Sustainability in the Galápagos: Local Products Are a Chef’s Dream

It’s perhaps widely known that the Galápagos is a haven for wildlife, but it’s also an unsuspecting paradise for foodies.

The Galápagos Islands are where quality meets sustainability; all produce here is organic and so visitors are treated not only to delicious dishes that support the local economy, but products that also have a low carbon footprint.

Growing Sustainable Food in Galápagos

It might seem an oddity to be 600 miles from mainland Ecuador, with a breakfast fruit plate so vivid it seems as if it was just picked from the vine. But meals in the Galápagos become a total treat once guests realize that their palate is just one of the many ways they are lucky to experience all the islands have to offer.

Hungry visitors can expect plenty of beautifully seasoned soups and stews; some of the freshest ceviche they’ll try in their life; as well as plenty of plantains — mashed, fried, stuffed, or served as chips.

The typical distance from a tourist vessel to the mainland is cut by about 98 percent, given a ship’s proximity to the bounty of the Galápagos, which stretches beyond fruits and vegetables to a variety of fish that never once touches the freezer.

Andrea Cruz, the executive chef of Silver Origin, believes food is an act of love. With the mindset, she admits that in the Galápagos, “the tomatoes are sweeter; the lemons and tangerines are the best I’ve had in my life.”

There is no compromise on taste in this region, helped by the fact that there are also no chemicals or pesticides to worry about.

“Supporting local growers not only gives guests a chance to taste the Galapagos, but we are also supporting somebody who’s going to be able to grow food for their communities,” states Fernando Delgado, vice president and general manager of Silversea Cruises in Ecuador.