Celebrating Sustainable Hospitality and Regenerative Farming.
We’re proud to share that Alphonse Island has been awarded the ATTA® Zero Waste Trailblazer Award—an honour that recognises our commitment to sustainability through our regenerative agriculture project and zero-waste food systems.
This achievement isn’t about accolades—it’s about the journey we’ve taken to reimagine what hospitality can look like in one of the most remote corners of the Seychelles. At the heart of this journey is our four-hectare organic farm, where sustainability meets innovation, and every meal served is a story of responsibility, care, and community.
A Farm That Nourishes the Island
Managed by a passionate team of ten, our farm grows 56 varieties of edible plants, producing up to 4.5 tonnes of vegetables each month during peak season. This harvest supplies nearly all meals for staff and 80–90% of what appears on guests’ plates, with surplus produce flown weekly to four neighbouring islands. In doing so, we drastically reduce reliance on imported food and shrink our ecological footprint.
All of this is powered by an ambitious composting programme: we recycle every scrap of kitchen, garden, and cardboard waste, turning it into over 80 tonnes of nutrient-rich compost annually. This closed-loop system allows us to grow everything organically—without a single synthetic fertiliser in sight.
Experiences Rooted in Purpose
Our farm isn’t just a place of production—it’s a space of discovery. Guests are invited to step behind the scenes through immersive farm tours, hands-on planting sessions, honey tastings from our 14 beehives, and zero-waste cooking classes that highlight preserved and whole-plant ingredients. These experiences are designed not only to delight, but also to educate and inspire.
Children can get their hands dirty sowing seeds, learning where food comes from and why that matters. Meanwhile, culinary enthusiasts can explore how regenerative farming and mindful cooking come together to create meals that are both flavourful and environmentally conscious.
Our Impact
Our regenerative model delivers measurable results. All fertiliser needs are met through in-house composting, while our beehives support essential pollination and supply the island’s entire honey needs. Last year alone, we grew and stored over 1.8 tonnes of onions, eliminating the need for imports. Through whole-plant cooking and food preservation, we reduce waste and extend the value of every harvest. These outcomes reflect our commitment to building a resilient food system where every resource counts.
At the heart of our efforts is a belief that farming can be a force for good. As our head farmer Luke puts it, “small-scale, regenerative agriculture can feed communities, restore soils, and reduce environmental harm—even in remote island environments.” Every plate served is part of a bigger story, one of responsibility, resilience, and respect for nature. By involving our guests in this journey, we hope to share that message far beyond our shores
Why We Do What We Do
Receiving this award is a proud moment—but also a reminder. Sustainability is a living, evolving process. From soil to plate, every element of the Alphonse Island experience is crafted with purpose—to nourish, to inspire, and to sustain. To all our guests who have walked through our farm, tasted its bounty, and joined the story—thank you. Together, we are cultivating a better future.
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