“I must admit to being surprised when we had a sudden rise in questions about sustainable food sourcing, but it was great to see our guests’ reactions when we explained how we grow or otherwise get ingredients. For example, I hadn’t heard the term ‘locavore’ or much about the local food mile diet movement until several guests mentioned it, and then thought, ‘hey, this is what we do naturally’. I started reading up on it and realised what a healthy trend it is,” she said.
In order to survive in the increasingly competitive tourism industry, even the most remote resorts must pay careful attention to their kitchens as travellers are placing greater emphasis on a quality dining experience, the food and beverage manager of a popular Belizean eco resort advises. Bryony Fleming Bradley, of The Lodge at Chaa Creek in western Belize, said that the days of adventurous travellers being satisfied with food that was simply hot and palatable are over. ”Some years back, our guests would always comment at how happily surprised they were with the quality of the food we served, as it usually exceeded their expectations of what would be found in such a pristine location.