This topic contains 0 replies, has 1 voice, and was last updated by Profile gravatar of Kath Kath 1 year, 3 months ago.

  • Profile gravatar of Kath
    Kath
    Participant

    We recently returned from a trip to the Isles of Scilly and were inspired by the ethos and approach of many of the hospitality providers across the islands.

    Accommodation providers we used were careful to use environmental consultants to ensure the wellbeing of ecosystems, while many have been recognised by for their efforts to reduce environmental impact. Energy and water efficiency, recycling, minimising waste and use of local produce are all taken into account.

    What struck us the most during our stay was the latter – and the general community approach to hospitality. The partners all support each other, from using food produce made or sourced by other islanders to getting involved with community events.

    And of course, the traveller doesn’t suffer in this process – far from it in fact. The experience is made all the richer through the delicious menus on offer, from the local fish caught off the coast that morning and the fresh fruit and vegetables grown organically, to the fresh free range eggs, homemade jams, pickles and chutneys, all washed down with island-made wine, cider and beer.

    It reduces food miles and strengthens the identity of the destination. It is a key reason we have already booked to return.

    • This topic was modified 1 year, 3 months ago by Profile gravatar of Kath Kath. Reason: adding tags
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