Hilton Fiji Beach Resort & Spa is proud to spotlight its ‘Garden to Kitchen culinary experience, an initiative launched in 2023 that emphasizes sustainability and local produce. This program underscores the resort’s dedication to environmental stewardship and providing guests with an authentic taste of Fiji, as well as aligning with Hilton’s Travel with Purpose; global environmental, social and governance (ESG) strategy to drive responsible travel and tourism globally.
Overview
By promoting sustainability, through our Travel with Purpose strategies, Hilton Fiji seeks to create a positive environmental and social impact across its operations, supply chain and communities. Committing to eco-conscious practices as such, where locally grown vegetables make their way back into the Resorts’ kitchens to be served to our guests in our restaurants. By growing fresh, organic, and sustainably harvested ingredients on-site, the resort significantly reduces its carbon footprint and ensures the highest quality produce is used in its culinary creations. The resort produces a bounty of fresh farm fruits, vegetables and spices, including mint, rosemary, chilies, coriander, spring onion, English cabbage, bok choy, eggplant, local spinach and more. Coriander is farmed and especially used to make the Thai Green Curry paste in the Pan Asian Maravu restaurant. The chilies, bok choy, mint, eggplant are grown and also used in preparation for local cuisines such as Kokoda and local curries for the Nuku, Maravu and Koro restaurant dishes.
“We are proud to be doing our part for the community and this is a great initiative that both the resort and the guests benefit from,” said Carey Osborne, Cluster General Manager. “The eco sustainability ensures we do our part for the community and at the same time enhance our dining experiences for all our guests as well as aligning to Travel with Purpose – Hilton’s corporate responsibility strategy.”
In 2023, the resort gardener, Jagdish Narayan, was tasked to oversee the resort’s vegetable garden and composting project. Combining his passion for gardening and sustainable practices, Jagdish was able to nurture the life from the soil up and reducing waste through composting and produce vibrant and tasteful vegetables which in turn are then used in the kitchen for a variety of dishes.
“It’s incredibly fulfilling to see the produce cultivated being used to create delicious meals. The connection between the garden and the guest’s plate brings a sense of accomplishment and pride, knowing that my work contributes to both the beauty of the resort and the quality of the dining experience. My role at the Hilton Fiji Beach Resort and Spa is more than just a job; it’s a mission to enhance our guests’ experiences and foster a deeper connection with nature.” Said Nitin Chandra, Landscape Manager at Hilton Fiji Beach Resort & Spa.
FURTHER READING: For those interested in exploring this topic further, additional resources and in-depth materials are provided below when available; otherwise, no further reading is included at this time.:
REFERENCES: This guide is based on over a decade of research and firsthand experience living in Fiji. It incorporates extensive knowledge gained through long-term residence and ongoing engagement with the region. Images and text have been sourced from official references, which are acknowledged below, to ensure accuracy and comprehensiveness.
FOOTNOTES: Additional details, clarifications, or sources referenced in this article are included as Footnotes below the text when applicable; otherwise, no Footnotes are provided.