DailyFT

Protecting 50 km of Sri Lankan coasts while empowering livelihoods

As we adapt to a new norm, the world as we know it is more fragmented than ever before and demands systemic change to overcome its challenges. Simon Anholt, founder of the Good Country Project, breaks down how we can make that change by being “good”.

Tea was once prized as a wonderful, healthy and exotic herb. It has not changed, and is still nature’s gift, yet from certain perspective, the herb progressively lost that allure.

Dilmah Founder Merrill J. Fernando has spent a lifetime dedicated to tea and helping others. In this interview he talks of his business philosophy, what CSR really means and what he wants to leave behind as his legacy for his employees and his children.

ICCSL, Daily FT and CIMA announce latest winners of top accolade

Discount culture impacts the livelihoods we need to protect as the bedrock or a resurgent and fairer global economy

Sri Lanka’s herbs can be used daily for better health, especially the boosting of immunity

Continuing a tradition of Camellia sinensis – tea-inspired gastronomy that began a decade ago, Dilmah strengthened the brand’s collaboration with Sri Lankan chefs, gastronomy and tea at a uniquely tea inspired event. 

This is part of our series on using Sri Lanka’s herbs for everyday use for better health, especially the boosting of immunity. We will be using diverse books and advice from indigenous doctors for this series. 

‘Life – A Compendium of Biodiversity Stories in Hospitality’, Biodiversity Sri Lanka’s (BSL) second publication, written by Niresh Eliathamby, with a guest article by Srilal Miththapala, was ceremonially launched at BSL’s Fifth Annual CEO Forum held on 17 September at Ramada Colombo.

When the world awakes from this pandemic nightmare

Kenda (traditional Sri Lankan broth) is synonymous with the traditional diet of Sri Lanka and there are Kenda types that vary from those using our herbal leaves that are known as Kola Kenda and those using garlic or only rice (roasted kekulu haal) and referred to as ‘dry kendha’ (viyali kendha).