28 July 2011

Sustainable Tourism in Restaurants

I was in the local supermarket a day ago, and while I was checking the shelves, two different people commented about the high prices. I paused before replying (something I need to do more often) and said something like "well everything is higher and you have to consider the transportation costs...".

Transportation costs? It amazes me when get strawberries at home in winter. I mean, the berries are being transported 5-7 thousand miles, and they are only a couple of bucks.

But here and now, on Providenciales, Turks and Caicos, BVI, the five dollar loafs of bread, "Kraft" cheese going $10 a pound and so on, everything is higher than at home. But on an island EVERYTHING has to come from somewhere else.

I mean, the seafood is local (and fresh, not frozen) and the hydroponic farming does provide some local greens. But be prepared to pay $50 and up for a cut of beef at the dinner table. But who would (or should) when the conch chowder tastes so good!

So this a longer than normal intro is needed to post our research here: Sustainable Restaurant Study. Using the criteria established by the Global Sustainable Tourism Criteria, we are interviewing restaurants in TCI about the sustainable food practices. More to come....

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