Sri Lanka, a stunning island nation, has attracted travelers for centuries with its spectacular beaches, ancient temples and lush mountainous terrain. But beyond the beauty, there is a new focus on sustainable practices, making it a haven for environmentally conscious tourists and a leader in responsible tourism. My recent trip to Sri Lanka revealed a country where delicious food goes hand in hand with environmental responsibility.
From food security to food sovereignty
The island’s journey towards sustainable food began with a commitment to food safety. Collaboration with organisations such as UNIDO and NORAD played a vital role in establishing international food safety standards. This not only strengthened public health but also paved the way for a thriving food industry.
Sri Lanka’s approach extends far beyond just security. The concept of “food sovereignty” – the right to healthy, culturally appropriate foods that are 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.
My first encounter with the country’s commendable sustainability efforts was on SriLankan Airlines – while flying to Sri Lanka. Richard Nuttall, CEO of SriLankan Airlines, said, “SriLankan Airlines prioritizes reducing its carbon footprint with industry-leading practices in fuel efficiency, carbon emissions monitoring and landfill waste reduction through our ‘Mathaka’ upcycling project. Additionally, the airline actively participates in the restoration and conservation of Sri Lanka’s mangrove forests and the protection of seagrass habitats across the island.”
Cinnamon Hotels: A leader in sustainable practices
My search for sustainable food systems led me to Cinnamon Hotels, a well-known hospitality chain in Sri Lanka. Their commitment to ethical and eco-friendly practices is truly inspiring.
One fascinating initiative is their partnership with NORDAQ. Cinnamon Bentota Beach has become the first Sri Lankan resort to eliminate plastic water bottles. Their replacement? Reusable glass bottles paired with in-house filtration technology. This not only reduces plastic waste but also ensures that guests get clean, mineral-rich water. During my stay, all Cinnamon hotels had only glass bottles in my room. This reminds me of my trip to Sri Lanka, in which Sri Lankan Airlines introduced new eco-friendly pillow covers and headrest covers (antimacassars) made from recycled PET plastic (rPET)!
Another inspiring program is the Good Agricultural Practices (GAP) initiative. This project empowers small farmers by providing them with information and resources about sustainable farming methods. It’s a win-win situation: farmers gain economic prosperity, and the hospitality industry benefits from fresh, locally sourced produce.
Protecting the ecosystem
Sustainability at Cinnamon Hotels doesn’t just extend beyond the plate. Their “Bees that Sustain Life” project is a beekeeping initiative that empowers local communities and promotes healthy bee populations. It not only promotes biodiversity but also provides a source of income for beneficiaries through a buy-back program for honey and beeswax.
Seeing the ‘Cinnamon Nature Trails’ first-hand made me realise how nature, animals and humans co-exist in harmony in the village. The nature trail took us through the interiors of the village after a short boat ride to a watch house where we were greeted with coconut water which we had to drink straight, not from a glass or a plastic straw! Yes, it’s true!
The “Live and Let Live” initiative in Bediwewa village is also a commendable initiative. This project directly tackles human-elephant conflict by educating villagers on how to build and maintain community fences. This not only protects crops and homes, but also safeguards the health of the elephants.
Freshness from farm to food with greenhouse 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 given a tour of their in-house greenhouse. This innovative space uses vertical gardens and organic farming practices to cultivate a variety of fruits, vegetables and herbs, including peppers, passion fruit, corn, vanilla, pomegranates and dragon fruit.
One fascinating part was a separate temperature-controlled section dedicated to growing lettuce, which is otherwise difficult to grow in the soil and temperature of this region. Lettuce is actually grown in the mountains but here it was growing and thriving in the plains. And when I tasted the lettuce from the garden at breakfast at the Cinnamon Lodge Habarana restaurant the next morning, I was impressed by the fresh taste of the greens in my salad.
The organic garden also makes compost from the waste, which can be mixed with the soil and more plants can be grown. Not only this, they also make compost from the organic garden and give it to the nearby farmers so that they can grow crops.
Chef Dhananjaya Buddhika of Cinnamon Habarana Village tells me that the hotel recycles water in an in-house water treatment plant. Water from the plant is also collected to water crops during the dry season.
A sustainable future on a plate
From ensuring food security to empowering local communities and protecting the ecosystem, Sri Lanka is setting a remarkable example. For tourists who are looking for not just beauty but also a connection to the land, Sri Lanka offers an unforgettable experience.
