Every industry, including tourism and hospitality, is undergoing a transformation in light of the climate crisis and some are turning to plant-based foods to help them achieve their sustainability goals. This is the case of Club Med, an all-inclusive resort chain in operation for 72 years.
Club Med has partnered with beloved vegan chef Chloe Coscarelli to help the company add thoughtful, plant-based meals to its menus at its eight all-inclusive resorts in Mexico and the Caribbean. The move not only responds to a demand for more plant-based options, but gives Club Med a chance to reduce its carbon footprint by using fewer animal products.
“Over the years we have noticed that more and more customers are following plant-based diets, so we wanted to make sure they had plenty of culinary options to choose from of the same caliber as the other menu items we we propose”, Carolyne Doyon, President and Chief Executive Officer. of Club Med North America and the Caribbean, says VegNews. “We have also found great importance in implementing plant-based menus as an additional means of furthering our mission of pioneering sustainable tourism. Since our conception in 1950, we have firmly believed that experiences should never be had at the expense of others or nature.
Chloe Coscarelli puts vegan food on the menu
Chef, author and entrepreneur Chloe Coscarelli has been a mainstay in the vegan culinary community for over a decade and many know her as the first vegan chef to win the Food Network’s cupcake wars with its delicious cupcakes.
The chef’s latest venture with Club Med was inspired by her desire to make a global impact. Over the summer, Coscarelli worked one-on-one with Club Med catering teams to pass on his vast knowledge of vegan ingredients, techniques and tips so that the teams could independently create dishes to herbal base that would delight guests.
“It has been an exciting opportunity to work with such a well-known company as Club Med, especially given the global scale of their resorts,” Coscarelli told VegNews. “It has been an honor to work in the kitchen with their amazing chefs from around the world and dive into vegan recipes and culinary education together.”
Under Coscarelli’s leadership, the teams developed new menu items such as beetroot bourguignonne; tomato tartare with vegan feta and pesto; and grilled avocado with pomegranate and truffle vinaigrette, which will be among the dishes served in Club Med villages.
“Our culinary offerings go beyond what is typically expected of an all-inclusive resort, with beautifully curated unique dishes,” says Doyon. “In our efforts to provide more plant-based options, we have turned to Chef Chloe for her expertise, as her contributions to the plant community are unparalleled. We wanted to provide our customers with more diverse food options that cater to all dietary needs, and Chloe is well known for her fresh and exciting plant-based recipes that, true to her motto, aren’t just good enough to be vegan. , they are just plain good.
Club Med’s sustainable development commitments
Tourism is a notoriously environmentally damaging industry that puts pressure on local resources and generates pollution in the form of plastic, food waste, sewage and carbon emissions. However, improving the food served at resorts – replacing environmentally harmful animal products with more sustainable plant-based alternatives – is a step in the right direction.
In 2019, Club Med announced its “Happy to Care” commitments which address a range of issues such as eco-certifications, elimination of single-use plastics, energy management, food waste, animal welfare, cultural preservation and local development.
In April, Club Med added to these commitments with new initiatives, including the announcement that Beyond Meat products would be rolled out at its Club Med Michès Playa Esmeralda in the Dominican Republic with the aim of adding vegan meats to all its northern hotels. -Americans. by the end of the year.
The menu development program between Club Med and Coscarelli is an extension of its Happy to Care commitments. Coscarelli was also on hand to help the chefs present Beyond Meat’s vegan products in an exciting way.
“The main goal was to make the new vegan options delicious and exciting so that they would appeal to all guests,” says Coscarelli. “We were inspired by fresh local produce and ingredients available to every chef, as well as new vegan techniques and products (like Beyond Meat) that chefs can work with.
“We want vegan guests to feel included and well-nourished, while relaxing in hotels, so the key was to take any guesswork out of ordering vegan or the buffet experience,” says Coscarelli.
While dishes vary from resort to resort with locally sourced ingredients, the motivation to offer plant-based options informed by Coscarelli’s training will be infused into Club Med’s food ethos.
“Our chefs learned a lot of insight from Chef Chloe during their intensive training and use their new knowledge to develop mouth-watering and creative plant-based dishes,” Doyon said. “In the future, guests can also anticipate plant-based dishes with specialized international flavors, as our chefs come from all over the world and love to personalize their culinary creations.”
What’s next for Coscarelli? The chef is working on more exciting brand partnerships and, after her work with Club Med, plans to explore other projects in the hospitality industry.
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