All-inclusive accommodations are gradually eroding a key aspect of vacation enjoyment. After enduring a long stretch of work and parenting duties, the allure of lounging on a sunbed while indulging in the offerings of an all-inclusive resort may seem irresistible. However, this very trend poses a threat to something cherished by many – food.
A recent survey of 2,000 holidaymakers revealed that nearly one-fifth prioritize cuisine when selecting a holiday destination, with a quarter even revisiting a place mainly for its food. A significant portion of travelers actively research dining options and compile lists of foods to sample.
According to Intrepid, a responsible travel company, the rise in all-inclusive resorts managed by large corporations is jeopardizing local food cultures, restaurants, and bars. The firm emphasizes the importance of supporting unique food traditions, warning that an exclusive focus on familiar, generic options could lead to the loss of distinctive flavors, cooking techniques, and ingredients.
Yasmin Khan, a renowned author and food writer, emphasized the cultural significance of preserving traditional dishes, advocating for travelers to engage with local food scenes rather than isolating themselves within resort confines. She underscored the value of exploring local eateries, bakeries, and tapas bars to safeguard culinary diversity.
In response to the encroachment of all-inclusive establishments, Intrepid has collaborated with Time Out to launch immersive cooking workshops in London, aimed at promoting endangered dishes and culinary traditions. This initiative offers participants the opportunity to prepare and savor these at-risk foods firsthand.
Dan Saladino, author of Eating to Extinction, expressed concern over the decline of lesser-known dishes, attributing their disappearance partly to the behaviors of holidaymakers. He highlighted environmental challenges, cultural dilution from overtourism, and the loss of artisanal skills as key threats to global culinary diversity.
Noel Josephides, chairman of Sunvil, a family-owned travel operator, condemned the impact of all-inclusive resorts on local economies and communities. He criticized the dominance of large chains that divert spending away from independent businesses, leading to closures of local establishments and a disconnect between tourists and the authentic essence of their destinations.
Longtime traveler Brian Carrigan voiced apprehensions about the detrimental effects of all-inclusives on local economies, citing subpar food quality and the negative impact on independent hotels and restaurants. He recounted conversations with hoteliers and restaurateurs in Rhodes who highlighted the challenges posed by the proliferation of large all-inclusive properties in the region.
The history of all-inclusive holidays traces back to the 1950s, pioneered by Gerard Blitz in Majorca through the establishment of Club Med. While modern all-inclusive resorts offer a more extensive range of amenities and services, concerns persist regarding their impact on local economies and cultures.
Experts like Harold Goodwin advocate for responsible tourism practices within the all-inclusive sector, emphasizing the importance of collaboration with local businesses and communities. By promoting sustainability, supporting local sourcing, and engaging in community initiatives, all-inclusive resorts can contribute positively to their destinations and economies.
