These days, there is a rainbow of ways hotels can be “green” in their operations, especially in F&B.
One property putting an especially distinctive twist on this trend is Waikoloa Beach Marriott Resort & Spa in Hawaii. Executive Chef Jayson Kanekoa employs many of the more typical strategies for keeping his menu as fresh and sustainable as possible, such as growing a hydroponic garden that fronts the hotel’s Hawaii Calls restaurant and produces a harvest including multiple basil varieties such as Thai and lime as well as shiso, taro and sweet potatoes.
However, Waikoloa Beach Marriott also is home to a grove of thriving Kona coffee trees. HOTELS first reported on this initiative about a year ago, and the good news is the trees are growing beautifully.
As the trees’ green berries turn red, Kanekoa will use them in a special coffee rub for steaks on Hawaii Calls’ menu.
It is no longer a novelty for hotel F&B programs to embrace green principles — it is an expectation. I love learning about all the unique ways hotels are finding shades of green that work particularly well at their properties.
Has your hotel introduced unusual or particularly successful green initiatives within your F&B program? I would love to hear about your experiences.