By the Caribbean Journal staff
The leading hotel in Trinidad and Tobago has debuted a major new green initiative: a hydroponic garden.
The Hyatt Regency Trinidad is using its newest eco-friendly program to grow high-quality, fresh ingredients including kale, arugula, peppermint, lemongrass, cherry tomatoes, peppers and a variety of lettuce.
The hotel’s chefs will use the ingredients in their culinary expressions, while the hotel’s on-site Spa Esencia will also be using herb and spice-infused treatments with them.
“The launch of our hydroponic garden is a proud moment and a positive step for Hyatt Regency Trinidad to create a more sustainable environment for the hotel and our immediate community,” noted Richard Westell, general manager of Hyatt Regency Trinidad. “Our long-term objective is to consistently exceed the expectations of our guests and provide the best experiences. By integrating our very own hydroponic garden, we can elevate our culinary offerings with quality ingredients and remain competitive in the ever-changing hospitality industry.”
The move is part of a wider corporate push by Hyatt, Vision 2020, which looks to make its hotels greener.