From Farm to Fork – Where does the food on the hotel buffet come from?

How can agriculture thrive in places with drought, sandy soil, and limited resources? In this episode of “We’re on it, right?”, podcast host Rebecca travels to Crete and Cape Verde to explore how local food production can be strengthened in popular holiday destinations. She meets Nikiforos Steiakakis, an agricultural pioneer in Crete, who grows vegetables for local hotels using regenerative methods as part of the TUI Field to Fork programme. On the island of Sal in Cape Verde, farmer and agronomist Susana shows her how she’s growing lettuce, courgettes and papayas with hydroponics – even in extreme dryness. What’s the true value of local produce on our plates? Can cutting CO₂ emissions, improving supply chains, and boosting food sovereignty go hand in hand? And what does that mean for the food on your hotel buffet? An episode about clever solutions for tough soil, short routes to fresh food – and the big question of what good food on holiday really means. 🎧 Tune in to “We’re on it, right?” – the TUI podcast on sustainability and the future of travel.