The Cape West Coast is definitely off-the-beaten-track with small coastal towns waiting to charm the socks off you

In the spotlight this week: The Merry Widow in Hopefield

Owner-managers: Lizana and Ulrich

 I have decided to showcase a west coast Guest House that I think is doing fantastically things for Responsible Tourism despite being open for only one year.

“This is our family home and the ethics we live by.......

Everything we do, we are very passionate about.”  - Lizana De Jong

In furnishing the house, they sourced many of the fixtures and fittings from the attic of the original house, as a way of re-using what was already a part of the original house. They bought additional furniture from auctions or second hand shops in the area. They commissioned local crafts-people to mend and restore pieces of furniture and other design elements to bring the house back to the historic splendour it once was.

The Merry Widow is committed to the triple bottom line. Lizana and her business partner have converted the beautiful old barn on the premises into three classic guestrooms and furnished them with originals and antiques whilst still maintaining that warm and authentic feel of the stonework of the original barn. They have lovingly restored the old main house, circa 1890.

Procurement and Economic Impact

The Merry Widow is passionate about the Hopefield community and purchase goods and services locally. They buy in locally grown vegetables from community food gardens. They buy in bulk and any plastic containers that are not recycled are re-used for planting seedlings. They use only organic or locally produced vegetables in their food preparation and their own organic vegetable garden is coming along nicely. But until they are able to harvest a healthy organic crop they support local growers by purchasing their organic produce for breakfasts as well as for the light snack restaurant menu. Breakfast produce sourced locally include fresh homemade bread, pork sausages and free-range eggs and yoghurt. Dairy products supplied from a local farmer include milk and cheese from well looked after Guernsey cows. Honey is sourced from neighbours. They promote local cultural food by making traditional meals such as ‘Waterblommetjie bredie’ (from a local farm) and homemade traditional chicken and venison pies that they purchase from a lady in the community.

Social and Entrepreneurial Support

The Merry Widow actively encourages the development and sale of traditional products, crafts and folklore by the local community and are committed to providing market access for local crafters. The Mill.Art Creative initiative next door to the Guesthouse showcases local art monthly as well as hosting open-day markets. She encourages and supports small businesses and entrepreneurs in town and provides market access for small crafters to display their products at her business. For guests requiring authentic dinners, she supports a local woman who provides traditional Cape Malay curries.

Biodiversity Management – Fauna, Flora and Landscapes

They are fully aware of the sensitive west coast fynbos in which they are operating in and demonstrate a commitment to biodiversity.  They have designed gardens using indigenous species exclusively support local conservation initiatives. Where environmental protection is concerned, The Merry Widow have approached neighbours who live along the river front to assist in a river rehabilitation project. The Sout (Salt) River running through Hopefield is being choked by alien reeds. Along with neighbours they are hoping to encourage back to the river, birds of prey and many other bird species through these efforts.

Organic food production

They are also committed to using organic food products. She has built and created raised beddings to plant vegetables and herbs. She produces her own seed to ensure the next harvest will be organic. She uses these organic vegetables to develop her light snack menu as well as for breakfast. They are proud of their achievements in eco-friendly flora management and do not allow hazardous chemicals on the premises.

Resource Management

Water

• They re-use grey water from appliances to irrigate the garden.
• They use dual-flush systems in all toilets and low flow shower heads in the showers.

 

 Waste

• They dislike putting any bags out for waste collection. And so implement a complete waste recycling programme at tTe Merry Widow. They only put out 1 bag of waste to landfill per week: what cannot be used elsewhere on the property is put into recycling.

• They recycle all plastic types.
• All kitchen wet waste is composted as well as newspapers.
• All glass is recycled except for jam-sized jars which are re-used to bottle jams, preserves and chutneys for use on their menu as well as containers for seeds,etc for the garden and many other uses!  The jars they cannot use are donated to folks who are as passionate about preserves as they are.
• They are responsible in disposing energy saving light bulbs

 

Energy

• They are committed to practising responsible energy use.
  • All outside lights and boundary lighting are centrally controlled or on a timer.
  • Inside lights have energy saving light bulbs installed.

Chemicals

• Cleaning materials are biodegradable and environmentally friendly. They only use one all purpose cleaning product which is chlorine free and low in phosphorous.

Other West Coast Scenic Landscapes

The purpose of my research is to determine whether measurable marketing advantages can be identified from Responsible Tourism activities of small and medium sized tourism enterprises (SMMEs) that constitute the vast majority of businesses in South Africa. SMMEs, specifically those in a rural tourism setting, will be analysed for their approach to Responsible Tourism and the responsible tourism marketing of their sustainability actions. Because of their agility, SMMEs have the ability to be at the forefront of responsibility but it is not been establishd the reasons why they do responsible tourism actions. This research will look at organisational learning for tourism SMME's to estbalish how owner-managers make decisions towards sustainable tourism and how to assist owner-run tourism businesses on thier path to sustainable tourism.