When we travel, food is often one of the strongest memories we take home. A shared table, local ingredients, dishes tied to landscape and season. Sustainable gastronomy ensures those moments are not only memorable, but also responsible.
According to the Food and Agriculture Organization of the United Nations, global food systems generate over one-third of greenhouse gas emissions, while nearly 30% of food produced worldwide is wasted. Travel and hospitality play a meaningful role in both the problem - and the solution.
Sustainable food is defined by how it is grown, sourced, prepared, and consumed. Key principles include:
For travellers, this often translates into fresher flavours, deeper cultural connection, and a stronger sense of place.
Sustainable gastronomy in hotels and restaurants
Many restaurants and nature hotels increasingly design their kitchens around sustainability. Common practices include flexible menus built around local and seasonal ingredients, root-to-leaf and nose-to-tail cooking to minimise waste, composting and food-waste tracking, energy- and water-efficient kitchens.
Studies show professional kitchens can reduce food waste by 20–40% simply through better planning and measurement, without compromising quality. For guests, this might mean fewer choices on paper, but definitely better choices on the plate.
How travellers can eat more sustainably
Simple choices matter:
These small actions collectively shape demand- and encourage better food systems globally. When we choose sustainable gastronomy while travelling, we also support local farmers and producers, help to preserve culinary heritage, and last but not least - get to experience destinations more authentically!