Opportunities abound for engineering encounters between guests and their food in the landscape – a breakfast orangerie where fruit is freshly plucked for juice, courtyard gardens planted in orchards of nuts and fruits, herbal lawns at the spa, a poolside planted with date palms. Many hotels are integrating local and on-site food production in a… Read more »
Opportunities abound for engineering encounters between guests and their food in the landscape – a breakfast orangerie where fruit is freshly plucked for juice, courtyard gardens planted in orchards of nuts and fruits, herbal lawns at the spa, a poolside planted with date palms.
Many hotels are integrating local and on-site food production in a range of innovative ways, to draw in guests and enrich their experience. From roof-top vegetable gardens to bee-keeping, on-site goats, curing meats and homemade wine, these hotels are fully explore the relationship between local food production and hospitality. (more…)
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