“I ran 300 km across Spain fuelled by plants – this was the hardest part”

From veganfoodandliving.com 

By Laura Briggs

When vegan runner Laura Briggs began preparing for an eco ultra challenge, she soon realised that the run would only be part of the battle...

I’ve been vegan long enough to know that even in the UK, eating out can occasionally present a challenge. So, when a plan for three of us to run 300 km across the Camino Primitivo in Spain was first pencilled into the calendar, I knew it wouldn’t be plain sailing. Northern Spain, after all, isn’t particularly well known for its plant-based cuisine.

But when our trio unexpectedly dwindled to just one, I found myself on the cusp of a solo adventure that would challenge me both mentally and physically. It was a journey I felt deeply compelled to complete.

I’m a member of The Green Runners, and the adventure was intentionally designed to demonstrate that we can travel sensitively, tread lightly, and significantly reduce our carbon footprint. For me, that meant a strict policy of no flying. I would travel by ferry and bus, carry absolutely everything I needed on my back, and, of course, maintain a vegan diet.

Photo © Laura Briggs

Into the Asturias mountains

My journey began on the ferry from Plymouth to Santander. I spent most of the 24-hour crossing trapped in my cabin, trying desperately to convince myself I wasn’t seasick and feeling incredibly alone. The moment I stepped onto terra firma, however, my spirits lifted. This run was going to be tough, but I reminded myself of our collective mantra: we can do hard things.

After a two-hour bus ride to the historic city of Oviedo – my official starting line – I woke the following morning at the ridiculous hour of 3:30 am. I set off into the pitch-black unknown of the Asturias mountains with a pack weighing just over 5 kg. Tellingly, a significant portion of that weight consisted of ‘back up’ vegan endurance bars, packed in case I was entering a total culinary desert.

My plan was to run an average of 40 km a day over seven days – including a brutal 60 km stint on day one – to reach the resting place of the apostle St James in Santiago de Compostela.

While I was physically fully trained for the mileage, nothing could prepare me for the daily logistics of sourcing meals. In the remote stretches of the Asturias mountains and through rural Galicia, food outlets are few and far between.

Each evening, I learned to become a tactical scavenger. Staying in albergues (pilgrim bunkhouses), I would occasionally be treated to a simple, delicious communal meal. Other nights, dinner just didn’t happen. I quickly learned to squirrel away the remains of the previous night’s dinner, taking leftover crusts of bread and pots of jam with me for the road, and stuffing my pack pockets with the fresh oranges that, luckily, seemed to grow everywhere.

This is just one of the incredible views Laura enjoyed during her epic journey. Photo © Laura Briggs

Highs and lows on the trail

On day one, I headed towards La Espina, leaving the city lights behind for the dense darkness of the mountains, navigating pine forests and dusty trails entirely alone.

In April, the Camino is still in its very early season. The pilgrims who eventually flood the paths toward the Cathedral of Santiago de Compostela are few and far between until May. Village shops and bars were generally shuttered. It was a solitary, introspective journey.

Day two took me 40 km to Pola de Allande, which provided my absolute favourite evening meal of the trip. The Dutch owner of the albergue proudly presented a starter of warming lentil soup, followed by a hearty main of seasoned rice and vegetables. Best of all, they even surprised me with a chocolate soya pudding for dessert.

Spending the evening chatting with people from across the globe and sharing food in this humble, communal way is the true magic of the Camino.

Day three was my scenic highlight. I climbed 800 meters in just a few kilometres, feeling completely immersed in the wild Asturias landscape as herds of wild horses swept past. I felt incredibly strong, running the flats, hammering the downs, and fast-hiking the steep ascents.

I arrived in Castro, befriended the resident albergue cat, and luxuriated briefly in a hot shower. Dinner that night, however, left me wanting. Veganism isn’t a known concept in this part of Spain, and the albergue chef genuinely thought cheese was an acceptable substitute. I went to bed having eaten nothing but a single slice of roasted squash and a side of chips.

By day four, the physical rhythm had taken hold. It heavily frustrates me when people assume vegans lack the energy or stamina to tackle major physical endurance challenges. I derive a very personal satisfaction from proving those stereotypes entirely wrong.

As I powered through the miles, I kept my mind occupied by fantasising about all the wonderful things I would eat when I finally reached the finish line.

Culture shocks

On day five, mapping errors on my part turned the stretch from O Cádavo to San Román da Retorta into an unexpected 50 km ultra. I ran through the beautiful, historic Galician capital of Lugo, finding myself treading more on unforgiving tarmac than soft trail. The heat was intense. When I finally reached my albergue that evening, dead on my feet, sinking into a swinging hammock in the garden felt like absolute heaven.

With only two days left, day six brought a massive shift as the quiet Primitivo merged with the popular Camino Francés in the city of Melide. Suddenly, there were more walkers, more open cafés, and significantly less solitude.

At one point, a well-meaning man giving guided tours of a historic church kindly handed me a pain au chocolat. When he wasn’t looking, I discreetly disposed of it in a bin; I didn’t want to cause offence, and the language barrier made it exhausting to constantly explain what I could and couldn’t eat.

I reached the town of Arzúa with little left in the tank, the late afternoon heat becoming almost unbearable. Because it was a Sunday, the local supermarkets were locked up. My only option was a 24-hour express mini-mart, where I cobbled together a makeshift dinner of baguette, microwavable quinoa, and a jar of olives. I was hardly eating like a queen, but it was pure fuel.

The Cathedral of Santiago de Compostela marks the end of the Camino de Santiago pilgrimage route. Photo © Laura Briggs

The grand finale

For the final leg into Santiago, I purposely took it easy, slowing my pace to soak in the stunning scenery and talk to my fellow pilgrims. Arriving in the majestic Praza do Obradoiro, the sheer realisation that I had completed 300 km entirely on my own two feet was completely overwhelming. I was rewarded with the spectacular view of the cathedral, looming large over the celebrating crowds.

After a long-awaited shower and a change of clothes, dropping my heavy backpack onto the floor of my accommodation felt glorious. My mind immediately pivoted to a singular focus: real food.

Having a full rest day in Santiago before beginning the long journey home allowed me to embark on a culinary victory lap. First, I visited Cascara Café for brunch, where I ordered not one breakfast, but two. I devoured a vibrant chia berry bowl alongside thick tomato and avocado toast, washed down with plenty of coffee and oat milk.

Later, I tracked down A Corre Vexeta, a phenomenal local eatery. Sitting there that afternoon, I felt like I had stepped into heaven. I feasted on exquisite mushroom and aubergine tacos drizzled with a cool sauce and pickled red onions, followed by a slice of Tarta de Flores – honestly the best dessert I have ever eaten in my life.

I paired it with a chilled glass of local white wine, and felt delightfully light-headed as the sugar, alcohol and accomplishment hit my system all at once.

Running 300 km over rugged mountains is entirely possible on a plant-based diet, and Santiago de Compostela proves that wonderful vegan options are waiting for you at the end of the road.

If you are planning your own Camino, my advice is to message your albergues well ahead of time to state your dietary needs, and always pack plenty of emergency fuel. You are never guaranteed to find options en route, but with a little planning, the journey is worth every single mile.

Ready to challenge yourself? Read our vegan guide to running

https://www.veganfoodandliving.com/features/vegan-green-runner-laura-briggs-300km-eco-pilgrimage/

An agency grows from a vegan travel blog

From travelweekly.com

When Rebecca Gade-Sawicki quit her job in fundraising at the start of the pandemic, she wanted her next career move to closely align with her passion for veganism.

While she initially sought a job with a vegan or environmental company, Covid hiring challenges forced Gade-Sawicki to re-evaluate: Instead, she reflected on travels with her husband, who also follows a plant-based diet. And she thought about the questions she fielded from family and friends when she went abroad, including inquiries on what she ate, whether she had to bring food in her luggage and whether she lost weight during travel.

"The questions were quite funny, so I thought, why don't I start a blog?" she recalled. "This is going to open me up to new opportunities and networking with like-minded people."

That blog, Veggies Abroad, has since amassed a following of vegan travellers. It offers destination guides, restaurant recommendations, hotel suggestions and travel advice to about 30,000 visitors to the site per month. In 2023, it expanded into a full-fledged travel agency, also called Veggies Abroad, that offers custom FIT travel services and small-group tours -- with plant-based cuisine and sustainable travel at the core of its offerings.

Rebecca Gade-Sawicki started the Veggies Abroad blog in 2020; in 2023, she expanded it into a travel agency. Source: Rebecca Gade-Sawicki

A 10-day tour to Greece next April, for example, will include stays in Athens, Kalampaka, Delphi, Central Arcadia, Mycenae and Spetses Island. Clients will visit an agro-farm, take part in an olive oil tasting and participate in a vegan cooking class. All meals included with the tour -- nine breakfasts, four lunches and six dinners -- will be plant-based.

                                                  Veggies Abroad often books group tours, like this one in Morocco, with Intrepid Travel

Veggie specialization

Gade-Sawicki joins the growing ranks of travel advisors who are choosing to specialize and customize their offerings to a particular demographic. While there's no single reliable count of how many vegans exist worldwide, the market they're driving is easier to measure: According to DataHorizzon Research, the global vegan food market was valued at $27.2 billion in 2022 and is projected to reach $63.5 billion by 2032 as consumers turn to plant-based diets for ethical, health and environmental reasons. 

This year, Gade-Sawicki is seeing tremendous interest in her tours. The agency has grown 40% over last year, and she estimates she'll hit $500,000 in sales by year's end. The Veggies Abroad blog remains one of her biggest drivers of client leads; referrals and prospective clients also find her through a Google search.

Although her agency's trips are open to nonvegan clients, prospective Veggies Abroad customers should be aware that meals will be preset as plant-based, as Gade-Sawicki does her own restaurant research, prioritizes vegan and vegetarian restaurants and negotiates menus with partner hotels in advance.

"In my previous career, I had to say yes to a lot of things that I didn't agree with," Gade-Sawicki said. "I didn't want to end up within the travel space selling things I didn't believe in."

Rebecca Gade-Sawicki praises the plant-based food at Palmaia - House of AiA, an all-inclusive wellness resort in Mexico. Photo Credit: Rebecca Gade-Sawicki

She recalled meeting another advisor who told her: "Hey, here's the one good thing about the travel industry: the buck stops with you. If you want to support certain organizations, you can. If you don't want to support others, you don't have to.'"

Gade-Sawicki also often leads the tours herself, arriving at the destination ahead of time to nail down final details with the hotel staff and chef. If the experience with a supplier is a positive one, she's more likely to return (Playa Viva and Palmaia -- The House of AiA, both in Mexico, received high marks from her).

But when catering to specific diets, challenges can arise: "Hotel communication is one of my biggest headaches," she said. "The salesperson can say one thing [to someone else]… and it's always an awful, awful game of telephone.

When you can develop a personal relationship [with a supplier], then people feel more beholden to making sure that they don't screw up."

Vetting who's for real

Gade-Sawicki's portfolio of tours includes itineraries in destinations across the globe. She prefers to work with B Corp-certified organizations, meaning that the supplier is held to standards for social and environmental performance, transparency and accountability. She aims to be equally transparent in her own business; she releases an Impact Report each year, and last year, more than 50% of the suppliers Veggies Abroad worked with were B Corp certified. 

When vetting suppliers, Gade-Sawicki said it's her goal to continue to grow her roster of suppliers that have their own sustainability initiatives, operate with fair labour and purchasing practices and put a premium on community involvement.

"You can tell who is genuine about it and who is just checking a box," she said, adding that she organizes Zoom calls with partners and digs deeper into sustainability practices, charitable endeavours and the like.

" You can determine if someone is greenwashing and someone's not," she said. "Companies that are really interested, and really care, are going to be really excited to tell you about that."

Intrepid Travel, a certified B Corp organization, is a go-to partner for many Veggies Abroad tours, as is Rebecca Adventure Travel, a destination marketing company based in Ecuador, for Central and South American tours.

Although she hasn't entered the cruise space, Gade-Sawicki said she is considering expedition lines such as UnCruise Adventures and National Geographic-Lindblad Expeditions. 

Nearly all of this year's Veggies Abroad tours are sold out, but Gade-Sawicki has her eye on the future, with eight to 10 tours scheduled for 2027.

https://www.travelweekly.com/Travel-News/Travel-Agent-Issues/An-agency-grows-from-a-vegan-travel-blog

Planning a trip to Europe? This new initiative is making it easier for vegan travellers

From veganfoodandliving.com

A new partnership spanning over 80 hostels is making vegan travel easy across Europe by celebrating local, naturally plant-based continental flavours

Vegan travel across Europe is about to get a major upgrade as more than 80 hostels launch a continent-wide push to expand their plant-based menus.

Europe’s Famous Hostels, the leading association in the budget accommodation sector, is aiming to drastically reduce its food-related greenhouse gas emissions. It’s working in partnership with non-profit organisation Scope 3 Action, which specialises in helping businesses reduce their scope 3 (indirect) emissions through protein diversification.

The initiative will see more than 80 hostels across 23 countries overhaul their food offerings, integrating sustainable, plant-rich choices into breakfasts, bar snacks, and shared dinners.

For years, plant-based backpackers have had to navigate hit-and-miss catering, but this collaboration aims to make sustainable dining a standard part of the European hostel experience.

Photo © BullRun/Adobe Stock

Why protein diversification matters for vegan travel

Food production is a massive driver of climate change, and shifting toward plant-rich diets is widely recognised by bodies such as the UN Food and Agriculture Organisation as vital in meeting climate goals. Because plant proteins require significantly less land and water than animal products, updating menus is the most cost-effective way for the travel industry to shrink its carbon footprint.

Crucially, for initiatives like this to work, the transition to more plant-based proteins needs to feel natural, particularly for non-vegan guests who may feel ‘forced’ into eating sub-par meat-free meals. But Marian Milec, Programme Manager at Scope Three Action, is confident in the initiative’s focus on increasing the overall appeal and availability of vegan options without stripping away guest choice.

“Sustainable food is often seen as a compromise,” she says. “In reality, some of the most successful hospitality businesses are showing that serving more plant-rich meals can reduce emissions, expand choice and enhance the guest experience.

“This partnership will help more hostels across Europe unlock that opportunity,” she concludes.

Experiencing cultural plant-based foods in Europe

The rollout spans 60 locations, from Aarhus to Zwolle, giving vegan travellers unprecedented peace of mind when booking accommodation in cities across Europe. Rather than relying on ultra-processed substitutes, the initiative emphasises dishes that are already inherently plant-based and deeply woven into regional European cuisines.

In a joint statement, Zoe Bowthorpe and Valentina Rodoni, co-founders of Europe’s Famous Hostels’ ESG Committee, explained: “Hostels have always been innovators and change-makers, and food is the next frontier…

“Some of the best dishes in Europe are already plant-based, rooted in local culture and national flavours. We just need to start celebrating them.”

By shifting the focus to cultural, plant-rich dining, the initiative ensures that reducing travel emissions doesn’t mean compromising on the authentic holiday food experience.

https://www.veganfoodandliving.com/news/vegan-travel-europe-hostels/ 

Luxury vegan travel: sustainable destinations, hotels + brands (Earth Day 2026 guide)

From vegansbaby.com

By Diana Edelman

From Michelin-starred plant-based tasting menus to ethical safaris in Rwanda, this is what luxury vegan travel looks like in 2026 

When I started Vegans, Baby, the phrase “luxury vegan travel” would have felt like an oxymoron. Back then, I stayed in hotels where the only options were fries, a side of veggies or salad. My how times have changed. Thankfully. Today, I get requests from vegan travellers who want five-star resorts, Michelin-starred restaurants and experiences like ethical safaris. 

And, I’m not the only one.

According to Market Intelo, the “Global Vegan Travel market size was valued at $1.8 billion in 2024, and is forecasted to hit $7.6 billion by 2033.” The reason? Consumer preferences are shifting toward ethical, sustainable, and plant-based lifestyles and influencing travel decisions across the world. 

TL;DR: It’s changing the way people travel. From ethical safaris like the ones I have taken people on, to eco-hotels, to tasting menus where ingredients are plucked from the restaurant’s garden, luxury travel is evolving into one that is more conscious and kind. 

This Earth Day, the question isn’t whether you can travel sustainably and luxuriously. The question is how to do it well, without giving up the food, the experience, or your values.

What defines luxury vegan travel

Luxury vegan travel goes way beyond a nice hotel with a tofu scramble on the breakfast buffet. At its best, it looks like:

• Fully plant-based or seriously plant-forward dining, done at a level that rivals anything you’d find in an omnivore fine-dining room
• Cruelty-free materials throughout the property, from the bedding to the toiletries to the furniture property-wide
• Sustainability built into how the place operates, like composting, water limits and more
• A real commitment to the local community, including fair wages, local hiring, local sourcing, and locally-made products in the rooms

Think oceanfront villas running on renewable energy. Tasting menus built from whatever’s growing that week. Safari lodges designed so carefully around the land that the local flora and fauna are part of the experience, and protected. Some of the best vegan hotels in the world fall into this, thankfully.

That’s the bar now, and it’s about time.

The luxury hotels raising the sustainability bar

More and more high-end hotels are proving that sustainability and world-class hospitality can live on the same property. In my itinerary planning, I always aim to connect travellers with these properties.

Six Senses

                                                                                                            PHOTO: Six Senses

One of my most favourite hotel groups, Six Senses runs one of the most thoughtful sustainability programs of any luxury group I’ve come across. It focuses on reducing carbon emissions, eliminating plastic, conserving water, and supporting biodiversity. Its strategy includes regenerative practices like on-site organic gardens, waste reduction systems, and expanding plant-based dining across its properties. Beyond environmental efforts, Six Senses invests in local communities through conservation funding, education, and guest programs and aims to create a positive impact with every stay.

Soneva

                                                                                                                  PHOTO: Soneva

The magnificent Soneva properties in the Maldives and Thailand ushered in a new type of luxury — barefoot. Operating with the philosophy of “No shoes, no news”, the resorts emphasize plant-based dining, complete with harvesting from their own gardens or source locally. They also use solar energy, operate the “waste to wealth” practice, and work in partnership with local communities.

The magnificent Soneva properties in the Maldives and Thailand ushered in a new type of luxury — barefoot. Operating with the philosophy of “No shoes, no news”, the resorts emphasize plant-based dining, complete with harvesting from their own gardens or source locally. They also use solar energy, operate the “waste to wealth” practice, and work in partnership with local communities.

Singita 

Considered to be the gold standard for conservation-driven safari in Africa. Singita operates 19 lodges and camps, blending high-end ethical safari experiences with a strong commitment to conservation, sustainability, and community empowerment. Their three core pillars are biodiversity, sustainability, and community. Singita invests in long-term environmental protection and local development. The company helps protect more than 1 million acres of wilderness through partnerships with conservation organizations, safeguarding critical ecosystems and wildlife. Its people-driven approach ensures guests experience not only luxury, but also meaningful cultural connection and a deeper understanding of conservation efforts across the African continent.

1 Hotels 

                                                                                          PHOTO: 1 Hotels Brooklyn Bridge

My urban pick for a brand focusing on sustainability, they focus on environment, people, and prosperity. 1 Hotels integrate eco-conscious practices into every aspect of its design and operations. Plus, they prioritize green building certifications, reclaimed and local materials, energy efficiency, and eliminating single-use plastics. In addition, it partners with organizations to reduce food waste, support communities, and fund environmental initiatives, while offering programs that allow guests to contribute to causes with each stay.

My point: the robe-and-slippers experience and your values can live in the same trip. You get both.

Vegan fine dining is having its moment

If you’re anything like me, food is the whole reason to travel. It used to be tough — like really tough — to find options unless you happened to be in a destination that was inherently vegan-friendly, like a lot of Asia. Today, vegan fine dining is in a different league and often you can experience vegan versions of local cuisine without missing a taste or texture.

Europe is definitely leading the way when it comes to vegan fine dining. First, there’s London’s Plates. It became the first fully vegan restaurant in the UK to earn a Michelin star in 2025, less than six months after opening. Over in Berlin, Bonvivant Cocktail Bistro went fully vegan in early 2026, and their brunch is now the first Michelin-starred vegan brunch in the world. They also hold a Michelin Green Star for sustainability. Then, there’s  De Nieuwe Winkel in the Netherlands, with two Michelin stars on an entirely plant-based menu, one of only a handful in the world. And, the list goes on.

Planning a trip around one of these is becoming the cornerstone of luxury vegan travel for a lot of my clients. And rightfully so. You’d fly to Copenhagen for Noma, so why not fly to Berlin for Bonvivant?

How to travel sustainably without the FOMO

Sustainable travel doesn’t mean scaling back. But, it does mean being a lot more intentional about how you plan. The first time I went to Europe backpacking solo, I crammed as much as I could into my month of travels. Every other day, I’d be on a train to the next place. Sometimes, it was even a plane. But, there are better and more sustainable ways to travel that are more than checking destinations off a map in the least amount of time. (Also, my body could never these days.)

When I plan trips now, I focus on these ideas:

Stay longer, travel slower

Spending seven days in one place instead of three cities in five days reduces your footprint and deepens the experience. It gives the opportunity to get the tourist stuff out of the way, if that’s what you wanted, and then really dive in. Explore neighbourhoods off the main drag. Take a local bus and wander somewhere. Pick a place to go for coffee every morning and talk to the locals. I know not everyone has the ability to travel for more than a few weeks, especially if you’re American, but even extending past the typical three days gives you such a deeper look into a destination.

Skip flights when you can

France outlawed short-haul domestic flights for journeys that can be done in under 2.5 hours by train, and I wish that rule was universal. Train travel is a fraction of the emissions of flying. Plus, you see the country you’re traveling through in a way you’d never from the sky. The Eurostar, the Shinkansen, and Italy’s Frecciarossa are all objectively nicer experiences than the airport. And far more comfortable.

Support local over global

Fast food chains may have vegan options abroad, but if there’s a locally-owned spot doing the same thing, go there. The goal is to put your money into the local economy rather than into billionaire pockets. The result? You become a more conscious consumer, and you eat better doing it. It also goes back to my first point — you get to see more of a local culture than you would going to Nobu (apologies to Nobu, because the food is excellent, but also I will always suggest going somewhere you can’t experience outside of the destination).

Pack a thermos

I know this sounds tiny, but hotels in destinations with drinkable tap water basically hand you a plastic bottle every time you turn around, unless they are like Six Senses or Soneva. So, yah, bring a thermos. In Japan, there’s the Mymizu app that maps every free water refill station in the country. Use it.

Ask where it came from

Ethical luxury travel means asking, politely, where your produce was grown, where your toiletries were made, who made your bedding, and who your porters and guides report to. The good properties will light up when you ask. The greenwashed ones will get awkward. 

The destinations leading the way

Certain destinations are miles ahead on sustainable luxury tourism. If you’re planning your Earth Day-inspired trip, these are the places I suggest:

Costa Rica

I forever am impressed with what Costa Rica did and wish more countries would follow in its steps. The country now operates on 99 percent renewable electricity and reversed its deforestation, with 50 percent forest cover. In 1948, it abolished its military and reinvested the funds into green, social, and eco-tourism initiatives. Pacuare Lodge and Origins Lodge are two of the standout sustainable luxury properties.

Bhutan

Bhutan’s philosophy is Gross National Happiness, which is something I can get behind. It is also the only carbon-negative country in the world and has intentionally kept tourism small-scale through a daily sustainable tourism fee. The result is an incredibly preserved culture, uncrowded trails, and incredible vegan food. Amankora and Six Senses Bhutan properties are considered among the most sustainable.

Rwanda

The tiny African country has emerged as a leader in responsible wildlife tourism. Permits for gorilla trekking are capped and expensive on purpose, with funds going back into conservation. Rwanda is one of my most incredible travel memories, and hiking to gorillas was magical. The country also does not allow plastic bags (so don’t pack toiletries in them). One&Only Gorilla’s Nest and Singita Kwitonda will blow you away.

The Maldives

The island nation near India is investing heavily in renewable energy and waste reduction (Soneva Fushi has run a zero-waste program for years). It is focused on an a large-scale effort to rebuild reefs that have become victim to the warming ocean. Many projects at luxury hotels work with local organizations like Save the Beach Maldives to involve the community and hotel guests to join the efforts.

Slovenia

I fell in love with Ljubljana back in 2014 when I first visited Slovenia. The country is the world’s first Green Destination and leads the way with its Slovenian Green certification recognizing destinations and service providers for meeting its high standards. Ljubljana cut off cars from its city center and was the first European city to adopt a Zero Waste strategy. In addition, in 2021, the country issued a €1 billion sustainability bond for funding environmental projects. Villa Planinka in Jezersko earned a Green Key in 2023. In Bled, there is Ribno Alpine Resort, which is the country’s first zero waste hotel (2018). Three years ago, it became the first hotel in the European Union to receive the European Zero Waste Business Certificate with two stars. Two years later, it earned all three.

The future is regenerative

The next evolution of sustainable luxury travel is regenerative travel, where the goal is to give back more to a destination than you take from it.

For a luxury vegan traveller, that can look like:

• Staying at a conservation-driven resort where a percentage of your nightly rate directly funds anti-poaching work or coral restoration
• Participating in an environmental restoration experience while on property, like tree planting, reef monitoring, or citizen science
• Choosing tour operators who reinvest in the communities you’re visiting instead of extracting from them

I’ve been a part of these experiences at Shamwari Reserve in South Africa, where the funds go to anti-poaching and conservation, and also planted trees there. It’s a shift from passive tourism to active contribution, and I think it is an incredibly exciting direction for luxury travel.

So, where are you going?

Luxury vegan travel, for me, comes down to refinement. It’s about choosing experiences that match your values while elevating every part of the trip. The future of luxury travel is intentional, plant-based, and deeply connected to the world.

Planning a sustainable luxury vegan trip and not sure where to start? I offer custom itinerary planning through Vegan Travel Planner. Forget the stress of planning; simply share your destination and preferences and I’ll create a seamless journey. From Michelin tasting menus in Berlin to ethical safaris in South Africa to slow travel through Italy, I’ll handle every detail so your trip aligns with your values without compromise. The world awaits, let’s plan your vegan adventure!

https://vegansbaby.com/luxury-vegan-travel/