Edible Resorts: A New Tasty Trend In The Hospitality Industry

In choosing a hotel or accommodation, consumers consider many factors. The most common are the location, price, and their or others’ previous experiences with the hotel. But the demographics of travelers is continually evolving, and so are their preferences in choosing which hotel to stay in.

Now, travelers are looking for places where they can have new experiences; some examples are culture and cuisine.

Image source: tripadvisor.com

This is why travelers have hotels that offer farm-to-table and ocean-to-plate dining high on their list. Not only do they enjoy the place, they get to try local produce and food choices. What hotels and resorts typically do is work with local partners, harvesting and bringing in their crops to either use as ingredients or market to customers.

But this has leveled up in recent years. Instead of sourcing produce from outside, some hotels and resorts grow their own plants – giving rise to edible resorts.

In Cikat, Croatia, the Bellevue Hotel has transformed their once-vacant and redundant roof spaces into attractive and useful fragrant herb gardens. As soon as the guests wake up, they can watch the kitchen staff harvest the herbs, which are then used in the restaurant.

Image source: worldwideinsure.com

In the Kittitian Hills in St. Kitts, they added organic plant nurseries and arable landscapes around their golf course, where goats are also free to roam around and graze. The produce are brought to the restaurant, sold at the farm, or given to those in need within their community.

For more interesting reads about the hotel industry, visit this John Jefferis blog.