The Cliffs The Cliffs The Cliffs The Cliffs

The Cliffs

Interpretation Centre

Goals of sustainability 4 – Promoting well-being for all – 28/05/2017


Promoting healthy walking, with benefits to well-being in our ‘pay-what-it’s-worth’ tours!

A theme inherent to sustainable development is the safeguarding of healthy lives and well-being.


The 70th United Nations General Assembly in 2015 adopted the 2030 Agenda for Sustainable Development, listing several sustainable development goals (SDGs) to achieve sustainable development. Whilst certain issues related to SDG 3 to “Ensure healthy lives and promote well-being for all at all ages” are relevant for less developed countries, well-being should be promoted for all. Environment, health and well-being are closely related and in the Maltese Islands, the threats of pollution and environmental degradation are particularly significant. Green areas for recreation enhance good health and protection of the environment.


The Cliffs Interpretation Centre is continuously contributing to the promotion of the well-being of its visitors, especially through the tour activities that it organises. Primarily, the free tours promote well-being since they are based on a walk along the panoramic Dingli Cliffs. The walks provide a recreational and healthy activity to all types of visitors. Hence, the informative act of exploring the areas’ environment, history, archaeology and local produce is agglomerated to active walking, indirectly a form of exercise and enhancement of fitness.


The Cliffs Interpretation Centre also promotes indirect health and well-being through its gastronomical practices. The Mediterranean diet, which is a healthy eating plan based on typical foods of Mediterranean-style cooking, incorporates essential foods of healthy eating. Vegetables prepared at The Centre are often brought from local vegetable producers, and local herbs and spices are used to flavour food. The diet promoted at The Cliffs Interpretation Centre is based on a number of skills and traditions of food and local produce, whilst promoting conservation and enhancement of the traditional knowledge systems.