Articles tagged “ghana”

Black founders appear to be raising more money with each round, but it’s not nearly enough when it comes to travel tech startups looking to diversify the tourism offering across the African continent.

Reconsidering luxury in the context of experiences across African destinations is about so much more than just a wildlife safari.

In Skift's top stories this week, Skift founder and CEO Rafat Ali writes about the blending of work, travel, and personal lives, Ghana's decision to use celebrities to promote tourism emerges as problematic, and the labor shortage in hospitality enhances the need for robots in hotels.

Good morning from Skift. It's Tuesday, May 10, in New York City. Here's what you need to know about the business of travel today.

Ghana’s push to attract more African Americans to visit and invest makes sense, but using celebrities to drive the campaign is problematic. Not least, two years of pandemic means residents will increasingly scrutinize the tourism sector and demand a transparent, long-term plan to benefit host communities.

Good morning from Skift. It's Thursday, February 3, in New York City. Here's what you need to know about the business of travel today.

Ghana's success in attracting members of the African diaspora to visit should drive its neighbors to develop similar strategies. They can see there's enormous amounts of money to be made from a lucrative African American market re-energizing from the pandemic as tourists are eager for travel to the continent.

Much of the black travel movement is concerned with destinations that see few black visitors. Now one of the movement’s key companies is focusing on a decidedly black space: the African continent.

Henderson Travel, a black-owned agency founded back in the Civil Rights era, pioneered roots travel to Africa. Its continued success is a testament not just to the popularity of genealogical tourism, but a booming African-American travel market.

Local food is now one of the major drivers of global tourism so destinations would be remiss to not celebrate and promote what makes their cuisine unique and delicious.