As soon as I think of travel, it’s not long before my mind drifts to white sand beaches, azure blue water, and palm trees in tropical locales. When most people think of paradise, chances are they’re thinking of tropical islands is far-flung corners of the world. Lounging with a good book, drinking from coconuts, soaking up the rays. Does it get any better than that?

A second financial issue is that of hedging oil and fuel purchases, which are usually second only to labor in its relative cost to the company. However, with the current high fuel prices it has become the largest cost to an airline. Legacy airlines, compared with new entrants, have been hit harder by rising fuel prices partly due to the running of older, less fuel efficient aircraft.[45] While hedging instruments can be expensive, they can easily pay for themselves many times over in periods of increasing fuel costs, such as in the 2000–2005 period.
To island-hop some of the most beautiful havens in the world, book a trip to Asia, which lays claim to six of this year’s top 15 destinations. But if you only have a week, you’ll hardly suffer. Each of the islands on this list is worth a visit on its own, from the perennial World’s Best list-makers Maui and the Galápagos to Portugal’s rising star, the Azores, with its friendly locals and awe-inspiring landscapes.
One argument is that positive externalities, such as higher growth due to global mobility, outweigh the microeconomic losses and justify continuing government intervention. A historically high level of government intervention in the airline industry can be seen as part of a wider political consensus on strategic forms of transport, such as highways and railways, both of which receive public funding in most parts of the world. Although many countries continue to operate state-owned or parastatal airlines, many large airlines today are privately owned and are therefore governed by microeconomic principles to maximize shareholder profit.

Sifnos owes its foodie reputation to its most famous descendant, Nicholas Tselementes, who wrote the first Greek cookbook in 1910. Forget souvlaki and moussaka: here, chickpea croquettes and stewed capers are taverna staples. The island is peppered with potteries that produce the earthenware casseroles used for revitháda (baked chickpeas) and mastello (lamb with red wine and dill). Traditional dishes are slow-roasted in a wood-fired oven at To Meraki tou Manoli, a local institution on sheltered Vathy bay. (While you’re there, invest in some timeless tableware from Atsonios pottery, in business since 1870.)


Where to stay in Crete: A 300-year-old hamlet surrounded by olive groves, Kapsaliana Village Hotel exudes peaceful authenticity. On a sandy bay just beyond Chania, Ammos Hotel smartly combines Scandi chic with a child-friendly vibe. Blue Palace Resort & Spa beats the (stiff) competition in Elounda with its spiral stone Isola Beach Club, thalassotherapy spa, and boat trips to Spinalonga island, a national monument just across Mirabello Bay. 
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