Those of you following my blogs, have seen that I have been conducting ongoing research on sustainable travel. I read an article published today by Roberta Roberti from Travel Agent Central discussing “going green” when dining. That caught my interest as my focus had been on the travel companies at this point. She explains how we can ensure our eating habits are low-impact on the global environment. To sum it up, it means purchasing food from local producers and eating at restaurants that are locally sourced. People who adhere to this practice are called “locavores.” By purchasing from local vendors, you are keeping the economy of that region alive. Also, the local vendor drove less to sell his product, so less pollution in the air and less fuel was consumed.
Roberti also states that “For foodies on the road, there’s a special treat in eating locally. It’s not hard to figure out what that is: It’s the opportunity to sample the regional cuisine, the stuff the local people eat, which is—logically—based on whatever grew/grows in the area. ”
Tour operators have responded to client’s wanting to taste the “local cuisine” & in turn become more environment friendly. Globus Journeys has a food and wine brochure with select trips focused on regional wine and food. Trafalgar added “Be My Guest” on their French, Italian and Spanish trips. Be My Guest are dining experiences at either local family homes or unique dining locations to experience local life with an unforgettable cooked meal accompanied by local or estate wines. Some hotels are also starting to grow herb and vegetable gardens or building partnerships with local farmers.
Want to research your local options? Use resources like the Eat Well Guide (US and Canada) to find sustainable food and restaurants wherever you are.
