Embark on Sustainable Culinary Adventures This Earth Day

Responsible tourism has become a priority for travelers in recent years, and with food being such an integral part of travel, consumers are honing in on sustainable F&B offerings.

Almost 72%of American respondents to a recent study by Harris Interactive and food service management company Sodexo expressed an urgent need to adopt sustainable eating.

With Earth Day around the corner, food/travel sustainability is rising higher on the responsible traveler’s priority list. From the lush landscapes of Bali to the azure shores of Cancun and the vibrant streets of Mexico City, these establishments weave eco-conscious practices seamlessly into their operations, setting new standards for the industry:

Viceroy Bali | Bali, Indonesia |  Nestled in the serene beauty of Bali’s Valley of the Kings, Viceroy Bali stands as the epitome of luxury and sustainability.

• The on-property fine dining restaurant and cocktail lounge, Apéritif, employs a full-cycle or ‘zero-waste mentality,’ using trimmings for fermentation processes or garnishes as elements in other dishes, cocktails or mocktails. Chef Nic Vanderbeeken helms Apéritif’s kitchen program, creating dishes with ingredients such as Shoyu, made from leftover coffee grind, or a tasty vegetable jus paste made using leftover trimmings.
• At the bar, led by Head Mixologist, Panji Wisrawan, the zero-waste rule is applied in almost every cocktail made, such as the The Illustrator, which is garnished using cookies made from the leftover cashew nut atole syrups for the drink, or mocktails with tepache, created from pineapple skin, ginger beer and various kinds of kombucha.
• There is an organic garden on the grounds of the hotel, where guests are welcome to walk around, which is used to grow, care and harvest vegetables for use in the property’s kitchen and bar.
• Viceroy also uses solar energy, natural composting and use of manure to fertilize and grow plants and flowers, and once a month the staff hosts a cleaning session around the surrounding village Nagi and the road leading up to the resort.

Canopy by Hilton Cancun La Isla | Cancun, MX | Canopy by Hilton Cancun La Isla is a haven of sustainability in the heart of Cancun’s crystal blue Caribbean Sea and Nichupté Bay.

• Embracing eco-conscious practices, the hotel partners with local artisans and vendors – such as Comer Mares and Jamat Riviera Maya to source seafood and Campo Gourmet for microgreens and organic vegetables – ensuring every ingredient is responsibly sourced.
• Going a step further to offer guests a truly authentic experience, Canopy Cancun also sources locally made dishes such as “Tlayudas,” which are cooked and bought from Oaxacan communities.
• For dessert, guests can indulge in Cocoatl Chocolates artisanal chocolates, local to the island since 2017 and made with all natural ingredients sourced from Latin America with flavors like piña, tequila, and horchata.
• A member of Hilton Hotels, Canopy Cancun is a proud follower of Hilton’s “travel with purpose” and all ESG sustainability initiatives.

The King Christian Hotel & Waves Cane Bay | St. Croix, USVI |  The King Christian Hotel and its sister property The Waves Cane Bay are dedicated to sustainable practices, maintaining the promise of a positive impact on the beautiful island of St. Croix.

• Both properties feature rainwater cisterns for harvesting and reuse and are bottle-free, providing guests JUST Water upon request.
• The restaurants on each property, including El Leon and AMA, work diligently to support local farms and source nearly all ingredients locally. The majority of the seafood featured on the menus is locally caught, including the invasive Lionfish that threatens the health of St. Croix’s reef systems.
• In close collaboration with Virgin Islands Good Food Coalition, the establishments support Farm to School Initiative, providing students with fresher, local fruits and vegetables, Farmer Support and Education, and Community Education and Advocacy, while providing more than 100+ St. Croix residents gainful employment.

Rayo & Fonico | Mexico City, MX |   Rayo’s menu showcases the flavors and terroir of Mexico’s dynamic spirit-making regions through 10 complex cocktail creations.

• Titled by number, each cocktail evokes an experience of distinct parts of Mexico through the senses, incorporating native ingredients and techniques as well as prioritizing sustainable methods.
• Cocktail  #1 channels the essence of northern Jalisco with a mezcal and rum blend infused with bacon and meat, complemented by an upcycled beef tendon chicharon garnish. The beef tendon is very small tendon and often gets discarded, requiring a special order from Rayo’s meat provider.
• Cocktail #2 pays homage to medicinal plants and maize, combining Pox Dondate, tequila, sweet potato syrup, and a false elote which is really an elote pie. To create the false elote (corn pie), Rayo uses leftover sweet corn from Fonico, the restaurant downstairs, to make an emulsified elote batter which is then poured into molds.
• Cocktail #10 brings the tropical vibes of Puerto Vallarta’s beaches with a carbonated yaca (jackfruit) shrub and dehydrated cilantro root garnish. For this cocktail’s garnish, Rayo orders whole cilantro with the roots attached which are separated and processed to create the garnish. Half of the remaining cilantro gets used for food service in Fonico and the other half is dehydrated and turned into cilantro salt.
• Downstairs at Fonico, helmed by Executive Chef Billy Maldonado, the seasonally changing menu heroes sustainably-caught seafood and local produce, showcasing traditional flavors through a modern lens.