As many people wonder whether going vegan is really the best way to save the planet, a new buzz word is dominating conversations about food: climatarianism. 

In a nutshell, a climatarian is someone who pays more attention to where their food comes from, rather than worrying about the food itself, and prioritises locally sourced produce to exotic items flown in from the other side of the world. Predicted to be 2022’s most talked-about food trend, the climatarian approach is becoming increasingly common among hotel restaurants that wish to reduce their environmental footprint.

From the world’s only exclusive-use protected marine reserve to an urban retreat in East London, we’ve rounded-up some of the newest and most environment-friendly dishes and menus from around the globe. 

NEW ‘Nose-to-Tail’ Culinary Concept at South Place Hotel, London

Following the appointment of new Head Chef, Jake O’Riley, Chop House - the contemporary British restaurant at South Place Hotel - is launching a revamped menu to usher the eatery into a new era of sustainability. Showcasing the finest responsibly sourced produce, from carefully selected cuts of British meat and freshly caught fish to seasonal vegetables and herbs from the UK countryside, O’Riley embraces the ‘nose-to-tail’ culinary philosophy and aims to reduce the hotel’s food waste by utilising every part of the animal during the cooking process. O’Riley’s new menu features premium meats charcoaled to perfection as well as a selection of innovative vegan dishes that will offer a tantalising alternative to the classic steakhouse experience.

Where the cosmopolitan City meets the stylish East End, South Place Hotel is a vibrant hub for wining and dining, situated between London’s Liverpool Street and Moorgate stations. Catering to every occasion, guests can catch up to the soundtrack of live DJ sets at vibrant 3 Bar, romance a loved one under the Secret Garden’s floral canopy or tuck into carefully considered dishes at the lively Chop House restaurant. 

A Colourful Vegetable Garden in the Middle of the Indian Ocean, AT THANDA ISLAND, TANZANIA

Second to none when it comes to slow travel and sustainability, the exclusive-use private marine reserve Thanda Island offers guests unparalleled dining experiences, comprising of the freshest fish, local poultry and meat from Mafia island’s small farms and succulent fruit and vegetables grown directly on the island’s organic garden. The island’s team is currently undergoing a permaculture training course to learn how to make compost and expand the garden even further, in order to provide the chef with a host of new ingredients for his creative menus. Willing to showcase the region’s culture through food, the island’s chef is focussing on local ingredients and traditional dishes, like the Samaki Wakupa - a fish-based dish from Zanzibar served with Coconut Rice and Chapati flatbread or the Fennel and Squid Ink Risotto with Prawns and Squid, a decadent take on the Italian classic recipe. 

Thanda Island, the only exclusive-use private marine reserve in the world, is born from the desire of safeguarding the species and environment of the Indian Ocean, while offering a totally private and safe retreat for families and friends to enjoy themselves and explore the culture-rich East Africa. This soulful destination features a main villa accommodating up to ten guests, as well as two rustic Tanzanian bandas (beach chalets), a super yacht and a fully equipped boat house. 

NEW ‘Sustainable Menu’ Launches at Argos in Cappadocia, Turkey

Argos in Cappadocia’s rustic chic Seki Restaurant has developed a new ‘sustainable menu’, which pays homage to the culture of Cappadocia and its flavoursome regional cuisine, offering a real garden-to-table experience. The newly revamped menu uses locally grown, seasonal fruits and vegetables from Argos’ very own gardens, and when they are not in season the chef gets creative using their dried and fermented form instead.  Prepared with the highest quality products, guests can expect to savour authentic dishes such as ‘Antep Fıstıklı Rafık’ (a spread of aged feta and goat cheese, roasted pistachio, and olive oil) and ‘Kıs Gömeci’ (boiled wheat, sauteed grape leaves, chickpeas and strained yoghurt with garlic) as well as the chef recommended Turkish Beed Pastrami and Crispy Pumpkin Dessert. Enriched with healthy alternatives, the new menu will also include gluten-free, vegetarian, and vegan alternatives.

Nestled amongst honeycombed hills and magical fairy chimneys on the ancient hilltop village of Uçhisar in central Turkey, Argos in Cappadocia hotel is set within a 2000-year-old network of ancient ruins, caves and underground tunnels, and is home to the region’s largest wine cellar with a capacity of 70,000 bottles. Beautifully perched above one of the largest and oldest monasteries in the world, its Seki Restaurant catapults guests in a unique, fairy setting, whether they decide to dine inside in the atmospheric restaurant carved from volcanic rock or enjoy Turkey’s balmy temperatures outside, in the lush green terrace overlooking Mount Erciyes and Pigeon Valley outside.

Cenizaro Hotels and Resorts Introduce ‘The Earth Basket’ 

With an estimated 2.5 billion tonnes of food wasted around the world each year*, Cenizaro Hotels and Resorts have introduced the Earth Basket initiative to minimise food waste produced across their resorts. The initiative originally launched in back 2019, at group’s Indonesian resort The Residence Bintan, and has since been rolled out across the portfolio. The goal behind the initiative isn’t only to reduce waste, but to also elevate the guest experience in 2022 and beyond. 

The Earth Basket is a year-round on-site kitchen garden, converted from degraded land, and each resort has the freedom to develop the gardens to suit their needs and best showcase local produce. Operating a 360-degree approach, the freshly grown produce features in both the culinary and spa offering, whilst food waste is converted into compost. Reflected through each of the resort’s colourful meus, dishes are carefully curated to incorporate as much of the produce as possible, from fragrant tagines in Marrakech to zesty salads in Zanzibar. Fully integrated within the guest experience, a variety of workshops, culinary master classes with the resorts’ chefs, and packages are on offer to promote sustainable living, by sharing practices which can be applied at home long after the holiday is over. 

BY FOX COMMUNICATIONS- LUXURY TRAVEL AND LIFESTYLE AGENCY