Singita and Patina Maldives are pushing plant-forward offerings for a greener, better tomorrow
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Singita and Patina Maldives are pushing plant-forward offerings for a greener, better tomorrow

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Plant-based offerings are taking the world by storm and this isn’t just the case on home turf – consumers are increasingly demanding plant-forward menus when they’re travelling, as being on vacation doesn’t mean that they’re taking a break from their vegetarian or vegan diet. 

Singita and Patina Maldives are both brands that have curated thoughtful culinary experiences that allow their guests opting for plant-forward menus to enjoy the best they have to offer.

Singita

The culinary experience at Singita’s lodges and camps is an integral part of any visit to these incredible wilderness areas. Each and every plate is an expression of the company’s commitment not only to creating an outstanding food offering that perfectly complements the exquisite surroundings in which guests find themselves, but to the importance of practising environmental sustainability at every level, including in the kitchens.

Sourcing fresh produce from local suppliers and celebrating delicacies and recipes from the area’s rich cultural heritage, each of Singita’s five lodges in South Africa – Lebombo and Sweni in the Kruger National Park and Boulders, Ebony and Castleton in the Sabi Sand– offer uniquely tailored farm-to-table food experiences.

The menus at Sabora, Lebombo and Singita Kwitonda in particular are very plant driven, with various seasonal ingredients on the daily menu sourced from the lodge’s community garden. Singita Kwitonda in Rwanda for example has a Akarabo garden, where they grow produce such as beetroot, artichokes, spinach, carrots, rocket, herbs, etc.

Patina Maldives

The culinary concept of Patina Maldives is based on the nose-to-tail, root-to-leaf principle, not only minimising waste but at the same time advocating the benefits of a plant-based diet. Roots, the signature dining experience at Patina Maldives, Fari Islands, is the manifestation of the latter. It is a conscious and conscientious lifestyle and plant-based concept created responsibly for curious foodies seeking nutritional food and drink without compromising flavour and quality, all in an environment that is ethically produced. 

The resort has also built an on-island organic permaculture garden where fresh produce will be cultivated for various departments, reducing greenhouse gas emissions during the supply chain process; guests are encouraged to explore and forage the variety of vegetables and herbs available within the garden at their leisure. All off-island ingredients will be sustainably sourced and credited by EarthCheck or the International Pole and Line Foundation, with local provenance a clear priority.

All drinking water on the island will also be produced and bottled in-house with on-island water bottling plant, Nordaq. In addition, every cocktail and spirit served at Patina Maldives, including the Fari Beach Club, will eliminate 30 grams of carbon emissions in comparison to drinks crafted at beverage outlets with conventional labels. This is thanks to the world’s first low carbon, low waste spirits distribution technology – ecoSPIRITS, which nearly eradicated packaging and glass waste from the spirits supply chain.  

With the pandemic engulfing the entire world in the past year and a half, opting sustainability as a way of life is no more a choice. For a resilient and better tomorrow, we need to make greener choices and these travel brands are helping us do just that!

About Post Author

Surabhi Pandey

Surabhi Pandey, a former Delhi Doordarshan presenter, is a journalist currently based in Singapore. She is the author of ‘Nascent Wings’ and ‘Saturated Agitation’ and has contributed to over 15 anthologies in English and Hindi in India and Singapore. She writes on topics related to lifestyle and travel and is an active reporter on the tech startup ecosystem in Southeast Asia. She is the editor and founder of The Vent Machine.
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