For hotel guests who like to load up at the breakfast buffet with
eggs, sausages, hash browns, bacon, with slices of buttered toast on top
– then Ovolo hotels in Hong Kong, Bali and Australia might not be for a
palatable choice.
Then again, for those demanding a more ethical, environmentally
friendly approach to hotel dining, then Ovolo is right up their food
alley.
At least diners will be able to get the toast for breakfast at Ovolo
Hotels as the company embarks on a path of offering “ethical eating and
conscious cuisine”.
Ovolo is calling on other hotel groups to support its ‘vego-lution’
by publishing a how-to playbook, Plant’D, which, it says, is “all veg,
no bull”.
The playbook offers “strategies, tips and tricks on how your business can go vegetarian or offer vegetarian options”.
But not all hotel groups are ready to go the whole hog and take meat
off the menu. Many are taking small steps by promoting zero waste in the
kitchen and vegetarian options on menus.
Among them, The Manor at The St. Regis Macao is collaborating with sustainable food producers to offer “planet-friendly” menus.
The Manor’s executive sous chef Michele Dell’Aquila says, “I believe
that chefs can play a vital role in reconnecting people with the
environment. It is our duty to promote the products that best reflect a
smarter and more sustainable relationship with the planet.”
Alila Hotels is part of Bali’s slow food movement, which started with
the initial aim to defend regional traditions, gastronomic pleasure and
a slow pace of life.
Over two decades, the movement has evolved to embrace a comprehensive
approach to food that recognises the strong connections between “plate,
planet, people and culture”.
At Alila Ubud Bali, drinking responsibly takes on an entirely new meaning with its range of sustainable cocktails concocted from local produce that minimises waste. Photo Credit: Alila Ubud
Seasalt, the restaurant at Alila Manggis led by chef Sandi, recently
shifted its focus more towards health and well-being cuisine, using
produce sourced from the hotel’s own vegetable gardens.
Martin Utomo Sollberger, operations manager at Alila Ubud, says,
“Sustainability is not only about the environment, but also about the
community surrounding the hotel and the island.
“We want to uplift that by offering a signature tasting dish that can
be fully plant based. Our signature meal, the traditional Balinese
megibung is a unique and very traditional way of sharing food with
friends and family during village festivals and ceremonies in east
Bali.”
Anantara is currently working on a range of wellness cuisine menus at certain locations, with a focus on providing a mostly plant-based menu of ultra-healthy cuisine featuring superfoods, medicinal mushrooms, therapeutic herbs and living whole food “that support the optimal health and nourishment of people and the planet,” says Rachel Bullen, the resident nutritionist at Anantara Mai Khao and Layan in Phuket.
“People who are conscious of their own health also tend to be informed about the health of the planet and are often discerning about where the foods they eat come from. This includes ensuring that it comes from sources that are ethical, environmentally sustainable, fair trade, cruelty free, organic, seasonal, and local, with a small carbon footprint,” Bullen adds.
“Truly, our personal health extends far beyond our own bodies and into the ecology of the world we live in. My personal pledge as a holistic nutritionist is to help people to be their healthiest, so they can do their part for our planet.”