United Kingdom
United States
Asia Pacific
From the Galapagos to the Avon Gorge – Food is the Key
Friday, 06 Dec, 2009
0
Galapagos cruise company Ecoventura extend their sustainable menu whilst Bristol eco restaurant Bordeaux Quay gets gold sustainable tourism award.
Ecoventura, the Galapagos green award-winning cruise company has now introduced a reduced calorie, healthy dining menu built around natural and organic foods purchased locally from island farmers.
Said Santiago Dunn, owner, “In general, our yachts tend to attract a more active and health-conscious clientele who are also concerned about environmental issues.”
“We have specifically tweaked our menus to avoid fried foods and high calorie sauces while reducing the fat and sodium content that may be popular with locals but not with our guests. Ecoventure’s approach to healthier fare underscores, he added, “our holistic approach to Galapagos cruising: continued environmental stewardship, protection and preservation outside the cabin; promotion of healthier living and support for local communities inside the ship.”
The new menu has increased its infusion of organic content by over 12 percent and nearly 60 percent of produce comes from the Galapagos, mainly fruits and vegetables from San Cristobal and meats and dairy from Santa Cruz Island. Only 32 percent of the food products are now shipped from the mainland of Ecuador and the company continues to annually reduce that percentage (two years ago it was more than 40 percent).
Whilst, in Bristol UK, the Eco-restaurant Bordeaux Quay scoop yet another award. The Bristol Harbourside venue, which boasts a restaurant, brasserie, bar, deli, bakery and cookery school, was presented the SW Tourism Gold award for sustainable tourism in recognition of its success in combining the finest food with ethical credentials.
Bordeaux Quay is also the UK’s first eco-restaurant to achieve a gold rating under the Soil Association’s sustainable catering scheme, which guarantees customers get a sustainable meal, with standards governing food additives, animal welfare and the seasonality of the produce chefs use.
The venue will join the 14 other Gold Award winners and go on to represent the region at the National Enjoy England Awards for Excellence in 2010.
Sustainable Development Manager at Bordeaux Quay, Amy Robinson said: "We are so proud to be awarded the Gold Award for Sustainable Tourism. We are dedicated to maintaining a consistent sustainable approach across the whole of the business and this accolade is a huge testament to the passion and determination of our staff, which lie at the heart of our success."
Valere Tjolle
Valere
Tony from Gatto’s Pizza on Columbus’s Unique Pizza Trail
Sophia Hyder Hock on Global Social Inclusion in Tourism
Sustainable Tourism: Don Welsh on Community Values and Global Collaboration
Jane Cunningham: Enhancing European Engagement in Tourism
Kristin Dunne: Navigating Destination Strategy
Revolutionizing Mobile Connectivity: Boris Bijlstra on HUBBY eSIM
Capturing Glasgow’s Vibrancy: An Interview with Susan Deighan, Chief Executive of Glasgow Life
Lebua Hotel & Resorts: Rajan Khurana on Hospitality and Bangkok’s Charms
Sustainable Tourism and Growth: Insights from Chiravadee Khunsub from Tourism Authority of Thailand
Revolutionizing Travel: SmartSIM USA’s Dale Takio Unveils the Power of E Sims
TravelMole Interview with Hishan Singhawansa, Deputy CEO of Cinnamon Hotels & Resorts, Sri Lanka
Unveiling the Essence of Magari Tours: A Dive into Authentic Italian Experiences
EU airports bring back 100ml liquid rule
British Airways passengers endure 11-hour 'flight to nowhere'
CLIA: Anti-cruise demos could cause itinerary changes in Europe
Co-pilot faints, easyJet flight issues ‘red alert’
Dozens fall ill in P&O Cruises ship outbreak