July 19, 2026
Isle of MTV sees queen of pop Katy Perry take to the stage against one of Malta’s most iconic backdrops — and it’s all free.
July 16, 2026
Food waste remains one of the most pressing environmental challenges globally, contributing significantly to greenhouse gas emissions, wasted resources, and unnecessary pressure on land and water systems.
July 15, 2026
On 6th and the 12th of May 2026 the Food Safety and Security Authority (FSSA) held a targeted information and coordination meeting with Malta’s leading event organisers, marking a more proactive and structured approach ahead of the 2026 event season.
July 10, 2026
Joseph Galea argues that true hospitality, and long-term business success, comes from consistently prioritising the guest’s comfort, needs, and emotional experience over owners’ preferences, aesthetics, or ego.
July 7, 2026
The Mediterranean has always been more than a geographical region. It is a shared civilisation, a crossroads of cultures, and one of the world’s most enduring tourism brands.
July 7, 2026
The restaurant and catering industry has always depended heavily on people. Hospitality is built on personal interaction, attentive service, creativity, and the ability to create memorable experiences for customers.
July 4, 2026
Malta is heading into what promises to be one of its busiest and most significant tourism seasons on record. Airlines, airport operators and hospitality businesses have all been scaling up their operations ahead of Summer 2026, and the early data suggests that momentum is already firmly established.
July 4, 2026
VisitMalta strengthened its presence in the Australian market this March through a series of high-profile culinary events designed to showcase Malta’s food, wine and cultural heritage to leading travel media and industry professionals.
July 1, 2026
VisitMalta has received two major international honours, strengthening Malta’s reputation as a leading Mediterranean destination for both maritime tourism and inclusive travel.
June 30, 2026
The discussions around organic food in hospitality have shifted. It is rapidly becoming an essential part of the tourism experience, driven by growing consumer awareness of health, sustainability, and environmental responsibility.