“ Culinary explorations have traction: they now factor into the travel agendas of curious gourmands from Bali to Baja California...[and] the enterprising operators of adventure cruise line Lindblad-National Geographic Expeditions have committed to local sourcing across every level of service and experience on their South American cruises. While guests enjoy delicious preparations of Andean superfoods—from maca and amaranth to chucho and cocoa nibs—small farms across the continent, from Costa Rica to the Falklands, are working with them to provision on spec; a Galápagos-based farm produces exclusive specialty provisions for the ships. It’s one more thoughtful way the Lindblad team really walks the sustainability talk.” —MARIA SHOLLENBARGER, Financial Times
PIONEERING FARM-TO-TABLE IN GALÁPAGOS Ana Esteves, Lindblad Expeditions’ Director of Hotel Operations, has cultivated a farm-to-table culture in Galápagos. We have purchased some 30 tons of fresh produce, invested money in the farms, and contributed to their well-being and production. And reducing the need to import produce from the mainland by sourcing locally means reducing our carbon footprint as well. Here’s what Clemente, a farmer who supplies us with carrots, cabbage, pineapples, lettuce, leeks, white onions, butternut squash and blossoms, has to say about the program: “What I love the most about farming in the Galápagos is being able to give back to this Island I grew up in. I could spend days on end in the field under the sunshine or rain, but as long as I am out there with my plantation I am happy and fulfilled. Before Lindblad Expeditions, there was no sign of any tourist wanting my products, it was all for the locals. Lindblad has opened up so many possibilities for me and my family and our future. Anita (refers to Ana Esteves) has shown us that what we have been doing has a name, sustainable farming.” To learn more & see the farmers, use your smartphone
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to watch this Farm-To-Table video.
1.800.EXPEDITION (1.800.397.3348)
