Issue link: https://maltatoday.uberflip.com/i/1391768
maltatoday | SUNDAY • 11 JULY 2021 12 COMMERCIAL Tourism with new opportunities Krystabel Galea, GWU TOURISM is one of the most im- portant sectors for the Maltese economy. This is because other sectors are linked to it. In fact, according to various sources, it contributed about 12% to Malta's GDP in 2018 and 2019. If we look at 2019, which was one of the best years for this sector, no less than 2.6 million tourists came to Malta. Unfortunately, the same sector was one of the most affect- ed in 2020 due to the pandemic and the restrictions put in place to control it. In fact, we could see a drop of two million tourists. So it's an opportune time to get a clear picture of the current tourism situation and think a little about how it can get better. It's an ideal time because we can find other resources to create a tourism that is more sustainable and healthier than the one, we had before 2020. What is the situation in Malta? Quality. Points that need to be strengthened. In 2019, Malta welcomed 2.6 million tourists. While in 2020, due to the pan- demic in Malta, a little more than 650,000 tourists came. We can say that leisure tour- ism is the main reason why tourists come to Malta. This type of tourism is very influ- ential as it focuses on quantity and thus affects the economy in the short term. However, it can also have a negative impact because it relies on the masses, thus affecting both the coun- try's resources and the workers who work in this sector. Unfortunately, the wages of workers in this sector are very low compared to other sectors. Therefore, we are seeing an exodus of workers leaving the tourism sector for other sec- tors. Due to both the pandemic and financial reasons, tourism businesses are unable to find good and trained workers. This poses the risk of cutting servic- es investment in workforce and its training: Exploration of other tourism niches - More appreciation for the cultural, historical, and en- vironmental heritage we have in Malta. What can be done? • Training programs rele- vant to workers engaged in the industry. These programs should result in skill certificates that rec- ognize the skills of each worker: • Recognize and under- stand that a worker can have a career in the tour- ism sector. This can only be achieved by introduc- ing better financial en- velopes along with im- proving conditions that attract those who contin- ue to work in tourism: • Consider tourism that fo- cuses on Maltese histori- cal and cultural heritage and that guarantees ho- listic experiences. • Consider community tourism that highlights the unique characteris- tics of Maltese villages. In this model, the residents themselves will play a key role in bringing Maltese authenticity to tourists. It is an opportune time be- cause we are reopening our doors to tourists. It is an ideal situation to learn from mis- takes and build a tourism sec- tor focused on sustainability, quality, and investment in the human resources of the sector. We have the opportunity to explore other tourism niches, focusing on Maltese heritage, which is full of authenticity and can offer a unique experience. Therefore, the picture I would like to see should be one where Malta has a quality, sustaina- ble tourism strategy and where workers are empowered once again. Maltese design studio chosen to design nature inspired restaurant within the Royal Botanic Gardens Mizzi Studio unveils their na- ture inspired designs for a new eating, learning and leisure space within The Royal Botan- ic Gardens: Kew, which hous- es the largest and most diverse botanical and mycological col- lections in the world. Mizzi Studio has been se- lected to design a new family kitchen for the gardens, sited directly beside their Children's Garden – a verdant, natural setting that allows children to explore and play surrounded by the presence of earth, air, sun, and water. The team received over- whelmingly positive scores and feedback following the tender process, which comprised en- tries from international archi- tecture firms such as HOK. The tender panel was struck by Mizzi Studio's holistic, nature driven approach to the project brief. The design offers food in a theatrical, nature-led, technol- ogy-driven setting. Comprising food preparation stations, din- ing areas and retail, the kitchen marries fantasy and nature with science, promoting education, wonder, organic dominance, food culture, and interactivity. Mizzi Studio has created a new space for families in London where natural oasis meets chil- dren's laboratory. A zoning approach within the restaurant follows the theme of the four seasons: spring, sum- mer, autumn, and winter, with applicable colour stories, ma- terial texture and visual cues permeating into the different sections and seating through- out the kitchen. Colours draw from the natural hues and tones of each season, function- ing as both implicit wayfinding and playful décor. Diversity in material is used to reinforce the concept of enjoying nature through the seasons, with sur- faces ranging from warm tim- bers to smooth glass and resins. In keeping with Mizzi Stu- dio's signature style, biophilic and biomorphic design ele- ments proliferate throughout the scheme. Specifically, the key seating arrangements are influenced by organic elements living in the natural world, in- cluding vegetables, fungi, and vibrant plant life. Colour is an- other protagonist in the Family Kitchen at Kew. Grass greens, sunflower yellows, royal blues, and cherry reds occupy the space in bold swathes, whilst nuanced mid-tones flourish strategically across the kitchen to support chromatic impact. Colour is reinforced by tex- ture. The breadth of materials included within the scheme is wide and the impact of their tactile properties strong: from glass, to timber, to polished surfaces, each material has been chosen in accordance with a specific sensorial impact in mind. With the capacity to host up to 150 diners, the Family Kitchen at Kew has been de- signed to support a variety in party size numbers, age, and physical ability. The entire space has been di- vided into zones that flow in and out of each other, but that each provide distinct seating arrangements catering for dif- ferent groups. Larger seating plans exist for extended fam- ilies and big groups, whilst more intimate set ups are avail- able for parents or child-mind- ers dining alone with their chil- dren.