The chefs at Anse Chastanet in St. Lucia transformed the menu at the resort's Emeralds restaurant from vegetarian to vegan.
Vegans do not eat any food containing animal products, while vegetarians will eat food made with ingredients from animals, such as milk and eggs.
"We saw an increasing demand for vegan meals from our guests, so we developed this concept and made it part of our dining experience," said Karolin Troubetzkoy, the resort's executive director of marketing and operations.
While all of the resort's menus include vegetarian and vegan choices, Emeralds caters exclusively to vegans with a tapas-style menu created by James Beard award winner Allen Susser, along with the resort's chef de cuisine, Frank Faucher. The resort plans to host international vegan chefs as well.
Much of the fresh produce used in the restaurant is harvested from the resort's organic farm in the Soufriere hills, 20 minutes from the resort.
Guests can visit the farm for guided tours accompanied by both the farmer and the chef and take part in a farm-to-table cooking class.