Coastal and Marine Conservation in Zanzibar

Accommodation and WiFi

Volunteers stay in semi-permanent, fully furnished tents at a camp just a short walk from the beach. Tents are shared with 1 to 3 other volunteers and, where possible, are separated by gender, though this cannot always be guaranteed due to occupancy levels.

Each tent is equipped with bunk beds, individual lockers, a fridge, a fan, and power outlets. Bathroom facilities are shared.

Bedding is provided, but you will need to bring your own towel and biodegradable toiletries. Biodegradable shower gel is available, as greywater is reused to irrigate the gardens. Showers are solar-heated, and as electricity supply can be unreliable, power outages are very common and should be expected.

The camp is supported by cooks, housekeepers, maintenance staff, and security personnel. Program coordinators are available during the week, with phone support on weekends if needed.

Free WiFi is available in most areas of the camp, and a local SIM card can be provided during orientation.

Extra nights can be arranged before or after your program for an additional cost (including meals), subject to availability. Please note that surcharges apply for airport transfers outside of Wednesdays. Private room upgrades are also available at an additional cost and can be requested via your MyIVHQ profile after registration.

Meals

Zanzibar’s cuisine varies across the island, influenced by local produce from inland and coastal areas. Staple foods include rice, chapati, and coconut-based dishes. The diet is largely plant-based, making it ideal for vegetarians, while meat is less commonly consumed.

Volunteers are provided with three buffet-style meals per day, featuring a mix of local and Western dishes. Breakfast typically includes toast with jam or honey, fresh fruits and vegetables, eggs, cereals, tea, and filtered coffee.

Lunch and dinner often consist of rice, chapati, beans, pasta, vegetables or occasional meat or fish. Vegetables commonly include carrots, sweet potatoes, peas, and okra, often prepared in a coconut-based sauce. The meal plan focuses on sustainable practices and balanced, plant-based nutrition, with approximately two meat and three fish dishes served per week.

Please note that while vegetarian diets can be accommodated, the local team may not be able to cater to other specific dietary requirements. Volunteers should be flexible or prepared to supplement meals if needed.

Filtered drinking water is available at the accommodation, and volunteers are encouraged to bring a reusable water bottle to help reduce plastic waste.