Everyone knows that holiday calories don’t count and sampling the local cooking is essential to any travel experience. But how do you deliver on this while keeping in mind healthy and sustainable options such as plant-based cooking, especially while based in a remote destination? Regional Executive Chef for &Beyond Botswana Murray Weakley talks about the food philosophy at &Beyond, explaining how food is kept healthy and sustainable while also retaining a hearty and decadent aspect. Find out how the lodges cater for vegans and vegetarians, as well as other dietary requirements, and discover how plant-based menus are being developed to satisfy even the most meat-loving guests.