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Yahoo
a day ago
- Climate
- Yahoo
Water levels in Lebanon's Lake Qaraoun hit historic low due to drought
The water level in Lebanon's Lake Qaraoun, one of the largest in the country, has dropped to a record low due to low rainfall and an intense heat wave. The lake, located in the southern Beqaa Valley, is one of the areas most affected by climate change. Footage from August 4 captured the area.
Forbes
6 days ago
- Forbes
Voluntourism Explained Learn How To Travel With Purpose And Give Back
Voluntourism blends travel with volunteering and give vacationers the opportunity serve host communities or environments by participating in local development, conservation, education, or health projects. According to international research, it is a form of international volunteering packaged within tourism, often short‑term and combines service with leisure activities . Difference Between Voluntourism And Ecotourism Ecotourism is responsible nature‑based travel aimed at conservation, environmental education, and supporting local communities through sustainable tourism. In other words, it focuses on minimizing environmental impact, using certified sustainable practices, and fostering appreciation for natural habitats and cultures. On the other hand, voluntourism, foregrounds service by helping people or communities, not necessarily environmental preservation, though eco‑related projects may be included. A voluntourist might teach children, build community assets, or assist in healthcare and are often paying to participate. Contrary to this, ecotourists may observe wildlife and engage in guided tours without direct service activity. In short, Ecotourism focuses on low‑impact travel with environmental education and support for local livelihoods, while voluntourism combines travel with hands‑on volunteering for meaningful service experiences. Growing Demand for Voluntourism According to Grand View Research market data, the global voluntourism market reached approximately USD 848.9 million in 2023 and is forecast to grow to USD 1,273.3 million by 2030, registering a compound annual growth rate of about 6.1 % from 2024 to 2030 and largely driven by an increase in global awareness of social and environmental challenges, coupled with the rising interest in meaningful travel experiences. Younger travelers especially millennials and Gen Z are largely driving this trend. In 2023, travelers aged 18–34 made up roughly 41 % of voluntourism participants according to the aforementioned Grand View Research. How To Have Fun And Give Back Voluntourism works best when your trip balances meaningful service with authentic cultural experiences. The key is to contribute responsibly, support community priorities, and still enjoy the destination. Here is how to do it well: 1. Liaise with local tourism authorities Connect with tourism boards or local visitor centers to learn about community‑approved volunteer opportunities and packaged programs that align with regional needs. This ensures your efforts are welcomed and impactful, for example the team at the Aruba Tourism Authority are very knowledgeable to guide you on how you can support the island. 2. Choose a reputable operator Work with organizations that collaborate with local communities and address genuine needs, rather than focusing solely on traveler experience or self‑promotional marketing. 2. Engage in meaningful local projects Select activities like conservation, teaching, restoration, wildlife sanctuaries (for example the Donkey Sanctuary in Aruba) or cultural exchange that have a tangible, positive impact and are designed with the host community in mind. 3. Find the right balance Make space for reflection, connection, and leisure. A strong voluntourism experience allows you to contribute while also exploring local culture, enjoying nature, and even unwinding with local traditional dining experiences. 4. Prioritize ethical practices Look for programs with transparent impact metrics and community oversight. Avoid pay‑to‑play activities like short‑term interaction, and focus on initiatives that build sustainable local capacity. 5. Opt for curated packages Consider experiences that seamlessly blend service and leisure, such as a beach cleanup and nature trails, paired with hands‑on learning as these packages deliver both meaningful contribution and memorable vacation moments. Inspiring Voluntourism in Action Travel today can be more than sightseeing, it can make a difference. Voluntourism lets you connect with local communities, give back in meaningful ways, and still enjoy everything a destination has to offer. Global Brigades is a nonprofit organization that takes a holistic approach to supporting communities in achieving their health and economic objectives. Its model emphasizes building local ownership and implementing programs collaboratively, with the long‑term goal of transitioning to sustainable community‑led initiatives focused on impact monitoring. This nonprofit mobilizes volunteers from North America and Europe, partnering with communities in Central America and West Africa. For those seeking a Caribbean Getaway with voluntourism, The Aruba Restore Retreat campaign package, hosted at Hyatt Regency Aruba Resort Spa & Casino, gives travelers a luxury getaway combined with hands‑on volunteering. The resort is located near Palm Beach and runs ongoing environmental and community service driven by weekly staff volunteer sessions, beach cleanups, school restoration, fundraising, and a Wildlife Ambassador Program supporting local conservation. The resort also features convenient water refill stations, and with Aruba's exceptionally pure drinking water, guests can simply bring a reusable bottle and skip single‑use plastics. This voluntourism package lets guests make a real environmental contribution such as cleaning beaches, while also enjoying upscale experiences . It is a clear example of how service and leisure can be integrated. Restore Retreat Voluntourism package includes Voluntourism proves that travel can create lasting impact, offering the chance to support communities, protect the environment, and leave a destination better than you found it. Once programs are balanced, your next getaway can be both meaningful and unforgettable. Disclosure: I was hosted by the Aruba Tourism Authority in my capacity as a sustainability professional to observe the island's ecotourism initiatives.
BBC News
02-06-2025
- Lifestyle
- BBC News
Eight rare juices you can only try in the Amazon
Far from smoothie bars and powdered sachets, these wild Amazonian juices are pulped just hours after picking – making them rich in flavour and cultural meaning. The Amazon is not only the world's largest and most biodiverse ecosystem – it's also one of the most delicious. Among the thousands of native species, around 220 trees are known to bear edible fruit, many of which never leave the jungle. Some are too delicate to export, while others are little known beyond the communities that have nurtured them for generations. But along the Amazon River and its tributaries – from Peru's misty highland jungle to the floodplains of northern Brazil – travellers can find market stalls and cafe counters brimming with thick, vibrant juices that capture the flavour of the forest. These are the fruits you're unlikely to find bottled or powdered at home, often pulped just hours after harvest, served chilled in the tropical heat and prized not only for their nutrients but for their rich textures and sharp tangs. Here are eight juices worth seeking out, whether for their bold flavours, cultural significance or the thrill of trying something new. Aguaje On the eastern slopes of the Andes, where rivers cascade in dramatic waterfalls into the Amazon Basin, travellers will find the aguaje fruit of the Moriche palm. In the small Peruvian city of Tingo Maria, markets are piled high with silver trays of the armadillo-like fruit. Locals soak them in water for a day or two, before peeling the brown armour to reveal an intensely orange flesh. The pulp is soaked, mashed and transformed into aguajina – a thick and custardy drink that tastes like cross between pumpkin pie and flan. Some locals say that the fruit contains oestrogen compounds and men should be careful of drinking too much of it, though there is little scientific evidence. "The aguajina is very useful – for the bone, for the skin, for the complexion – especially for women," says Gianina Pujay, an aguajinera who sells the drink across from Tingo Maria's fruit market. Cocona In the same region, the cocona fruit, a tropical relative of the common tomato, yields a tangy juice that tastes like a pineapple-papaya hybrid with a thick, almost oily body. "Many Amazonian fruits are consumed in juice form because their pulp is acidic, fibrous or difficult to eat raw, like the cocona," explains Miluska Carrasco, a researcher and nutritionist at Peru's Instituto de Investigación Nutricional, "It's also a practical way to use them quickly before they spoil." Camu camu Descending from the verdant slopes of the Andes into the Amazon Basin, the rivers slow down and transform into thoroughfares of commercial activity. On the banks of the Ucayali River is the river port city of Pucallpa, the furthest Peru's road system will take you into the centre of the Amazon. Here, where container barges, passenger ships and canoes all move goods around the forest, camu camu is a must-drink juice. The small, tart, plum-like fruit tastes like a sour strawberry with a hint of peach, and is a favourite of local juice vendors. "[It] has more vitamin C than oranges," says Carrasco, "[as well as] other bioactive compounds." Where a navel orange provides about 6mg of vitamin C per 100g, the camu camu contains more than 2,000mg for the same amount of flesh. The season for camu camu is short, however, typically between January and March, so take advantage of the fresh juice when it's available. Locals also eat the little plums with salt; just spit out the seeds. Tucumã In the heart of Brazil's vast Amazonas state, 700 miles east of Pucallpa as the toucan flies (and at least a week or more on a river boat), tucumã palms provide an orange fruit that's only in season from February to August. During this time, it's often eaten for breakfast with cassava flour and is a key ingredient in the state's signature x-caboquinho sandwich, where slices are layered with salty coalho cheese and sweet chunks of fried plantains. To make juice from the notoriously fibrous tucumã, vendors use peelers, blenders and sieves to reduce shavings of the fruit to a pulp and then filter out the lightly nutty liquid. According to Francisco Falcão, a farmer in the community of Bom Jesus in the Tefé National Forest, "people say that tucumã is good to eat and improves sight and skin". Indeed, the fruit is rich in both manganese and calcium. Where kiwi, which is relatively high in calcium, contains around 30mg of calcium per 100g, tucumã has been measured to contain around four times as much. Pupunha Also in the Tefé region, "there's a palm tree that people eat the fruit of," says Falcão. "Pupunha is a plant that we harvest starting in December and ending February." Spanish-speaking parts of the Amazon know this oily palm fruit as pejibaye or pijuayo, and it is a key source of natural fats as well as vitamin B1 and vitamin E. The pupunha grow in clusters of orange and red acorn-shaped fruit. They cannot be eaten raw, but once boiled they make a filling snack akin to an oily sweet potato. The boiled fruits also produce a creamy orange juice once fully pulped. In Peru, forest communities ferment the pulp into a lightly alcoholic drink called chicha or masato – especially during times of harvest. Cupuaçu In Manaus, capital of the Amazonas, reliable refrigeration means locals and visitors can enjoy fruits in various forms. The thick shell of the cupuaçu contains a collection of seeds surrounded by a fleshy white pulp. That pulp can be transformed into silky, tangy juice. But lately, locals have been incorporating its juice into ice cream. Indeed, the rest of Brazil is catching on, with ice cream parlours in Rio de Janeiro now offering the flavour too. More like this:• Spain's 'white gold' super-drink• A decadent avocado smoothie to break the Ramadan fast• The Caribbean's cooling, healthy elixir for summer Cupuaçu tastes like a creamy pineapple – surprising given that it's a close relative of cacao. "It's the same genus as cacao and people make cupulate [as opposed to chocolate from it]," says Daniel Tregidgo, a researcher at Brazil's Mamirauá Institute for Sustainable Development. "When you go to the markets there are huge piles of cupuaçu seeds. I look at that and I say that's hipster chocolate right there." Why haven't we heard of cupulate yet? In Tregidgo's opinion, "It's a matter of investment. If you take something from the middle of Amazon and you try to get it out into the global market without being exploitative, it is a bit tricky." Bars produced from cupuaçu have the flavour of chocolate but retain some of their citrus piquancy. Jenipapo In the Amazon delta, jenipapo is known for its traditional use as a blue dye and a temporary tattoo ink. The fruit itself, which grows all along Brazil's coast in addition to the Amazon, has a yellowish pulp that's a great source of vitamin B1 and zinc. While jenipapo can be consumed as a fresh juice that tastes a bit like dried apricots, try ordering licor de jenipapo, an infused cachaça liqueur served in small bars and botecos. Açaí While açaí has become a global wellness trend, the version served in the Amazon bears little resemblance to the frozen bowls found abroad. What many travellers don't realise is that there are seven distinct açaí palm species. Locals distinguish between açaí-do-Pará, açaí-do-mato and juçara, depending on region. In Belém, for example, vendors use pneumatic presses to extract the berry's thick, purplish pulp – sold in clear bags and consumed straight out of bowls with spoons, as if a purple gazpacho. Outside of its natural range in Brazil, the rest of the country enjoys the pulp prepared in yogurts and ice creams. -- For more Travel stories from the BBC, follow us on Facebook, X and Instagram.
