If you already make efforts to be a “green” traveler, what does it take to be even greener? This week we will explore various ways to step up your green travel efforts using our shades of green travel spectrum. If you’re not familiar with the spectrum, it ranges from “pea green” travelers who are least likely to make extreme efforts to travel green; to “kelly green” travelers who make moderate efforts to be eco-conscious while traveling; to “forest green” travelers who will go to almost any length to leave no impact while traveling.

Food

Green or Pea Green: When it’s Easy & Cheap

The pea green traveler dines in when possible, shops at farmers markets when it’s convenient, and eats organic or local food when it’s easy to find and affordable. All things equal, he’ll choose the greener option. But if the organic spinach is more expensive than the conventional, he’ll buy the latter. The pea green traveler is conscious of his impact on the environment, but it doesn’t always dictate his travel decisions.

He doesn’t mind eating out or getting takeout every once in a while. And, though he keeps an eye out for restaurants that serve organic and locally-grown cuisine, he’s not opposed to indulging in the occasional Big Mac or personal pan pizza to satisfy a craving. The pea green traveler likes to cook for himself, but he eats out more often than not when traveling.

Greener or Kelly Green: Even If It’s More Expensive

Unlike her pea green counterpart, the kelly green traveler prioritizes eating locally-grown and organic food, even if it’s not the cheapest or easiest option. She’s not a die-hard locavore, but she’ll walk three miles to the local farmers market before heading to the chain grocery store around the corner. And when she pays 50% more for organic eggs, she considers it an investment in her health and the environment. She regularly cooks for herself in her hostel and when she dines out, she opts for locally-owned restaurants that serve local or organic food.

photo credit: Tawheed Manzoor

She avoids takeout because of the waste it creates, but might pick up a street stand schwarma on her way home from a night out. After a long day of exploring, she might even pick up some local cuisine to go on her way back to the hostel. The kelly green traveler is very aware of her impact on the environment. She feels very strongly about eating locally-grown, organic food and will go out of her way to do so, but if it’s not available, she’s fine sampling the local cuisine - even if the restaurant she chooses uses ingredients that aren’t locally-grown.

Greenest or Forest Green: No Matter What

Of all the green travelers, a forest green traveler holds himself - and his food - to the highest standards. He’s passionate about eating only locally-grown, organic food. If he can’t find food that’s both local and organic, he’ll settle for organic or, if necessary, just locally-grown. He takes locavore to a whole new level. He may not be a vegan, but he avoids eating meat and other animals products because of the environmental impact of meat.

He cooks most of his own meals at his hostel or campsite and makes sandwiches to bring with him on long days. He enjoys going to the local market, picking out seasonal vegetables, and trying his hand at cooking a dish native to the region he’s visiting. But the forest green traveler also appreciates the authenticity of local restaurants and likes to sample the cuisine there. He avoids places with styrofoam or paper plates and plastic cutlery, and opts to split a meal with a friend rather than having to take leftovers home in a takeout container or throw extra food away.

This post is part of our Shades of Green Travel series. Check out the last post on bottled water.