Chefs in the Maldives Championing Sustainability in the Culinary Realm

As the Maldives grapples with the looming threat of rising sea levels, the country’s hospitality industry is proactively exploring sustainable practices, particularly in the realm of cuisine. The focus is on reducing high energy and resource demands, considering the challenges posed by the import-dependent nature of the country’s food supply.

One notable player in this sustainability drive is Roots, a pioneering plant-based dining concept situated at Patina Maldives, an island resort in the Fari islands that commenced operations in 2021. The restaurant aims to captivate guests with its delectable and modern vegetarian dishes, sourced from its own organic garden.

Abdulla Rifzan, Junior Sous Chef at Patina Maldives and a Maldivian chef with training in French and Japanese cuisines, emphasizes the importance of adopting a plant-based diet in the Maldives. Given the country’s unique geography of low-lying small islands, he asserts that embracing plant-based dishes with locally grown ingredients is not only environmentally friendly but also aligns with the cultural ethos of the Maldives.

Roots stands out by having a garden of considerable size, a rarity in the Maldivian culinary landscape. While other resorts have introduced vegetarian restaurants, Roots takes it a step further by growing its own ingredients, significantly reducing the carbon footprint associated with importing food. John Bakker, the Executive Chef of Patina and Roots, views Roots as the next evolution in plant-based dining, representing a global trend toward more sustainable and conscientious eating habits.

The Maldives, reliant on imports for much of its food supply, faces inherent challenges in promoting sustainability. Patina Maldives, while making thoughtful choices such as preferring glass over plastic containers and sourcing from nearby countries, sets itself apart with its commitment to an expansive garden that contributes to the Roots menu. This move aligns with a broader shift in global dining preferences, with consumers increasingly seeking healthier and more sustainable food options.

Moreover, Patina implements eco-friendly practices beyond the kitchen, utilizing a biodigester to transform a significant portion of the island’s waste into rich compost. This compost is then used in Roots’ garden, forming a closed-loop system that minimizes environmental impact.

Luxury resorts in the Maldives are redefining the concept of luxury to align with sustainability. Gili Lankanfushi, known for its eco-conscious initiatives, emphasizes a “barefoot luxury” concept that resonates with guests seeking a positive impact during their stay. Nicolas Khairallah, General Manager of Gili Lankanfushi, notes that guests appreciate the tranquility and unique experiences offered by sustainable practices, such as enjoying fresh organic food from the resort’s garden.

In line with this commitment to sustainability, Gili Lankanfushi plans to install a biorefinery to convert leftover cooking oil into biodiesel, further enhancing its efforts to minimize waste.

Roots at Patina Maldives aims to not only redefine luxury but also challenge guests’ perceptions of plant-based cuisine. Bakker envisions creating a new dining area in the middle of the garden, providing a more appealing setting for guests to savor plant-based dishes. He emphasizes that plant-based cuisine is intricate, involving diverse tastes and textures achieved through modern culinary techniques.

Chef Rifzan echoes this sentiment, highlighting the creativity involved in crafting complex plant-based dishes using homegrown ingredients. One of Roots’ signature dishes, the “Textures of Artichokes,” exemplifies this creativity, featuring a cashew nut puree base topped with various artichoke textures.

The feedback from guests has been overwhelmingly positive, with many expressing surprise at the complexity and flavor of plant-based cuisine. Bakker believes that Roots can serve as a catalyst for guests to adopt more sustainable dietary choices, even beyond their vacation experiences.

In conclusion, the Maldives, through initiatives like Roots, is embracing sustainability in its culinary landscape, redefining luxury, and challenging stereotypes about plant-based dining. As global consciousness about environmental impact grows, such endeavors contribute to the broader shift toward responsible and sustainable tourism practices.