Which foods are best for the environment?

For the eco-conscious traveler, packing plant-based meals is a smart move. Fruits, vegetables, whole grains, legumes (beans, peas, lentils), nuts, and seeds are your allies. They generally boast a significantly smaller environmental footprint than meat, dairy, and eggs. This means less land is used for farming, less water is consumed, and greenhouse gas emissions are drastically reduced. Consider the impact: a single beef burger often requires far more resources than a substantial lentil stew. Packing dried goods like grains and beans minimizes weight and waste, perfect for backpacking or extended trips. Locally sourced produce, when available, further reduces your carbon footprint – plus it often tastes better! Understanding these differences helps you make sustainable choices wherever your adventures take you.

What is local sustainable food?

What exactly is local sustainable food? It’s more than just a trendy buzzword; it’s a powerful movement with far-reaching consequences. Eating locally means supporting your regional farmers, preserving the precious farmlands that are vital habitats for countless species. I’ve seen firsthand, during my travels across diverse landscapes, how these farms often act as wildlife corridors, connecting fragmented ecosystems. This isn’t just about cute animals; it’s about maintaining the intricate web of life that sustains us all.

Beyond the ecological benefits, local farmers often prioritize biodiversity. Forget monocultures; these folks understand the importance of crop rotation and a diverse range of produce. Imagine vibrant fields bursting with color and teeming with pollinators – a stark contrast to the sterile uniformity of industrial agriculture. This diverse approach naturally reduces the need for harmful pesticides, protecting not only the environment but also the health of the people consuming these products. I’ve tasted the difference myself – the intense flavor and freshness of produce grown close to home simply can’t be replicated.

The impact extends beyond the farm. Supporting local food systems strengthens local economies, creates jobs, and builds resilient communities. This isn’t just about food; it’s about fostering a more sustainable and equitable world. Think of the vibrant farmers’ markets I’ve stumbled upon in remote villages, brimming with unique produce and reflecting the cultural heritage of the region – a true testament to the rich tapestry of sustainable food systems.

In short: Local sustainable food is about connecting with your environment, supporting your community, and savoring the superior taste of genuinely fresh, healthy food. It’s a conscious choice with ripple effects that resonate far beyond your plate.

What is the most eco friendly thing?

The single most eco-friendly thing? It’s not a single action, but a holistic lifestyle shift. My travels across dozens of countries have shown me the stark realities of environmental damage, but also the inspiring ingenuity of sustainable practices. The key is consistent, mindful choices.

Here are seven impactful steps, grounded in global perspectives:

Embrace LED lighting: Beyond energy saving, consider the source of your electricity. Many regions are transitioning to renewable energy; support this by choosing providers committed to sustainability. In Iceland, for example, I saw entire cities powered by geothermal energy – a powerful reminder of the possibilities.
Prioritize public transport: Globally, cities are investing heavily in efficient public transit, from high-speed rail networks in Europe to extensive metro systems in Asia. Choosing public transport isn’t just about emissions; it’s about experiencing a city like a local, discovering hidden gems inaccessible by car.
Reduce clothing washes: The textile industry’s environmental impact is massive, from water consumption to microplastic pollution. Wash clothes less frequently, air dry whenever possible, and opt for durable, ethically sourced garments. I’ve witnessed firsthand the devastating effects of textile waste in developing countries, highlighting the urgency of mindful consumption.
Decrease meat consumption: Livestock farming contributes significantly to greenhouse gas emissions and deforestation. Reducing meat intake, particularly red meat, is a powerful step towards a healthier planet. Exploring diverse vegetarian and vegan cuisines during my travels has opened my eyes to delicious and sustainable alternatives.
Limit air travel: Aviation’s carbon footprint is substantial. When travel is necessary, consider alternative modes of transport like trains or buses. The slow travel movement, allowing you to truly experience a place, is gaining popularity for a reason.
Switch pension providers: Your retirement savings can be a force for good. Choose a pension fund that invests ethically and sustainably, supporting renewable energy and environmentally responsible businesses. This is a powerful, long-term commitment to a greener future.
Prioritize durable electronics: The production of electronic devices consumes significant resources. Investing in high-quality, durable electronics reduces the need for frequent replacements, minimizing waste and resource depletion. I’ve seen the mountains of e-waste in certain parts of the world, a stark reminder of the need for responsible consumption.

Remember: Small, consistent changes accumulate into significant impact. Sustainable living isn’t about perfection, but about continuous improvement.

What is the most survival food?

Forget romantic notions of foraging; true survival hinges on shelf-stable powerhouses. My journeys across dozens of countries have taught me the harsh realities of resource scarcity. The best survival food isn’t exotic, it’s reliable.

Prioritize these staples:

Shelf-stable liquids: Boxed juices and milk offer crucial hydration and calories. Opt for varieties with longer shelf lives. In remote areas, I’ve seen people prioritize these above all else.
Crackers & Melba Toast: Lightweight, long-lasting, and surprisingly filling. Avoid pre-packaged combinations needing refrigeration—a lesson learned in the scorching deserts of Namibia.
Peanut Butter & Jelly: A classic for a reason. High in calories and protein. The versatility is unmatched. I’ve seen variations using local fruits in South America that were just as effective.
Dry Cereals & Granola: Quick energy boosts. Choose fortified options for essential vitamins and minerals. In Nepal, I witnessed the reliance on similar staples for high-altitude treks.
Dried Fruits, Nuts & Trail Mixes: Nutrient-dense and calorie-rich. The portability is a significant advantage. In the bustling markets of Marrakech, I found countless iterations of these mixes, each uniquely suited to the local climate.
Jerky: High protein, long-lasting, and easily packed. The variations across cultures – from biltong in South Africa to charqui in the Andes – demonstrate its universal appeal and practicality.
Granola Bars: Convenient and energy-dense, but check the ingredients for added sugars and preservatives.
Hard Candy: Provides quick energy and a morale boost. While not a primary food source, it’s invaluable in stressful situations. A surprising source of comfort in many unexpected places.

Beyond the List: Remember context matters. Consider your environment and potential hazards when selecting your survival food. Always prioritize water access and purification methods.

Rotation is key: Regularly check expiration dates and rotate your supplies to ensure freshness.
Consider calorie density: You need energy-dense foods that provide sustained power.
Pack smart: Waterproof containers are crucial, especially in humid or rainy climates.

What is the most ethical diet?

Having trekked across diverse landscapes and cultures, I’ve witnessed firsthand the profound impact of our diets on the planet. My explorations have led me to a compelling conclusion: veganism represents the most ethically sound dietary approach.

The sheer resource consumption of animal agriculture is staggering. Consider this:

Land Usage: Vast swathes of land are dedicated to animal feed production, often at the expense of biodiversity and natural habitats. I’ve seen firsthand the deforestation driven by the need for grazing land and soy cultivation for livestock.
Water Consumption: Producing meat requires exponentially more water than growing plant-based foods. In arid regions I’ve visited, this disparity is particularly stark, highlighting the ethical implications of resource allocation.
Greenhouse Gas Emissions: Animal agriculture is a major contributor to greenhouse gas emissions, driving climate change – a threat I’ve seen impacting vulnerable ecosystems worldwide.

A plant-based diet, conversely, minimizes this environmental footprint. Adopting veganism isn’t just about individual ethics; it’s about global responsibility. It’s a powerful way to reduce your ecological footprint and contribute to a more sustainable future. Furthermore, carefully planned vegan diets are nutritionally complete, offering diverse sources of vitamins and minerals.

My travels have shown me that ethical choices aren’t merely abstract concepts; they directly impact the world around us. The evidence overwhelmingly supports veganism as the most ethical dietary choice, a conclusion reinforced by observing the realities on the ground.

What is local food examples?

Local food, for a hiker like me, means sustenance sourced within a reasonable radius – think 100 miles or so – directly from the people who cultivated or raised it. This isn’t just about farmer’s markets; it’s about connecting with the landscape and its producers.

Why is this important for active travelers? Knowing your food’s origin ensures freshness, reduces your carbon footprint (less transportation!), and often supports sustainable agricultural practices. It’s also a great way to experience a region’s unique culinary character.

Examples of local food readily available to hikers & active travelers:

Fruits & Vegetables: Seasonal produce found at roadside stands or farmers’ markets – think juicy berries picked that morning or crisp apples fresh from the orchard.
Dairy & Meat: Locally sourced cheeses, milk, yogurt, and meats provide high-quality protein and essential nutrients for energy during long hikes.
Preserves: Jams, jellies, and honey are perfect for boosting energy levels on the trail – lightweight and packed with natural sugars.
Baked Goods: Hearty bread and other baked items, often made with locally sourced flour and grains, offer sustained energy.

Tips for finding local food on your adventures:

Research ahead of time: Check local farmers’ markets, farm-to-table restaurants, and community-supported agriculture (CSA) programs in the area you’ll be exploring.
Ask locals for recommendations: Engage with the community; locals always know the best spots to find fresh, seasonal food.
Pack smart: Choose shelf-stable options for longer trips, but prioritize fresh, local ingredients whenever possible.

What is an example of sustainable food?

Sustainable food is more than just a trendy buzzword; it’s a crucial element of responsible travel and mindful living. My years exploring diverse culinary landscapes have shown me the profound connection between food choices and environmental impact. Here are ten examples, illustrating the delicious possibilities of sustainable eating:

Pulses (Lentils, Chickpeas, Beans): These protein powerhouses require minimal resources to grow, making them incredibly efficient. I’ve enjoyed countless lentil stews in rustic Moroccan villages and vibrant chickpea curries in bustling Indian markets – proof that sustainable food can be both delicious and culturally rich. Their high fiber content also aids digestion, a boon after long days of trekking.

Leafy Greens: From the vibrant kale fields of Tuscany to the delicate spinach grown in Himalayan villages, leafy greens are nutritional champions and environmentally friendly. Their short growing cycles and adaptability to diverse climates mean less environmental strain.

Cereals & Grains: Consider the locally sourced quinoa I savored in the Andes or the ancient grains discovered in remote corners of Southeast Asia. Supporting local cereal and grain production reduces transportation emissions and supports regional farmers.

Oats: A staple in many cultures, oats are incredibly versatile and require relatively little water and land to cultivate. I recall heartwarming bowls of oatmeal fueling my early morning hikes in Scotland, a testament to their sustaining power.

Mussels: Sustainable seafood is key. Mussels are filter feeders, cleaning the water as they grow, making them an environmentally responsible protein source. I’ve enjoyed countless fresh mussels along the French coastline, prepared in a myriad of delicious ways.

Seaweed: This often-overlooked ingredient is incredibly nutritious and requires no land or freshwater for cultivation. I’ve tasted innovative seaweed dishes in coastal Japan and Korea, highlighting its culinary potential.

Mushrooms: Many mushroom varieties are grown using sustainable methods, reducing reliance on intensive agriculture. From earthy porcini in Italian forests to the unique varieties found in Asian markets, mushrooms offer diverse culinary experiences.

Local Fruit: Always prioritize locally grown fruit. The taste is unparalleled, and the environmental impact is minimal compared to imported produce. Remember that juicy mango I ate straight from a tree in Thailand, a perfect example of sustainable indulgence.

What are 4 good bacteria found in food?

Forget exotic spices and far-flung fruits; the most exciting culinary adventures might be happening right in your gut. Four beneficial bacteria commonly found in fermented foods are quietly revolutionizing our understanding of health and wellness. Think of them as the intrepid explorers of your digestive system.

Lacticaseibacillus rhamnosus GG (LGG): This strain, a frequent traveler in probiotic yogurts and supplements, is renowned for its ability to combat gut imbalances, often encountered after a long journey or a particularly spicy meal. Its resilience even in harsh conditions makes it a true adventurer among bacteria.

Bifidobacterium animalis subsp. lactis (Bifidus regularis): This versatile microbe, often found in dairy products, is a seasoned globetrotter, thriving in various environments within the gut. Its adaptability ensures consistent support for your digestive health, no matter where your travels take you.

Key Benefit: Promotes regularity – essential for those with erratic travel schedules.

Bifidobacterium longum subsp. infantis (Bifantis): While its name suggests infancy, its benefits extend throughout life. This bacterium, frequently found in fermented foods, acts as a crucial support system for the gut, helping to maintain balance and stability – a welcome comfort after a long, tiring journey.

Interesting Fact: Its ability to break down complex carbohydrates is similar to how experienced travelers navigate complex customs regulations.

Note: The specific strains and their benefits may vary depending on the food source and individual factors. Always consult a healthcare professional for personalized advice.

What foods have friendly bacteria?

Fermented foods, packed with beneficial probiotics, are a culinary passport to global health. My travels have introduced me to countless variations, each with unique flavor profiles and health benefits.

Dairy Delights: Yogurt and kefir, staples worldwide, are available in countless forms. Beyond cow’s milk, explore plant-based options like soy, coconut, or even water kefir for refreshing alternatives. Consider the cultural variations – Greek yogurt’s thickness contrasts sharply with the thinner, tangier Indian varieties.

Global Ferments: Sauerkraut, a German classic, offers a crunchy, tangy counterpoint to the spicy kick of Korean kimchi. Pickles, a global phenomenon, boast endless variations, from the dill-heavy American style to the sweet and sour Japanese tsukemono.

Beyond the Familiar: Miso, a Japanese cornerstone, adds umami depth to soups and sauces. Its cousin, tamari, a naturally gluten-free soy sauce, offers a similar savory punch. Tempeh, an Indonesian soybean cake, provides a hearty, textured protein source, easily incorporated into stir-fries or salads. Kombucha, a fermented tea drink originating in Northeast China, offers a fizzy, slightly sweet and sour taste.

Cheese Chronicles: Don’t overlook aged cheeses. The fermentation process during aging develops complex flavors and beneficial bacteria, although the probiotic content can vary depending on the cheese type and aging process. From the sharp bite of cheddar to the creamy tang of brie, each offers a unique experience.

A Note on Sour Cream and Cottage Cheese: While containing some beneficial bacteria, their probiotic content might be less consistent compared to more intensely fermented options like yogurt or kimchi.

What are low-risk foods?

Low-risk foods are your best allies on the road, fellow adventurers. Think ambient-stable – the kind that can withstand temperature fluctuations without becoming a microbial buffet. This includes staples like bread, biscuits, cereals, crisps (potato chips for my American friends), and most cakes (steer clear of the cream-filled varieties, though). These are your low-risk, less likely-to-cause-food-poisoning options.

But let’s delve deeper. Preservation is key. Think of the ingenious methods employed by travelers throughout history:

Salting and smoking: These ancient techniques draw out moisture, creating an inhospitable environment for bacteria. Think salted fish or smoked meats – incredibly shelf-stable and packed with flavor, perfect for long journeys.
Drying: Removing water is a powerful preservative. Dried fruits, jerky, and even some vegetables can last for surprisingly long periods, providing vital nutrients on the go.
Canning and bottling: These methods, while requiring a bit more preparation, offer impressive shelf life and protection from spoilage. Ideal for longer trips.

Remember, even low-risk foods have limits. Always check packaging dates, inspect for signs of spoilage (mold, discoloration, unusual odors), and prioritize food safety even with these sturdy options. Proper storage – cool, dry, and protected from pests – is crucial. A little foresight can prevent unwanted gastric adventures!

What is the most sustainable food to grow?

Forget exotic superfoods; the most sustainable crop you can grow is often found right in your backyard. While kale and quinoa get a lot of press, humble legumes – beans, peas, and lentils – quietly outperform them in sustainability. These unassuming powerhouses boast an incredible secret weapon: nitrogen fixation.

Unlike most plants, which deplete soil nutrients, legumes actually enrich it. Their root systems house special bacteria that capture nitrogen from the air and convert it into a form usable by plants. This natural fertilization drastically reduces, or even eliminates, the need for nitrogen-based fertilizers – a major source of greenhouse gas emissions. I’ve seen this firsthand in remote villages across Southeast Asia, where farmers rely on these crops to maintain healthy, fertile fields year after year without heavy chemical inputs.

The benefits extend beyond soil health. Legumes:

Require less water than many other vegetables, making them ideal for drought-prone regions. During my travels through the Sahel, I witnessed how resilient these plants are in harsh conditions.
Are incredibly diverse, offering a wide range of flavors and nutritional profiles. From the vibrant red kidney beans of Central America to the delicate green lentils of the Himalayas, culinary possibilities are endless.
Offer high yields relative to the resources they consume. This makes them a particularly valuable crop in regions facing food insecurity, a reality I’ve unfortunately encountered in too many places.

So, next time you’re planning your garden, remember the unsung heroes of sustainable agriculture. These tiny seeds pack a powerful punch, contributing to both a healthier planet and a healthier plate. Their impact extends beyond the garden; choosing legumes supports resilient food systems across the globe, a concept I’ve come to appreciate deeply during my extensive travels.

What is the most environmentally friendly food container?

So, you’re a seasoned traveler like me, constantly on the go, and mindful of your impact on the planet? Choosing the right food container is crucial. Forget those flimsy single-use plastics; let’s talk sustainable solutions. I’ve lugged countless containers across continents, and these are my top picks:

Glass: The undisputed champion for durability and reusability. Glass is inert, meaning it won’t leach chemicals into your food. However, its weight and fragility are drawbacks for backpacking. Consider lightweight, sturdy glass containers if you prioritize durability over pure portability. Remember to wrap them carefully in your pack!

Stainless Steel: My go-to for long-haul trips. Rust-resistant, incredibly durable, and able to withstand the rigors of travel, these are perfect for hot and cold foods. Many come with leak-proof lids – essential for avoiding those messy airplane mishaps. Look for containers that are lightweight but still robust. The slight weight penalty is worth it for the longevity and peace of mind.

Silicone: Lightweight and flexible, silicone containers are amazing for packing snacks and smaller portions. They collapse easily, saving space in your bag. Food-grade silicone is safe, but make sure your containers are clearly labeled as such to avoid any surprises. Perfect for those quick day trips or shorter adventures.

Ceramic: Often overlooked, ceramic containers offer a great alternative, especially for delicate or aesthetically pleasing meals. They are durable but prone to breakage, so they’re best suited for trips where you won’t be jostling your luggage around too much. A beautiful, sustainable choice for more relaxed travels. While less common than other options, the search is worth it if you find the right one.

What foods grow the most bacteria?

Foods that are prime breeding grounds for bacteria are those that provide a perfect environment: moisture, warmth, and nutrients. Think raw meats – ground beef, poultry, seafood – they’re packed with readily available nutrients for bacterial growth. Don’t underestimate the risk with cooked meats either; leftovers especially. Casseroles, curries, and meat pies, despite being cooked, can harbor bacteria if not properly refrigerated and reheated. The temperature danger zone (40-140°F or 4-60°C) is crucial to remember. Keeping food out of this zone is vital.

Dairy products are another high-risk category. Milk, cream, custards, and creamy desserts are all susceptible. The high water content and readily available nutrients make them a bacterial haven. This is exacerbated by warmer temperatures, so be extra cautious in hot climates. Always prioritize consuming dairy quickly after purchasing, and ensure proper refrigeration.

A useful tip for travelers: When in doubt, throw it out. If you’re unsure about the freshness of a food item, especially in less developed areas, err on the side of caution. Food poisoning can ruin a trip quickly.

Consider this: some foods, while not inherently high-risk, can become contaminated easily through cross-contamination. Always wash your hands thoroughly, especially after handling raw meats, and use separate cutting boards.

What is the most environmentally friendly meat to eat?

The most environmentally friendly meat choices often surprise people. While the image of vast cattle ranches dominates our perceptions of meat production, poultry offers a significantly lower environmental footprint. Chickens and turkeys consistently rank highly in sustainability assessments.

Their relatively smaller size and shorter lifespans translate to lower resource demands.

Reduced Water Consumption: Raising chickens and turkeys requires considerably less water compared to beef or pork production. This is crucial, especially in water-stressed regions I’ve visited across the globe.
Lower Feed Requirements: These birds are more efficient at converting feed into meat, meaning less land is needed for feed production, and consequently less deforestation—a problem I’ve witnessed firsthand in the Amazon and Southeast Asia.
Minimal Methane Emissions: Unlike ruminants (cows, sheep, goats), chickens and turkeys don’t produce significant amounts of methane, a potent greenhouse gas. This is a major factor differentiating their environmental impact.

However, it’s important to consider the whole picture. The environmental impact of poultry can vary significantly based on farming practices.

Intensive vs. Extensive Farming: Intensively farmed poultry often involves higher densities and reliance on antibiotics, leading to potential environmental issues like pollution from waste. I’ve seen examples of both in my travels – the stark differences are striking.
Transportation and Processing: The distance food travels to your plate also plays a role. Choosing locally sourced poultry minimizes the carbon footprint associated with transportation.
Breed and Diet: The breed of chicken or turkey, and the composition of their feed, can influence the overall environmental impact. This is where more research and responsible consumer choices are needed.

Therefore, while chicken and turkey represent a more sustainable meat option compared to other choices, conscious consumption, seeking out sustainably raised poultry, and minimizing food waste remain crucial for reducing the overall environmental impact.

What is the best survival food to grow?

Choosing the right survival food to grow depends heavily on your environment and the length of your intended stay. While many readily suggest potatoes or beans, I’ve found that a diverse approach yields the best results. My years trekking across diverse landscapes have taught me the value of a resilient garden.

Carrots, beets, radishes, and turnips are excellent choices for their relatively low maintenance and high nutritional density. These root vegetables store well, providing essential vitamins and carbohydrates throughout lean times. Consider varieties adapted to your climate – some carrots thrive in sandy soil, while others prefer loam. Rotation is key to preventing soil depletion.

Fig trees offer incredible long-term sustainability. Once established, they are remarkably drought-tolerant and produce abundant fruit. Remember that figs require specific climate conditions, thriving in warm, sunny locations.

Tomatoes and peppers are fantastic sources of vitamins, but require more intensive care. They demand regular watering and sunlight. Disease resistance is paramount; research varieties suited to your area’s pests and fungal threats. Consider companion planting to deter pests.

Strawberries offer a delightful addition, providing a burst of vitamin C. However, they need well-drained soil and are susceptible to various pests and diseases. Mulching can help significantly.

Beyond these, consider incorporating other high-yield, easy-to-store options like squash, beans, and leafy greens. The key is diversification. Don’t put all your nutritional eggs in one basket. A diverse garden is a resilient garden, and resilience is crucial in survival situations. Remember to prioritize varieties known for their hardiness and adaptability to your specific location.

What is the most environmentally unfriendly food?

So, you’re a seasoned traveler like myself, constantly seeking authentic experiences, but also mindful of our planet’s delicate balance. Let’s talk about food’s environmental footprint – a crucial aspect often overlooked in our wanderlust.

Beef consistently tops the charts as the most environmentally unfriendly food. The sheer amount of resources – land, water, feed – needed to raise a single kilo of beef generates a staggering 99 kg of CO2e. Think about that the next time you’re tempted by a juicy steak in a remote Argentinian parrilla. The carbon footprint alone is significant, even more so considering the deforestation associated with cattle ranching – something I’ve witnessed firsthand in the Amazon.

Following closely are lamb and mutton, also significant contributors to greenhouse gas emissions. These are often staples in mountainous regions I’ve explored, like the Pyrenees or the Himalayas, highlighting the local impact of food choices even in seemingly pristine areas.

Dairy products, particularly cheese and beef (dairy), also present considerable environmental challenges. The methane emissions from dairy cows are substantial. Remember that delicious cheese plate you indulged in at a French farmhouse? It had a bigger impact than you might imagine.

Coffee, a staple in many cultures and my own daily ritual, also deserves a mention. Unsustainable farming practices significantly impact biodiversity and water resources. I’ve seen firsthand the stark contrast between ethical coffee farms committed to preserving ecosystems and those prioritizing maximum yield at the cost of the environment.

Farmed shrimp and farmed fish are notorious for their environmentally damaging practices. These often involve mangrove deforestation and pollution from feed and waste. The vibrant coral reefs I’ve snorkeled in are threatened by these very practices.

Dark chocolate, while a delicious treat, often necessitates extensive resources for cultivation and production. The environmental cost of your favorite chocolate bar isn’t always apparent, but it is there.

As experienced travelers, we are well-positioned to make informed choices. Understanding the environmental impact of our food choices allows us to travel more sustainably and support responsible production methods wherever possible, savoring those delicious meals guilt-free.

What plastic food containers to avoid?

Packing light for that backpacking trip or weekend getaway? Avoid PVC plastic food containers. They leach phthalates, endocrine disruptors linked to a host of serious health issues. From my years on the road, I’ve learned the hard way that seemingly innocuous things can impact your well-being. Phthalates have been correlated with everything from diabetes and infertility to ADHD and lower IQ scores in children – something particularly concerning if you’re traveling with family.

Think of it this way: while those cheap, clear containers might seem convenient, the potential long-term health consequences far outweigh any short-term benefit. I’ve seen firsthand how even small choices can accumulate. Opt for alternatives like stainless steel, glass, or BPA-free plastics for a healthier travel experience – and a healthier life.