All-inclusive hotels and resorts are gradually eroding one of the most cherished aspects of travel: authentic local food. A recent survey of 2,000 holidaymakers commissioned by responsible travel firm Intrepid found that while 19% consider cuisine the primary reason for choosing a destination, many are opting to stay within the confines of their all-inclusive resorts.
The Threat to Local Food Culture
The poll, conducted by Censuswide, revealed that 51% of Brits will not venture beyond their accommodation to sample local dishes. Furthermore, 25% of holidaymakers eat at global fast-food chains within 48 hours of arrival, with Gen Z particularly prone to seeking comfort in familiar brands like McDonald's and Starbucks. Over two-thirds (67%) admit to packing food from home, with tea bags being the most commonly packed item (32%).
Award-winning food writer Yasmin Khan, who collaborated on the research, warned of the cultural consequences. 'When a traditional dish disappears, we don't just lose a recipe; we lose a piece of history and heritage,' she said. Khan argues that travellers have a responsibility to support local food cultures. 'When we choose the safety of the familiar over food rooted in local tradition, we can inadvertently contribute to the loss of irreplaceable flavours, techniques and ingredients.'
Local Businesses Under Pressure
Noel Josephides, chairman of family-owned tour operator Sunvil, refuses to work with all-inclusive resorts 'on principle.' He argues that these establishments funnel money away from local communities and towards large multinationals. 'In places like Cyprus and Greece, restaurants have shut down because of all-inclusives,' he told the Mirror. 'In Corfu, there's a village called Dassia, which has a big all-inclusive. If you go to that village, it's dead.'
Brian Carrigan, a regular traveller to Mediterranean destinations, echoes this sentiment. 'They starve the local economy of holiday spending. We have never done all-inclusive due to the fact that the food is substandard and not as good as a locally prepared meal in a nice restaurant.'
A Balanced Perspective
Despite the criticism, all-inclusives have evolved significantly since Belgian sportsman Gerard Blitz pioneered the concept in the 1950s. Modern resorts like Club Med offer high-quality buffets with fresh fish, raclette, and made-to-order omelettes. From a holidaymaker's perspective, the value can be hard to beat.
Harold Goodwin, professor of Responsible Tourism at Manchester Metropolitan University, believes all-inclusives can be forces for good if they work alongside local independents. 'An impressive all-inclusive resort can provide employment for local people with a genuine chance of progression... there is no reason why a responsible, sustainable all-inclusive resort cannot support an adopt-a-farmer scheme, sourcing delicious, fresh, quality produce locally.'
Endangered Dishes Campaign
Intrepid has partnered with Time Out to launch immersive cookery workshops in London, offering the chance to experience 'endangered dishes' firsthand. Author Dan Saladino, of Eating to Extinction, notes that 'food is the most profound link we have to our history, our land, and our identity, yet we are currently witnessing a global collapse of culinary diversity.'
As the debate continues, the message from experts is clear: to preserve local food cultures, holidaymakers must venture beyond the hotel buffet and support the independent restaurants and markets that make each destination unique.
