Sustainable Food Choices on the Trail

Food service in the backcountry requires concessioners to plan, overcome difficulties, and satisfy visitor’s nutritional needs with limited resources. Considering sustainable and healthy choices may be a challenge in the backcountry. Typical freeze-dried or dehydrated meals are lightweight and easy to prepare.The Journal of Outdoor Recreation and Tourism conducted research on sustainable choices for prepared, freeze dried trail food. The research article identified the challenges of sustainable prepared food and the decisions that drive hikers to choose more sustainable options. The research study used the following 13 guidelines to define sustainable food:

1. is obtained in an environmentally friendly way

2. is produced in a way that respects biodiversity

3. is grown using sustainable agriculture practices

4. is produced respecting animal welfare

5. is produced without the use of pesticides

6. is produced with low carbon emissions

7. is produced in an unspoiled environment

8. is produced reducing the amount of food waste

9. is packaged in an environmentally friendly way

10. is locally produced to support local farmers

11. is produced in respect of human rights

12. is sold at a fair price for the producer

13. is nutritious.

Concessioners may refer to the 13 guidelines when choosing sustainable options for guided backcountry trips. Additionally, the NPS has Healthy and Sustainable Food Choice Guidelines specific to backcountry operations available for concessioners for additional guidance on food choices.

Packaging

The study found that no company currently offers compostable packaging for freeze dried meals. Most meals come in plastic pouches that are easy to pack in and pack out. However, they are difficult to recycle and most often end up in landfill. The majority of packaging identified in the study is sorted as mixed waste after use. Using compostable or biodegradable packaging is difficult because food needs to be preserved from air and moisture to prevent contamination and rancidity that can lead to illness. If possible, bring food in bulk and prepare meals while in the backcountry.The length and location of an excursion determine the type and amount of food required for a successful backcountry trip. For multi-day trips, concessioners should provide healthy, high calorie meals and snacks that include a combination of proteins, carbohydrates, and healthy fats. For example, seeds and nuts, peanut butter, energy bars, sweet potatoes, eggs, etc. Guides should always check with everyone in the group to disclose food allergies, be prepared in case of an allergic reaction, and follow food allergy protocols in the backcountry.Refrigeration is a luxury left behind while in the backcountry. But that does not mean all food has to be processed or packaged. For example, fresh produce may be available at the beginning of the trip, but not later in the trip. Fresh foods can withstand a few days without refrigeration (depending on the climate). Options include resilient, easy to prepare produce like carrots, snap peas, bell peppers, apples, or oranges.

Ingredients

Ingredients matter when it comes to sustainable food choices. In addition to the ingredients themselves, the impact of producing the ingredient is an important factor. For example, the study found that palm oil was listed as an ingredient in several meal options. Palm oil provides a stable fat that prevents the food from going rancid. However, palm oil production causes significant damage to the environment and tropical ecosystems. Organic, sustainably sourced rapeseed and coconut oils are good alternatives to palm oil. Consider bulk organic shade-grown coffee beans or grounds over single use instant coffee packets packaged in plastic. Although the coffee end-product may be similar, organic shade-grown coffee provides benefits to the ecosystem while coffee produced without sustainability practices harms the environment and produces a lower quality end-product.

Water

Clean water is an important part of keeping visitors healthy on the trail. Dehydration can be dangerous. Depending on the length of the trip, consider low-waste options. Avoid single use plastic water bottles for short trips. For longer strips, consider a reusable gravity filter or water purifying tablets. Encourage visitors to bring their own reusable water bottle.

Compostable Refuse

If possible, plan ahead and repackage food to minimize the amount of waste that needs to be packed out at the end of the trip. In addition to following the Leave No Trace Principles, sort waste from compost when possible and dispose accordingly when you return. Compostable waste can be transported out of the backcountry in a sealable, reusable, airtight bag or container.

Resources

To review the research conducted by The Journal of Outdoor Recreation and Tourism, see sciencedirect.com. To review the Leave No Trace Principles, visit lnt.org.