FARM TO FORK

Hoteliers are upping the ante as far as using local, seasonal, and traditional ingredients in their cooking in the aim to keep this sustainable and sensible.

- BINDU GOPAL RAO

From sourcing through local farmers, to having their own kitchen gardens, hoteliers are walking the talk as far as interpreting and implementing the concept of farm to fork. And tables are looking happier an healthier too.

NEW VISTAS

The conscious traveller today is looking for ways by which they can reduce their carbon footprint during their travels. Several recent reports have indicated that the majority of the travellers are choosing sustainable retreats for their getaways and a big part of this is food. This again includes an entire gamut of terms from organic to sustainable to traceability.

In 1994, when organic farming was still a myth, a panchayat in Alappuzha went ahead and advocated the practice to its villagers, in the hope of making them self-reliant. By 2019, Kanjikuzhi, located on the shore of the Arabian Sea near Mararikulam, became a vegetable-sufficient panchayat where every household grows its own vegetables.