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Hotel menus around the world are keeping Earth Month in mind with sustainable cuisine and plant-based products designed to promote wellness while conserving the resources of Mother Earth.

Ananda in the Himalayas, Rishikesh, India

Ananda in the Himalayas offers a plant-based menu sourced locally.

Ananda in the Himalayas, a destination wellness retreat located in the foothills of the Himalayan mountains in India, offers Ayurveda cuisine lessons (plant-based with use of dairy) for in-house guests twice in a week. Ayurveda cuisine which is primarily plant-based focuses on a lifestyle to achieve state of saatva (balance, harmony, peace and purity). Ananda also organizes private culinary lessons for guests who wish to learn more about Ananda’s cooking styles.

According to Ananda’s Chef Diwaker Balodi, more than 75 percent of Ananda’s food offerings across different menus are plant-based. The culinary team at Ananda works closely with farms and vendors in their local areas to get fresh plant-based foods. Foraging is a key concept in developing the culinary offerings at Ananda and include Himalayan herbs grown organically in the onsite garden. Diet and nutrition fitting each person’s body type are at the core of Ananda’s wellness offerings, and guests are encouraged to keep using the cooking methods they’ve learned in their own lives going forward.

Calabash Cove Resort and Spa, Marisule Gros Islet, Saint Lucia

As one of the only properties in Saint Lucia to offer a dedicated vegan menu, Calabash Cove Resort and Spa offers diverse vegetarian and vegan dishes with an international flair. With its ability to accommodate most dietary restrictions and requests, the culinary team is constantly upgrading its vegan and vegetarian offerings with new items based on the seasons. The resort also serves only sparkling and drinking water in glass bottles, with much of the restaurant’s food and beverages sourced locally from farmers and fishermen.

A vegan treat at Calabash Cove Resort and Spa.

At its Windsong Restaurant, Calabash Cove Resort and Spa now offers an all-vegan dinner for the first time ever. The vegan dinner menu features dishes including Yellow Split Peas Soup with sweet potato, Tempura Cauliflower Bites, Sesame Braised Eggplant, Pan Seared Tofu, Vegetable Stroganoff, Grilled Cinnamon Pineapple and more.

Along with being completely plastic-free, some other notable green features at the intimate 26-villa resort include: all hot water is generated by solar energy; energy saving LEDs in all light fixtures; their own onsite water treatment plant with recycling for irrigation; rainwater collection; no disposable food containers or disposable cups and glasses; lunch boxes made from recycled material straws from degradable paper; only occasional mosquito control to allow birdlife to flourish; grass cuttings mulched back into the ground and composted; kitchen waste is collected and given to a pig farmer… and more.

Bettoja Hotels, Rome, Italy

Within walking distance of historic landmarks including the Colosseum, Opera House, Forum, Trevi Fountain and Spanish Steps, Bettoja Hotels‘ three hotels in the heart of Rome feature nothing but locally sourced food and drink.

Poached egg delight with vegetable ratatouille.

It all started in 1875 when Maurizio Bettoja, passionate about wines, good food and hotels, opened a restaurant just above his wine cellar which today offers a unique setting for special candlelit dinners. Located in Hotel Massimo D’Azeglio, Ristorante Massimo D’Azeglio offers traditional cuisine from Piedmont along with international dishes. Known for its ancient wine cellar with more than 1,800 bottles including prize labels, the restaurant’s vegetarian menu has grown over the years. Signature favorites include courgetti flowers stuffed with buffalo mozzarella and organic ricotta with cream of Jerusalem artichoke; chickpea soup with olive oil and rosemary; risotto with tomato, cumin seeds and lemon sauce; stir fried mushrooms and potatoes with garlic, parsley, sage and marjoram; organic pastas and many more tempting options.

Newer vegetarian dishes include Tuscan soup with bread crust and pecorino mousse, sauteed wholemeal fusillone, courgette cream and ginger, toasted vegetable quinoa with potato mousse and grilled radicchio and special desserts including apple pie with mascarpone cream, chocolate mousse with wasabi and raspberry cream and the Chef’s tiramisu.

Hotel Belmar, Monteverde, Costa Rica

Lush Costa Rica, by Hunter So on Unsplash.

A carbon-neutral, ecolodge located in Costa Rica’s cloud forest, the 26-room, boutique Hotel Belmar is a family-owned and operated property with deep roots in the Monteverde community for close to 40 years. Crafting a positive hospitality model using eco-friendly practices and innovation, Hotel Belmar has pioneered programs that transform the travel experience to encourage environmental stewardship, regeneration of the ecosystem, economic benefit to local communities and cultural activities that promote diversity. Hotel Belmar’s dining experience showcases the unmistakable flavors of ingredients harvested only minutes ago. Their breakfast, lunch and dinner menus pay homage to Costa Rica’s agrarian traditions, transforming the land’s gifts into balanced dishes that burst in color and healthy nutrients. The option for vegan or vegetarian is offered for most dishes on all three menus.

The secret behind Belmar’s delicious dishes and beverages can be traced to the adoption of the Biointensive Agriculture (Agrarian) Method. This eco-farming approach maximizes crop variety and yields on small-scale plots through water conservation, natural pest controls, and organic soil enrichment.

Dish at Hotel Belmar.

Onsite vegetable gardens, the nearby Finca Madre Tierra farm, Restaurante Celajes, the Juice Bar and the Belmar Brewery create the regenerative cycles that distinguish Hotel Belmar’s commitment to long-term sustainability. Finca Madre Tierra is the first agricultural project of its kind in Costa Rica to earn a carbon-neutral farm certification. The hotel offers “farm to table” in its truest form with their organic gardens and farm providing fresh herbs, vegetables, shade-grown coffee, artisanal cheese, free-range eggs, and seasonal favorites.

A “garden to glass” mixology menu showcases the garden-fresh herbs, fruit, and grains that can be hand-picked and crafted as freshly squeezed juices, aromatic infusions, bitters, and garnishes for colorful cocktails and drinks. Onsite juicing and local sourcing have enabled the hotel to operate a bar that is virtually plastic-free.