Food for Thought

Our first meal at Restaurante Nuestra Tierra

It has been almost five months since we were in Costa Rica and I still haven’t found a meal to match our first lunch in country. One of the biggest things I miss is the meals of rice, beans, and protein. The rich taste of all of the foods is hard to match back home. It speaks loud volumes to the difference in local and natural foods. After eating and touring at Don Juan's farm and seeing food go from farm to table showed how important that supply chain for food is. Using sustainable practices such as natural fertilizer or using solar panels to power hot water can really change the mentality of the farm. You can taste difference in the meal than if you got ingredients from a supermarket.

This is one major thing I took away from Costa Rica is the passion the Ticos have for their jobs and sustainability. Sustainability is second nature to them. While in some areas it is not a choice, it has become a social norm where as in the USA that is not the case. It is inspiring to see the passion they have towards their country and their jobs.

The recycle room at La Quinta

I learned a ton from my group, hotel sustainability. The most inspirational was La Quinta, no not the famous chain. The 5 CST leaf level hotel who the lovely couple Leo and Beatrice own. They have worked 22 years to earn this rating. By doing things like investing to preserve the once orange plantation and support the local economy. They use solar energy and an intense recycling system. The owners take tremendous pride in their sustainability efforts and their ability to provide customers with incredible hospitality.

While our group has been become more environmentally cautious but the biggest take away I gained from this trip was how seriously companies take the green movement. In Costa Rica it is a social norm but here it is a marketing tool. These companies make it their mission to be sustainable and give back. It is an inspiring thing to see and has forced me to see business in a different light. 

This one in a life time trip has taught me valueable lessons and gave my unforgettable memories with a great group of friends. Thank you for following our twitter and blog. I hope you enjoyed it as much as we did. 

Our view from the Highland Fruit Tour

-Jake Lamar

@jakelamar29

 

La Quinta

La Quinta

During our stay at La Quinta in Sarapiqui, our class was invited to adhere to sustainable practices that have guided the Inn since its establishment in 1993. Owners Beatriz and Leo transformed a former orange farm that was depleted of its natural vegetation into a regenerative environment suitable for an eco-friendly hotel. La Quinta – translated to “The House” – and its guests strive to co-exist harmoniously with nature.

Sustainability

La Quinta possesses the highest qualification offered by the Costa Rican Tourists Board at the Fifth Leaf Level of the Certification for Sustainable Tourism (CST). The CST is a comprehensive program that categorizes and certifies each tourism company to the degree they comply with the model of sustainable tourism. Out of the four hotels we explored during our trip La Quinta, at the Fifth Leaf Level, is considered the most sustainable by these standards. Beatriz frequently commented on the overwhelming amount of effort needed to achieve this qualification including: great investments in time and money, ability to maintain complete and accurate paperwork to validate claims of sustainability, and community engagement.

ü  Some Efforts Include:

o   Regenerative agriculture à organic farming intended to build soil health

o   Reforestation à restocking existing forests with native plants

o   Bio-digesting facility à collects sewage and harnesses the gas emitted from separating solids and liquids for alternative sources of energy

o   Saltwater pool à avoids using harmful, unnatural chemicals found in traditional chlorine pools

o   Bulb transition à converted traditional $.05 bulbs to long-term, low-voltage bulbs at $10 each for energy conservation

It was very apparent that La Quinta was a life-long investment for Beatriz and Leo’s family. Prior to its establishment Beatriz asserted that, “The idea of La Quinta was more of a dream than a reality.” Her passion for the development of the Inn was very sincere, and after fifteen years the family advanced from one to five Leaves.

                                                             Community

Most qualified participants in the Certification for Sustainable Tourism lack community engagement, a contributing factor to achieving the coveted fifth Leaf Level. La Quinta is unique to the other three hotels in that it heavily relies on the greater community for support. For example, the inclusive package to accommodate guests at La Quinta does not include the price of meals throughout the day. This intention enables guests to explore and buy food from nearby farmers or providers. This increases the volume of exchanges and stimulates the local economy. Further, most organic produce that was not grown on-site at La Quinta was sourced from these local providers as a means of supporting the community. Additionally, La Quinta makes it a priority to employ the citizens of Sarapiqui in order to offer stable job opportunities. La Quinta ventures farther than just employment, and participates in the Happy Schools Program to provide educational opportunity. During the Happy Schools Program, La Quinta sends representatives to seven local schools to educate students on sustainable practices and bio-diversity. Here students are given an educational foundation on what it means to be sustainable and how to make an impact. More simply put, it’s the hotel’s way of giving back. It is these distinguishing factors that separate La Quinta from the two four Leaf hotels, the Hilton Double Tree and Mountain Paradise Hotels.

Ethan Agnello @BryantMKT421