The ecological impacts of what you eat affects both the surf and turf of your dinner plate. Beef cattle methane flatulence is a major contributor of global carbon which contributes to ocean warming which kills coral. Concern over beef consumption has led to many initiatives to take the beef out of the most classic beef dish of all – the burger. Even mainstream chains like Burger King have introduced vegan versions like its “Impossible Whopper”. In the Maldives, LUX South Ari Atoll has introduced its own vegan “beef” burger
- “Embraced by leading brands, tech companies and major news media, the plant-based protein, formally known as ‘Beyond Burger™’ is now available at three of the resort’s eight restaurants to provide additional vegan and kosher options.”
Inspired by LUX’s culinary carbon-reducing crusade, I found myself trying my first vegan burger yesterday in London. It was a Avocado Chipotle Burger by the UK chain, Leon’s. Admittedly, my expectations were pretty low, but I must say that they were handily exceeded. Eating it, you realise that the taste of a “burger” is a real collection of tastes – bun, condiments, lettuce, charcoal grilling. So getting a patty of something that is remotely evocative of a burger in texture and even some flavour make the whole sandwich a pretty close facsimile to the original. But with much less impact on the coral reefs you are enjoying during your stay.