Shangri-La’s Le Touessrok Resort & Spa, Mauritius Addresses the Four Pillars of Sustainability with September CSR Projects

October 25, 2018

September was a busy month for our colleagues at Shangri-La’s Le Touessrok Resort & Spa, Mauritius when they completed CSR projects that align with the group’s four pillars of Sustainability. Check out how the resort engaged with Our Community, Our People, Our Environment and Our Business.

 

On Tuesday, September 11, the resort hosted its first Shangri-La Hunger Games, an inter-departmental obstacle course and competition aimed to energize colleagues with physical activity and teamwork. During the challenge, 40 participants competed in a series of activities including sack races, hurdles, crawling under nets, balance challenges and competitive walking while wearing flippers. The finance and engineering team took home first place.

 

“The Shangri-La Hunger Games were a great way to get colleagues away from their desks and enjoy physical activity with each other,” said Jessen Soopramanien, communications executive at the resort.

 

The same day, a group of colleagues from the food and beverage team visited the Fifi Ek Tizan Pre-Primary School, one of the resort’s EMBRACE partners that teaches children aged three to five from low income villages in Mauritius. During the visit, resort colleagues taught a cooking class. Chefs taught the children how to cook local delicacies and other dishes.

 

“We wanted the children to develop a sense of creativity as they decorated their creations,” said Soopramanien. “It was a great way to learn while having fun.”

 

On Wednesday, September 12, 44 colleagues participated in the annual Ferney Trail event. The hike takes participants through La Vallee de Ferney, one of the oldest biodiversity areas in Mauritius. During the hike, colleagues learned about the natural flora and fauna of Mauritius while exercising and enjoying each other’s company.

  

Every month, our resort colleagues are delighted to pick the fruits of their labor from the on-property Chef’s Garden. This September, colleagues picked fresh mint, lettuce, chili, parsley, eggplant, cabbage, spring onions, coriander, basil, parsley and other fresh produce.

 

“The produce is used daily in dishes for our guests to enjoy,” said Soopramanien. “We are committed to reducing our environmental footprint through Our Business practices.”

 

Great work to our colleagues in Mauritius!

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