“Greenada”

Known as “Spice Island,” Grenada’s mandate is “build back better” while going “green.” Just as the phoenix rises from the ashes, Grenada is re-emerging after weathering the storms. After being devastated 15 years ago by Hurricane Ivan, the world’s second largest producer of nutmeg (myristica fragams) has prevailed.

Grenada’s nutmeg logo is an omnipresent symbol. To experience the true spice of life, we visit Dougaldston Estate where a variety of spices are grown and receive primary processing. The unique evergreen nutmeg tree is the only one that produces two spices. Inside the wooden facility, Catherine Duprey expounds upon this multi-functional product: “The outer fruit pulp is made into jams, jellies, syrups and liqueurs while the red lacy mace covering the nutmeg shell is dried and used in cooking, cosmetics and pharmaceuticals.”

In addition, I discover that even the shell casing of this versatile organic entity can provide a particular purpose in landscaping. Cracked shell fragments make ideal horticultural mulch for gardens and an effective surface covering for pathways and driveways.

“Not only are the nut shells an insect repellant and a natural ground alarm for the premises, they also emit a pleasant aroma following our tropical rainfalls,” says our local tour guide.

We observe venerable employees, Delta Duprey and Cicely John, meticulously separating both mace and nutmeg. This appears to be the ultimate efficient environmental commodity ensuring domestic sustainability.

Raw cocoa beans and an organic chocolate bar. Photo by Alan G. Luke

A one hour’s drive north of the capital is the Belmont Estate, a fully functional 17th century plantation. We witness cocoa being produced in the traditional manner and chocolate going “green” at the Grenada Chocolate Company processing centre. Belmont has been operating continuously for more than three centuries, and we are welcomed with a rich cup of cocoa tea.

Sixty hectares of organic cocoa farms mean the product is locally grown and produced while being cooperatively structured. The chocolate factory uses photovoltaic solar panels to create electricity to run the machinery. Further eco-friendliness is reflected by the delivery of the finished product in the Caribbean by sailboat. Following the tour, I purchase a large chocolate bar from the guide commenting: “Genuine food of the gods, isn’t it?” “Yes, this organic dark chocolate contains 74 per cent cocoa,” he tells me.

Driving a short distance east of Belmont Estate, we visit another facility that also promotes environmental integrity. Established in 1785, the River Antoine Rum Distillery is a plantation occupying 200 hectares of lush land. Every stage of rum processing has been retained since its inception.

Depicted on one of their rum bottle labels is the original waterwheel that still provides power to drive the conveyor belt and crushes the cut sugar cane for its rum-making liquid.

“We are the oldest water-propelled distillery in the Caribbean,” our guide says proudly. After the cane is pressed for its sweet juices, the residual cane stalk is combined with hardwood and used for fuel to heat the furnaces during the distillation process. The ashes are then recycled as compost and returned to the cane fields.

Award-winning British entrepreneur Peter de Savary has completed several “Savvy Grenada” developments that support the island’s “build back better” initiative. Among de Savary’s impressive projects is Port Louis, a West Indian and Mediterranean-style community overlooking the Carenage of St. George’s and its marina village.

The Tufton Hall development is in the heart of St. Mark’s tropical rainforest overlooking the Caribbean Sea. Grenada’s premier eco-spa will be established here with organic and herbal treatments. Emphasizing back to nature, activities will include donkey trekking to the island’s tallest waterfall (25 metres) for a refreshing natural swim in its mountain pool.

Eco-tourism is a galvanizing issue with efforts to preserve the island’s diverse ecosystems a major priority. Dedicating land and nature preserve, as well as introducing artificial reefs in order to encourage marine life, has aided in the maintenance of the environment.

Nutmeg based products and mace covered nutmeg. Photo by Jacquie D. Durand.

Along the Grand Anse beachfront sits the all-inclusive, eco-resort established in 1961. Spice Island Beach Resort utilizes solar-heated water, energy-efficient compact fluorescent bulbs and a pool treated with saline not chlorine. Rigorously recycling and composting kitchen scraps, they also grind guest soap remnants to use as laundry detergent for hotel uniforms.

Water and energy conservation, elimination of waste and support of their local habitat and communities are paramount in promoting “responsible tourism.” Travel + Leisure magazine classifies such hotels as “eco-chic icons” and further added that these resorts “hold the highest standards of sustainability without sacrificing an ounce of style.”

Following a lengthy hotel closure due to the impact of Hurricane Ivan and subsequently Hurricane Emily the following summer, they have since been recertified in the prestigious Green Globe program with the 11-point environmental policy criteria. A designated “Green Team” adheres to their development and maintenance of eco-friendly operations, reduction of air emissions and water pollution plus property minimization of hazardous chemicals in favour of biodegradable alternatives.

The resort staff is empowered as “Environmental Agents” to advocate the environmental earth-smart agenda. Preference is made to locally and organically grown produce and the Fish and Farmers Markets in Grenada are key repositories of sustainable and renewable resources for locals and visitors alike.

Maca Bana, a boutique resort that opened in 2006 was also instrumental in setting the pace for green tourism. The 48 solar panels on the roofs of the seven villas provide much of the electricity on the property. There are solar water heaters and a desalination plant adjacent to the beachside restaurant. Recycled grey water is used on the organic nursery and fruit tree orchard. Pesticides are not sprayed on the premises and guppies are put into ponds and standing water to curtail mosquito larvae. Also, coconut palms are going to be planted along the beach creating a palm avenue so root production will promote sand retention.

Grenada’s Maca Bana villa with solar panels. Photo by Alan G Luke.

General Manager of Maca Bana Michaela Karger explains, “We want to provide a luxury product in tune with nature, which will hopefully make a difference by trying to incorporate nature into the villa environment.”

Described as “a discreet romantic hideaway quietly nestled on four hectares of untouched land,” Laluna is a secluded seaside resort that has a “casual-chic, rustic-modern appeal” with its villas and cottages.

Canadian General Manager Christine Nelles administers myriad eco-friendly elements while extending the environmental awareness outside the property to youths on the island. A committee called “Let’s Impact the South” (LITS) offers a “Green Team” to inform children at schools. Nelles emphatically states, “it is important to do what we can for the environment. It starts with educating the people and ensuring our beautiful surroundings are maintained!”

It can be an expensive venture going totally “green,” especially for established resorts. With the organic industries, “green” resorts and increased public awareness, a positive “environ-mentality” has permeated Grenada. Collectively employing ecological efforts may, in due course, transform the “Isle of Spice” into a genuine “Greenada.”