Colombo, Sri Lanka – November 2024 – On World Vegan Day, SLYCAN Trust marked the completion of the first phase of its initiative ‘Plant-Based Gastronomy: Tales of Sri Lanka’s Cultural Heritage’. 

At a special event held at The Atrium, Cinnamon Grand Colombo, more than 100 participants came together to celebrate Sri Lanka’s plant-based cuisine and culinary heritage, showcasing how ethical, sustainable, and climate-friendly food systems can support the country’s tourism and hospitality sectors.

The event featured a video screening, a panel discussion, and a culinary showcase that emphasised the importance of plant-based gastronomy in preserving local traditions while advancing climate-friendly dining options.

The video screening took participants on a visual journey through Sri Lanka’s key culinary regions, including Colombo, Galle, Kandy, Nuwara Eliya, and Jaffna and highlighted a unique set of dishes and ingredients for each region as part of the country’s culinary identity. 

Following the screening, a panel discussion titled ‘Innovating Menus and Experiences: How Plant-Based Cuisine is Shaping the Future of Hospitality’ brought together experts from the food and hospitality industries. Speakers included Cinnamon Grand Colombo Hotel Manager, Dushantha Tittawela; Ranbath Organic Director, Randima Balasooriya; Jetwing Hotels, Manager Sustainability, Sashika Kaluwahewa; and SLYCAN Trust Global, Director Research & Knowledge Management, Dennis Mombauer. 

The panelists explored the vital role of plant-based menus in responding to demand for sustainable and authentic dining experiences among travellers.

Jetwing Hotels Managing Director Dmitri Cooray commented: “Sri Lanka’s culinary heritage is deeply rooted in a plant-based diet, and our island is a treasure trove of culinary delights, boasting a plethora of exotic fruits, vibrant vegetables, lush greens, and nutritious yams. As an industry, tourism must showcase these unique flavours that cannot be found elsewhere.”

“At Jetwing Hotels, we have long been pioneers in promoting local cuisine. For over a decade, we’ve exclusively featured local fruits and vegetables, crafting innovative dishes that showcase Sri Lanka’s rich culinary diversity. Furthermore, we champion heirloom rice varieties grown organically in our own paddy fields at Jetwing Kaduruketha, promoting and preserving our agricultural heritage. Culinary experiences at Jetwing Hotels celebrate plant-based diets and tell tales of our rich heritage, providing our guests the perfect way to immerse themselves in our diverse culture,” he added.

Cinnamon Colombo Hotels Area Vice President and Cinnamon Grand Colombo General Manager Kamal Munasinghe, commenting on the active role hospitality leaders play in promoting Sri Lanka’s plant-based culinary heritage, said: “At Cinnamon Hotels, we are dedicated to offering authentic experiences that reflect the richness of Sri Lanka’s culture and natural resources.”

“By showcasing local ingredients and creating innovative plant-based dishes, we enhance our guests’ culinary journeys while promoting sustainability. These initiatives invite travellers to explore the diverse and vibrant flavours of Sri Lankan cuisine, fostering a meaningful connection with the island’s unique heritage and environment,” he added.

Mombauer emphasising the initiative’s objectives, said: “The transition towards more ethical, sustainable, and climate-friendly food systems is a key challenge of our time. The tourism and hospitality industry can play a pivotal role in this transition and highlight the variety, diversity, and benefits of plant-based food options and diets. Through our different initiatives, such as EthicalX and Meatless Monday Sri Lanka, we work with businesses and entrepreneurs to build key capacities and scale up the availability of plant-based and sustainable culinary experiences, while also aligning them with the broader picture of climate action, sustainable development, and evidence-based policy-making.”

The event concluded with a culinary showcase, where guests sampled a carefully curated selection of plant-based dishes that exemplified Sri Lankan flavours through both traditional and innovative recipes.

With the first phase of ‘Plant-Based Gastronomy: Tales of Sri Lanka’s Cultural Heritage’ complete, SLYCAN Trust, along with its partners Cinnamon Hotels & Resorts and Jetwing Hotels, will continue to explore partnerships and expand awareness on ethical and climate-friendly food options, contributing to Sri Lanka’s appeal as a destination for authentic, plant-based culinary experiences.

SLYCAN Trust is a Global South-founded non-profit think tank focused on climate change, sustainable development, biodiversity conservation, and social justice, with work spanning policy analysis, evidence-based research, and on-the-ground initiatives across Asia, Europe, and Africa. 

For more information about Plant-Based Gastronomy: Tales of Sri Lanka’s Cultural Heritage, please reach out to [email protected].