Travel Trends revolving around sustainability are coming to light across the world for 2022. Travellers want to experience the great outdoors, local customs and charming hospitality, flavourful traditional cooking, stimulating art, intriguing architecture and much more with a sustainable angle.
Consumer awareness about sustainability continues to increase, with a concomitant rise in
people’s expectations that their travel, accommodation and transport provider doesn’t just offer value for money but acts responsibly as well.
Travellers will want to spend their holidays in true harmony with nature and a large aspect of that also involves eating locally sourced produce. Some of India’s finest hotels are doing their best sustainability practices by going and growing their produce locally. A number of hotels have taken the step and started investing in their own kitchen gardens ensuring the best farming standards; they also save a lot of money because this means saving on the prices they need to pay for imports. It is not just exotic produce-hotels are tilling the land and growing tomatoes and other veggies in their own farms, virtually in their own backyards.
Here are a few properties that realise that benefits are far-reaching by growing their own produce:
Xandari Pearl Beach Resort Mararikulam & Cardamom County by Xandari Thekkady
“I’m honored to brief you on our natural beauty of kitchen garden, which is spreading around in an acer and expanding more after a successful & fruitful by a great joint effort of our expert gardening team generating an organic vegetable farm; not only for our galleys, but for our esteem guests to enjoy from the farm to their table. We reap the most to preserve as picking and jams and the rest to be served with love to our guests during their meal time. Though we’re at beach side and sandy area, yet we yield a massive variety of vegetables from tapioca to tomatoes, creepers to bushes, herbs to shrubs and from plants till trees. It’s worth visiting than jotting. I wish you please visit & feel this fascinating nature by your conscious,” says Executive Chef Jaikrishnan Pillai
Sustainability is a new word for an old idea in Kerala. Methods of recycling, bio composting, farming practices, old recipes, tropical medicine and many more home grown methods that are used as part of daily life come alive in an empowered community of gardeners, cooks, managers & engineers, guides, etc who are active members of the Xandari Community.
Amanbagh, Alwar
With its ancient forts and tiger-inhabited wilds, Rajasthan is renowned for its beauty, nowhere more concentrated than in the Aravalli Hills in the garden oasis that is Amanbagh.
The chefs at Amanbagh wander the organic garden daily, handpicking the fresh produce themselves. With menus celebrating the diverse traditions of North India’s cuisine, known for its aromatic spicing and intricate flavours, the garden provides endless possibility in its spectacular array of fruit and vegetables for exceptional dining experiences.
“Everything starts with a passion and I had the passion to try out new concepts in my kitchen, one of the concept was this organic food,” says Chef Ram.
Citrus County, Hoshiarpur, Punjab
The property is located on the way to Amritsar, it has been really thoughtfully developed and includes a swimming pool, cafe, and bar. As its name suggests, citrus fruit is farmed there in a 70 acre orchard. Guests can go fruit picking, travel by tractor through the fields, explore local villages, visit a dairy farm, learn various farming techniques, and cook Punjabi food.
Dewalokam, Kochi
Dewalokam is basically an organic farm run on the principles of sustainability and responsibility. Responsible Tourism Society of India and Outlook recognised Dewalokam as the Best Responsible Tourism Property of India in 2017. They produce almost all the vegetables, fruits and spices that grow in Kerala. They also produce milk, eggs, honey and fish for their consumption. They take their guests out for a Spice Walk where they can see all the agricultural activities and the production. The guests can then go into the kitchen for a Cooking Demo where they can see the articles turned into food that they eat.
“Dewalokam is the only place where they can have the entire Farm to Fork experience”.
Spice village: CGH , Thekkady, Kerala
Spice Village is modelled on the dwellings of the native Manan tribe of this region and exudes the raw spirit of unblemished nature. This CGH Earth experience is a seamless extension of the verdant landscape around and celebrates all things spice : be it their unique spice enriched culinary offerings or the spice tours that help bring our guests closer to the land and its people.
The entire 12 acres of the Spice Village, has given importance for natural farming rhythms. Only natural products, which are carefully scrutinized through the observations on residue and biodegradability is used forthe upkeep of the resort. The organic standards are based on the observations made by Lacon GmBH, according to European Union standards 2092/91. Spice Village has so far conserved 140 species of plants, most of which are native to the region or as has been introduced over centuries during cultural expansion. Also they produce organic vegetables from their own organic vegetable garden for the use of cooking in the main kitchen.
As a part of our CGH cell initiative most of our staff has started their own kitchen garden. It has encouraged the staff and their family members to start their vegetable garden.
