Twice a year Travel Weekly produces a cover story on culinary travel trends. Our reporters fan out to their beats or across the globe to check out cool hospitality trends, or new restaurant or foodie scenes, or chef-guided tours.

For this episode host Rebecca Tobin brings together Focus on Culinary editor Johanna Jainchill, and two longtime contributors -- Christina Jelski, who covers hospitality, and Jamie Biesiada, who covers retail travel and theme parks -- and the conversation quickly turned to a new mindfulness in travel and eating. Think plant-based meals, zero-proof cocktails, and how travel companies are dealing with food waste.

We wrap up with a more general discussion about pandemic-era dining trends that we think are here to stay.

This episode was recorded Feb. 10 and has been edited for length and clarity.

Episode sponsor: This episode is sponsored by ALG Vacations https://www.algvacations.com/planwithapro

Related reports:

Focus on culinary travel: On the menu in America https://www.travelweekly.com/Travel-News/Travel-Agent-Issues/Focus-on-Culinary-Travel-2023-On-the-menu-in-America

Travel takes on food waste: https://www.travelweekly.com/Travel-News/Travel-Agent-Issues/Travel-takes-on-food-waste

Going green on MSC Cruises https://www.travelweekly.com/Cruise-Travel/Insights/Chef-Niklas-Ekstedt-is-growing-greens-on-MSC-Cruises

Zero-proof cocktails are popular at hotels and on cruise ships https://www.travelweekly.com/Travel-News/Travel-Agent-Issues/Hold-the-booze

Theme parks embrace a side of tech: https://www.travelweekly.com/North-America-Travel/Focus-on-Culinary-Travel-2021-Theme-parks-embrace-a-side-of-tech

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