Mount Lavinia Hotel Launches Fully Organic Vegan Lunch Buffet in Partnership with Forest Garden Organics.

In a significant move towards sustainability and health-focused dining, Mount Lavinia Hotel (MLH) has officially unveiled its Poya Organic Vegan Lunch Buffet, developed in collaboration with Forest Garden Organics. The launch event, held on September 17, 2024, showcased a transformative evolution from the hotel’s traditional vegan offerings on Poya days to a fully organic dining experience.

The day began with a thought-provoking panel discussion at the Maitland State Room, featuring a distinguished group of experts in the fields of nutrition, culinary arts, and sustainability. The panel included Anura Dewapura, Chief Operating Officer of MLH; Professor Ananda Chandrasekara, President of The Nutrition Society of Sri Lanka; Chef Publis Silva, Director of Culinary Affairs at MLH; Kasumi Ranasinghe, Environmental Psychologist; and Dammika Abeyratne, Founder of Forest Garden Organics. The discussion was moderated by Tashie Jackson, Head of Vegan Sri Lanka.

Anura Dewapura opened the event by emphasizing MLH's long-standing commitment to environmental sustainability. “MLH was among the first hotels to receive EarthCheck certification, showcasing our dedication to energy and water conservation,” he stated. “This new fully organic vegan buffet is not merely a competitive edge; it reflects our commitment to quality, providing nutritious options that redefine buffet dining.”

Dammika Abeyratne shared his personal journey into organic farming, inspired by his father’s Ayurvedic practices after facing health issues in his previous accounting career. “This collaboration is a pivotal moment for Forest Garden Organics,” he explained. “It raises awareness about organic agriculture and illustrates how these practices can promote well-being.”

Professor Ananda Chandrasekara stressed the importance of nutritional literacy, highlighting the need for informed choices in vegetarian diets. “Not all vegetarian foods are inherently healthy,” he said. “We need to focus on nutritious items and manage portions wisely.”

Environmental advocate Kasumi Ranasinghe spoke on sustainability's vital role in dining. “Minimizing food waste and making conscious choices are essential for our environmental responsibility,” she noted. “This shift to fully organic dining aligns with our commitment to responsible consumption.”

Chef Publis Silva underlined the significance of taste in the success of vegan and organic dishes. “For food to be truly successful, it must be delicious,” he asserted. “Our role is to ensure that health and sustainability standards do not compromise flavour.”

After the panel, attendees moved to the Governor’s Restaurant to sample the new organic menu, which features an exquisite selection of dishes that blend innovation with tradition. Highlights include the velvety Drumstick Cream Soup, the Jerk Spicy Roasted Kidaran, and a Lentil Meat Loaf with Cherry Tomato Confit. Sushi lovers can indulge in the Assorted Sushi Platter, while Italian-inspired dishes like Dandila Gnocchi and Homemade Fresh Tagliolini offer rich flavours. The buffet also celebrates Sri Lankan cuisine with traditional dishes like Kuruluthuda Rice and flavourful curries.

Desserts include the refreshing Dandila Float and Coconut Sprout with Tropical Fresh Fruit and Kithul Treacle, encapsulating local flavours and completing a diverse buffet experience.

Mount Lavinia Hotel’s new Poya Organic Vegan Lunch Buffet marks a bold step forward in sustainable dining, setting a new standard in the hospitality industry. By embracing fully organic ingredients and offering exceptional vegan options, MLH demonstrates that healthy, eco-friendly dining can be both innovative and indulgent.