• Jetwing Hotels partners with SLYCAN Trust

In a groundbreaking move toward sustainable gastronomy and culinary tourism, SLYCAN Trust, a non-profit organisation dedicated to climate action and sustainable development, has teamed up with Jetwing Hotels to launch ‘Plant-based Gastronomy: Tales of Sri Lanka’s Culinary Heritage’. This innovative initiative aims to shine a spotlight on Sri Lanka’s rich culinary traditions while promoting plant-based cuisine and ethical food practices.

Exploring Sri Lanka’s culinary tapestry

Sri Lanka boasts a diverse culinary landscape deeply rooted in its cultural heritage and agricultural abundance. From aromatic spices to exotic fruits, the island nation’s cuisine reflects a harmonious blend of indigenous flavours and influences from centuries of trade and cultural exchange.

SLYCAN Trust Sri Lanka Country Director Kavindu Ediriweera aptly described the collaboration, saying: “Our partnership with Jetwing Hotels is a celebration of Sri Lanka’s culinary tapestry. Through ‘Plant-based Gastronomy’, we aim to explore and honour the vibrant array of plant-based ingredients deeply embedded in our culinary heritage.”

Elevating plant-based gastronomy

At the heart of the initiative lies a commitment to sustainability and ethical dining practices. By embracing plant-based gastronomy, SLYCAN Trust and Jetwing Hotels seek to reduce the environmental footprint of the culinary industry while promoting healthier dietary choices.

Jetwing Hotels Managing Director Dmitri Cooray emphasised: “Our journey towards plant-based gastronomy is a testament to our commitment to sustainability. By sourcing locally and prioritising plant-based ingredients, we aim to create a more sustainable future for Sri Lanka’s culinary scene.”

Forging partnerships for positive change

The partnership between SLYCAN Trust and Jetwing Hotels signifies a united effort to drive positive change within the culinary and hospitality sectors. Through collaborative initiatives and shared values, both organisations are paving the way for a more sustainable and ethical approach to food tourism.

Cooray affirmed: “We are thrilled to partner with SLYCAN Trust in this transformative journey. Together, we can harness the power of gastronomy to promote environmental stewardship and community empowerment.”

Culinary innovation and tradition

As the culinary landscape evolves, there is a growing emphasis on innovation while preserving traditional flavours and techniques. ‘Plant-based Gastronomy’ celebrates the rich heritage of Sri Lankan cuisine while embracing culinary innovation that respects the environment and promotes wellbeing.

Ediriweera envisioned: “Through this initiative, we hope to showcase the endless possibilities of plant-based cuisine while staying true to our cultural roots. By marrying tradition with innovation, we can create a culinary experience that captivates the senses and nourishes the soul.”

Empowering local communities

In recent years, the concept of empowering local communities has gained significant traction across various sectors in Sri Lanka. From agriculture to tourism, empowering local communities is seen as a crucial step towards fostering sustainable development and preserving cultural heritage.

Central to the ethos of ‘Plant-based Gastronomy’ is the empowerment of local communities and small-scale producers. By sourcing ingredients locally and engaging with grassroots initiatives, the initiative seeks to foster economic resilience and cultural preservation.

Cooray underscored their efforts, saying: “Our commitment to ethical sourcing extends beyond the kitchen. Through partnerships with local farmers and artisans, we aim to uplift communities and promote inclusive growth.”

Empowering the local community is not just about economic development; it is about recognising and valuing the inherent knowledge, skills, and resources that exist within communities. By empowering local communities, one creates opportunities for individuals to take ownership of their future and contribute to the overall wellbeing of society.

As the local communities often possess deep-rooted knowledge of their environment, traditions, and sustainable practices, by empowering them, one taps into this wealth of wisdom and promotes practices that are not only environmentally sustainable but also culturally relevant.

“Empowering local communities lies at the heart of our journey towards ‘Plant-based Gastronomy’, reflecting our deep commitment to sustainability and social responsibility. By championing the talents and resources of Sri Lanka’s diverse local communities, we not only cultivate economic resilience, but also safeguard our cultural heritage for future generations to cherish,” Cooray added.

A vision for sustainable gastronomy

At its core, sustainable gastronomy encompasses a holistic approach to food production, consumption, and appreciation that prioritises environmental stewardship, social responsibility, and economic viability. It emphasises the use of locally sourced, seasonal ingredients, minimises food waste, and promotes ethical farming and fishing practices.

In Sri Lanka, the principles of sustainable gastronomy resonate deeply with the country’s rich culinary heritage and natural abundance. With its fertile landscapes, diverse ecosystems, and vibrant food culture, Sri Lanka is well-positioned to embrace sustainable gastronomy as a pathway to economic prosperity and environmental conservation.

“Traditional Sri Lankan cuisine is characterised by its use of fresh, locally sourced ingredients, aromatic spices, and time-honoured cooking techniques. From coconut sambol to hoppers, each dish reflects our island’s cultural diversity and agricultural bounty,” Ediriweera pointed out.

As ‘Plant-based Gastronomy’ takes centre stage, it represents more than just a culinary trend – it embodies a vision for a sustainable and inclusive future. By reimagining the relationship between food, culture, and the environment, SLYCAN Trust and Jetwing Hotels are pioneering a new paradigm for gastronomic tourism.

As Cooray noted, Sri Lanka faces unique challenges on its journey towards sustainable gastronomy. “Rapid urbanisation, loss of agricultural land, and climate change pose threats to the country’s food security and environmental sustainability. Additionally, the tourism industry, while a significant contributor to the economy, also brings its own set of challenges, including overdevelopment, waste generation, and cultural commodification.”

However, he noted that these challenges also present opportunities for innovation and collaboration. By harnessing the collective wisdom of farmers, chefs, policymakers, and consumers, Sri Lanka can chart a course towards a more resilient and inclusive food system that celebrates its cultural heritage and safeguards its natural resources for future generations.

Ediriweera articulated: “Our vision for sustainable gastronomy transcends borders and generations. By championing plant-based cuisine and ethical practices, we can inspire a global movement towards a more resilient and equitable food system.”

‘Plant-based Gastronomy: Tales of Sri Lanka’s Culinary Heritage’ heralds a new era of culinary exploration and sustainability. Through collaboration, innovation, and a deep reverence for tradition, SLYCAN Trust and Jetwing Hotels are rewriting the narrative of gastronomic tourism, one plant-based dish at a time.