Conscious Travel: Learning About Food Sustainability Across the EdOdyssey World
From the London School of Economics to The East London Mosque, urban rooftops in the UK’s capital city are buzzing with beekeeping activities. Not only do the bees provide Londoners with delicious local honey, but about 75% of crops globally depend, at least in part, on bees as pollinators. Their work is vital.
This is just one example of how we’re seeing more attention being placed on food sustainability across the EdOdyssey world.
We know, from a September 2024 Whole Foods Market survey recent, that Gen Z—the majority of our students—cares about food sustainability. The research showed that 70% of the 1,023 Gen Z participants support climate-smart agricultural practices, 55% are willing to pay more for environmentally sustainable products, and more than half prefer to shop with brands that prioritise lower environmental impacts or locally-sourced food.
And so this is a great topic to bring to light with your students before and during travel: What is the approach to food sustainability where we’re traveling? Who are the most innovative organizations making a difference in this location? Which local restaurants are committed to and actively implement sustainability practices?
Dive in to take a brief, but closer, look at food sustainability in each of our study abroad locations. We’re just skimming the surface here, so feel free to approach this topic with us if this is something you’d like to focus on in a custom program with your students.
Exploring Food Sustainability Across the EdOdyssey World
CANADA. In Canada, we’re seeing a focus on urban agriculture, effort put into reducing food waste, and the rise of the farm-to-table movement. As in London, residents and businesses in bigger cities like Vancouver and Toronto are making use of rooftop space for farms and beehives and we’re seeing more community gardens pop up to introduce green spaces back into the cities.
One Organization Highlight: Sole Food Street Farms in Vancouver is a social enterprise which is turning empty lots into urban farms which then sell produce to nearby restaurants that place value on serving locally-sourced food. Since their beginning in 2009, Sole Food Street Farms has become one of the biggest urban farming groups in North America. They produce up to 30 tons of food each year, some of which is donated to partners in the community. Not only are they focused on food sustainability, but they also employ residents from downtown Vancouver who struggle to find employment.
One place to eat: Café le 5e, over in Quebec, is doing a great job at producing very little waste; in fact, they fill only a small wastebasket with trash every two weeks. They have eliminated packaging and takeaway cups. All cutlery and glasses are reusable. They even send their coffee roaster bags to be refilled with their suppler when they’re empty. Plus, a local mushroom farm benefits from their compost donations.
CHILE. Chile is tapping into the deep-rooted indigenous knowledge of the Mapuche people, merged with modern agriculture techniques, to work toward more sustainable farming practices. The focus on harmony with the land is being integrated into farming practices more widely. The Mapuche people place a high degree of respect on nature’s cycles, biodiversity, and the idea that all living things are interconnected. Regenerative agriculture is one of the main focuses, restoring soil health through crop rotation, minimal disturbance of the soil, and limited the use of harmful pesticides.
One Organization Highlight: In southern Chile, there’s an NGO called CET BioBio (Centro de Educación y Tecnología). They work on small farms teaching sustainable agriculture and empowering local farmers with knowledge about organic farming, water conservation, and the use of renewable energy. Beyond food sustainability, their hope is to improve the quality of life for rural farmers.
One place to eat: While the most famous restaurant in Chile (rated one of the top 50 in the world) dedicated to food sustainability is Boragó, one that’s more in line with a student budget is the vegetarian hot spot El Huerto in Santiago. This is popular with local students looking for a meal that is both healthy and ethical. Think organic and seasonal produce and plant-based dishes made using ingredients that are sourced from local farms.
CHINA. China is experiencing a slow shift toward more sustainable food practices too, including a growing focus on organic farming and a move toward more eco-conscious eating, especially in bigger cities. Issues like pollution and food safety are very slowly being tackled and there’s a trend toward promoting local, sustainable ingredients. Younger generations are more mindful of the impact of their actions on the environment, organic markets are popping up, and the government has introduced certain initiatives like “Clean Your Plate”—a campaign to help reduce food waste as greater awareness is highlighting the scale of this problem. Traditional Chinese food practices as being re-examined through a sustainability lens and plant-based eating, which has long been part of the country’s history, is making a comeback.
One Organization Highlight: One company inspiring others with their own commitment to food sustainability is Organic and Beyond—one of the country’s biggest providers of certified organic food. They’re setting an example to other businesses through their commitment to protecting the environment, training local farmers in sustainable agricultural techniques, and believing in a transparent supply chain so everything is traceable from farm to table. They also deliver organic food in many places. Just over a decade ago, they launched the Organic and Beyond Fund which promotes cooperation between China and other countries on food sustainability initiatives.
One place to eat: Leading the way as a food sustainability pioneer in Beijing, Green Cow City Cafe is run by a husband-and-wife team who have acres of organic veggies, heritage breeds of chickens and pigs, and an agriculture program supported by the community. Their menu is packed with dishes made from ingredients that are seasonal and fresh, and they have also made a commitment to composting, renewable energy, and water conservation. They offer tours to their guests so they can learn about some of the sustainable agriculture practices they’ve put into place.
IRELAND. An interesting movement in Ireland, a country that has been recognized often for its commitment to sustainability, has been re-wilding, or restoring the natural ecosystems and letting the land heal from overuse and return to its natural state with its native species reintroduced. There’s some truly lush landscapes in Ireland, and the country has a rich agricultural history from which they can draw more eco-friendly farming practices. There’s also real noticeable focus on sourcing ingredients locally with a farm-to-table approach, reducing the reliance on chemicals, and livestock are increasingly being encouraged to graze and eat in a more natural way.
One Organization Highlight: One of the biggest names in Ireland’s food sustainability initiatives is Bord Bia (The Irish Food Board)—in particular a specific program they run called Origin Green. They work with farmers, food producers and retailers nationally, along with the the entire food and drink industry in Ireland, to promote food sustainability. They set clear goals and specific food sustainability targets for over 50,000 farms and 300 food companies. This is one of the only sustainability programs that exists at a national level worldwide; they’re modelling how other countries can follow in their footsteps when it comes to sustainable food production and encouraging people to make more conscious food choices that have a smaller impact on the environment.
One place to eat: One cafe that our students love in Dublin is The Fumbally. They source food locally, working with organic farms nearby and build their menu from simple fresh seasonal ingredients. They call it “honest and no frills.” Part of their philosophy is that they value their relationships with their suppliers. They also have a zero-waste philosophy, focusing not only on reducing packaging waste, but also on reducing food waste by re-using ingredients in creative ways.
ITALY. The original home of the Slow Food Movement, which began in Piedmont, Italy has for some time really emphasized the importance of locally-grown, high-quality ingredients. There is now a “km 0” or zero kilometer movement encouraging people to buy food produced close their homes. Farmers markets are popular, as are local coops which connect people directly with food producers. The number of certified organic farms has increased in recent years and the Italian Ministry of Agriculture notes that Italy is one of the top countries in Europe for organic farming. There’s also a movement to improve the fishing industry and introduce sustainability initiatives here, like the “Fish Revolution” campaign that helps customers support local sustainable fishers.
One Organization Highlight: There’s a grassroots organization called Slow Food in Italy that was founded in 1986 after McDonald’s was opened in Rome. It’s international now, with a presence in over 160 countries. Slow Food works to protect local food biodiversity, support traditional agricultural practices, and promote the cultivation of indigenous crops. They also support local producers, run workshops and events to educate people and raise awareness as well as teach traditional cooking methods, and they advocate for communities to have control over their own food production methods.
One place to eat: A great place to eat sustainably on a student budget in Rome is Ristorante Da Enzo al 29 which is a trattoria hidden in the cobblestone streets. It’s famous for authentic Roman dishes - simple and understated, yet undeniably delicious. They focus on home cooking, source ingredients from local markets, use traditional cooking methods, and lean into sustainable practices throughout their operations.
JAPAN. The country’s minimalist ethos is leading food sustainability efforts in Japan. These ethos are not new, but rooted in cultural values of resourcefulness and respect for nature that have been passed on through centuries. Think seasonal produce, local suppliers and farmers markets, and minimal waste. In Japanese culture, there’s a concept called "mottainai," which means feeling a sense of regret over waste. Portion sizes are typically smaller. Everything has a purpose: fish bones for broth, vegetable scraps turned into pickles. There’s a big focus on traditional food preservation techniques like fermentation, simplicity, and mindfulness around food.
One Organization Highlight: Shizenkan Farm in the Saitama Prefecture follows the philosophy of “Shizen Noho,” which translates to "natural farming". They focus on healthy soil and biodiversity and do not use pesticides, herbicides, or synthetic fertilisers. They lean on traditional techniques like using rice straw and fermented organic matter to enrich the soil alongside more modern eco-conscious practices like rainwater harvesting and composting. They also engage with the local community with farm tours and workshops to teach children (and adults) about sustainable farming. They even have a delivery program to bring organic veggies straight to the consumer.
One place to eat: Our Director of Program Operations, Sarah Reid, recently recommended a restaurant in Koka, Japan, called Vege Rice. “The restaurant has a farmers market attached and an entire farm,” she said. “They try to make their meals with as many local ingredients as possible and the food was absolutely delicious. I hope to bring students to this restaurant in the future to learn about how Japan approaches food sustainability.”
PERU. In Peru, food sustainability efforts are connected to the country’s incredible biodiversity. Ancient crops like quinoa, maize, oca, tarwi, and potatoes are being promoted. Indigenous agricultural techniques and methods of traditional seed preservation are being re-embraced, as is increased cooperation and community among farmers. The country is now promoting agroecology, which combines farming with biodiversity conservation, and agroforestry where trees are grown alongside crops to help restore the land and improve soil health.
One Organization Highlight: Parque de la Papa (The Potato Park) covers more than 9,000 hectares in the Andean Highlands. Managed by six indigenous, Quechua-speaking communities, it’s a conservation area that is dedicated to preserving, mainly, the huge variety of native potatoes that grow in Peru. There are 1,300 varieties of native potatoes in the park that thrive at different altitudes. Parque de la Papa focuses on techniques like terracing, crop rotation, and natural pest control. The park is not only a way pf preserving potatoes, but also the indigenous cultural identity where the concept of ayni (a belief that humans are part of the natural world, and that taking care of the environment is essential) is the leading principle. They cooperate with seed banks and researchers and offer guided tours and workshops to raise awareness.
One place to eat: In Cusco, students can enjoy a meal at the sustainability-focused restaurant, La Casa de la Abuela. They source organic seasonal ingredients from nearby small farms and focus on making traditional Andean dishes. They have a commitment to reduce food waste and have vegetarian and vegan options on their menu.
SPAIN. Spain has begun to incorporate renewable energy into food production practices. A good example of this is using solar-power in agriculture, including solar-powered irrigation systems, which is popular in places like Andalusia where the sunny climate is ideal. Organic farms are popular in regions like Catalonia and Navarra, and cities like Barcelona and Madrid have really embraced a farm-to-table approach, encouraging restaurants to source ingredients from local, sustainable farms. Italy’s Slow Food Movement is also popular in Spain and it has inspired many chefs and producers to look back on culinary traditions, support small growers, and engage in sustainable eating.
One Organization Highlight: In the Canary Islands, Tenerife’s fishing cooperative Cofradía de Pescadores de San Andrés, promotes sustainable fishing practices. They work with local fishermen and fisherwomen to maintain and promote traditional fishing methods and focus on small-scale artisanal techniques. This helps with the preservation of the delicate marine biodiversity off the coast of the Canaries, and avoids overfishing. Fish is then sold directly to nearby markets and restaurants to promote local sourcing in the seafood industry.
One place to eat: Set in the stunning old Espronceda Theatre space, Madrid’s popular MO de Movimiento is a great example of a sustainable restaurant in Spain. Their oven exhaust is used for underfloor heating during the winters and terracotta jugs full of water and fitted with cooling elements dangle from the ceilings to take the edge off the hot summers in an energy-efficient way. Pretty much everything in the restaurant—from the florescent light fixtures to the servers’ uniforms to the tabletops—are all made of recycled materials. Food is sourced from nearby producers. They also get creative in the kitchen; for example, the pizza dough is leavened with wild yeast waters made from leftover fruit.
UNITED KINGDOM. There’s been a shift toward promotion of plant-based diets in the UK, with more vegan and vegetarian options popping up in both supermarkets and on the cafe and restaurant scene. Local ingredients are being prioritized and Community Supported Agriculture programs are becoming more popular so that people can buy shares in local farms and enjoy fresh produce all year. Allotments where people can grow their own food almost always have a waiting list in big cities. There’s also been a movement toward selling what’s considered “wonky” or misshapen produce (perfectly edible, but not perfectly shaped) at discounted prices to avoid waste. Campaigns to educate people on sustainable food choices are being implemented in communities and schools.
One Organization Highlight: An innovative app called Too Good To Go partners with local businesses like supermarkets and restaurants that end their day with a surplus in food. App users can purchase food at lower prices rather than see perfectly good food wasted. Millions of meals have been diverted from finding their final resting place in a landfill, and it’s helping to raise awareness about food waste as well as encourage more sustainable eating habits.
One place to eat: At West London’s Daylesford Brompton Cross, designed around a giant oak tree, there’s a zero-waste policy and packaging is recyclable, reusable, or compostable. The charity The Felix Project receives any extra food, which is redistributed to those in need around the city. Reusable cups are encouraged, straws are made from wheat stalks, and meals are often plant-based. The parent company, Daylesford, which has many cafes, operates its own organic farm in the Cotswolds to supply fresh produce to each location.
UNITED STATES. Regenerative agriculture is gaining momentum in the US, especially in the west and midwest states. Plants like clover or rye cover the ground between main crops in order to protect the soil, crops are rotated to keep the nutrients in the soil balanced, and farmers cut back on how much they plow. Movements toward eating fresh, seasonal, and local foods and farm-to-table approaches are becoming more popular and the USDA has reported significant growth in the organic sector. There’s been a rise in plant-based diets and some initiatives are underway to try to combat the significant problem of food waste in the US. Grassroots movements and non-profits work to promote healthy eating, raise awareness about food sustainability, and advocate for policy changes to support sustainable agriculture.
One Organization Highlight: In Massachusetts, non-profit organization The Food Project is making strides in food sustainability, aiming to transform the food system into something that inspires community engagement and connection to the land. They work with more than 70 acres of land on urban and suburban farms, build gardens so people can grow their own food in a non-toxic space, and employ about 140 teenagers from diverse background to work on the farms using sustainable agriculture techniques.
One place to eat: At The Whale Wins, located in Seattle’s Fremont neighborhood, there’s a commitment to seasonal, locally-sourced ingredients, especially sustainable seafood. The owner has built up a network of connections with nearby farmers, beekeepers, purveyors, and fishermen from whom the restaurant sources ingredients. Menus change to reflect what’s in season, there’s practices in place to recycle and reduce waste, and there’s a range of vegetarian and vegan options available.
Reflecting on Food Sustainability with Your Students
Besides seeking out restaurants that value food sustainability when we travel, we can ask ourselves and our students to reflect on the following questions around food:
Where does this food come from? Is it local? Regional? Imported?
Is it plant-based? Eating less meat can reduce your carbon and water footprint.
Is this food in season? If it is, it likely required fewer resources to produce.
Do you know how it’s been grown? Is it organic? Were sustainable farming practices in place?
What is this restaurant or market doing to prioritise reducing food waste? Donating extras? Composting?
Is there packaging involved? Is it single-use plastic? Can it be recycled or composted?
How is the local community where we are traveling involved in food production? Are there local farmers or food producers who are fairly paid and who follow ethical practices in their work?
What are some of the traditional or indigenous food practices that can support food sustainability in this area?
What can we do, as visitors, to play our role in supporting food sustainability in the community?
Are there any sustainability lessons that we can take home with us from our experiences with food here?
Photo: Sarah's meal at Vege Rice: Chicken katsu with a side salad, an assortment of pickled seasonal vegetables, with a side of rice and miso soup and the bottle with the red cap had katsu sauce which they make in-house as well.
While it’s extremely unlikely that every time we eat, we’ll be able to eat in a perfectly sustainable way, it’s good to be informed and try our best to make an effort. In fact, we see it as a responsibility to understand how our choices impact the world around us, including the local communities in which we are guests when we travel.
Having food sustainability in the back of our mind can help or encourage us make decisions that are better for our bodies and our planet when choices are available to us, opting for plant-based meals, paying attention to a restaurant's sustainability ethos, looking for locally-sourced and seasonal meals on the menu, shopping at farmer’s markets, and doing our bit to help eliminate food waste.
Food sustainability is an excellent topic to explore on a custom program with your students, whether it is a main focus or a sidebar topic. Understanding how others across the globe approach food and food sustainability can teach us a lot about how we—personally, and our communities, and our country—can do better for our planet.
