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Sonu Shivdasani Shares How a Mosquito-free Maldives is Now Possible

mosquito sucking blood
Imagine a Maldives without mosquitoes – This no longer needs to be a dream; it is fast becoming a reality.

Imagine a Maldives without dengue. Imagine a Maldives without chikungunya. Imagine taking your children for an evening stroll without having to fear being bitten by mosquitoes. In short, imagine a Maldives without mosquitoes.

This no longer needs to be a dream; it is fast becoming a reality. In the past 15 months, the mosquito population at Soneva Fushi, Baa atoll Kunfunadhoo, has collapsed by 98%. Over the same period, we stopped all chemical fogging. How did we make the seemingly impossible, possible?

The answer is a revolutionary, integrated approach to mosquito control, using traps instead of chemical fogging. Five hundred mosquito traps have been placed all over Soneva Fushi. The traps come in two types: the BG-GAT trap targets Asian tiger mosquitoes that have bitten someone and are searching for a place to lay eggs. A second trap, the BG-Mosquitaire, attracts mosquitoes searching for blood, by using a combination of carbon dioxide and lactic acid to make an irresistible aroma mosquitoes mistake for a human.

In addition to the traps, Soneva’s mosquito-hunters-in-chief, Bart Knols and Akib Jahir, scour the island removing pools of stagnant water where mosquitoes lay their eggs, often found in tarpaulins, coconut shells or flower pot saucers.

By around the end of the year, Soneva Fushi hopes to eliminate the few remaining mosquitoes and declare itself the Maldives’ first ‘mosquito free island’.

To reiterate the point, we’ve managed to do this without using chemical fogging. That’s because there’s a dirty little secret about mosquito fogging that nobody in the pest control industry that provides fogging services wants to talk about: fogging doesn’t really work.

Chemical fogging has been done so much in the Maldives over the past decades that mosquitoes have built up an extraordinary level of resistance to the chemicals used. Before we started our mosquito trap initiative on Soneva Fushi, we used standard WHO insecticide-resistance assays and found, to our shock, that the chemicals we sprayed year after year, at a high cost, killed less than 25% of the exposed mosquitoes.

There is another advantage to managing mosquitoes without using poisonous chemicals: biodiversity on the island is booming. Soneva Fushi now teems with native Maldivian insects such as butterflies, dragonflies, bumblebees and beetles. Since natural pollinators such as bees have come back in abundance, we’ve noticed more wildflowers and fruit bushes growing.

With the increase in insects and fruits on the island, more birds visit. Fireflies are once again spotted at night. There has also been an uptick in the production of the organic gardens that produce food for our restaurants.

Written by: Sonu Shivdasani, Founder and CEO of Soneva

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Federico Tidu Joins COMO Cocoa Island as Executive Chef

COMO Cocoa Island new executive chef Federico Tidu

COMO Cocoa Island has just appointed Federico Tidu as its new Executive Chef. With years of experience in some of the world’s best Michelin-starred kitchens and luxury resorts, Chef Tidu brings a wealth of culinary expertise. His arrival promises an exciting shift in the resort’s dining scene, with a focus on fresh, seasonal ingredients and Mediterranean-inspired dishes.

Chef Tidu grew up on the Italian island of Sardinia, where his love for food began at the age of 13. Surrounded by the island’s vibrant food culture, he quickly developed a passion for cooking, particularly with local ingredients that continue to inspire his dishes today.

In 2022, Chef Tidu received the Chef Hat Award from the Australian Good Food Guide during his time at Jonah’s Restaurant in Australia. The award is a mark of culinary excellence, given to chefs who excel in all aspects of the dining experience—taste, presentation, and technique. This recognition highlights Chef Tidu’s commitment to creating unforgettable meals that stay with diners long after they leave the table.

A Focus on Fresh, Local Ingredients

At COMO Cocoa Island, Chef Tidu is in charge of Ufaa, the resort’s signature restaurant. The menu at Ufaa is a unique fusion of Mediterranean influences and the fresh, local flavors of the Maldives. Each day, the menu changes to highlight the best of the region’s seasonal ingredients, particularly the seafood that the Maldives is known for.

The philosophy at COMO Hotels and Resorts has always centered on creating meals that nourish both the body and the soul. Chef Tidu’s approach aligns perfectly with this ethos. His focus on fresh, sustainable ingredients and dishes that are both innovative and rooted in tradition will no doubt elevate the dining experience at COMO Cocoa Island. Guests can look forward to a dining journey that’s as exciting as it is delicious.

As part of COMO Hotels and Resorts’ dedication to bringing wellness into every meal, the brand has also released a cookbook, COMO Simple. Compiled by Mrs. Christina Ong, the brand’s founder, and the resort’s chefs, the book features over 30 recipes from around the world. These easy-to-follow recipes celebrate COMO’s approach to healthy, nourishing food, offering anyone the chance to recreate the COMO dining experience at home.

With Chef Tidu now leading the way, COMO Cocoa Island is ready to offer guests an unforgettable culinary experience that brings together the best of Mediterranean cuisine and the freshest Maldivian ingredients.

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