LINDBLAD Expeditions is expanding its on-board “Farm-to-Table” initiative, partnering with food producers in remote locales across its fleet’s destinations. Ecuador is a key focus for the program, which was launched in the Galapagos Islands in 2017 by Lindblad Director of Hotel Services, Ana Esteves (pictured). Esteves reached out to local...
LINDBLAD Expeditions is expanding its on-board “Farm-to-Table” initiative, partnering with food producers in remote locales across its fleet’s destinations.
Ecuador is a key focus for the program, which was launched in the Galapagos Islands in 2017 by Lindblad Director of Hotel Services, Ana Esteves (pictured).
Esteves reached out to local farmers through a connection to Ecuador’s Minister of Agriculture, and has established long-term relationships which see Lindblad chefs plan menus months in advance, allowing the producers to harvest items as specified.
One Galapagos farm produces specialty produce exclusively for Lindblad including chillies, kale, cherry tomatoes, coriander and edible flowers, while the local focus extends to the on-board beverage menu as well with ships featuring a selection of Ecuadorian artisanal beers.
Other destinations where Lindblad’s Farm-to-Table concept is being developed include Costa Rica, the Falkland Islands even the Arctic Svalbard region.
Lindblad says the program’s roots are at the core of the company’s mission of “supporting critical conservation efforts while contributing to the economic stability of every destination and region it explores”.
On the culinary side, Esteves and her team have redesigned menus to focus on wellness, taking advantage of “Andean superfoods” such as cocoa nibs, quinoa, maca root, chucho and other natural ingredients.
