FOCUS ON CULINARY TRAVEL
Sustainability
is on the menu
Our editors were at the table for experiences built around sustainable culinary trends, from cocktails crafted with a zero-waste ethos to partnerships that protect and promote indigenous dishes and communities.
Regenerative farming. Circular food chains. Upcycling nutritional scraps. These buzzwords and phrases reflect the explosion of diversity within a growing canon of sustainable culinary trends.
The marketability of these emerging preferences is not lost on hotels, cruise lines and destinations, which are responding not only to increased demand for sustainable eating but in some cases have been leading the charge.
Over the past year, our writers have had tableside exposure to some of the ways travel suppliers are preparing meals for guests based on these and other evolving trends, including gastronomy focused on reduction of food waste, responsible fishing and farming, supporting indigenous agriculture and reusing and recycling what’s on the plate (and even the plate itself).
Staying abreast of culinary movements is proving to be good for both the planet and business: In its 2022 consumer trends report, the World Travel & Tourism Council found that more than half of travelers had opted for some form of sustainable travel in recent years and that 69% were actively seeking sustainable travel options.
Gastronomy often drives travel planning, yet food production is among the top contributors to greenhouse gas emissions. In seeking more sustainable meals, travelers have found a way to shrink their food footprint.
Here are four ways that destinations and travel suppliers are helping them do just that.
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