Patagonia trekking vacation, Patagonia Eco-camp
Combine three of Patagonia's most iconic nature beacons on a flexible adventure serving up epic mountains, azure lakes and monumental glaciers.
The Los Glaciares (Fitzroy) National Park Torres Del Paine National Park Perito Moreno Glacier Optional: Paso del Viento (Windy Pass) Optional: Paine W or Paine Circuit, French Valley and Grey Lake
US $4800 excluding flights
Description of Patagonia trekking vacation, Patagonia Eco-camp
Departs every Friday with min 2 people (based on Paine W trek in Chile). Departs every Sunday between October and April with min 2 people (based on Paine Circuit in Chile)
We can cater for vegetarian and vegan diets.
As the pioneers of responsible tourism, we've screened this (and every) vacation so that you can travel knowing it will help support the places and people that you visit, and the planet. Read how below.
PlanetOn our Patagonia trekking vacation we cook with gas and use recyclable glass as opposed to plastic wherever possible. All non-organic waste is carried out and organic waste is buried at a suitable depth. We keep our group sizes to a maximum of 12 people to minimize impact on the environment.
We use public transport where possible to cut down on carbon emissions. All our guides operate a leave no trace policy throughout all parts of the trip. Water is sourced from local streams, fed by glacial melt, meaning there is no need to use plastic water bottles that would otherwise be imported and put into landfill.
We are also now supporting the UK registered chairty Amantani. As this charity is very much in keeping with our ethos of small scale, targetted help which is educational & sustainabale. HuchuyYachaq is the other main Peruvian charity we support by paying a for a full time teacher. A % of all our income goes to support those projects.
PeopleOn our Patagonia trekking vacation we employ local guides who have an intimate knowledge of the areas we trek through. It is our policy to carefully dispose of all waste. Food is purchased locally and we aim to use food products with minimum packaging, and encourage cooking with local products.
When out on tour we encourage learning about the country we are traveling in, the local culture of the teams we work with and the areas we pass through. Our guides hold informal talks with groups to inform about and discuss with them all aspects of local life. This helps understanding of the area and appreciation of the people who live there.