Some of the pleasures of sustainable travel include sustainable eating.
Bar Acuda and Living Foods Market
Two ventures by chef Jim Moffat, on opposite sides of the island. Both celebrate local ingredients in simple European preparations; for Bar Acuda, they’re featured in tapas served in a warm, convivial setting while Living Foods Market is a market and café offering island-grown products, bread baked on the premises, and biodynamic and organic wines.
The menu is Pacific Rim with an emphasis on seafood. A happy hour five-course tasting dinner showcasing island products is offered from 5–6pm for $28, $40 with wine pairings.
Wood-fired pizzas with an extra topping of eco-consciousness in the form of local and organic ingredients and a benefit night every Tuesday, when $3.50 of every flatbread sold is donated to a charity.
Also serves Maui Brewing Company beers on tap, because green goes down more easily with locally brewed beer.
Market Fresh Bistro
Chef Justin Pardo is passionate about community and local farms (oh, and delicious food, too). Every other Thursday at dinner, the restaurant highlights a Maui farm.
As one of the Hawaii Regional Cuisine founders, chef Peter Merriman helped forge farmer-chef relationships on the Big Island.
GMO-free, Southeast Asian cuisine prepared with local and organic ingredients and freshly made curries and sauces served up in a completely solar-powered restaurant.
Hearty and eclectic, from huevos rancheros to a kalua pork sandwich on cornbread to gnocchi. Chef Wilson Reed embraces the Slow Food philosophy of good, clean and fair food.