Maldives Wellness Review

Featured Image: Breadfruit

The recent years have seen a significant shift in the acceptance of vegan, vegetarian and plant-based diets across the globe, as more and more people become aware of the benefits from both a health perspective and as sustainable and ethical food choices.

The traditional Maldivian diet of yesteryear was very much plant based as not all islands had robust fishing fleets, so legumes and fruits were the only stable alternative. However, as more imported foodstuffs have found their way into Maldivian kitchens, this healthy way of eating has all but faded into obscurity, and these “new” foods have given rise to a much more diverse diet tinged with negative health issues such as obesity, cancer, diabetes, and heart disease.

Photo Credits: Fihalhohi Island Resort

Plant-based diets are now widely accepted as having numerous health benefits, with a myriad of studies providing scientific evidence to support these benefits.

Plant-based diets are associated with a lower risk of heart disease, hypertension, type 2 diabetes, certain cancers, and other chronic conditions as they are rich in whole grains, fruits, vegetables, and legumes which can help regulate blood sugar levels and reduce cholesterol.

Fruit and vegetables are known to be rich in vitamins, minerals, antioxidants, and phytonutrients, all of which are essential for overall health and well-being, plus tend to be lower in calories and saturated fats while being higher in fibre. All of which can aid in weight management and support a healthy digestion.

Resorts and restaurants are embracing these trends and creating innovative dishes which fuse the traditional with the exotic to provide colourful and nutritious dietary choices, which also incorporates the environmental sustainability consciousness. Plant based foods are known to have lower carbon footprints than their mammal based counterparts, as they require fewer natural resources and produce fewer greenhouse gas emissions.

Overall, adopting a plant-based diet can promote better health outcomes and contribute to a more sustainable and environmentally friendly food system.

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About the Author

With a strong hospitality background, Janet brings her operational expertise into everything she does; supporting, training, and encouraging both local talent and others within the hospitality field. Originally from Yorkshire in England, Janet has spent the best part of the last ten years in the Maldives, becoming attuned to the logistical challenges, climate implications, particularly within the food sector, and the fragility of the ecosystem.