Sri Lanka, the resplendent island nation, has captivated travellers for centuries with its stunning beaches, ancient temples, and lush hill country. But beyond the beauty lies a newfound focus on sustainable practices, making it a haven for eco-conscious tourists and a leader in responsible tourism. My recent trip to Sri Lanka unveiled a country where delicious food goes hand-in-hand with environmental responsibility.
From Food Safety to Food Sovereignty
The island’s journey towards sustainable gastronomy began with a commitment to food safety. Collaborations with organizations like UNIDO and NORAD play a crucial role in establishing international food safety standards. This not only bolstered public health but also paved the way for a thriving food industry.
Sri Lanka’s vision extends beyond mere safety. The concept of “food sovereignty” – the right to healthy, culturally appropriate food produced sustainably – is taking root. This empowers local communities and ensures a future where food security and tradition go hand-in-hand, ensuring the well-being of both locals and tourists alike.
My first encounter with the country’s commendable sustainability endeavours was in SriLankan Airlines – on my way to Sri Lanka. Richard Nuttall, the CEO of Sri Lankan Airlines said, “SriLankan Airlines prioritizes reducing its carbon footprint with industry-leading practices in fuel efficiency, carbon emission monitoring, and landfill waste reduction through our ‘Mathaka’ upcycling project. Additionally, the airline actively participates in the restoration and preservation of Sri Lanka’s mangrove forests and the conservation of seagrass habitats across the island.”
Cinnamon Hotels: Pioneering Sustainable Practices
My exploration of sustainable food systems led me to Cinnamon Hotels, a renowned Sri Lankan hospitality chain. Their commitment to ethical and eco-friendly practices is truly inspiring.
One captivating initiative is their partnership with NORDAQ. Cinnamon Bentota Beach has become the first Sri Lankan resort to eliminate plastic water bottles. In their place? Reusable glass bottles paired with in-house filtration technology. This not only reduces plastic waste but also ensures guests have access to clean, mineral-rich water. During my stay, I had only glass bottles in my room in all Cinnamon hotels. This just reminds my travel to Sri Lanka in Sri Lankan Airlines, which has introduced new eco-friendly pillow covers and headrest covers (antimacassars) made from recycled PET plastic (rPET)!
Another inspiring program is the Good Agriculture Practices (GAP) Initiative. This project empowers small-scale farmers by providing them with knowledge and resources for sustainable farming methods. It’s a win-win situation: farmers gain economic prosperity, and the hospitality industry benefits from fresh, locally sourced produce.
Protecting Ecosystems
Sustainability at Cinnamon Hotels goes beyond the plate. Their “Bees that Sustain Lives” project is a beekeeping initiative that empowers local communities while fostering healthy bee populations. This not only promotes biodiversity but also provides a source of income for beneficiaries through a buy-back program for honey and beeswax.
Witnessing firsthand Cinnamon Nature Trails’, I realized how nature, animals and humans co-exist in harmony in the village. The nature trail took us through the interior of the village, a short boat ride to a watch house where we were greeted with coconut water, which we had to drink directly, not in a glass or with a plastic straw! Yes, that’s true!
“Live and Let Live” initiative in Bediweva village is also a commendable initiative. This project tackles the Human-Elephant conflict head-on by educating villagers on building and maintaining community fences. This not only protects crops and homes but also safeguards the well-being of elephants.
Farm-to-Fork Freshness With Green House Farming
Perhaps the most delightful aspect of Sri Lanka’s sustainable food scene is the “Farm to Fork” concept. During my stay at Cinnamon Habarana Village, I was treated to a tour of their in-house Green House. This innovative space utilizes vertical gardens and organic farming practices to cultivate a diverse range of fruits, vegetables, and herbs, including chillies, passion fruit, corn, vanilla, pomegranate and dragon fruit.
One fascinating part was a separate temperature-controlled section dedicated to growing lettuce, which is otherwise difficult to grow in the region’s soil and temperature. Lettuce is actually grown in the mountains but here it was growing and thriving in the plains. And when I tried the lettuce from the garden in the breakfast next morning at Cinnamon Lodge Habarana Restaurant, I was impressed with the fresh taste of the greens in my salad.
The organic garden also makes its own compost from waste to add back to the soil to grow more plants. Not just that, they also provide compost from the organic garden to nearby farmers to help them grow crops.
Chef Dhananjaya Buddhika at Cinnamon Habarana Village revealed to me that the hotel practices water recycling in the in-house water treatment plant. The water from the plant is also collected to water the crops in the dry season.
A Sustainable Future on the Plate
From ensuring food safety to empowering local communities and protecting ecosystems, Sri Lanka is setting a remarkable example. As travellers seeking not just beauty but also a connection with the land, Sri Lanka offers an unforgettable experience.
