Boosting Sustainability with Hydroponic Gardens

Tanoa Hotels has launched an innovative hydroponic garden at its Tanoa International, Tanoa Waterfront, and Tanoa Skylodge properties, offering guests fresh, locally grown produce while reducing its environmental impact. The garden’s first batch of lettuce has been harvested and supplied directly to the kitchens, providing a garden-to-table dining experience. Additionally, two hotels are trialing herbs like coriander and mint.

This soil-free farming method is highly efficient, using nutrient-rich water to grow plants faster and with 90% less water than traditional farming, aligning with Tanoa’s commitment to sustainability. The initiative helps reduce the hotel’s carbon footprint by cutting transportation emissions and waste.

As part of its broader eco-friendly efforts, Tanoa Hotels has implemented solar hot water systems and low-energy lighting. The hydroponic garden is another step in enhancing its sustainability practices. This eco-conscious move is part of a growing trend across the hospitality industry as hotels increasingly adopt sustainable food production methods to cater to eco-conscious travellers.

Tanoa’s hydroponic garden not only ensures fresh, high-quality produce but also sets a new standard for green hospitality, contributing to a greener future in the industry.