Archive for March 8th, 2011

UC Irvine Extension Goes Green

Just in time for Earth Month, the University of California, Irvine Extension will be offering a new online course focusing on eco-friendly practices. Starting April 11, the “Fundamentals of Green Spas, Hotels and Resorts”  is a six-week course that will provide students with a comprehensive guide to incorporating green building, business, and operating models for spas, hotels, and resorts. The class will help students gain an understanding in the areas of design, construction, operations, and management from leading green-certified projects. “The spa and hospitality industries are resource- and waste-intensive, and this course acquaints students with resources and technologies that can significantly reduce operating costs and minimize negative environmental impact,” says Janice Gronvold, a UC Irvine Extension Spa and Hospitality Management advisory board member and the class’s instructor. “Having the right knowledge and tools to develop green business models that optimize operations, minimize waste, and improve the bottom line are essential for forward thinking businesses proactively positioning for a changing business landscape based upon sustainable principles.” To find out more information on the course, or to register, click here.

Raffles Praslin Seychelles Opens Its Doors

Here at American Spa, we each have one place we’ve visited that we will never forget. For me, it is the Seychelles. I spent some time there a few years ago, and images of the stunning shores of this Indian Ocean escape always have me yearning to return. So, when I received news about the opening of Raffles Praslin Seychelles and took a gander at the photos, my Seychelles fever kicked in again.  Located on the island of Praslin, the resort features 86 villas, beautiful white-sand beaches, and a spectacular Raffles Spa. Inspired by the evolution of the pearl, the spa embraces the wellness philosophy of transformation, and guests are taken on a journey that is enriching, renewing, and rejuvenating. There are 13 treatment pavilions, six of which open-air, that are set among natural rock formations above the water and close to the ocean. Two spa suites feature steam showers, Japanese soaking tubs, and observation decks where residents can enjoy stunning vistas in privacy. Additional spa facilities include a steam room, a sauna, and a Spa Garden with a pavilion for yoga and Pilates. Take a look at the amazing open-air treatment room—who’s ready to join me for a return visit?

Canyon Ranch Nutritionist Shares the Fruits and Vegetables that Make up the “Dirty Dozen”

Last week, I attended an event for Canyon Ranch in which I was able to live a Day in the Life of a guest there.  I sampled tasty treats from corporate chef Scott Uehlein, figured out my target heart rate with exercise physiology director Mike Siemens, M.S., learned more about the product line själ, which is offered in Canyon Ranch SpaClub at sea, from president and co-founder Kristin Petrovich, and discovered some helpful eating tips from nutritionist Chrissy Wellington. Of particular interest were the 12 produce items, also referred to as the “Dirty Dozen,” that are most likely to be contaminated. She recommended health-conscious shoppers buy organic when purchasing the following fruits and vegetables.

Apples

Bell Peppers

Blueberries

Celery

Cherries

Grapes (imported)

Kale/Collard Greens

Nectarines

Peaches

Potatoes

Spinach

Strawberries

The produce that causes the least amount of worry, as it is the least likely to be contaminated is the following:

Asparagus

Avocado

Cabbage

Cantaloupe

Eggplant

Kiwi

Mango

Onions

Pineapple

Sweet Corn (frozen)

Sweet Peas (frozen)

Watermelon

Needless to say, I’ll be a bit more savvy next time I’m shopping the produce aisle. While organic can be a bit pricier, it’s nice to know where it makes most sense to put my money.  What helpful tips have you shared with your spa-goers lately?

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