- 1 / 41. Vira Vira in Pucón, ChileOn the other side of the equator, Relais & Châteaux’s Vira Vira in Chile’s Lake District sources 90 percent of its ingredients—vegetables, eggs, turkey, wild boar, yogurt, cheeses, even wheat and barley—from its surrounding 100-acre farm.
Photo by James Florio
- 2 / 42. Winvian Farm in Litchfield, CTThe Relais & Châteaux Winvian resort in Connecticut’s Litchfield hills recently changed its name to Winvian Farm to reflect its amped-up “seed to table” philosophy. The hotel now produces 70 percent of its food on three acres of organic gardens and raises pigs, chickens, and bees.
Photo courtesy of Winivan Farm
- 3 / 43. Galápagos Safari Camp on the Galápagos Islands, EcuadorGalápagos Safari Camp grows everything from bananas to yuccas, raises cattle and chickens to supply both the resort and the local market, and just started a cacao plantation to produce its own chocolate.
Photo courtesy of Galápagos Safari Camp
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