Tourism groups in Victoria are calling for more financial support from the government and flexible employment arrangements as the state braces for more lockdowns before Christmas.
The Victorian state government has confirmed it will extend its current lockdown – its sixth iteration – until September 2. A curfew has also been imposed from 09.00 to 17.00 for the two-week duration. At press time, there are currently 205 active Covid-19 cases in Victoria, compared to more than 7,000 in New South Wales.
Businesses have also been warned to expect snap lockdowns to be the new normal until Christmas, when a target of 70 to 80 per cent vaccination rates are expected to lead to a change in government policies about imposing sudden lockdowns.
The government initially responded to the latest lockdowns with a A$400 million (US$294 million) package for almost 100,000 impacted businesses, co-funded by state and federal coffers. A further A$367 million was offered when the seven-day lockdown was extended. But tourism representatives say the measures are not enough.
“While these business support programmes are welcomed by the industry, the reality is they don’t really come anywhere near compensating the businesses for the losses that they incur from all these lockdowns,” said Felicia Mariani, chief executive of the Victoria Tourism Industry Council.
“The businesses that support the state’s visitor economy have reached the end of their ability to bounce back from these rolling lockdowns and residual restrictions. There is simply little or nothing left in the tank for tourism businesses to continue under the weight of these recurring setbacks.
“We’re calling for a much more comprehensive, targeted and sustained programme for tourism, hospitality and events. We also need to see both state and federal governments reintroduce a wage subsidy scheme, similar to the NSW JobSaver program, targeting those industries most affected by the pandemic restrictions. As well, we need to see flexibility in Fair Work provisions reintroduced to ensure that businesses can tread water until we accomplish the rates of vaccination,” she lamented.
Apart from more funding, Adventure Tourism Victoria (ATV) is also calling for more hospitality businesses to be considered eligible for compensation.
“There are certain parts of the tourism industry that have been forgotten,” said ATV’s president Alex Hill. “If you don’t have a liquor license with a food license in Melbourne, then a lot of these grants aren’t available to you. For example, if you just have an accommodation venue, or one with a small lobby bar or if you’re a nightclub then a lot of these grants just don’t apply to you.
“(Plus) you’ve still got a lot of operators that are chasing lockdown grants from three lockdowns ago. All these business owners and operators are digging into their own capital or their own savings or building more debt trying to keep their staff employed,” he continued.
Hilton India, in partnership with Wakao Foods, has put up a sustainable food showcase in the form of a food festival dubbed The Wakao Fest, featuring an exquisite menu with jackfruit as the core ingredient.
The innovative food menu, available across F&B outlets at Hilton properties in the country, is inspired by the growing appetite among consumers for sustainable and naturally available alternatives to animal-based meat.
With the joint vision of placing jackfruit as a sustainably sourced plant-based meat substitute, the collaboration between Hilton and Wakao Foods aims at supporting local producers and products, as well as bringing plant-based alternatives prominently to the F&B scene in India.
Prashant Kulkarni, director F&B, India-Hilton, said: “The shift towards plant-based alternatives is the most dominant trend of 2021 triggered by the growing consciousness about mindful and healthy eating. The Wakao Fest explores unique dishes that are sustainable to serve and bring guests delight.”
Sairaj Dhond, founder & CEO Wakao Foods, added: “As the world looks at more plant-based alternatives, which are healthier and more sustainable options, there is a growing interest in meatless meals off late. The versatile and indigenously grown jackfruit is bursting onto the scene and finding itself being used more often. The pop-up therefore explores the versatility of the humble jackfruit, which is considered a superfood but needs to be more relevant across the cuisine culture of the country.”
The jackfruit-based artisanal menu at The Wakao Fest has been curated by the culinary experts at Hilton to offer multiple cuisines and gourmet delights comprising starters, main course and desserts.
During the festival held from August to November 2021, guests can sample dishes like Faux Pao, The Wakao Krapow, Parmesan Polenta, and “Bar of Bliss” across the F&B outlets at Hilton properties in India, including @SAIPE at Hilton Goa, Coriander Kitchen at Conrad Pune, The Amber Kitchen at DoubleTree by Hilton Jaipur Amer, and Terazzo at Hilton Shillim Estate Retreat & Spa.