Best of Sri Lanka group tour

Planet

CARBON REDUCTION

Hotel Sigiriya uses solar energy to heat water for guest-room bathrooms, reducing reliance on conventional energy sources.

The hotel also has several energy-efficiency measures in place, including: LED and smart lighting systems in guest rooms and public areas. Maximising natural lighting and natural ventilation where possible. Staff training and awareness programmes on energy conservation. Continuous monitoring of energy consumption and implementation of improvement measures.

Sri Lanka has a strong tradition of vegetarian cuisine, and vegetarian meals are widely available throughout the destination. Vegetarian options can be provided throughout the itinerary, including during hotel stays and local dining experiences. Vegan meals can generally be arranged with advance notice, subject to the individual hotel/restaurant and the specific meal arrangements. A significant proportion of food used during the itinerary is locally sourced, reflecting Sri Lanka's strong agricultural and culinary traditions. Local rice, vegetables, fruits, spices, coconut and other Sri Lankan produce are commonly used in hotel and local cuisine. The village lunch on Day 3 is particularly connected to local food and the surrounding community. Hotel Sigiriya also operates an organic vegetable farm, and treated water from the hotel's STP plant is reused for the farm. The hotel also has food-waste reduction measures, including distributing suitable excess food among staff and staff awareness/training on reducing food waste.

ENVIRONMENT AND WILDLIFE

Hotel Sigiriya has a number of environmental initiatives in place:

Refillable dispensers are used for toiletries in guest rooms and public washrooms, significantly reducing single-use plastic. Waste is segregated at source into organic, recyclable and non-recyclable waste. Paper, cardboard, glass, plastic and metal are sent for recycling through approved recycling partners. Organic kitchen and garden waste is composted and used in landscaping. Treated and filtered water from the hotel's STP plant is reused for its organic vegetable farm. Regular maintenance and leak detection are carried out to reduce water loss. Water consumption is monitored to identify opportunities for further reduction. Eco-friendly and biodegradable cleaning and laundry chemicals are preferred where possible. Staff receive training and awareness on waste reduction and recycling. Excess food is distributed among staff where appropriate, helping to reduce food waste.

Hotel Sigiriya maintains an organic vegetable farm which benefits from the reuse of treated and filtered water from the hotel's STP plant. Organic waste from the kitchen and gardens is also composted and used for landscaping.

The property's setting provides a natural environment for birds and other wildlife, and the hotel maintains landscaping and green areas around the property.

The trip includes a wildlife safari on Day 2 in the Minneriya National Park, with the option to visit Kaudulla National Park or Hurulu Eco Park depending on elephant movements and local conditions. The relevant park entrance/permit fees contribute to the management and operation of protected wildlife areas. The exact fee varies according to the park, visitor category, applicable taxes/charges and the booking arrangements, so the current per-person amount should be confirmed against the final park permit/booking before publication.

People

LOCAL ECONOMY

The itinerary uses a mixture of hotel groups and locally operated accommodation.

The itinerary is designed to distribute tourism expenditure among local communities and businesses in several ways:
Local tour leaders and guides are used throughout the trip.
The wildlife safari uses local safari drivers and vehicles.
Day 3 includes a bicycle experience through local villages around Girithale.
The group stops for lunch in a traditional village, providing direct economic benefit to the local community.
The itinerary includes visits to local cultural and heritage attractions, including Sigiriya, Dambulla and the Temple of the Tooth.
The tea-factory visit in Nuwara Eliya supports the local tea industry and provides an opportunity for travelers to learn about Ceylon tea production.
Optional white-water rafting in Kitulgala supports local adventure-tourism providers.
The use of locally operated restaurants, transport providers, guides and activity providers helps retain tourism expenditure within Sri Lanka.

EMPLOYMENT DIVERSITY and INCLUSIVITY

The trip creates employment and income opportunities for people within local communities through the use of local tour leaders, safari drivers, activity providers, transport providers, village/community-based experiences and hospitality staff. The village cycling and lunch experience in particular provides an opportunity for tourism spending to reach rural communities outside the main tourist centers.

The trip is operated on an inclusive basis and welcomes travelers regardless of sexual orientation or gender identity. We aim to provide a respectful and welcoming experience for all customers and do not discriminate against LGBTQ+ travelers.

The trip can accommodate some individual accessibility requirements with advance notice, but it is not considered a fully accessible itinerary.

There are several physically demanding elements, including:

Climbing Sigiriya Rock, involving a substantial number of steps.

Cycling for approximately two hours on Day 3, although a tuk-tuk alternative is available.

Walking around Kandy Lake.

Walking and steps at cultural and heritage sites.

The visit to Dambulla Cave Temple uses the back entrance, where there are fewer steps, which can assist customers with reduced mobility.

Accessibility requirements should be discussed with the tour operator before booking so that suitable alternatives can be assessed.