LUX* Resorts & Hotels, SALT and Tamassa. This Veganuary, all restaurants operating in the three hospitality brands under The Lux Collective’s umbrella launched their Keen on Green concept that everyone (regardless of dietary preference) will love. Under the guidance of Corporate Chef Dave Minten, the resorts’ chefs created delicious dishes bursting with nutritious goodness under these guidelines:Vegans, vegetarians or reducetarians on vacation do not have to limit their diets to salads whilst at
- Deep-frying avoided wherever possible
- Using less saturated oil and substituted with healthier options such as extra virgin olive oil, coconut oil and hemp oil
- Prepared with cooking methods such as steaming, baking, grilling, slow cooking at low temperature
- Raw methods of preparation where possible
- Use of refined oils and non-sustainable ingredients are not permitted
- Ingredients are sourced locally to reduce carbon footprint
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