champion EkegPlus as a flexible

For quality Brewing, Distilling & Winery equipment, sundries and expertise

Providing and sourcing high quality, compliant and fitfor-purpose equipment and sundries for the brewing, distilling and winery sectors. From casks and barrels, hoses, valves, pumps, heat exchangers, to full plant delivery, custom instrument panels, ATEX-rated equipment, we o er the operational expertise and insight to suit your individual requirements.

and efficient rental tool for brewers of all sizes, as well as supporting the beverage industry across the UK and Ireland with specialist funding and leasing solutions, and in innovating and investing for the future of the industry.”

TACKLING REALWORLD ISSUES

The brewing industry is one based on science and there is a list of specific issues that Close Brothers Brewery Rentals and Ross Mair are aiming to address, such as the navigation of the seasonal fluctuations experienced by British craft breweries.

As with many businesses in the hospitality sector, preparing for peaks in demand is crucial for businesses to succeed, limit waste products and maximizing sales. Brewing independently often comes with a set of challenges that include tight profit margins and a need to forecast well, sometimes with limited information. Here are some ways to approach seasonal highs and lows to keep costs low and maximize profits.

“There are practical, low-cost methods that can be employed,” he says, “Such as capitalising on the easy wins that can be found such as bank holidays, special occasions and televised sporting events that attract people to the hospitality sector. This takes creative thinking and planning for these industry hotspots is the first step in marketing.”

The other important aspect is the utilisation of all available data for forecasting. Data adds value across all sectors, giving insight into operations, finance, productivity and sustainability. Collaboration and adaptation are equally important, and for many business owners in the drinks sector the fluctuations of customer demand may be second nature to them but using data to prepare accordingly will make a brewery more resilient.

For craft brewers, their local area is the frontline of their customer base, particularly with many breweries having their facilities open to the

public. Collaborating with other businesses in their area is a terrific way to highlight products and support local ventures. From collaborative coffee stouts and porters to discounted orders with a local restaurant or takeaway, community minded events and products can introduce new customers to your business.

THE BENEFIT OF EKEGPLUS

At Close Brothers Brewery Rentals, their EkegPlus container rental pooling service is helping brewers across the country become more flexible and adapt to changes in demand.

EkegPlus customers can access a container pool of over 400,000 ekegs and ecasks and have the freedom to adjust the size of their rental fleet as often as needed. The pay-as-you-fill model gives users more control, with charges calculated per day, providing the flexibility to increase output or reduce costs. With fixed RFID tags, brewers can track and manage hundreds of containers

in seconds. Plus, they have access to data that enables better understanding of products, logistics and supply chains, as well as increased asset visibility.

FINANCING IN THE DISTELLERY INDUSTRY

Planning for success in the distillery industry means planning for expansion and innovation, and knowing how and when to fund new equipment needed to help realise this success can be challenging.

Distilleries employ creativity to grow and develop brands. Incorporating this, alongside navigating the increased cost of doing business, means funding options that offer bespoke and flexible solutions are increasingly important.

FINANCE OPTIONS

Finance options fall into two main categories when it comes to getting equipment, finance leasing and hire purchase. It can be to grow production, invest in more efficient operations, packaging and labelling lines or to implement technology to decrease carbon emissions and reduce energy costs. It can be tailored to meet individual requirements, from established distilleries needing a fermentation vessel to installing a completely new distillery.

LEASE OR PURCHASE

Both finance leases and hire purchases provide a way to acquire equipment without a significant upfront cost, aiding in monthly budgeting and clear forecasting for sustainable growth. A finance lease allows you to rent an asset over a specified period, and at the end of the contract, you can choose to continue leasing, return the asset, or make a final payment to own the equipment. This option is excellent for distillers with ambitious growth plans, offering tax advantages and flexibility. Well-planned finance leasing can align the end of the rental period with new investment needs, such as adding tanks to boost brewing capacity.

On the other hand, a hire purchase agreement is similar but ensures ownership of the asset at the end of the contract period. This financing method is beneficial for distilleries aiming to increase production, as acquiring additional equipment like extra vessels can expand capacity to meet higher demand.

TSIBA TSIBA TOURS AND TRAVEL

The Grape of The Cape

By Cassidy Banks

A well respected and essential component to the South African wine experience, Tsiba Tsiba Tours and Travel have for almost twenty years, providing an informal but informative wine experience for enotourists visiting the country.

Seasoned oenophiles agree that while South Africa’s range of wines rank amongst the best, the country’s unique landscape and cultural influences have produced such a catalogue of flavours that require navigating. Since 2005 the family run business, founded by Willem and Eileen Swanepoel, have offered such guidance and helped visitors maximise their time to get the best experience, of both the country and the grapes.

A TASTE OF THINGS

Owners Willem and Eileen are qualified guides themselves who after two decades working in the industry, have a strong appreciation for the needs and expectations of their clients. And, as the

interest in the industry has matured, so has their portfolio of tour offerings, which today include not only trips across the Westen Cape but other regions in South Africa.

“We curate personal itineraries for everything from friend groups, families and couples to Kruger Park, Zimbabwe, Mozambique, Zambia, Kenya, Tanzania and Namibia,” says Willem, eluding that for 2025 they aim to bring small groups of up to ten people on a two-week guided tour of South Africa and Botswana, he adds, “This will include safaris to the likes of Kruger Park and Chobe Game Reserves, and trips to visit Victoria Falls and Cape Town and her winelands.”

THE GUEST EXPERIENCE

With a main demographic coming from the USA, followed by Sweden, UK, Europe and Denmark, most of Tsiba Tsiba Tours and Travels clientele anticipate a complete South African experience, that includes sampling the famous wines as well

as the natural heritage of the location. With the only real differentiator in weather being the dry season in one half of the year and the wet season in the other, it is really down to the individual to what they’re looking to experience. Once decided, Willem and Eileen and their team of professional guides, get to work to select the best itinerary to suit.

According to Willem, day tours itineraries do not vary that much, as these tours accommodate the day-to-day traveller who has an interest in wine and is looking for a good, uncomplicated overview coupled with a good experience. It is in their Private Wine Tours however, where Willem and Eileen’s experience and passion really shines. It is here that personal preferences and interests are catered for, and the tours can be tweaked to bring out the texture, flavour and nuance of this amazing and multi-faceted industry.

Willem makes sure that he has personally experienced each of their tours as a guest to get an accurate measure of their value. Including their tours that let visitors sample the many flavours of South Africa, he has experienced close encounters with sharks while cage diving, climbed Table Mountain and enjoyed many safaris and garden route tours. He says this first-hand experience is essential because it positions him to offer the best itinerary to maximise a guest’s day. He adds, “Personal experience is something we encourage in all our staff, making us confident that our qualified guides are able to educate and entertain to make a guest’ visit a memorable one.”

He takes customer experience very seriously and is often disappointed to hear that an Uber Driver or unqualified guide has been “winging it” with clients. He says, “I know for a fact that those clients, although they think they are getting a good deal, don’t realize what they are missing by not paying a little more for an experienced, qualified guide.”

ONE CHANCE

Willem and Eileen understand that for most of their clients, a trip to South Africa is a once in a lifetime adventure that is unlikely to be repeated. As such, they see themselves as having one opportunity to give their guests something special and have a tried-and-tested approach.

Whenever interacting with their customers, they are entirely honest, which immediately separates them from many agencies only interested in getting someone to book. Just as important is making sure that clients are well informed and that their expectations have been thoroughly discussed. Then, the team apply a laser focus to the details of the itinerary. This is how they’ve earned the trust of their clients, and this is how their reputation has grown.

“It makes such a difference when you listen and are willing to adapt and offer honest advice to guests,” says Willem, “Keep budgets in mind and don’t oversell in terms of their expectations and what you can deliver.”

This approach extends to their team who according to Willem, are the lifeblood of the company. As the team represent them on the frontline, keeping them up to date with any new developments or issues that need to be addressed is a priority. The loyalty to their team is reciprocated, with most of their guides having joined them at their inception.

“Our guides are all experienced qualified and motivated to give clients the best experience they can,” he says, “Personal connections with winemakers and vineyard owners over the years allow us to go the extra mile and avoid the large commercial estates where attention to detail is sometimes difficult with the numbers of people visiting.”

WHAT IS IT ABOUT SOUTH AFRICAN GRAPE?

Willem is passionate about wine explaining that it is part of the South African DNA. With the first vintage produced in 1659, South Africa is one of

the oldest wine producing countries outside of Europe , and the popularity of South African wine reflects the elevated food culture in the country. Traditionally, their wine was bold and robust in order to stand up to a food culture dominated by open fire cooked beef and venison. After Apartheid ended in the 90s, wine producers began moving towards producing wines suited to international palettes. Cape Town, more specifically, has developed and refined their food culture into one of the best culinary destinations in the world; the style and finesse of the wine in the country has followed suit.

“Vines have come of age, and the quality of the country’s fruit no longer has to be over complicated with oak in order to be taken seriously,” he says, “The focus on layered wines, vibrant acidity and delicate nuances in flavour have been a notable shift to be a worthy, sophisticated and restrained complexity style of wine to better reflect the decadent and elevated food culture in the country.”

TELEPHONE NUMBER: +27824584718

EMAIL: info@tsibatsiba.co.za

WEBSITE: www.tsibatsiba.co.za

FIND YOUR NICHE AND DO IT BRILLIANTLY

By Donnie Rust

Anna and Bill Scantlebury’s initial plan for Cullercoats Brewery was written up back in 1994 after Bill began brewing beer at their home. Anna explains that at the time they were working as solicitors and so were on a completely different career path, however they were very sure about their idea and after a year of working on it, they took their fully fledged business plan to a bank and were promptly told, “not a chance.” Like many good ideas, it wasn’t the right time and while the plan sat brewing on a shelf, life continued and it may never have seen the light of day again if not for a very brave decision on the part of the Scantlebury’s.

plunge and left his job as a solicitor in 2011. Anna left her business as a children’s music leader soon after and joined the company full time and Cullercoats Brewery was finally a thing.

NO CHEAT CODES

“We found ourselves in a situation with two teenagers, a toddler and a dog, little in the way of savings and equity coming off the back of several job losses,” Anna tells us, “We were in our early forties, and we thought it is now or never.”

Of course, Anna reminisces, there are no shortcuts when it comes to brewing and the learning curve is very sharp, “It was much harder than anticipated and we almost ran out of money in the first six months,” she says, “But we’d committed ourselves to it and pushed through.”

This year the company is thirteen years old and is thriving. They have a string of industry awards under their belt and a loyal local following who enjoy their range of handcrafted cask and bottled ales.

There are no cheat codes for brewing, but there is a trick to it. Anna reveals that she thinks a strong brand for British traditional ales speaks to its locality, showing a proud and rooted connection and a sense of place, “The brand has to be something people want to shout about and share with friends and family and it goes from there.”

Anna reflects that if they maintain the quality of their traditional product, they will always have a market for as long as there are pubs in Britain! Much has been said about the closure of pubs but other outlets such as cafe bars and micropubs are complimenting the traditional pub aesthetic and good venues will survive. Even if they must turn into eateries or hotels.

“You have to understand how important consistent quality is to build a local customer base,” she adds,

Your customers will pick your label out of a line of bottles as long as they believe that the quality is there.”

BEING LOCAL

Localism is also something of incredible value, Anna asserts. British made products are regaining popularity and painting a very positive picture of the future, in which even local products can be exported abroad to countries like Asia and East Europe where there is a strong rise of popularity for British beer brands.

The Scantleburys have resided in the village of Cullercoats since 1995. This village, part of the urban area near the mouth of the River Tyne close to Newcastle, is known for its charming cafes, sandy beaches, and small harbor. Through their daily beach walks and occasional surfing, they became keenly aware of the crucial role the Royal National Lifeboat Institution (RNLI) plays in Cullercoats and along the coast. Deeply woven

into the community’s fabric and history, the RNLI inspired them to create a range of beers that reflect this heritage. Bill and Anna always aspired to give back to the community, so they incorporated a charitable donation into their business model. The RNLI receives 3p from every pint sold, and the brewery has donated over £75,000 to date.

ALL THE BEER NAMES HAVE SOME LINK TO CULLERCOATS OR THE RNLI:

Best-selling Shuggy Boat Blonde recalls the popular seaside swing boats from Victorian times colloquially known as a “shuggy boat” in Northern England. It’s a fairground ride in which pairs of riders pull ropes to swing back and forth, still seen today at funfairs in the area.

Polly Donkin was a Cullercoats fishwife. In 1930 she was awarded the RNLI’s gold badge from the King, for distinguished honorary service in recognition of her remarkable fundraising.

Jack the Devil was the nickname of John Chisholm, the volunteer bowman of the lifeboat that rescued all but one of the crew of the Lovely Nelly. Cullercoats Lifeboat was called to the rescue of the ship after it was caught in a terrible storm in 1861, beyond the reach of the Rocket Brigade apparatus. (This was used

when conditions were too bad to row out; the volunteer life brigade would attach a rocket to a length of rope and fire it out to a stricken ship and winch survivors back to dry land.) The Cullercoats Watch House is the iconic listed building in the village, from where families would wait for the safe return of their fishermen. It’s currently in need of major renovation, and the village is fundraising to pay for this.

The beers are brewed using British ingredients, and the brewery champions English grown hops and Maris Otter barley. Unique yeast is harvested by hand and re-pitched for every brew, a rarity in the small and medium brewery sector these days, which mainly relies on dried yeast. All beers benefit from secondary fermentation in the cask, or bottle – the mark of a top quality, traditionally produced, English ale.

“Brewed and bottled by humans not machines,” Anna says, “We taste, sniff and nurture our beer with care from mash tun to cask and bottle.”

STAFF/FACILITIES

Anna explains that Bill still does most of the production and delivery and works around 4045 hours a week over five days with the brewing and barrelling days being longer 10–12-hour stints. She works around 30 hours a week, bottle labelling, handling accounts and admin work with the rest of her time taken up with family commitments.

“We try to have part or all of Friday off, so that we can re-charge,” she says, , “It’s full on with just the two of us so it’s important to strike the right balance.”

Cullercoats Brewery’s customers may not realise how little mechanisation there is in a brewery of their size. It’s all hard graft and according to Anna offers a better work out than going to the gym! Bottles are filled and labelled by hand, and casks too, so it really is an artisan, traditionally produced drink.

And in terms of the hands-on, day-to-day approach, Anna reveals the most important things for running a successful brewery is cleanliness which, according to Bill, takes up three quarters of their time.

Further to this, the company is audited each year by Deep Fathom Limited which covers quality, traceability and all aspects of production to ensure their standards are where they should be.

FUTUREPROOFING

The Lost Executive: How do you keep yourself up to date with modern technology trends and movements?

Anna Scantlebury: We read the industry magazines and visit the annual Trade show run by SIBA (Society of Independent Brewers). In 2021 Bill completed a 3-year Diploma in Brewing, from the International Institute of Brewing & Distilling. They deliver gold-standard technical qualifications and support programs for the beverage industries that are recognised around the world. This has been an invaluable help in developing his expertise and the technical side of our business, making it more productive and effective.

RELATIONSHIPS WITH SUPPLIERS

The Lost Executive: When looking at new suppliers what is the most important thing that the owners of Cullercoats Brewery look for?

Anna Scantlebury: First is always the quality of their product. Then we aim always to use British companies, as near to our site as possible to minimise our carbon footprint. What’s the point in solar panels if you then import hops from New Zealand and bottles from Italy? We believe in spending our money at home to support other UK businesses, and to protect the business where possible, from the impact of moving exchange rates.

We value the advice and expertise of our main suppliers enormously, and rarely change unless we are very unhappy with a downturn in quality or a huge increase in prices. We’d rather pay a little more and remain loyal, or keep using someone very local to us, as long as the figures add up for us, and the supplier provides a good service.

2024 AND 2025

The Lost Executive: What are the new developments for this year and next?

Anna Scantlebury: We are working now on developing a range of artisan beer vinegars! Not strictly beer, but a product derived from our beers. Like many others we have taken an interest in our gut health, the gut microbiome and the health benefits of vinegar, as well as both being keen cooks. We decided to make a trial batch which is tasting fantastic! So, we’ve moved on to producing a larger one, with a view to getting this to market in November 2024.”

TRENDS

When asked about the value of following trends, Anna’s response was not what one might expect, explaining that as a business they are probably more wary of following trends in the craft brewing industry because as a small player they would be unable to keep up with every new style or product development without compromising on quality which, as mentioned above, is sacrosanct.

“The craft beer sector has been known for frequent but often short-lived new lines, and collaborations, but the costs versus risks associated with this are high,”

she says,

, “Our philosophy has been to find our niche and do what we do brilliantly.”

As philosophies go, that’s a solid one.

Hospitality Hospitality

Hospitality Hospitality

Cover Story

PREFERRED HOTELS AND RESORTS

Slow and easy: How partnering with international platform has helped drive tourists to local boutique group.

By Georgina Crouth

Last Word group, the smallest operator in Preferred Hotels & Resorts’ portfolio, was the brand’s first South African partner and the first to offer luxury safari

The antidote to cookie-cutter, impersonal and indistinguishable hotel experiences, Preferred Hotels & Resorts — a US family-owned brand that represents some of the world’s leading independent hotels — is expanding its reach on the continent, alongside its original partner in South Africa, Last Word Intimate Hotels & Safari Camps.

The international tourism marketing company enhanced its portfolio last year with the addition of luxury safari lodge Last Word Madikwe, strengthening its long-standing partnership with the South African boutique hotel group, Last Word Intimate Hotels & Safari Camps. The collaboration underscores the critical role of reputable marketing organisations with global reach in promoting local tourism destinations.

Madikwe, a game reserve on the South AfricaBotswana border, which boasts the Big Five lion, leopard, elephant, buffalo, rhino — and over 340 bird species, is already well known to South African tourists. The association with Preferred Hotels & Resorts will provide Last Word with access to more foreign travellers, as previous destinations have demonstrated.

The lodge offers six en-suite rooms, four of which have private verandas. It has an expansive,

shaded garden overlooking a floodlit waterhole, which can also be observed from an underground hide — capable of supporting the weight of an elephant — bringing guests within arm’s reach of the wildlife.

The property has a private nature trail, safely enclosed within the electrified boundaries of the camp, which allows guests to explore a part of the Madikwe Reserve on foot or by bicycle.

Last Word has also just launched an exclusive-use villa at Madikwe that sleeps six, with a private pool and terrace overlooking the very active waterhole.

Established 55 years ago, Preferred Hotels & Resorts was founded by 12 North American

hoteliers, as a referral company for hotels with similar services and top-quality standards. This year, it celebrates its 20th anniversary under the ownership of the Ueberroth family, who reshaped it into an international platform that now represents the world’s largest collection of independent and personalised hospitality providers, under the parent company, Preferred Travel GroupPeter Ueberroth became the largest shareholder in the company with his brother John and sister-in-law Gail in 2004 when it represented 85 hotels.

Peter is a Los Angeles businessman, who chaired the Los Angeles Olympic Organising Committee which brought the games to Los Angeles in 1984. Later that year, he was named Time Magazine’s Man of the Year for his success in organising the Olympic games.

John is a past president of Carlson Travel Group. He served as chair and CEO of Hawaiian Airlines, and chaired leading industry organisations, including Ambassadors Group, the Travel Industry Association of America, and the US Tour Operators Association. Gail is vice chairman and chief creative officer of Preferred Travel Group.

Their daughter, Lindsey became CEO in 2014.

Preferred Hotels & Resorts offers hotel members group, corporate and leisure sales, integrated marketing solutions, global connectivity and reservations services, electronic distribution service, as well as technology and guest services support. Every property within the portfolio is required to maintain high quality standards and unparalleled service levels required by the Preferred Hotels & Resorts Integrated Quality Assurance Programme, and also every member is eligible to participate in I Prefer Hotel Rewards, the brand’s points-based loyalty program with 5 million travellers enrolled globally. Among its portfolio of over 600 properties across 80 countries is The Londoner on Leicester Square, billed as the world’s first super boutique hotel; Hotel Californian in Santa Barbara, popular with Hollywood celebs and hipsters; the SCP Corcovado Wilderness Lodge in Baria Drake in the Costa Rica rainforest; the opulent The Claridges, New Delhi — India’s most famous post-Independence luxury hotel; and Dromoland Castle, an Irish castle built in 1740.

Preferred Hotels & Resorts’ members’ guest room counts start at six (Last Word Long Beach in Kommetjie, Cape Town; Last Word Kitara in the Greater Kruger area, and Last Word Madikwe on the Madikwe Reserve) to up to 4,750 (Wynn Las Vegas and Encore complex).

In Africa, the group’s biggest members in terms of room count are the Serry Beach Resort in Hurghada, Egypt; Grand Hotel Djibloho in Equatorial Guinea; and Cape Town’s President Hotel.

Over the past year, Preferred Hotels & Resorts has experienced significant growth in Africa, with new appointments and a strategic partnership with Virgin Limited Edition. It has added five Virgin properties to its Legend Collection across the region, including Mont Rochelle and Ulusaba in South Africa, Mahali Mzuri and Finch Hattons Luxury Safari Camp in Kenya, and Kasbah Tamadot in Morocco.

Last Word Madikwe, Grand Hotel Djibloho in Equatorial Guinea, and Glee Nairobi in Kenya are three prominent listings.

and visited South Africa for the past 21 years, explained on a recent visit to Cape Town that they were pioneers of celebrating independent expression in individual brands that represent the destination, before it was fashionable. “As were the early backers and believers like Nicky Coenen (managing director of Last Word) and her family, who said they were going to do business their way.”

Each property within the Preferred Hotels & Resorts portfolio offers a distinctive character and experience, reflecting the local culture and environment. While maintaining individuality, Preferred Hotels & Resorts ensures consistent quality standards across its members through rigorous inspections and evaluations.

The group doesn’t own or operate properties; it serves as a membership organisation that provides marketing, sales, and distribution services to hospitality providers. Guests who sign up for the Preferred Hotels & Resorts’ loyalty program, I Prefer, get exclusive savings at hotels, residences and resorts, with a suite of travel benefits, including room upgrades, early check-in and late check-out, points for future free stays, last-minute discounts and more.

Dubai-based Saurabh Rai, executive vice president of the region at Preferred Hotels & Resorts , who has been with the company for 17 years

Last Word Intimate Hotels & Safari Camps evolved from the expansion of a family business: the Fleck family were the original co-owners of Peddlars on the Bend (SUBS correct), a popular watering hole in the upmarket suburb of Constantia, Cape Town since the early 1990s.

“My father was the CEO of Gilbeys Distillers and Vintners; he was in the liquor trade for forever and a day. He and a couple of his very close friends from university bought the Peddlars property, when it was still the Old Cape Farm Stall, and converted it into a restaurant,” says Nicky Coenen (née Fleck).

Coenen’s family also acquired a property adjacent to Peddlars (which became Last Word Constantia),

another on Long Beach in Kommetjie, and a third in Franschhoek in the early 2000s, which were initially intended as guesthouses.

Peddlars is now managed independently.

Family-owned and run, Last Word Intimate Hotels & Safari Camps offered homestays long before AirBnB exploded onto the market and bills its properties beyond boutique sanctuaries away from the city.

Their properties are all small, intimate spaces that promote slow travel.

“We wanted to create very comfortable, relaxing spaces that people could come and enjoy when they stay with us. It’s not silver service, but it’s a very comfortable and relaxing

space, where guests find warmth in hospitality.”

She said that staff are not necessarily from the hospitality industry, as they would rather hire people from the local communities, who have a passion for the industry, and then train them.

“So Last Word is about excellence and guests having the last word.”

With its prime beachfront location and views of Chapman’s Peak and the Atlantic Ocean, Last Word Long Beach won the Conde Nast Traveler Readers’ Choice Award in 2020, 2021, 2023 and 2024 for its marine-inspired decor, serene atmosphere, elegant accommodation, and seafood dining. The resort-style experience includes breakfast and dinner, as well as all beverages.

On 1 October Condé Nast Traveler revealed the results of its annual Readers’ Choice Awards and once again Last Word was recognised among South Africa’s top 15 hotels and resorts.

Last Word Franschhoek was selected as the third best hotel in South Africa, for the fourth year in a row; Last Constantia came 11th, for the third consecutive year; and Last Word Long Beach was placed ninth, for the fourth time. Last Word Kitara was recognised as the third best resort in South Africa, for the first time.

The safari element has been key to the Last Word’s most recent success, as international visitors typically include the winelands and a safari experience in their luxury itineraries.

In 2019, they partnered with a family who owned Kitara in Klaserie Private Nature Reserve, which is part of the Greater Kruger area.

“We got involved on a joint venture basis. Klaserie is a lesser-known reserve, built around the ethos of maintaining the wilderness and limited vehicle activity.

for 10 months of the

“It’s one of the only commercial lodges on the river, which is an amazing water source as it flows

year, and even when it’s not flowing, it still has water in it so there are always animals and birds. It’s a very slowed-down sort of safari experience.”

Last Word Kitara, on the beautiful Klaserie River in the province of Mpumalanga, was the first safari property in the Preferred portfolio.

Last Word Madikwe is their newest addition. In July, they opened their exclusive Private Villa, with three en-suite bedrooms.

Franschhoek is their biggest property, at 10 rooms: “We don’t want to go bigger than that,” Coenen explained. “We look at smaller, petite properties; the rooms have to be of a decent size. We also don’t want to just acquire properties and end up with management contracts.”

Last Word Intimate Hotels & Safari Camps were introduced to Preferred Hotels & Resorts in the early 2000s. “It’s been phenomenal and a game-changer for our business. Initially, we had no online capability whatsoever, and guests couldn’t book with us online. Preferred Hotels & Resorts enabled us to have that capability, which, literally, within an 18-month period, doubled our turnover.”

It has also helped market their business internationally. As a global brand, based in the US, Last Word can reach an international clientele, which is difficult otherwise for smaller businesses.

The bulk of their business is international, mostly from the UK, the US and Germany, with guests preferring properties that are small, intimate and relaxed.

“South Africans are amazingly loyal,” she added. “If they’re happy with their booking and they have an amazing stay, they’ll come back time and time again.”

RADISSON HOTEL GROUP

By Cassidy Banks

Radisson Hotel Group is proud to announce the addition of seven hotels, including six signings and one opening, in the Turkish market in the first half of the year. These development milestones bring the Group closer to reaching 100 hotels by 2030.

Türkiye represents a significant strategic importance for Radisson Hotel Group, driven by its strategic location and robust tourism industry, already ranking as one of the Group’s largest markets. Istanbul, holding immense significance as a key market, has consistently shown strong performance and steady growth. As a leader in Istanbul, Radisson Hotel Group is positioned to enhance its dominant position across all the market, leveraging the city’s dynamic market conditions and potential for further expansion.

Elie Younes, Executive Vice President and Global Chief Development Officer at Radisson Hotel Group, said, “Türkiye stands as a cornerstone in Radisson Hotel Group’s global strategy, leveraging its strategic geographic position and thriving tourism landscape. We are enthusiastic about expanding our footprint in cities such as İstanbul, İzmir, Bursa and Mersin, further solidifying our commitment to delivering exceptional hospitality experiences. These initiatives underscore our dedication to forging strong partnerships and making a positive impact in the communities we serve.”

In the first half of 2024, Radisson Hotel Group has expanded its portfolio with the addition of a new hotel and six other signings, these include:

Park Inn by Radisson Yalova City Center

The Group opened the doors to its first hotel in Yalova in April 2024. Known for its invigorating thermal spas, Yalova is a popular destination for both domestic and international tourists. Hotel has 103-rooms and features modern furnishings, each room offering comfortable bedding, coffee and tea facilities, and bathroom amenities. The hotel provides a diverse range of international and

local cuisines, along with a VIP room equipped for meetings of up to 15 people with highquality facilities. Additionally, guests can unwind and rejuvenate at the spa & fitness center for relaxation and revitalization

PARK INN BY RADISSON ISTANBUL CAGLAYAN

Set to open in Q3 2026, the hotel is strategically located in central Istanbul, directly opposite the Istanbul Justice Palace, Europe’s largest courthouse. It will feature 88 rooms ranging from standard to suites, including 19 connecting rooms. Guests can enjoy an all-day dining restaurant and a Lobby Bar & Lounge for unwinding after a busy day. Additionally, the hotel will offer 2 meeting rooms for small groups and a gym.

THE PARSANA KONYA HOTEL, A MEMBER OF RADISSON INDIVIDUALS

In a prominent central Turkish city, the upcoming hotel slated to open in Q1 2027 is situated on the northern outskirts of Konya, just 11 kilometers from Konya Airport. The property will showcase 165 rooms, including Standard, Junior Suite, and Suite categories, along with 24 connecting rooms and three accessible rooms. It will boast an expansive all day dining restaurant,

Türkiye Türkiye

two versatile meeting rooms, a dedicated board room, and a well-equipped fitness center.

PREMIER HOTEL KAGITHANE ISTANBUL, A MEMBER OF RADISSON INDIVIDUALS

Set to open in Q3 2026, Premier Hotel Kagithane Istanbul, a member of Radisson Individuals, is located on greenfield land in the Kagithane region, on the European side of Istanbul. The hotel is conveniently situated just a 10-minute drive from downtown Istanbul and 32 kilometers from Istanbul International Airport. Premier Hotel Kagithane will offer 78 rooms and suites, providing guests with comfortable and stylish accommodations. Dining options include an all-day dining lobby bar. The hotel will feature a 341-square-meter ballroom, ideal for events and conferences. Guests can also enjoy a range of wellness and fitness facilities, including an 800-square-meter spa and wellness area, an indoor pool, and a fitness center.

Radisson Hotel Group has established clear milestones and targets that underscore its commitment to growth and expansion in Türkiye, with an overarching goal to introduce 70 hotels to the Group’s global portfolio within the next three years and ultimately reach 100 hotels by 2030. The Group is focusing on introducing the Radisson RED brand to Istanbul, aiming to establish it as a vibrant lifestyle brand catering to modern travelers, while strategically expanding its portfolio by introducing Radisson Collection in key cities like Istanbul and Ankara.

Resorts also remain a key focus for Radisson Hotel Group in Türkiye, as part of its strategy to strengthen its presence in the leisure travel sector The Group aims to expand its portfolio, which already includes established properties such as Radisson Blu Resort & Spa, Cesme, Radisson Collection Hotel Bodrum, Radisson Blu Hotel Kaş, and the first ski resort hotel, Radisson Blu Hotel Mount Erciyes.

With plans to increase the number of hotels operating in Türkiye, upcoming anticipated openings include:

RADISSON HOTEL MERSIN

Opening in September 2024 along Türkiye’s Mediterranean coastline, the hotel is strategically positioned near the bustling Adana Şakirpaşa Airport and Türkiye’s largest port, making it a pivotal tourism hub.

RADISSON RED IZMIR POINT BORNOVA

Türkiye’s first RED brand, set to debut in Q4 2024, will be situated in Izmir’s Point Bornova district, adjacent to one of the city’s largest shopping malls. The hotel will provide an array of accommodation options totaling 175 rooms, featuring luxurious suites for discerning guests.

RADISSON HOTEL ISTANBUL MERTER

The Radisson Hotel Istanbul Merter is scheduled to open in Q4 2024 in Istanbul’s textile hub which is noteworthy for its proximity to both the business district and major exhibition areas in the city. The hotel will features 267 spacious rooms and suites, complemented by a restaurant, Lobby Bar, coffee shop, three meeting rooms, an event hall, retail shops, and an expansive 1,128-squaremeter spa. The hotel will also feature an indoor swimming pool and gym facilities.

RADISSON HOTEL BURSA

Opening in Q1 2025, Radisson Hotel Bursa will be situated in the Nilufer district, the newest part of Bursa, just 16 kilometers from the city center. The hotel will feature 163 rooms and suites, offering a blend of modern comfort and stylish design.

A STRATEGIC FRAMEWORK FOR HOSPITALITY

By Daemon Sands

The Rwanda Hospitality Association (RHA) is one of six associations within the Chamber of Tourism, itself a part of the Rwanda Private Sector Federation (PSF), which includes ten professional chambers. This association was established to align private sector initiatives with Rwanda’s Vision 2020, a strategic framework set by the government.

In 2001, the Rwanda Chamber of Commerce, now known as PSF, created a structure for private sector players to collaborate more effectively with the government. By 2002, a group of hoteliers across the country formed the Rwanda Hotels, Bars and Restaurants Association (RHRA), starting with a membership of 10-20 members. This association later evolved into the RHA, which was formally recognized in the national gazette in 2012, granting it autonomy to advocate for and represent its members under the PSF and through the Tourism Chamber.

MEANINGFUL GROWTH

Rwanda, a nation known for its rich culture, scenic landscapes, and burgeoning tourism industry, has seen significant growth in this sector. Tourism has become the country’s largest source of foreign revenue, highlighting its critical role in Rwanda’s economic development. The RHA’s efforts are pivotal in supporting its members and, so, bolstering the country’s economy.

Despite being a developing economy with a tumultuous history, including the devastating events of 1994, Rwanda has shown remarkable resilience and growth. The tourism sector, alongside agriculture—mainly subsistence farming with some notable exports like coffee and tea— has been vital in driving the country’s economic recovery and success. Rwanda is lso emerging as a tech hub in Africa, although tourism currently remains the most significant contributor to external trade.

Rwanda’s membership in international

organizations such as the United Nations, the African Union, COMESA, and the East African Community underscores its global connectivity. The country offers unique attractions, such as the opportunity to view mountain gorillas in their natural habitat, a rare experience that sets it apart from other African safari destinations. Gorilla tracking permits are expensive, but tourists are willing to pay for this exclusive experience.

Beyond gorilla trekking, Rwanda boasts stunning wildlife, breathtaking landscapes, a vibrant culture rich in music and dance, and a strong tradition of arts and crafts, with imigongo art being particularly iconic. The young population’s enthusiasm for sports like football, volleyball, basketball, cricket, cycling, and athletics adds to the nation’s vibrant culture. Rwandan cuisine, featuring dishes made from bananas, sweet potatoes, pulses, cassava, and fish, along with local drinks like ikivuguto (fermented milk) and ikigage (banana beer), further enriches the visitor experience.

The Rwanda Chamber of Tourism plays a crucial role in promoting the country’s attractions and supporting businesses in the tourism sector. The RHA, as part of this chamber, focuses on advocating for its members and enhancing the overall industry. Other associations within the chamber include the Rwanda Tours and Travel Association, the Rwanda Safari Guides Association, the Rwanda Association of Travel Agencies, and the Rwanda Hospitality & Tourism Educators Association.

HOW IT BEGAN

The RHA’s journey began in 2001 when the then Rwanda Chamber of Commerce established a framework for private sector engagement with the government. This initiative led to the formation of the RHA by tourism industry members, starting with a modest membership that grew over the years. By 2012, the RHA had gained recognition as a national trade association, expanding its scope to represent not only hotels,

restaurants, and bars but also resorts, holiday apartments, guest houses, eco-lodges, game lodges, nightclubs, and coffee shops.

Currently chaired by Mr. Nsengiyumva Barakabuye, the RHA aims to advocate for all hospitality-related businesses, providing reliable information and capacity building for the hospitality and tourism industry in Rwanda. Its mission is to represent members’ interests by lobbying for industry-friendly legislation, promoting quality products and services, offering value-added member services, and being a resource for industry information and education.

Members of the RHA benefit from advocacy and lobbying efforts, increased visibility through local and international marketing, and networking opportunities with other businesses and groups. This networking aspect is particularly beneficial for building connections and exploring new opportunities. The RHA’s fee structure is designed to be fair, with higher-star services paying more than lower-cost services, ensuring accessibility for all levels of the industry. This inclusive approach supports the entire sector, helping to advance the interests of all its members.

In summary, the Rwanda Hospitality Association plays a crucial role in supporting and promoting Rwanda’s growing tourism sector. Through advocacy, marketing, and networking, it helps its members thrive, contributing to the country’s economic development and enhancing its global image as a premier tourist destination.

It is exciting to see the tourism industry on the rise for Rwanda. A stunning country with a vibrant and brilliant culture, a growing tourism trade will both bring more money into the country from overseas, which is always a great boon to an economy, and will also improve global awareness of this country and its unique qualities. Come for the gorillas, stay for the surprisingly tasty alcoholic milk!

THE MEMBERS

The members to the Rwanda Hospitality Association are more than mere names on a list but represent the ambassadors of the country to the outside world. They epitomise the vibe of the country and play a major part in shaping the experience of the millions of travellers that come to this country each year.

Destinations like Ingagi Park View Lodge, who for almost ten years have been introducing visitors from across the world to the sheer wonders of this country and installing in each of them the sense of wonder, adventure and pride that is part of Rwanda’s national identity.

Phone: 250 788304524

Email: info@rha.rw, rwandahospitalityassociation@gmail.com Rwanda, Kigali, Gishushu,

www.ingagiparkviewlodge.com

LUXURY, STYLE AND PEACE OF MIND IN THE SHADOW OF THE VIRUNGA MOUNTAINS. KINIGI. RWANDA.

By Donnie Rust

Stylishly combining local aesthetics with luxury furnishings in one of the most visually stunning settings in the world, Ingagi Park View Lodge Ltd has been sharing this space with guests since 2017. The Lost Executive spoke with Lodge Manager Patrick Buhuzu about their strategies for engaging guests, keeping local flavours and embracing change.

NATURALLY, THE LOCATION

Resting in the foothills of the Virunga Mountains, where renowned primatologist Dian Fossey conducted her pioneering research into the great apes, Ingagi Park View Lodge tells a story of Rwanda and its mountain gorillas. The impact of the area’s jungle aesthetic cannot be understated, and the lodge offers travellers exactly the kind of African experience that people expect when visiting Rwanda.

Understandably, considering such a beautiful setting, blessed with an abundance of wildlife and local culture, Ingagi Park View Lodge is not the only hospitality destination in the area. From the first day they opened their doors they knew they had to have something special to make them stand out in Rwanda’s busy hospitality scene. The question was and continues to be, how?

OUTWORK YOUR COMPETITION

According to Patrick, travellers and guests today are spoilt for choice. With a simple phone search, a guest can find a bountiful supply of hotels, restaurants and leisure activities in any area. They can see reviews, costs and prices. However, the one thing they cannot find on their phone is the human experience. Understanding this

and drawing on his years in hospitality Patrick calculated that what guests look for when visiting such adventurous destinations is not esoteric marketing-panache but human-to-human service delivery.

“Majority of the lodges in this area offer comfort and luxury and all of them have great views and weather,” he explains, “But what sets us apart is that our service delivery between staff and guest are of the highest standard. We very simply outwork our competition.”

He elaborates that this encompasses both tangible aspects and intangible interactions, such as staff responsiveness and personalized attention to the clients. He adds, “To achieve this we have invested heavily in employee training, making sure that each department has its own focussed regime to ensure not just high standards but the kind of standards unique to our lodge.”

Furthermore, staff are recruited locally to empower the local community around the lodge and to provide a genuinely authentically Rwandan flavour.

ACTIVITIES AND TOURS

The perfect place from which to launch a mountain adventure, Ingagi Park View Lodge attracts a high number of visitors looking to experience the volcanic mountains and see the legendary gorillas for themselves. These reclusive lords of the hills are shy and to find them takes skill and understanding and a great deal of local knowledge which lodge guests benefit from.

ACCOMMODATION

With options available for couples, groups and families, the architecture and decoration of the accommodations at Ingagi Park View Lodge has a distinctly Rwandan feel. A mix of local stone, timber and aesthetic design creates a relaxing escape, as one would hope to find in the mountains.

There are twelve rooms, managed by a staff contingent of between twenty-four and thirty. Two bars, including

Additionally, guests can enjoy hikes and walks around the Virunga Volcanoes, village tours or partake in many of the onsite events around the lodge including agrotours, exhibitions of local art and bicycling tours. While tours and treks are controlled by locally selected third-party operators, Patrick believes that simply visiting a country like Rwanda is not enough. Every tourist should allow themselves the freedom to take a plunge into an adventure.

a kitchen area governed by head chef William Magezi who worked in the most sought-after luxury brands available before settling in at Ingagi and making it his own. Applying his mastery of the culinary arts he services sixty seats proffering a ranged menu including local and expat dishes.

Patrick reveals that a good chef makes all the difference to the guest experience, “Food,” he says, “Can never be underplayed. An average hotel with a good chef will still impress guests. Imagine what a great hotel, with a great chef will do.”

OTHER CONSIDERATIONS

Another task that falls to Patrick is keeping abreast of modern industry movements, particularly those from overseas as many of their guests fly in from abroad. And, while meagre trends come and go like the winds, big trends can have the power to change and reshape industries. He reveals that recently, in terms of travel habits, they’ve observed a growing interest in sustainable and eco-friendly travel practices.

“Many guests are increasingly conscious of their environmental impact and are choosing accommodations that prioritize sustainability,” he says, “This trend could significantly shape the future of travel, influencing both short and longterm stays.”

WHAT IS COMING

The forthcoming year is going to be a busy one with a range of exciting new developments on the horizon, Patrick reveals they are enhancing their guest experience through technological advancements, such as implementing smart room features and digital concierge services. Also, they are expanding their sustainability initiatives to further reduce their environmental footprint and offer eco-conscious options to their guests.

“As we move forward into the forthcoming year and season, we are particularly excited about the opportunity to host more wellness retreats and outdoor activities that

promote health and relaxation,” he adds, “Creating memorable experiences for our guests that not only rejuvenate the body and mind but also leave a positive impact on the environment.”

Website: https://ingagiparkviewlodge.com/ Contact: 00250 780730696 or 00250 782175174

Email: info@ingagiparkviewlodge.com

Address: Ingagi Park View Lodge, Kinigi, Rwanda.

TAKE YOUR MEMORIES

HOME AND LEAVE YOUR FOOTPRINTS

By Lost Executive Staff Writer

Rwanda’s captivating landscapes and remarkable wildlife make it an adventure hot spot when it comes to African safaris. Nestled in the heart of East Africa, this lush country offers a unique safari experience like no other. From the breathtaking Volcanoes National Park to the aweinspiring Akagera savannas, visitors can expect an unforgettable journey. Also playing an important part in the eco-tourism arena, Rwanda supplies access for international visitors to see and learn about Africa’s most endangered species including the rare mountain gorilla and the majestic lion. As well as the indigenous tribes and cultures that have lived here in one form or another for hundreds of years who carry the spirit of the region through their stories, legends and customs.

Wildlife Tours Rwanda, a privately owned safari enterprise run by founder Davidson Mugisha, has dedicated itself to opening this plethora of experience to those looking to delve into the African wilderness. Encouraging the adventurous spirit in his clients through unique eco-tourism focussed travel itineraries, David’s aim is to entertain, engage, educate and help ease local poverty.

ECO TOURISM

Eco-tourism fosters sustainable development, preserves biodiversity, and supports local communities. David reveals that in Rwanda, ecotourism has played a pivotal role in conserving the country’s endangered species, contributing to economic growth through responsible tourism practices. Based in Kigali, the country’s capital city, Wildlife Tours Rwanda specialise in high

quality holiday expeditions incorporating propoor and responsible tourism. Combining local wildlife with local culture.

DEFINING A PLACE

The culture of a place echoes the values of the people that call it home. In Rwanda it is defined by the hospitality offered to strangers and the experience of sharing food over stories, songs and dancing. The poorest communities are often the most welcoming, hospitable and joyous.

David believes that no East African tour is complete without the cultural element. As such, his trips include a multitude of community visits, offering a one stop shop for travel itineraries across a wide range of countries. It offers a much fuller experience for a client to glimpse the depth of history that these communities have, helping them realise that Africa, as a seat of human activity, is older than any other continent.

RANGE OF TOURS

At wildlifetours-rwanda.com adventure seekers will find fully fleshed out itineraries across East Africa including Rwanda, Uganda, Kenya and Tanzania. Each country is unique though, so firsttime visitors are encouraged to get in touch prior to booking to make sure that their bucket list adventure is matching their dreams.

“East Africa is huge, and each country has its own diverse catalogue of treasures,” David explains, “For example, if you dream of seeing mountain gorillas, you shouldn’t be heading to the Serengeti.”

THINGS TO REMEMBER

Travel specifications and advice about visiting the region can be found at wildlifetours-rwanda. com. Rwanda is a member of the East African Community, which allows citizens of all countries that are not visa-exempt to obtain a visa on arrival at the airport. Otherwise, an e-Visa can be obtained online prior to departure (advised). A mandatory condition to enter Rwanda is that all visitors must hold a passport valid for at least six months.

When it comes to clothing, bring sunscreen, sunglasses, a hat and a good waterproof jacket because throughout the day there may be blistering sunshine one minute and torrential rain the next, and neither are done in half measures.

And like David says, “The memories and experiences are yours but please only leave your footprints behind.”

EXPERIENCE THE SPIRIT OF THE OLD WEST

by Cassidy Banks

The quintessential embodiment of the American spirit, the wild mustang has, for centuries, symbolised the wild freedom and galloping spirit of the nation. Today, the aptly named Mustang Monument is the only American location that allows guests to interact with wild horses and provides them the enviable opportunity to see these glorious animals in their natural habitat. While also staying onsite in authentic tipis and glamping luxury.

In 2019 Mustang Monument reopened after a period of closure with ten customised tipis, ten ranch-safari styled cottages and thirty five staff members. Open from June to September they offer the chance for visitors to the states to experience the Old Wild West. A time of heroes when wild horses galloped across the plains, kicking up dust as they chased the sun over the horizon.

“Much of human history has been shaped while on the back of horses,” says founder Madeleine Pickens, businesswoman, philanthropist and ecopioneer, “And nothing is more American than the mustang.”

ACCOMMODATION

Covering nine hundred square miles, the eco resort benefits from luxury tipis and luxury cottages and an all-inclusive approach to food and beverages. Every aspect of the location has been tailored to a world class standard with the intention of leaving their guests utterly spellbound.

Combining rustic with comfort, the safari cottages and the spacious tipis feature luxury furniture and amenities such as amazing Victorian style standalone bath tubs, indoor plumbing and heating. All within the most authentic prairie wilderness that appears untouched for hundreds of years.

“It was important to preserve the local feel of the location and to make sure that the accommodation and activities worked with it to bring the authenticity to life,” says Madeleine,

adding, “By enhancing the wild mustang culture while at the same time, providing guests with the greatest comfort we’ve brought high luxury to the Old West.”

Understanding that most guests seek authentic experiences that can be found on their own terms, these creature comforts and luxurious amenities play an important part. King-size beds, oversized soaking tubs and extreme privacy serve to counterbalance the days spent enjoying the many different activities with nights characterised by hot baths, gourmet meals and superbly comfortable beds.

“Afterall, in every Western the cowboy is never happiest than when he’s sliding into a hot bath,” Madeleine says, “And enjoying a delicious meal with some good company.”

Witness the Wild

Incredible history. Traditional rusticity. Unparalleled beauty.

Once-in-a-life-time experiences. Immerse yourself in over 900 square miles of wide-open, sprawling plains at Mustang Monument in Northwest Nevada, and experience the natural glory of the Great American West at an authentic western ranch destination, A magnificent luxury getaway just steps from the lands where wild Mustang horses roam free.

ACTIVITIES

While many of the most popular activities include engaging with the mustangs, the activities are not limited to the wild horses or horseback riding. There are many adventures to be had ranging from day hiking to practising yoga. Dune buggy riding, range shooting, paintballing, archery, rappelling and rock climbing.

Food plays a big part in the Mustang Monument experience and in addition to three meals each day, guests are invited to indulge in the extras, such as a scenic picnic which requires a horseback ride to 9500 feet in the mountains. Cooking lessons are also available, and ingredients are all sourced locally in true farm-to-table fashion. Even the hay is grown onsite.

But Madeleine points out that the most special experience happens in the morning. After breakfast, guests go on a hayride and within the morning light watch the horses start to gather…

“At first there are ten horses,” she says, “Then fifty and then double that and before you know it, you’re surrounded by over six hundred. Which for most guests is over a hundred times more horses than they’ve ever seen before!”

CUSTOMER SERVICE

In such a unique setting, with such a special offering the responsibility to maintain the everyday cleaning and upkeep of the rooms and common areas falls to their professional team of housekeepers. They’re the ones who are responsible for making sure that when guests walk into their rooms they are greeted with a perfect accommodation and the promise of a comfortable, indulgent sleep.

“Hospitality all revolves around customer service and guest engagement,” Madeleine says, “Guests need to feel welcomed, respected and valued and we spend time training our staff to do just this. Be it assisting guests with activities, special requests, unique requirements or information.”

THE STORY

A tale as grand as the horizon, the story behind the creation of Mustang Monument is one of courage and heroism. It really started when Madeleine Pickens founded Saving America’s Mustangs Foundation in 2009. This was her reaction to the inconceivable announcement made by the Bureau of Land Management in 2008 that the United States government was considering euthanising or selling over 30,000 wild mustangs to slaughterhouses overseas!

Madeleine, who grew up in Europe and is an internationally recognised business women and well respected equine authority, animal welfare activist and philanthropist, took it upon herself to stop this. Testifying before the US House of Representatives Subcommittee on National Parks, Forests and Public Lands she announced her plans to develop a sanctuary for wild horses in support of H.R. 1018, the Restoring Our American Mustangs (ROAM) Act.

“In October 2010, I purchased a property in Northern Nevada spanning over half a million acres and renamed the area Mustang Monument,” she reveals, “And this serves as a wild horse ecosanctuary, returning thousands of wild horses currently in government-funded holding facilities and pastures to their natural habitat.”

This means that Mustang Monument is not just a luxury destination for those wanting to experience life on a ranch, but it is also a foundation serving an invaluable purpose. Every guest and every visit directly benefits Saving America’s Mustangs Foundation and helps them do more.

“It is an incredible story which I am lucky to be involved in,” she says, “People come here for a vacation expecting luxury beds and beautiful horse rides, but they leave having learnt something about the West and about how close we came to losing these wonderful animals.”

MAKING THAT CONNECTION

Travelling to Africa on a safari is predominantly a “look but don’t touch” experience because those animals require to be left alone. But at Mustang Monument there is the opportunity to feed the mustangs and even ride them. It is a rare chance to connect with an animal that has been an ever present companion to humanity throughout our existence.

“You can see people connecting with the horses,” Madeleine says, “They connect with them and appreciate their story and will leave having been changed by this interaction.

They leave realising that the world is a much bigger and beautiful place. That’s how we know we’re succeeding.”

Automotive Automotive

Automotive Automotive

QUICK-FIX HACKS ARE FOR SAPS

By Staff Writer

As the “sticky car” season approaches, don’t resort to quick-fix hacks for tree-sap removal, as ‘sticky car’ season begins

Car owners are being advised not to resort to quick-fix online ‘hacks’ to remove the growing quantities of tree sap currently being deposited onto vehicles. The recent high temperatures across many parts of the world have prompted a sharp increase in the sticky deposits, but car care firm Autoglym has advised that the use of unconventional chemicals and sharp objects can cause lasting damage to vehicle paintwork and trims.

‘Tree sap’ commonly refers to the resins secreted by conifers such as pine and fir, as well as honeydew, which is produced by aphids living in deciduous trees such as acers, birch, magnolia, oak, elm, walnut, beech and wisteria. These residues quickly harden due to their high sugar content, and the longer they are left on paintwork the more difficult they can be to remove.

A growing number of hacks circulating on social media recommend the use of substances such as acetone, alcohol, anti-bacterial hand gel,

lacquer thinner, turpentine, nail polish remover, petrol and WD40 to remove the sap deposits. However, Autoglym warns that, while some of these chemicals and substances may help to shift hardened tree sap, they can also attack vehicle plastics and rubber trim, and strip away protective coatings.

One hack, which involves scraping away hardened tree sap with a razor blade, is almost certainly one to avoid by motorists who don’t want the risk of having to pay out for a costly smart repair.

According to the Royal Horticultural Society, tree sap on vehicles will become more common as overall temperatures in the UK rise further and aphid populations grow. There are currently over 5,000 breeds of aphid in the UK, with up to 2.5 million able to inhabit a single tree at any one time.

AUTOGLYM’S TOP 10 TIPS FOR AVOIDING AND TACKLING TREE SAP

1. During the early summer period when sap deposits are most common, check your car more frequently and wash the residues away soon after you find them. The longer they are left, the harder they will be to remove.

2. Where possible, avoid parking under trees – particularly those with a higher sugar content, such as fruit and maple trees, as these are most desirable to aphids that shed honeydew.

3. Take note of wind direction when parking near trees in early summer – sap deposits are carried on the wind, so you don’t need to be directly under branches to succumb to the sticky fallout.

4. Watch out for rain showers, too. You might think that rain helps wash sap away, but it can exacerbate the problem. Rainfall can prompt sap to fall from leaves and branches, and cause aphids to move to new areas, shedding honeydew as they go.

5. To safely remove sap, Autoglym recommends owners soften the residue first, ideally with a good rinse of warm water before applying a suitable car care solution.

6. Don’t attempt to forcibly rub at sap residues during the wash process, as this can cause light scratches and the ‘marring’ of lacquer that can kill the gloss. Instead, repeat the wash process, apply plenty of soapy water, agitate gently, and don’t allow the suds to dry out.

7. Consider using a snow foam on the car, as this is a great way to ensure the cleaning solution dwells on the car for longer, softening the sap deposits. Autoglym’s three-step Polar snow foam process (Polar Blast, Polar Wash and Polar Seal) can be used to soften and remove residues, clean the entire vehicle and then protect the paintwork.

8. If, after a thorough wash, there are still sap deposits left on the car, consider using a dedicated automotive clay bar (e.g. the Autoglym Clay Detailing Complete Kit), which will gently lift sap and any other stubborn contaminants adhering to the surface of the paintwork.

9. Alternatively, harder, baked-on sap can be removed by using a dedicated solvent-based car care product that is designed to soften and lift tar deposits (e.g. Autoglym Intensive Tar Remover).

10. Prevention is better than cure, so after washing the car be sure to apply some form of protection to the surface. Polishes, waxes and sealants (e.g. Autoglym Rapid Ceramic Spray) will provide a protective barrier that prevents sap adhering quite so stubbornly and also makes it easier to wash off.

Founded in 1965, Autoglym is the UK’s largest vehicle care brand. All of the company’s chemical products are developed, tested and produced at its state-of-the art R&D and manufacturing facilities in Letchworth Garden City,

North Hertfordshire in the UK. Autoglym strives to create the finest vehicle care products on the planet, and it now exports to over 45 countries. The latest award-winning range, encompassing over 60 products covering every aspect of the car care process, has been devised with the casual user as much as the committed car care enthusiast in mind – every Autoglym product is easy and enjoyable to use and leaves a highquality finish.

A SUSTAINABLE FUEL FIRST

Land’s End to John O’ Groats

By Staff Writer

To celebrate 35 years of the Mazda MX-5, four Mazda MX-5s – one of each generation – drove a 1,000-mile route from Land’s End to John O’ Groats using sustainable fuel. Powered entirely by a 100 per cent biofuel from SUSTAIN, the world’s best-selling two-seater sports car became the first car to complete the end-to-end drive across the UK using sustainable fuel.

Launched at the 1989 Chicago Motor Show, the Mazda MX-5 has always been the benchmark pure lightweight sports car with driver engagement at the centre of its appeal. To date more than 1.2-million MX-5s have been produced at Mazda’s Ujina plant in Hiroshima, with over 135,000 of these being sold in the UK. The four cars completing the 1,000-mile drive were from the Mazda UK Heritage Fleet – a 1990 1.6-litre Mk1 from the car’s launch year in the UK, a 10th Anniversary Mk2, a 25th Anniversary Mk3 and a 30th Anniversary Mk4 – each one representing a key landmark in the MX-5’s history.

Each generation Mazda MX-5 completed the journey using SUSTAIN 100 RON E5, which is a second-generation biofuel from Coryton that contains zero fossil fuel and is manufactured from agricultural waste and by-products from crops which can’t be used for consumption. With no modifications to the cars required, the dropin fuel utilises carbon that already exists in the atmosphere, which the plants absorb as they grow, recycling it, rather than releasing additional CO2, as fossil fuels do.

The 1,000-mile journey travelled to four pioneering organisations showcasing the power of sustainable technologies (see Editor’s notes). While the 100 per cent biofuel used is not currently publicly available to buy, other SUSTAIN fuels are, demonstrating the role sustainable fuels can play in de-carbonising both modern and classic cars, and further highlighting how sustainable fuels could complement Mazda’s Multi-Solution approach to achieving climate neutrality.

SUSTAIN was launched by Coryton, part of the ASPEN Group, in 2021 as part of its mission to create a cleaner future. The pioneering brand focuses on developing responsible and sustainable fuels that contribute towards the push for net zero impact, without compromising on performance or engine protection. From biofuels to e-fuels, the SUSTAIN range uses a combination of the latest sustainable technologies as they mature.

The fuels currently derive predominantly from second-generation biofuels manufactured from agricultural waste, such as straw, by-products or waste from crops which wouldn’t be used for consumption. The drop-in fuel utilises the carbon that already exists in our atmosphere, which the plants absorb as they grow, recycling it, rather than releasing additional CO2, as fossil fuels do.

Through products such as SUSTAIN Racing and SUSTAIN Classic, SUSTAIN has already celebrated some fantastic milestones in the motoring industry and it plans to continue this success long into the future. Tested in the deserts of the Dakar Rally to the waters of Windermere, the bespoke fuels are designed to meet the performance and sustainability criteria outlined by various governing bodies in the motorsport and transport sectors. SUSTAIN Classic became the first publicly available sustainable fuel when it launched in 2023. It can currently be purchased at Bicester Heritage, although further stockists are imminent. The range includes three different levels of sustainable content to suit a range of customer needs and price points – from 33% to 80%. An even greater range of SUSTAIN Racing fuels are available, including fuels with up to 100% sustainable content, in order to meet the requirements of different racing teams and competitions.

The Land’s End to John O’ Groats drive is just one example of Mazda’s commitment to demonstrate the role sustainable fuel can play in de-carbonising motoring. Since June 2023, the Mazda UK Heritage Fleet has been fuelled by SUSTAIN Classic 80 sustainable fuel, which is commercially available to the public. While in 2022, the Mazda MX-5 was the first-ever vehicle to drive 1,000 miles across the UK and lap a circuit in each home nation powered by sustainable fuel.

Commenting on Mazda’s latest sustainable fuel achievement, Jeremy Thomson, Managing Director at Mazda Motors UK, said:

“the MX-5 is Mazda’s brand icon and it embodies all that is great about our products. Mazda’s unceasing commitment to refining the vehicle over its 35-year history has always focused on its core mission of delivering driver engagement

and fun from behind the wheel. It’s great that it was a quartet of MX-5s that became the first cars to drive this famous route using sustainable fuel, as it’s always been a sports car that delivers efficiency through its lightweight and compact design. Furthermore, it’s highly appropriate that a car famous for driver fun has highlighted the part sustainable fuel can have in de-carboninsing classic motoring in the future”.

He continues, “Mazda is committed to reducing CO2 emissions from every car and believes that all options available must be used to achieve climate neutrality. In the future through Mazda’s SKYACTIV Multi-Solution Scalable Architecture, continued electrification will go hand in hand with the development of advanced internal combustion engine technology. While, with the wide use of Mazda M Hybrid mild-hybrid, the all-electric Mazda MX-30, the unique Mazda MX30 R-EV parallel hybrid, the self-charging hybrid Mazda2 Hybrid and the plug-in hybrid Mazda CX-60 PHEV, across Mazda’s current range this multi-solution approach is already clear to see”.

Adding, “in many regions of the world Mazda is investing in different projects and partnerships to promote the development and use of renewable fuels in cars. In Japan, Mazda is involved in several joint research projects and studies as part of an ongoing industry-academia-government collaboration to promote the wide-spread adoption of biofuels from microalgae growth and bio-diesel from used cooking oil, while in Europe, Mazda was the first OEM to join the eFuel Alliance”.

David Richardson, Director at SUSTAIN, said: “Achieving the first-ever drive from Land’s End to John O’ Groats on 100% sustainable biofuel is something we’re extremely proud of. It’s particularly poignant to be teaming up with Mazda on the MX-5s 35th birthday. Sustainable fuel is a genuine way we can keep vehicles such as these on the road for many years to come, whilst reducing their environmental impact. Over the 1000-mile trip, we calculated that around 981kg of CO2 was saved by using SUSTAIN in the four MX-5s to replace fossil fuels. Imagine the difference we could make if more motorists followed suit.

Adding, “Electric vehicles are increasing in numbers, but there are many millions of combustion engine cars on our roads – it surely makes sense to reduce the emissions from those vehicles if we can. Yet many people don’t realise it’s an option or know how sustainable fuel works. There are a lot of misunderstandings. We need support from those in power to enable sustainable fuel production to be scaled up, which could happen relatively quickly. There is no silver bullet solution to tackle the environmental impact of the automotive sector – we should be using all the available technologies to give us the best chance to make a real difference.”

The four classic Mazda MX-5s that drove from Land’s End to John O’ Groat’s will join six other MX-5s at CarFest 2024 as part of the event’s track show, where they will again be powered by sustainable fuel from SUSTAIN.

THE ROUTE TAKEN

The route of Mazda and SUSTAIN’s Land’s End to John O Groats visited four pioneering organisations showcasing the power of sustainable technologies in the UK. Each location also served as our fuel stops to top the MX-5s up with SUSTAIN fuel.

Stop 1: Motor Spirit, Bicester Heritage Centre, Oxfordshire

Motor Spirit, originally Classic Oils, has grown in stature and reputation across the country. From a small unit in an industrial estate, the company has become a respected one-stop-shop for anything liquid or semi-liquid for interesting machines. Motor Spirit was one of the first companies to move into Bicester Heritage in the summer of

2015, an ex-RAF site which is now the country’s Centre of Excellence for classic motoring and aviation. In 2023, Motor Spirit became the first distributor for SUSTAIN Classic, the UK’s first publicly available sustainable petrol, designed specifically for classic vehicles.

Stop 2: Translational Energy Research Centre (TERC), Sheffield University

The Translational Energy Research Centre (TERC) is a world-leading pilot-scale research centre, working with industry to test and develop green

energy solutions for a de-carbonised future. With full capability to test, optimise and demonstrate technologies at scale, TERC has everything needed for commercially focused, missionoriented research and development. Its expertise covers hydrogen, bioenergy, carbon capture, utilisation and storage (CCUS) and sustainable aviation fuels (SAF), as well as renewables and the wider energy system. S

and regularly showcases green technology’s future in the sport. In 2023, it hosted the 51st annual Coniston Powerboat Records Week which saw Cox Marine set two new speed records using 100% sustainable fuel. Following this, in 2024, the club delivered the first-ever sustainable handicap powerboat racing event in the UK, powered by SUSTAIN fuels.

Stop 4: Celtic Renewables and Caldic, Grangemouth, Scotland

top 3: Windermere Boat Club (WMBRC), Lake District National Park

Windermere Motor Boat Racing Club (WMBRC) is the oldest powerboat racing club in the world which is still active, with Sir Henry Segrave and Donald Campbell CBE amongst its famous past members. Based on the picturesque shores of Windermere in the Lake District National Park, the club operates from a landmark country house designed by Charles Vosyey in 1899. As well as celebrating its rich heritage, WMBRC also works hard to build a better future for motorboat racing

Celtic Renewables is a pioneering technologyled producer of green chemicals, contributing to the sustainability of manufacturing and industrial processes. Their efforts contribute significantly to creating a truly circular economy on a global scale.

PROTEAN ELECTRIC LEADS THE WAY IN INDUSTRIALISING IN-WHEEL MOTORS WITH LATEST ‘GEN 5’ TECHNOLOGY

By Staff Writer

Protean Electric (Protean), a world leader of inwheel motor (IWM) technology for passenger cars, light commercial vehicles (LCVs), and future transport solutions, announced recently the production launch of its ProteanDrive Generation 5 (‘Gen 5’) IWM. Protean’s new generation of IWM offers an industrialised product with enhanced performance, scalability and affordability, marking a significant advancement in the field.

Engineered, tested and produced by UKheadquartered Protean Electric, the ‘Gen 5’ ProteanDrive Pd18 IWM provides world-leading performance and a fully integrated inverter, all housed inside an 18-inch wheel package, suitable for all automotive and mobility applications.

Production commenced in Q3 2023 and since then shipments have been dispatched to OEMs and mobility trail blazers worldwide from Protean’s advanced manufacturing facility in Tianjin, China. Understanding Protean’s position as an industry leader, this production launch and associated IATF 16949 certification, further demonstrates full-scale industrialisation of the most mature and advanced IWM product available on a global scale, today.

ABOUT PROTEAN ELECTRIC

Protean Electric is an automotive technology innovator, and a world-leading developer of inwheel motors including ProteanDrive, a fully

integrated in-wheel drive solution. Protean Electric’s technology is strategically positioned to play a major role in the hybrid, electric vehicle and future mobility market by offering a combination of packaging advantages, new vehicle design opportunities, performance benefits and earnings improvements. Globally Protean Electric has over 320 patents across 75 patent families with operations in the United Kingdom, China, Turkey and the USA. Protean Electric is part of the BEDEO Group, a leading technology company that brings smart, sustainable transportation solutions to companies across Europe as they transition on the path to zero-emission mobility.

This leading, certified IWM from Protean allows vehicle manufacturers to improve their products and offer a superior customer experience through enhanced vehicle space and ergonomics. Efficiency, safety and performance deliver improved margin and market share for OEMs. As the technology matures and cost reduces, these benefits are proven to drive progressively more vehicle manufacturers towards large-scale adoption of IWMs.

Andrew Whitehead, Chief Executive Officer of Protean Electric, said, “In-wheel motors are a critical component to the future of the electric vehicle industry. The availability of an industrialised Pd18 positions Protean Electric at the forefront of the market. This technology will allow vehicle manufacturers to adopt in-wheelmotors at scale and at an affordable price, as they seek to differentiate their product offering in an increasingly crowded electric vehicle market.”

Protean’s Gen 5 Pd18 has been designed, fully validated, and manufactured to meet the highest automotive industry standards, and can be configured to a range of wheel sizes, torque and power capabilities. Offering integrated and separate inverters, 400V lead products are available today, with 800V products by the end of 2024. Protean received its IATF 16949 certificate earlier this year, and Pd18 has been granted R85 homologation. Gen5 Pd18 is already in use by lead customers as part of BEDEO’s Reborn Electric retrofit solution alongside ConMet’s Preset Plus® Electric Hub zero-emission refrigerated trailer solution.

TLE in TLE in

in review in review

WHITEMOSS LODGE Perthshire, Scotland.

By Geraldine Malloy and Donnie Rust

Nestled in the serene Scottish countryside, Whitemoss Lodge is a family-run glamping site offering rural style with high end comfort. Tranquil, boutique and luxurious in equal measure, Whitemoss is a peaceful haven for those who value both relaxation and adventure. The Lost Executive sent one of their agents to investigate.

BACKGROUND

During our onsite review, owner Suzanne revealed that she and her husband took over Whitemoss two years ago after living in Dubai for many years. Although the shift from the Middle East’s weather to Scotland’s might have been a shock, it gave them the opportunity to bring the level of hospitality that Suzanne had worked with in Dubai hotels for many years to the mountains of Scotland. Since their take over, Whitemoss Lodge has benefitted from continuous enhancements in an effort to blend luxury and authenticity.

With a team consisting of Suzanne, her husband, one of their daughters and their son-in-law the lodge offers guests a dynamic hospitality experience,

combining glamping style accommodation pods with a wonderful countryside not too far removed from the benefits of daily life.

The Lost Exec agent, Geraldine Malloy reports that upon arriving they were shown where the amenities were and how things worked, including the television, heating, and the hot tub. Additionally, several menus for local food places that could deliver were highlighted to them as well as a number of pubs that the lodge keeps

a good relationship with. Inside the pod there was a kettle and a selections of tea and coffee, caffeine and non-caffeine, and a little packet of shortbread. The pod was immaculately kept and smelt like Christmas.

From her time working in Dubai’s hospitality scene, Suzanne has come to understand that hospitality begins with freshly cleaned bedding, the best mattress toppers available, comfortable pillows and good showers, and straight after that is understanding the importance of the little details.

She explains that hospitality is a compound approach with a guest’s experience at the top and a hundred small but important considerations below that make a guest feel welcomed.

Breakfast: On the first night a menu leaflet was posted through the door by 9.30pm. This provided a variety of options for breakfast to be delivered to the pod the next morning and a preferred breakfast time. The food was exactly punctual and delicious. We ate while watching the farm animals from the pod.

Hot tub: the tub was easy and straight forward to use, really clean and kept to the perfect temperature. We enjoyed it on the first night and as there was hardly any light pollution, the stars were on full display.

Extras: In the information book there were plenty of options to use the barbecue facilities for an additional cost of £30. Although we didn’t, it would have been perfect to use if we were staying with a larger group. Extra fire logs, s’mores and Prosecco are available at a small extra cost.

BACKGROUND

In relation to the above, the team have revamped all five pods on the property, focusing on modernizing them while preserving a down-toearth appeal. Each pod is thoughtfully designed to prioritize comfort and cleanliness, offering highquality mattress toppers and electric showers.

An interesting addition to the property is the BBQ Hut, now with a new extension that introduces a bar, fridge, and cozy standing space. Originally built by a specialized company, this unique gathering spot was later expanded by the owner’s son-in-law, who adds a personal touch to the family-run business. The BBQ Hut is available for private bookings at £30 per night, offering guests a fully equipped and heated venue for memorable evenings under the stars.

And, for those seeking added relaxation, the Lodge features hot tubs on three of its pods, with one additional hot tub installed since the family took over. Though not every pod includes a hot tub (acknowledging that not everyone wants one), the Lodge ensures that all pods provide guests with a blend of coziness and accessibility. These thoughtful details have earned Whitemoss Lodge

a high rate of return visitors, many of whom are drawn back by the care that goes into each guest experience.

The breakfasts have recently changed. Previously, guests enjoyed a simple roll breakfast, but the Lodge now delivers a full Scottish breakfast right to the pod’s doorstep. This enhancement comes during a quieter season, allowing the owners to experiment and further refine the guest experience.

“We have experimented a lot over the last two years to see what works,” Suzanne explains, “It’s important to find out what works and how we can keep getting better.”

NOTEWORTHY DETAILS

Equipped with sixty-eight solar panels and batteries, the property generates its own electricity during the day, aligning with a lowimpact ethos. With an eye on where things are going in the future, they have also accommodated

those guests arriving in electric cars, and have installed three EV chargers, further underscoring their eco-friendly efforts.

Beyond the amenities, Whitemoss Lodge’s welcoming policy includes being dog-friendly, attracting respectful, pet-loving guests who appreciate the property’s accommodating atmosphere. Suzanne reveals that these touches, from marshmallow packages for wood burners to flexible alcohol offerings in their “19th Hole” area, add immeasurably to guests’ enjoyment by adding to the list of small but important considerations.

Also, unlike many accommodations Whitemoss Lodge does not hold guests to a multi-night booking and are willing to accept one-night stays. This has proved popular in the glamping-market where many accommodations insist on bookings for multiple-nights that prove restrictive for those looking for shorter weekend or mid-weeknights escapes.

Future plans remain on the horizon, with considerations for additional accommodations and improvements to continue attracting group bookings. A testament to the family-businessapproach, we found Whitemoss Lodge to be grounded in a shared pride and an impressive adaptability honed by diverse backgrounds, from hotel management in Glasgow to luxury brand insights from Dubai, has made Whitemoss something quite different and very rewarding.

Location: Perthshire. Scotland.

Accommodation: 5 x glamping pods.

Pets: dog friendly

Booking: one night stays available.

Website: www.whitemoss-lodge.com

FASHION AND TEXTILES INDUSTRY

By Lewis McKinsey

With as many as 16 pieces of legislation relating to fashion and textiles were under discussion late last year in the EU alone and the first came into force at the start of this year. Spanning the entire fashion value chain and impacting consumers and companies globally, the fashion industry is heading for a reality check.

New rules are making self-regulated sustainability no longer an option and while there is evidence to suggest that the industries across the EU and it’s former members have made progress, the pace of change is falling short of what is needed to meet these impending mandates. TLE In Review, investigates.

Across the industry, the polluting reliance on fossil fuels remains prevalent in production, while circular business models are still emerging. If current trends persist, clothing and footwear consumption is projected to surge by over 60 percent, rising from 62 million tonnes in 2022 to 102 million tonnes in 2023.

With the industry facing challenges in advancing, regulators are stepping in to drive change. Leading this effort is the EU, which aims for a climate-neutral, circular economy with growth independent of finite resource consumption. This vision is outlined in the EU’s Strategy for Sustainable and Circular Textiles, adopted in June 2023, which envisions an industry characterized by environmentally and socially responsible products. Currently, 16 legislative pieces are under discussion, with the first set to take effect in 2024. The timeframe for brands to prepare for compliance is rapidly shrinking.

HOT COLLARS

With the fashion industry contributing significantly to emissions, pollution, and waste, regulators are poised to mandate companies to improve their operations and enforce higher standards in their supply chains. These regulations will cover critical areas of activity, affecting consumers and

businesses both within and outside the EU.

Product design: Up to 80 percent of a product’s environmental impact is determined during the design phase, including the choice of materials and dyes. The EU’s flagship Ecodesign for Sustainable Products Regulation (ESPR), set to be fully implemented by 2025, establishes minimum design standards for all products sold within the EU. These standards cover aspects such as recyclability, durability, reusability, repairability, and the use of hazardous substances. Additionally, digital product passports that compile and share this information with consumers are expected to become mandatory by law.

Marketing: Greenwashing is a major concern for both consumers and regulators, as many companies’ claims are perceived as vague or misleading. The new EU Green Claims Directive aims to curb greenwashing by mandating that sustainability-related declarations and statements be specific, evidence-based, independently verified, and clearly communicated. France has already led the way by requiring large companies to include carbon labels on all clothing sold within the country.

Waste management: Less than 1 percent of fashion textiles are recycled, with a truckload of products being sent to landfill or incinerated somewhere in the world every second. An amendment to the Waste Framework Directive is advocating for Extended Producer Responsibility, already implemented in France, which mandates companies to fund the collection, sorting, and recycling of textile waste. Fees will likely vary based on production output and pollution levels, a principle known as “eco-modulation.” By 2025, all EU countries must initiate textile collection programs, and the destruction of unsold goods is expected to be prohibited.

Reporting: Despite extensive corporate environment, social, and governance (ESG) disclosures, companies still struggle to obtain

sufficient data and performance metrics or to define sustainable economic activities. The lack of comparability across brands hinders effective decisionmaking for investors and consumers. The upcoming Corporate Sustainability Reporting Directive (CSRD) will require companies to report on ESG activities using a standardized framework. Concurrently, the Corporate Sustainability Due Diligence Directive mandates environmental and human rights diligence and action plans throughout the value chain.

The mandate for standardized, comprehensive public disclosures has sparked significant debate in the fashion industry, with some executives worried about the extensive data and analysis required. At a recent conference, Puma’s head of sustainability mentioned that despite publishing reports for 20 years, the brand is “nowhere near being able to fulfill the requirements of the CSRD.”

The impact of the EU’s new regulations is expected to extend beyond Europe, particularly affecting Asia, where 70 percent of the EU’s textiles are produced. Additionally, lawmakers in other regions are developing their own initiatives. In the US, the New York Fashion Sustainability and

Social Accountability Act aims to hold major brands accountable for ESG impacts and supply chain traceability. In the UK, the Green Claims Code seeks to curb greenwashing, while China has committed to peak carbon emissions before 2030 and achieve carbon neutrality by 2060. As the regulatory landscape evolves, the coming year offers fashion executives an opportunity to revamp their business models. However, this will likely necessitate a holistic approach rather than focusing on select parts of the value chain.

Traceability: Gaining full supply-chain visibility across all levels of manufacturing will be essential for regulatory compliance. Currently, many brands have only limited visibility into their suppliers and therefore lack the reliable, standardized data needed for significant progress. Emerging technologies like blockchain may enhance transparency and efficiency in monitoring. For instance, Adidas has achieved large-scale material traceability using TrusTrace’s digital traceability platform, which is also utilized by companies such as Renfro Brands and Brooks Running.

Sourcing and production: Since upstream supplychain activities contribute the majority of carbon emissions in the apparel industry, there is likely to be a stronger emphasis on decarbonizing material and garment production. Key decarbonization strategies in the production process include improving energy efficiency and transitioning to alternative energy sources. As brands adopt more sustainable materials, they may seek new suppliers or form strategic partnerships. For instance, Kering has implemented supplierfocused sourcing standards and established the Material Innovation Lab to source sustainable materials and fabrics. Similarly, Hermès has collaborated with the start-up MycoWorks to access engineered mycelium.

Design: New circularity requirements are anticipated to disrupt the design process. Emphasizing longevity and durability may necessitate greater attention to details like stitching and seams. Additionally, materials that are difficult to separate during recycling may need to be avoided, prompting designers to explore more innovative design choices. Design libraries might increasingly aid in material selection, and 3D sampling could help minimize resource use. Packaging design will also be affected, with emerging regulations focusing on label and tag composition and the reduction of single-use plastics.

End-of-life waste:To reduce production and waste, new business models are emerging. Resale is expanding through partnerships with secondhand marketplaces such as The RealReal and Vestiaire Collective. In-house programs offering resale, rental, and repair services are also gaining popularity. There is also potential to advance closed-loop recycling. For instance, Stockholm-based Renewcell is scaling up the world’s first large-scale fibre-to-fibre recycling factory. In collaboration with global brands like H&M, Inditex, and Levi’s, Renewcell aims to reach full capacity of 120,000 tonnes—equivalent to 600 million T-shirts—by 2024. However, fully integrating these new materials into supply chains remains a challenge, as Renewcell has reported slower-than-expected sales of its cellulosic pulp to fibre producers.

LEATHER DOWN UNDER

By Cassidy Banks

CHAPTER 1: OVERVIEW OF THE LEATHER TANNING INDUSTRY IN AUSTRALIA

The leather tanning industry in Australia is a significant sector within the broader manufacturing and agricultural landscape. Known for its production of high-quality leather, the industry encompasses the processing of raw hides and skins into finished leather, which is then utilised in various end products. This industry plays a crucial role in the Australian economy, contributing to both export revenues and domestic supply chains.

Historically, Australia’s leather tanning industry has been rooted in the country’s extensive livestock farming, with a substantial number of cattle, sheep, and goats providing the raw materials necessary for leather production. Over the years, the industry has evolved, incorporating advanced technologies and environmentally friendly practices to meet both international standards and consumer demands.

In terms of employment, the leather tanning industry in Australia engages a considerable workforce. As of 2024, it is estimated that approximately 3,000 individuals are directly employed in this sector. These jobs range from skilled labourers and technicians to professionals in management, research, and development roles. The industry’s workforce is characterised by a blend of traditional craftsmanship and modern technical expertise, reflecting the sector’s dual emphasis on heritage and innovation.

CHAPTER 2: IMPORTANT DEVELOPMENTS IN 2024

The year 2024 has been marked by several notable advancements within the Australian leather tanning industry. One of the most significant developments is the increased adoption of sustainable and eco-friendly tanning processes. In response to growing environmental concerns and stringent regulatory requirements, many tanneries have shifted towards using natural and biodegradable tanning agents, significantly reducing their environmental footprint.

Technological innovation has also played a pivotal role in the industry this year. The integration of digital technologies, such as automation and data analytics, has streamlined operations, improved efficiency, and enhanced the quality of leather products. These advancements have not only bolstered productivity but also positioned Australian tanneries as leaders in adopting cutting-edge practices.

Furthermore, 2024 has seen a rise in

collaborative initiatives aimed at promoting industry growth and sustainability. Partnerships between tanneries, research institutions, and government bodies have facilitated the development of new materials and processes. These collaborations have focused on addressing challenges such as waste management and resource optimisation, ensuring the industry’s long-term viability.

CHAPTER 3: INDUSTRIES SUPPLIED BY THE LEATHER TANNING INDUSTRY

The Australian leather tanning industry supplies a diverse array of sectors, underscoring its integral role in the economy. One of the primary industries served is the fashion and apparel sector. Highquality Australian leather is sought after for the production of luxury goods, including handbags, shoes, belts, and jackets. The durability and aesthetic appeal of leather make it a preferred material for designers and manufacturers alike.

The automotive industry is another significant consumer of Australian leather. Premium car manufacturers utilise leather for upholstery, interior trims, and other components, highlighting the material’s blend of comfort and sophistication. The demand for leather in the automotive sector is driven by the industry’s emphasis on creating high-end, stylish interiors that enhance the driving experience.

Additionally, the furniture and home décor market heavily relies on leather products. Leather is favoured for its elegance and longevity, making it a popular choice for sofas, chairs, and decorative items. The hospitality industry, encompassing hotels and restaurants, also utilises leather for furnishing and design purposes, contributing to a luxurious and inviting atmosphere.

Moreover, the sports and outdoor goods sector benefits from the leather tanning industry. Leather is used in the manufacture of equipment such as saddles, gloves, and protective gear, valued for its strength and resilience. The versatility and quality of Australian leather ensure its application across various industries, reinforcing its economic importance.

CHAPTER 4: CONTROVERSIES SURROUNDING THE LEATHER TANNING INDUSTRY

Despite its economic contributions, the leather tanning industry in Australia is not without controversies. Environmental concerns are at the forefront of these issues. Traditional tanning processes involve the use of chemicals such as chromium, which can have detrimental effects on ecosystems if not managed properly. Although many Australian tanneries have adopted greener practices, the legacy of pollution remains a point of contention.

Animal welfare is another controversial aspect. The leather industry inherently relies on animal hides, prompting debates over the ethical treatment of livestock. While Australia adheres to strict regulations concerning animal welfare, advocacy groups continue to scrutinise the industry’s practices, calling for greater transparency and humane treatment standards.

Labour conditions within the tanning industry have also been subject to criticism. Although many Australian tanneries maintain high standards of worker safety and fair wages, there have been instances of inadequate working conditions reported, particularly in smaller, less regulated operations. Ensuring compliance with labour laws and improving workplace environments remains an ongoing challenge.

Additionally, global competition and market fluctuations pose economic controversies. The industry faces pressure from cheaper imports and synthetic alternatives, which can undermine local producers. Balancing cost competitiveness with the maintenance of quality and ethical standards is a persistent issue for the Australian leather tanning sector.

In conclusion, the leather tanning industry in Australia is a dynamic and multifaceted sector, integral to various supply chains and the national economy. While it continues to innovate and adapt to contemporary challenges, addressing controversies related to environmental impact, animal welfare, and labour conditions is essential for its sustainable future. As the industry progresses, fostering collaborative efforts and embracing technological advancements will be key to ensuring its resilience and growth.

LEATHER WORK IS NOT A MATTER OF GAMBLING

By Cassidy Banks

The use of animal skins predates the Stone Age, presumably as tarpaulins, protective clothing or for the manufacture of belts, harnesses, bags and containers. Animal skins were dried, fats were incorporated into the leather to make them softer and waterproof and they were possibly smoked to preserve the result. But this type of preservation was not real tanning.

In olden times, tanning was considered to be an ‘odoriferous’ trade. Tanning by ancient methods was indeed extremely foul- smelling and hence most tanneries were situated in the outskirts of towns. The use of urine and animal faeces combined with the smell of decaying flesh due to the absence of conservation options was what made ancient tanneries so odoriferous and the profession of tanner unpopular.

Proper tanning is the most important step in leather production. It is just one part in the entire process of manufacturing leather. Tanning is the method of preserving animal skin, with or without hair, using tannins. These are acidic chemical compounds that stabilise the fibre structure of the skin and prevent it from decaying, decomposing and oxidising. A tannery is where these skins and hides are processed, and the profession is called tanner. The tanning process involves many stages where the skins have to be treated first and, once tanned, depending on the application and specific customer requests, the leather is dyed, ironed, sanded or oiled.

CASINO HIDE TANNERS

Established 45 years ago, Casino Hide Tanners (CHT) was one of the first tanneries in Australia dedicated to the tanning of cattle hides for export and it’s recent modernised additions to the tannery have made it one of the larger installations in Australia, with the capacity to convert over 900,000 cattle hides each year.

Located in the Northern Rivers of NSW Casino Hide Tanners is devoted to processing cattle

hides from green through to wet blue leather. Being located on the same site as Northern Cooperative Meat Company Ltd abattoir allows prompt processing which can mean technically better quality leathers for customers. Under a patented system, hides are identified individually enabling tracking of the origin and movement of every hide through slaughter and on to their final destination.

PROCESS

Upon arrival at the tannery all hides are fleshed and loaded into one of 24 tanning drums based on weight range and source. Each step of each drum’s process is carefully controlled and recorded to ensure that the final product will consistently meet the exacting requirements of CHTs global customers.

After tanning, hides are graded to strict criteria by trained and experienced assessors. Casino Hide Tanners grading structure has been designed carefully to provide consistent and accurate results, allowing for flexibility in order to meet a customer’s specific need.

Utilizing a state-of-the-art splitting operation CHT can also split hides to the customer’s predetermined requirements. Modern computer systems, coupled with CHTs unique identification numbering, allows the opportunity for CHT to provide its customers with full data and complete traceability of their wet-blue hides, grains and drop-splits.

CHT is dedicated to close cooperation and longterm partnerships with their customer base and suppliers. Gold medal accredited by the Leather Working Group, CHT prides itself on continuous improvement and is committed to Quality and Safety, focusing on environmental sustainability and Waste management.

PARTNERSHIPS

The Northern Co-operative Meat Company Ltd operates a tannery as part of its integrated processing service. Casino Hide Tanners is devoted to processing the Co-operative’s hides from green through to wet blue leather, as well as productions from other selected producers within the area.

ENVIRONMENTAL BEST PRACTISES

As a member of such associations as Leather Naturally and the Leather Working Group, CHT has maintained gold level status as part of audited accreditation under the group.

Located on the same site as the abattoir all hides are received immediately after slaughter and put directly into production. Rapid receipt and prompt processing can mean technically better quality leathers for customers. Under a patented system, each hide is uniquely and individually identified. This enables the tracking of the origin and movement of every hide, from farm of origin through slaughter and on to their final destination.

All hides are fleshed on arrival at the tannery, with weights prior to and after fleshing being carefully recorded. Using 24 tanning drums, hides are then loaded for de-hairing and eventual tanning.

After tanning, hides are graded to strict criteria under exacting conditions, by trained and experienced assessors. Damages to the grain of the hide caused by branding, insects, parasites and scratches are identified and used to determine the final allocation into one of eight quality categories. Casino Hide Tanners grading structure has been carefully designed to provide consistent and accurate hides which can be product specific for their potential end use, yet still allow for flexibility in order to meet a customer’s specific needs. Utilising a state-of-theart splitting operation CHT then also split hides and, when requested side hides to customer’s pre-determined requirements.

Casino Hide Tanners is dedicated to customer service and is focussed on maintaining its high reputation worldwide.

The Northern Co-operative Meat Company Ltd operates a tannery as part of its integrated processing service.

Casino Hide Tanners is devoted to processing the Cooperative’s hides from green through to wet blue leather, as well as productions from other selected producers within the area.

Established in 1975, Casino Hide Tanners (CHT) was one of the first tanneries in Australia dedicated to the tanning of cattle hides for export. Over the years, additions to the tannery have made it one of the larger installations in Australia, with the capacity to convert over 900,000 cattle hides each year.

Phone +61 (02) 6662 2444

Fax +61 (02) 6662 3391

Email cht@cassino.com.au casinohidetanners.com.au

Every drum load of hides is tested in an accredited laboratory for its various physical and chemical properties, ensuring that the high standards of its customers can be met and maintained. On completion of the production process and confirmation that all the physical properties are correct, hides are packed and labelled ready for shipment throughout the world. Modern computer systems, coupled with CHTs unique identification numbering, allows the opportunity for CHT to provide its customers with full data and complete traceability of their wet-blue hides, grains and drop-splits.

CHT prides itself on its environmental management practices.

Casino Hide Tanners 10615 Summerland Way

CASINO NSW 2470 Australia

Phone: +61 (02) 6662 2444

Fax: +61 (02) 6662 3391

Email: cht@casinohidetanners.com.au

HOW TECHNOLOGY IS IMPROVING SECURITY IN HOTELS: A PRIMER

By Daemon Sands

In the ever-evolving hospitality industry, security is paramount for the safety and well-being of guests and staff. Technological advancements have transformed hotel security, offering innovative solutions to reduce risks and improve safety measures. This article delves into how cuttingedge surveillance systems and advanced access control technologies are crucial in strengthening hotel security.

SURVEILLANCE SYSTEMS: EYES EVERYWHERE

One of the most notable advancements in hotel security is the integration of sophisticated surveillance systems. Traditional CCTV cameras have been upgraded to high-definition, intelligent surveillance systems that offer extensive coverage of hotel premises. These modern systems utilize facial recognition technology, allowing hotels to identify and monitor individuals as they enter and exit. In an age where the threat of data breaches in hotels is a constant concern, these surveillance systems serve as essential deterrents and investigative tools, reinforcing the security infrastructure and enabling proactive measures against potential threats.

SMART LOCKS: REINVENTING ROOM SECURITY

The emergence of smart lock technology has revolutionized hotel room security management. Integrated with mobile applications, smart locks enable guests to unlock their rooms using their smartphones, eliminating the need for physical keys and enhancing security with features like two-factor authentication. Additionally, smart locks allow hotels to remotely monitor and control room access. In the event of lost or stolen smartphones, access permissions can be swiftly revoked, preventing unauthorized entry and ensuring the safety of guests and their belongings.

BIOMETRIC ACCESS CONTROL: A SEAMLESS SHIELD

Biometric access control is transforming hotel security by replacing traditional key cards with advanced solutions such as fingerprint and facial recognition. This technology not only boosts security but also simplifies the check-in and checkout processes. Guests can easily access their rooms without physical keys or cards, providing a more secure and convenient entry method while minimizing the risk of unauthorized access. The seamless integration of biometric technology represents a significant leap in enhancing hotel security and improving the overall guest experience.

INNOVATIVE ALARM SYSTEMS: BEYOND THE BASIC ALERT

Modern hotel alarm systems have advanced beyond basic fire and intrusion alerts. With the help of sophisticated sensors and artificial intelligence algorithms, these systems can distinguish between routine activities and potential threats, thereby reducing false alarms and improving response efficiency. Integration with smart technology enables real-time monitoring and instant alerts, allowing hotel staff to receive immediate notifications on their mobile devices in the event of a security breach or emergency. This seamless integration of advanced alarm technology enhances response times and ensures a proactive and efficient approach to hotel security.

DATA ENCRYPTION: SAFEGUARDING INFORMATION

In an era where hotels increasingly depend on digital platforms for reservations and guest services, securing sensitive data is crucial. To address this need, technology has introduced robust data encryption measures to protect guest information and financial transactions. End-to-

end encryption ensures that guest data remains secure during transmission and storage, preventing unauthorized access. This not only builds trust among guests but also ensures compliance with data protection regulations and safeguards the hotel’s reputation. By prioritizing data security, hotels enhance guest confidence and establish themselves as trustworthy custodians of sensitive information in the evolving digital landscape.

BEHAVIOR ANALYTICS: IDENTIFYING ANOMALIES

Behavior analytics is becoming a powerful tool in hotel security, providing the ability to identify unusual behavior patterns. Using artificial intelligence, hotels can analyze the behavior of guests and staff to detect deviations from the norm. This approach not only identifies suspicious activities like loitering in restricted areas or unusual access attempts but also allows hotels to address potential security threats proactively before they escalate. This enhances overall safety measures and fosters a proactive security culture within the hotel environment.

CYBERSECURITY MEASURES: DEFENDING DIGITAL FRONTIERS

As hotel systems and services become more interconnected, their vulnerability to cyber threats

has increased. In response, hotels are investing in robust cybersecurity measures to protect their networks and sensitive data. Standard practices in the hospitality industry now include the implementation of firewalls, intrusion detection systems, and regular security audits. Ensuring cybersecurity protects guest information and safeguards the integrity of operational processes such as reservations and billing. This fortifies the hotel’s digital defenses and upholds its commitment to secure and reliable services.

CONCLUSION: A SECURE FUTURE

In conclusion, the integration of technology in hotel security is creating a future where safety is enhanced through innovation. From intelligent surveillance systems to biometric access controls and advanced alarm systems, hotels are using technology to ensure secure environments for guests and staff. As the hospitality industry evolves, embracing the latest technological advancements will be essential to staying ahead of emerging security challenges. By adopting a comprehensive and proactive approach to security, hotels can provide a safe and welcoming experience for their guests, strengthen their reputation, and ensure the well-being of everyone on their premises.

We address each client’s unique security needs on a case-by-case basis, and devise a tailor-made solution factoring in different scenarios and each client’s individual circumstances.