In tandem with nature

Turn left and watch out. You can see a pair of great hornbills, one of the most romantic creatures in the animal kingdom, on the huge tree. They are called vaire in local language. Whenever we see old couples, we call them vaire, too,” Parashuram drew an analogy as he deftly manoeuvred the well-paved but snaky roads that cut deep into the forests of Joida taluk. With every bird, animal and plant we spotted, our admiration for Parashuram’s sharp observation and knowledge increased. He is one of a bunch of local talents who have grown with tourism in Joida taluk in the last one decade.

The biggest taluk in Karnataka, Joida is sparsely populated as dense forest covers a major area. Known for its rich natural resources including the famous Kali river, a major source of electricity for the State, the people here found a new source of livelihood in the form of homestays, a little over a decade ago. But unlike in other regions where tourism has often disturbed nature, in Joida taluk the entrepreneurs have come up with ways to work alongside nature. “We have a purpose: to show that one can earn a decent income without harming the local ecosystem and heritage,” says Sunil Desai, secretary of Kali Pravasodyama Samsthe, an association of 25 homestays, all run by local people.

Kali Pravasodyama Samsthe meets once every month to discuss the issues and solve problems. Such interactions help in keeping conflicts at bay. While they encourage and guide people to take up homestay as a livelihood activity, they ensure that there is no mindless expansion.

Sustainable approach

The emergence of tourism in Joida can be traced to the sector’s boom in the neighbouring Dandeli region. While outsiders have a major share in Dandeli’s hospitality sector, local people dominate the scene in
Joida. With proper planning and implementation, the travel ventures here have set a model for the homestay industry in the State.

Some of the activities that make them stand out include: eco-friendly approach, preference on local food, efforts to nurture and incorporate local talents, and formation of an association to monitor the formulation and implementation of guidelines, with an aim to make tourism sustainable and responsible.

Take Parashuram, for instance. He may not be a naturalist by education, but it is common for tourists to check his availability before they book their accommodation in a homestay in the taluk. “With a couple of training sessions and exposure visits, local guides have become our assets,” says Narasimha Chapakhanda, who runs a homestay. For Parashuram, it is both an opportunity to explore nature and a way to reduce migration. “After PUC, I had to move to Goa looking for an appropriate job. But now I am at home, doing a job I like, independently,” he says.

From designing the accommodation to preparing the itinerary for guests, the homestays here stick to their mantra: to live in tandem with nature. They don’t encourage the use of plastics, loud music is not allowed, and strict guidelines are given to the guests on their treks and nature walks. “We don’t have the right to enjoy at the cost of disturbing nature’s elements,” says Sunil. He recalls instances when they had to convince a member to stop playing loud music. “It may bring in more guests and more money, but it disturbs birds and insects that are an integral part of this ecosystem,” he feels.

Similarly, they are careful while accommodating guests and check their concept of ‘holidaying’. Only if it suits their objectives do they book rooms.

Working together

Each homestay here has a speciality. For example, one homestay is known for water sports, the other’s forte is its herbal garden and farm activities, while another homestay focuses on traditional food. Thus, if the guest has a preference that is available in some other homestay, the manager willingly directs the group to that homestay. Thus, they support each other and grow together.

“The tourism model in Joida is unique as it supports the host community and revitalises local economy. And it has successfully balanced economic development with forest conservation.  It has local multiplier effect on the grassroots economy since a part of the income generated is circulated within the community,” says Balachandra Hegde Sayimane, a conservationist. A considerable share of the grocery, vegetables and other resources are sourced from the farms in the interiors of the taluk. Accordingly, local specialties like red rice, honey, liquid jaggery, certain herbs and several tubers find a place on the menu of the homestays. The place is known for its tuber diversity and the homestays don’t lag behind in showcasing it. “Many people like to taste local food while travelling. And if they like some items, they would like to buy as well. Thus, we started an outlet where we sell not just food products but also local artefacts,” says Narasimha. A few livelihood opportunities have been created in the process.

The rich biodiversity of the region and the customised travel experience the homestays provide have made the region popular among nature lovers, photographers and researchers. Those who are genuinely interested are taken to close by villages to get a glimpse of the life of the indigenous Kunubi tribe. “The active involvement of the community enriches our travel experience,” says a tourist. All these efforts have developed a model that integrates the needs of travel, environment and heritage.