
As co-founders of Arubana Retreat, Raylita Lewis and I, Leeza Charles, recently had the pleasure of participating in a Hands-on International Tour Guide Training in St. Lucia. The training was facilitated by Rhikkie Alexander, an expert Eco-Agrotourism Development Specialist with Nature's Love Consultancy. This trip was a deep dive into sustainable tourism, combining practical tour guiding skills with eco-friendly agricultural practices.

Our journey began with an evening flight from St. Vincent to St. Lucia, where we stayed at Cocos Guesthouse. The first evening was spent at the bustling Street Lime in Gros Islet, offering a lively start to our adventure.
Saturday morning started early with bird watching, followed by a visit to the Sulphur Springs and a historical tour.

With guidance from Rhikkie Alexander, and company from Dinesh from GGGI and his wife, we explored the natural and historical facets of St. Lucia. The bird watching session was both peaceful and informative, giving us a chance to see a variety of local bird species in their natural habitats.

The visit to the Sulphur Springs was equally fascinating, offering insights into the island’s volcanic activity and its benefits for health and wellness.

The historical tour added another layer of depth to our understanding of St. Lucia’s rich cultural heritage.

Sunday was packed with exciting activities, starting with a tour of a mushroom farm and a thrilling river rafting adventure. In the late afternoon, we visited the Greenpreneur Mushroom Farm, witnessing innovative and sustainable farming techniques. The mushroom farm tour demonstrated how small-scale farming can be both productive and environmentally friendly. The river rafting provided an exhilarating contrast, showing the island’s natural beauty from a dynamic perspective. The visit to the Greenpreneur Mushroom Farm was particularly inspiring, as it highlighted how innovative agricultural practices can contribute to sustainable food systems.



Later, we visited the Greenpreneur Mushroom Farm, where we observed innovative and sustainable farming techniques. The mushroom farm tour demonstrated the effectiveness of sustainable agriculture practices, showcasing how such methods can yield high-quality produce while minimizing environmental impact.

Monday’s agenda included a meeting at the GGGI office, providing a platform to discuss the learnings and experiences from our trip. The rest of the day was free, allowing us to explore the local area at our leisure.



This training program was more than just learning about tour guiding; it was about understanding the broader implications of sustainable tourism. Rhikkie Alexander’s dedication to eco-agrotourism was evident throughout, making the experience deeply enriching. The program underscored the importance of sustainability in tourism and provided practical insights that we can apply to our work at Arubana Retreat. By integrating the lessons learned from this trip, we aim to enhance our offerings and promote sustainable tourism practices in our own operations.
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