Farm-To-Fork On An Island: How Food Sustainability Shapes Sri Lanka’s Travel Future

Sri Lankan food has always worn its identity overtly — an aromatic, coconut-slick, spice-laden identity that cannot be missed. At the same time that Sri Lankan food will be featuring more prominently as its own tourism strategy, food-loving tourists are increasingly becoming interested in experiences that feel authentic, low-impact, and connected to local communities. Curated journeys are connecting tourists with farmers, fishers, and home cooks with a guarantee: come for the beaches and tea, stay because you learnt the story about what’s on your plate. With the island's geography, short food supply chains, and long traditions of food culture, it is a natural laboratory for 'farm-to-fork' tourism — and, more importantly, a matter of sustainability, community resilience, and global storytelling in food.