The Cabildo of Lanzarote has made a positive assessment of the island's presence at the Fitur and Madrid Fusión fairs, places where it has opted for a new tourism model based on "sustainability and excellence."
The president of the executive, María Dolores Corujo, has highlighted that Fitur has once again demonstrated the territory's firm commitment to "aspiring to receive fewer tourists with higher spending at the destination" so that they generate greater wealth in the economy as a whole.
In that sense, she pointed out the need to "formulate a new plan" that contemplates the new pillars that are sought for the island and that the island plan in force already defined 30 years ago: "Fewer beds, of higher quality and with a unique complementary offer that differentiates us in the world."
This is in line with the declaration that the Cabildo intends to make that the island is "touristically saturated", not as an objective but as a "previous step to initiate the necessary phase of degrowth to guarantee the future of generations to come," the president explained.
For this reason, some 70 working meetings were held at the fair, where this new tourism model "that we want and in which we have been working throughout this term" was presented.
Madrid Fusion
Regarding Madrid Fusión, Corujo assured that "almost a third of the people who spend their holidays on the island carry out some tasting of Canarian gastronomy or local products," which translates into about a million people a year, "more than enough reason for us to continue working along these lines."
The island participated in the fair with the proposal Lanzarote, by fire and water. The cuisine of ingenuity, which showed that volcanoes and gastronomy "illuminate a unique product", helped by the work of people in the countryside and the sea, which must continue to be valued "to improve the perception of the destination", added the head of the Cabildo.
At the event, the Saborea Lanzarote stand hosted more than 30 events, including product tastings, special dishes, wines, sweets and pastries, cheeses, demonstrations and interviews, among others.
Tourist Centers
For his part, the CEO of the Tourist Centers (CACT), Benjamín Perdomo, pointed out that the work carried out in the resource continues along the lines presented in both events, an effort that "is bearing fruit."
