In the ever-evolving landscape of hospitality, the trend of culinary sustainability at hotels is not just a passing fad but a dynamic movement reshaping the culinary narrative. As the global conversation around sustainability continues to gain momentum, hotels are not only embracing eco-conscious practices but weaving them seamlessly into the very practices of their dining experiences.

With travelers increasingly aligning their travels with eco-conscious values, the concept of responsible travel, as defined by The International Ecotourism Society, gains additional prominence by emphasizing the importance of conserving the environment, supporting local well-being, and fostering education. Within this trajectory is the rise of plant-based options emerging as a key element in the sustainable choices offered by forward-thinking hotels. As diverse dietary preferences become more prevalent among travelers, providing a rich array of options not only caters to individual tastes but also pioneers a new category of travelers seeking ethical and health-conscious experiences.

The journey of sustainability in hotel dining is an on-going adventure, where every dish tells a story, and every bite is a step towards a more environmentally conscious and delightful future. Here are a few of our favorite resorts who have incorporated eco-friendly and sustainable dining as part of their guest experience: Wayam - Cuna, Savoy Signature and the 1 Hotel San Francisco.

Cuna by Wayam Mundo Imperial

Michelin Star Chef Maycoll Calderón arrived in the city of Mérida to infuse all his passion, creativity, and experience into the menu of Cuna, located within the main house of Wayam Mundo Imperial. He offers honest cuisine, aiming to showcase the original essence of fresh, local, and seasonal products. In its preparation, he finds an unforgettable, colorful, and bold flavor.

Open for breakfast, lunch and dinner, the acclaimed restaurant features locally-sourced ingredients in their cuisine, as well as an open-kitchen concept allowing guests to see their food being prepared and share in the experience..

As mentioned in Fodor’s Travel, “Chef Maycoll Calderón allows the fresh ingredients to take center stage, avoiding anything too fussy. The extensive cocktail and mocktail menus make the most of the area's bounty of tropical fruits.”

Savoy Signature

Savoy Signature’s commitment and dedication to culinary sustainability and responsibility, is showcased through impactful initiatives like their "Plastics Zero" program. This initiative promotes energy conservation, efficient resource and waste management, biodiversity protection, and improved consumption habits, notably within the group's own restaurants. Not only have they minimized their plastic use and offered alternatives, but also reduced the amount of energy they use throughout the property. The group proudly shares that "20% of the group's acquisitions are locally produced and organic, including local beer, fish, meat, cookies, fruits, vegetables." This deliberate choice not only supports regional businesses but also emphasizes Savoy’s dedication to environmentally friendly practices.

At the Saccharum Resort, this commitment to sustainability extends to the dining experience, offering a unique "from garden to table" culinary approach. Guests can indulge in dishes made from fresh, locally sourced ingredients, creating a dining experience that not only satisfies the palate but also aligns with Savoy Signature's broader commitment to eco-conscious practices. As a key player in the region, Savoy Signature aims to set the standard for sustainability , aligning its hotel sector strategy with support for local production and community development in this picturesque Atlantic destination.

1 Hotel San Francisco

Fostering sustainability is evident at 1 Hotel San Francisco, a Curator Hotels & Resorts Collection property. As part of their holistic approach, they have taken steps to eliminate single-use plastics and embrace recycled glassware, creating an eco-conscious hospitality experience while leaving a positive imprint on the planet. From providing clean, filtered water systems throughout the hotel for guests to refill their personal bottles to the Zero-Waste Mixology Class, sustainability is at the forefront of 1 Hotel San Francisco. Under the guidance of Beverage Manager Andre Sierra, and in collaboration with multiple spirit partners, the one of a kind session focuses on embracing a slower pace, appreciating every ingredient, and mastering innovative techniques to integrate zero waste principles into mixology.

1 Hotel San Francisco further demonstrates its dedication to culinary sustainability through strategic partnerships like Foodwise, which carefully gathers fresh products from surrounding farmers for immediate use, and Farmscape, which fosters an on-site herb garden specifically designed to support the sustainable cocktail program. Additionally, in conjunction with The Best Bees Company, the hotel created an on-site apiary to provide a sanctuary for the bees, nurturing their health and growing population.

Looking ahead to this year, sustainability and wellness travel continue to dominate the top travel trends. This creates a transformative era for the hospitality industry, presenting a unique opportunity to make substantial strides in reducing its carbon footprint. In this holistic approach to wellness travel, the integration of healthy food and beverage options further solidifies the industry's commitment to meeting the evolving needs of conscientious and health-driven travelers.

Exploring The Sustainable Gastronomy Trend: A Culinary Journey Through Eco-Conscious Hotels