In the contemporary travel landscape, tourists are increasingly mindful of the profound impact of their dietary choices on destinations and communities, prioritising healthy, culturally significant food experiences. Culinary tourism has emerged as a distinct facet of the travel industry, dedicated to providing authentic local culinary encounters and preserving traditional cooking methods. Sri Lanka, celebrated for its tropical fruits, authentic spices, and indigenous ingredients, offers a diverse and fusion-rich cuisine influenced by its colonial history and South Asian neighbours. From village-style rice and curries to Dutch-inspired lamprais and modern street food favourites like kottu and hoppers, the country caters to a broad spectrum of tastes, including lactose-free, gluten-free, and plant-based options. Recognising the environmental impact of the food and tourism sectors, there is a growing push for sustainable and locally-sourced plant-based food options in culinary tourism to mitigate factors such as greenhouse gas emissions, high water footprint, aviation carbon footprint, land use, deforestation, and biodiversity loss, fostering an environmentally conscious approach for food enthusiasts.

SLYCAN Trust, through its EthicalX: Climate & InnovationHub and Meatless Mondays Sri Lanka initiatives, hosts the first of its kind, aplant-based culinary journey of Sri Lanka, showcasing the absolute best thatour paradise island has to offer! Collaborating with our unique, local hotelpartners, this culinary exploration is sure to delight tourists and Sri Lankansalike, with demonstrations of indigenous cooking methods, tasting our authenticplant based food offerings, beverages and desserts.

Infuse and elevate culinary tourism with plant-based food varieties readily available in Sri Lanka.

Give the opportunity for consumers to experience plant-based food in a variety of options and cuisines.

Create innovative avenues to promote elevated plant-based cuisine to the locals and tourists via multiple engaging platforms such as social media.

Understand the growth in plant-based food consumption and supporting the host establishments to measure its climate action.

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