Ivory Coast cultural tour

Planet

Carbon reduction

On the Ivory Coast, key tourist destinations are spread far and wide throughout the country, and we plan tours carefully so as to maximise ride sharing. We make sure to arrange transport that accommodates maximum capacity while still maintaining comfort for our guests. Our group sizes typically range from 5 to 9 people, which we believe minimizes impact to the environment and allows our travelers to gain more insight into their surroundings through more individual attention from our guides.
All the food eaten on this tour is grown and produced by our local hosts, like Hotel de l'art de Bouakι, all the places we are staying or locals, as well as having little impact on the environment.

Environment and wildlife

Mineral water is safest for tourists and we always offer empty bottles to children and adults along our journeys who will continue a long cycle of re-use for the bottles. The Ivory Cost currently is working to reduce large amounts of plastic bags that are not properly disposed of throughout the land, and travelers are quickly made aware of this and encouraged to individually do their part to dispose of any waste in designated facilities.

People

Local economy

We work hard to ensure positive impacts to the local communities and surroundings that we encounter, and encourage travelers to contribute items that are inexpensive and easy to pack, such as pens for schoolchildren and recycled clothing.

We derive ultimate satisfaction from teaching our guests about Ivorian culture and keeping our traditions and heritage alive through carefully-planned, sustainable, developing tourism. Local community interaction is at the heart of this trip. Travelers have a unique opportunity to see local in the traditions, traditional dance, visit local villages, roaming livestock, and petty trade.

With visits to local fruit and spice markets, a local women’s cooperative selling shew better & eating in local restaurants, this trip helps to stimulate the local community.

We employ 100% local guides, drivers and cooks. Guides are selected who already have special knowledge about the areas they will introduce to tourists, have numerous local contacts, and constantly seek to increase their knowledge and have a passion for teaching tourists about their environments.