EVER since the implementation of the Movement Control Order (MCO) in March last year, I found myself looking through pictures taken during my trips to other places with great appreciation.
As I flipped through my photographs of the local delicacies that I ate during one of my road trips, it made me wonder when we could be allowed do these things again.
I am one of the millions of people experiencing a rising desire for leisure and travelling after being idle for a long time.
However, the Covid-19 pandemic will persist for some time, and no one knows the date that will mark its end.
The endless control over tourism activities will not bring good to anyone.
The pandemic has caused the country's tourism sector to suffer an estimated RM100 billion in losses over the past year alone. Tourism service providers that could not evolve to make ends meet have had to close their businesses.
On March 10 this year, Senior Minister (Security Cluster) Datuk Seri Ismail Sabri Yaakob announced permission for a "targeted tourism bubble".
Under this "travel bubble," tourists from states under the Recovery MCO (RMCO) will be allowed to travel to other RMCO states in groups.
Travel bubble is a term used to illustrate the partnership between two or more destinations, also known as "travel bridges" or "corona corridors".
This partnership allows people to travel freely within the specified zones. However, despite the explanation, the term still sounds bizarre.
It is nothing more than a traditionally package tour that we used to have before the pandemic.
The main exception is that travellers and tourism service providers now need to observe a specific set of rules.
The tour operators need to pre-arrange the transportation, lodging facilities and tourist spots to ensure a smooth travelling schedule.
Additionally, all parties must observe the safety rules within the prefixed zone, or the so-called "bubble".
Undeniably, before the pandemic situation stabilises, unplanned travel activities may create further threats to the public.
Therefore, the travel bubble initiative is a resourceful solution, just in time to cruise out the doldrums within the tourism industry while helping combat the pandemic.
It is also a lifeline for recreation among many Malaysians.
Many people have questioned the domestic travel bubble initiative.
Here, I would like to share some benefits that we could draw from it.
The travel bubble could encourage economic growth within the country. According to the World Travel and Tourism Council, domestic tourists in Malaysia accounted for a significant 49 per cent of spending in 2019.
As international travel remains uncertain, efforts to encourage domestic tourism via the initiative may help restore some cash flow in related businesses.
It is also an avenue to gradually warm up the industry players in hopes of welcoming the golden age of tourism again.
In short, this is a way to the recovery phase for the tourism industry, spanning all segments from accommodation, transportation and tour operators to all types of hospitality service providers.
It is human nature to love freedom and view new things out of curiosity. The pandemic has stirred significant fear among the public of the potential health impacts.
This prolonged fear has indirectly impacted people's mental health, too.
Besides facing financial and employment uncertainties, we get anxious about adjusting to the sudden changes in our lifestyle.
As a result, we can easily fall into the trap of depression with its crippling effect on our mental health.
With the recent permission for domestic travel via a travel bubble, the sense of normalcy can be re-established, which will indirectly promote a healthier state of mind.
Having said so, we can enjoy the benefits of the travel bubble only if everyone takes full responsibility to strictly follow the standard operating procedures outlined by the Tourism, Arts & Culture Ministry while enjoying our "Cuti-Cuti Malaysia".
Soon, we will hopefully be busy searching for our passports that have remained untouched for some time.
The writer is an Assistant Professor in the Faculty of Hospitality and Tourism Management, UCSI University. She possesses a PhD and MSc in Gastronomy Tourism, as well as a BSc in Food Studies
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times