RIYADH: At the heart of Saudi Arabia’s environmental strategy is regenerative tourism, which aims to protect natural habitats through science-led approaches and sustainable practices.

Unlike sustainable tourism, which aims to minimize harm, regenerative tourism strives to improve destinations through conservation, community engagement and science-led initiatives.

This includes implementing eco-friendly infrastructure, protecting biodiversity, and involving local communities in conservation efforts to ensure long-term environmental and economic benefits.

Raed Albasseet, group chief environment and sustainability officer at Red Sea Global, says the real estate company practices “regenerative tourism” with a commitment to operate on renewable energy alone.

“This commitment is not just a tagline; it’s woven into the very infrastructure of our destinations ... integrating sustainability into every phase of design and construction,” he told Arab News.

“Visitors can already experience this firsthand at The Red Sea, where eco-conscious designs are effortlessly integrated into every aspect of their stay.”

The Red Sea, a luxury regenerative tourism destination on Saudi Arabia’s west coast, features world-class resorts. By 2030, it will include 50 hotels, 8,000 rooms and more than 1,000 residences, while capping visitors at 1 million annually to help protect local ecosystems.

As part of this plan, Red Sea Global has developed the Desert Rock Resort, a newly opened retreat that blends seamlessly with its natural surroundings. Designed to reduce energy use and maximize natural light, its elevated rooms feature large openings that mimic cave mouths, allowing ample daylight to filter in.

Before construction began at the Desert Rock Resort, Red Sea Global partnered with the King Abdullah University of Science and Technology to conduct a comprehensive marine spatial planning simulation.

“This was the largest study of its kind ever undertaken in Saudi Arabia, and it provided crucial data to inform our master plan and minimize our impact on the delicate marine ecosystem,” Albasseet said, adding: “As a result, we limited development to only 22 of the more than 90 islands at The Red Sea destination.”  

The Desert Rock Resort even repurposed excavated materials, meaning no additional materials were brought in for the main infrastructure.

“We used the mountains’ natural stone for interior and exterior walls and concrete was mixed using local sources of sand and stone,” said Albasseet. “To further reduce on-site disruption and waste, we emphasize pre-fabrication and off-site manufacturing.”

Moreover, Red Sea Global’s hotels and resorts are powered by solar energy, allowing guests to enjoy an eco-friendly destination with a zero carbon footprint.

Albasseet said the backbone of the company’s renewable energy strategy was Red Sea’s vast solar farms, which include hundreds of thousands of photovoltaic panels — more than 750,000 are currently in place.

“These farms generate clean electricity, significantly reducing our reliance on fossil fuels and minimizing our carbon footprint,” he said.

“To ensure a consistent and reliable power supply, even when the sun isn’t shining, we’ve also built one of the world’s largest battery storage facilities at The Red Sea. This … allows us to store excess solar energy generated during the day and use it to power our resorts at night.”

This reliance on solar power extends beyond Red Sea Global’s resorts and hotels.

“It also powers Red Sea International Airport, putting it on track to become the region’s first airport powered entirely by renewable energy,” Albasseet said. “Even our 5G network, a crucial component of modern connectivity, runs on solar energy, making it the world’s first sunlight-powered network.”

Shebara and Desert Rock, which opened to guests last year, have integrated advanced water systems and water-saving strategies through smart irrigation systems that optimize water use.

“A key element of our water conservation efforts is the implementation of closed-loop systems. Notably, at Desert Rock we have advanced water retention and distribution systems that capture rainwater,” Albasseet said.

“This captured rainwater is being used to sustain the surrounding wadi, revitalizing the local ecosystem and minimizing reliance on external water sources.

“The resort’s design also incorporates water-efficient fixtures and landscaping, further reducing water usage in day-to-day operations. This integration of natural water systems into the resort’s design demonstrates our commitment to working with, rather than against, the natural environment.”

The consequences of unsustainable tourism are far-reaching, ranging from the degradation of delicate ecosystems and biodiversity loss to the exploitation of local communities and cultural commodification. “The current trajectory is simply not viable,” Albasseet said.

“Encouraging sustainable tourism practices is no longer a choice but a necessity for the future of our planet and the travel industry itself … The industry’s contribution to greenhouse gas emissions, estimated at 8 percent globally, underscores the urgent need for transformative change.

“This is not simply about minimizing negative impacts; it’s about actively restoring and regenerating the destinations we cherish.”

Furthermore, he added: “These practices undermine the very foundation of the tourism industry, jeopardizing the natural and cultural assets that attract visitors in the first place.

“The increasing awareness of these issues among travelers, coupled with global commitments like the Paris Climate Agreement and the UN Sustainable Development Goals, further reinforces the need for the industry to embrace sustainability.”
 

JEDDAH: After successful events in Alkhobar and Riyadh, the much-anticipated Food Culture Festival is taking place at Jeddah’s Wonder District from Feb. 12 to 16.

Organized by the Culinary Arts Commission in partnership with the Quality of Life Program, the event showcases a rich blend of local and international culinary experiences.

The festival in Jeddah features four zones, each offering a different aspect of the culinary world.

In the food exhibitors’ area, attendees can savor various cuisines, from traditional Saudi dishes to international delicacies, allowing them to embark on a gastronomic journey around the world without leaving the city.

Leo Wen, CEO and co-founder of Whoa Tea, which offers authentic Chinese drinks and sweets like Tang Hu Lu (candied fruit snack) and coconut cubes, said: “It’s exciting to introduce these unique flavors through this festival, and the response has been overwhelming.

“Our goal is not only to provide a delicious experience but also to share the rich heritage behind these drinks and desserts, showcasing the diversity of Chinese culinary traditions.”

Noura Abdullah, founder of Soma, a Saudi brand known for its signature grape leaves, as well as dishes like grape leaves fatteh, musakhan, kibbeh, and fresh juices made from carefully selected ingredients, said: “Everything we serve is homemade, with our signature dish, the grape leaves, being particularly popular.

“I started in Alkhobar, then expanded to Riyadh, and now, by participating in this festival in Jeddah, I’m exploring the possibility of franchising Soma.

“The positive feedback from visitors has been incredible, especially (for) the grape leaves. Their response has been very encouraging and motivates me to bring Soma to even more people.”

Ahmed Imran, owner of My Makan, the only Malaysian restaurant in Jeddah, told Arab News: “Festivals like this bring together diverse cultures, and food is the perfect medium to unite people from all walks of life.

“It’s truly amazing to see such a celebration of global cuisines, and I’m excited to introduce authentic Malaysian dishes to the visitors. It’s also heartwarming to witness the positive response from the community towards Malaysian cuisine.”

The festival also welcomes food truck owners, offering them an opportunity to showcase their food and attract new customers.

Al-Baraa Yahy, who owns Protein Dose, a food truck based in Al-Safa district, said the festival has given her the opportunity to introduce her products to a wider audience.

“I’m grateful for the chance to showcase my offerings through such a fantastic platform,” she said.

For those eager to enhance their culinary skills, the workshops area offers hands-on experiences with activities such as sushi making, food decoration, pasta crafting, and even food photography, with a special focus on the flavors of Singapore.

Live cooking demonstrations will also allow guests to witness the magic of food preparation firsthand.

Sadellah Zakaria, an Italian chef, and Mokhtar Mahdy, an Egyptian chef, teach festivalgoers how to make pasta like fettuccine and ravioli from scratch with their workshop.

“These workshops are a great way for attendees to not only learn valuable culinary skills but also connect with the craft of making fresh pasta. Even children can join and enjoy this immersive experience,” Zakaria said.

The festival’s theater area features live performances, from guitar and vocal acts to Arabic music bands and Indian Bharatanatyam dancers.

Additionally, roaming performances like living statues, an interactive parade, and a Chinese dragon dance add to the event’s festive atmosphere.

The kids’ area offers a chance for children to get involved in cooking workshops and farm activities, participate in friendly competitions, and unleash their creativity in a safe and educational environment.

Mohammed Hussein, who came along with his family said: “It’s great that the workshops let kids get involved and try things out for themselves. Plus, the festival has this cool passport challenge where you get a stamp every time you visit a different zone.”

Ghadeer Abdullah, a visitor from Makkah, said: “The best part of the festival is definitely the weather. It’s so pleasant that we’re enjoying all the zones. The kids’ zone is especially engaging. My children spent almost an hour completing the workshop, and they loved every minute of it.”