The Mount Lavinia Hotel (MLH) launched its Poya Organic Vegan Lunch Buffet in partnership with Forest Garden Organics. This lunch buffet, open to the public and media on the afternoon of September 17, marks a significant evolution from its longstanding tradition of offering vegan meals on Poya days to a fully organic experience.
The hotel hosted a stimulating panel discussion at the Maitland State Room, before moving to the Governor’s Restaurant to experience the newly curated organic vegan menu, where a distinguished panel of experts gathered to discuss the myriad facets of organic and vegan dining.
The panel featured Anura Dewapura, Chief Operating Officer of Mount Lavinia Hotel; Professor Ananda Chandrasekara, Nutritionist and President of The Nutrition Society of Sri Lanka; Chef Publis Silva, Director of Culinary Affairs and Promotions at Mount Lavinia Hotel; Kasumi Ranasinghe, Environmental Psychologist and Sustainability Advocate; and Dammika Abeyratne, Founder of Forest Garden Organics. The insightful discussion was moderated by Tashie Jackson, Head of Vegan Sri Lanka.
Anura Dewapura opened the event by highlighting the historical commitment of Mount Lavinia Hotel to environmental sustainability and innovation in hospitality. “MLH was among the first hotels to receive EarthCheck certification, a testament to our early dedication to energy and water conservation,” Dewapura said.
“In recent years, we’ve faced challenges, but we are resolutely focused on restoring our legacy and leading the way in conscious consumption. This new fully organic vegan buffet is not just a competitive edge but a reflection of our commitment to quality over quantity, providing nutritious and healthy options that challenge the notion of buffet dining.”
Dammika Abeyratne shared his personal journey into organic agriculture. After a stressful career in accounting led to health issues, Abeyratne turned to his father, an Ayurvedic doctor, whose natural remedies inspired him to embrace organic farming.
“This collaboration with Mount Lavinia Hotel is a significant step for Forest Garden Organics,” Abeyratne said. “It amplifies our mission of raising awareness about organic agriculture and highlights how organic practices can enhance overall well-being.”
Prof.Ananda Chandrasekara expressed his appreciation for the platform provided by MLH to discuss nutritional benefits. “Sri Lanka needs more forums to enhance nutritional literacy,” Chandrasekara said. “It’s crucial for people to understand that not all vegetarian foods are inherently healthy. It’s about making informed choices, focusing on nutritious items, and managing portions wisely.”
Kasumi Ranasinghe addressed the sustainability and environmental aspects of the initiative. “Sustainability is about preserving resources for future generations,” Ranasinghe said. “Minimizing food waste and making conscious choices are core to our environmental responsibility. The shift to fully organic dining aligns with these values and meets the growing demand for responsible consumption.”
Chef Publis Silva highlighted the importance of taste in vegan and organic food. “No matter how nutritious or sustainable a dish is, it must also be delicious to be truly successful,” Silva said. “Our role as culinary experts is to ensure that our food not only meets high standards of health and sustainability but also delights the palate.”
Following the enlightening panel discussion, attendees moved to the Governor’s Restaurant to sample the new menu. The newly curated Poya Organic Vegan Lunch Buffet at Mount Lavinia Hotel offers an exquisite selection of dishes that celebrate both innovation and tradition.
