Lindblad Expeditions is currently working on introducing elements of its Farm-to-Table initiative to its sailings in the Falkland Islands, Costa Rica, Baja and the Arctic Svalbard. Since Ana Esteves, Lindblad’s director of hotel services, first created and launched in the Galapagos in 2017, the program has provisioned more than 30 tons of organic and local produce for its two ships.
In the Falkland Islands, Lindblad is leveraging longtime relationships with family farmers to grow hydroponics they need for the year. Similar efforts are underway in Costa Rica where the cruise line is serving endemic bananas and 100 percent cocoa. Lindblad expects to roll out a program soon in Baja and is in talks with farmers in the Arctic Svalbard to begin similar work there.
The ongoing Galapagos program has helped Esteves and her team design its menus with a focus on wellness. Dishes take advantage of healthier foods native to Ecuador, including cocoa nibs, amaranth, quinoa, maca root and chucho. The team has also replaced maple syrup with a less processed, additives-free sugar cane syrup from Santa Cruz Island and replaced fried snacks with a line of options that are largely baked.
The local focus also extends to its beverage menu. Lindblad’s Galapagos cruises now feature a wide selection of Ecuadorian artisanal beers and wines. Several of its cocktails even feature local juices and sugarcane from nearby Puerto Ayora.
This article was originally published on www.luxurytraveladvisor.com.