Lindblad Expeditions announced it expects to bring parts of its Farm-to-Table program to its offerings in the Falkland Islands, Costa Rica, Baja and the Arctic Svalbard. The initiative has already provisioned over 30 tons of organic and local produce for its two ships in the Galapagos since it was first created and launched in 2017 by Lindblad director of hotel services Ana Esteves.
In the Falkland Islands, Lindblad is leveraging longtime relationships with family farmers to grow hydroponics they need for the year. Similar efforts are underway in Costa Rica where the cruise line is serving endemic bananas and 100 percent cocoa. Lindblad expects to roll out a program soon in Baja and is in talks with farmers in the Arctic Svalbard to begin similar work there.
The ongoing Galapagos program has helped Esteves and her team design its menus with a focus on wellness. Dishes take advantage of healthier foods native to Ecuador, including cocoa nibs, amaranth, quinoa, maca root and chucho. The team has also replaced maple syrup with a less processed, additives-free sugar cane syrup from Santa Cruz Island and replaced fried snacks with a line of options that are largely baked.
The local focus also extends to its beverage menu. Lindblad’s Galapagos cruises now feature a wide selection of Ecuadorian artisanal beers and wines. Several of its cocktails even feature local juices and sugarcane from nearby Puerto Ayora.