FROM FARM TO FORK: Sandals is Energizing a Forever Food Cycle in the Caribbean

The glow of a Caribbean morning reflects off the sea in one direction and off the breakfast table in another. The fruit of Saint Lucia is on display at Sandals Regency La Toc, sweet and colorful enough to wake up guests before the first coffee is poured. Mangos. Papayas. Pineapples. Bananas. In a few hours, at Sandals Montego Bay in Jamaica, the scent of jerk chicken will waft over the pool at lunchtime, and in Grenada the island’s spices will call attention to a dessert tray.