This trip can be tailor made throughout the year to suit your requirements
Responsible tourism: Rwanda highlights, tailor made tour
To ensure the least disruption of the surrounding environment, the ecolodge that you stay at for the gorilla trek was constructed with locally available material.
The conservation of water is of critical importance in the environments they operate. The lodge conserves water through regular maintenance to reduce leakages, fitting flow restrictors on shower heads and taps where possible, watering the gardens and grass roofs at cooler times of the day, and implementing a guest towel re-use and water conservation programme.
All waste water from the kitchens, guest bedrooms and staff houses is run into a sewage system and biologically treated as it runs through natural sand filters. The water outlets are tested regularly. In this way they can be sure that they are not introducing harmful toxins into the protected environments in which they operate.
All of the waste produced is recycled, re-used or disposed of responsibly. Recycled paper is used in offices and in brochure production, and recycle waste paper and cardboard through local community paper-making. This has the added benefit of providing livelihood streams for our neighbouring communities.
The number of permits issued per day is strictly limited to lessen the impact of people on the gorillas habitat. The cost of the permits goes straight back into the upkeep of the forest and pay towards anti-poaching patrols. The trip is lead by a local guide, who educates visitors about the habitat whilst on the walk - and local porters and tackers are also employed to help advise the routes that have the smallest footprint on the forest.
The lodge buys as many products manufactured within Rwanda as possible including local furniture, matting, baskets and local art for décor.
We employ local staff, including in management positions. We also actively encourage their growth and advancement within the organisation often with internal training to assist in this process. The first source of staff is always from the local communities around the area where the lodge / camp is based and only if skills required are not available do we search elsewhere.
The ecolodge supports the surrounding rural community by purchasing farm-fresh produce that is served in the lodge’s restaurant. Menus are tailored to utilise the best of the fresh fruit and vegetables currently available – this is generally a seasonal thing as within Rwanda there is a large range of suitable fresh produce available.
Dry goods and manufactured goods are also purchased locally with the emphasis on local products – tea, coffee, honey, flour, and sugar to name a few.
Local guides and drivers are used at all times on this trip.