The Hotel Mission De Oro in Santa Nella is not only a picturesque retreat but a hub of innovation and sustainability. At the core of its latest endeavors is a 18,000 sq. ft. greenhouse project that looks to expand farm-to-table dining while advancing agricultural research.
The greenhouse, a gleaming glass structure, represents a commitment to quality and sustainability. "The main goal is to provide better and fresher produce to our restaurant while growing unique heirloom varieties that aren't commercially available," shared Sean Adams, the head agronomist at Hotel Mission De Oro. "We also aim to create a more immersive experience for our guests by integrating the greenhouse into the hotel's aesthetic and culinary offerings."
Adams continued, "We wanted to showcase the farm-to-table philosophy and bring people who are passionate about food to experience something special. It's not just about providing fresh produce; it's about creating a food mecca where guests can see and taste the difference."
Operating on soilless systems, the greenhouse uses significantly less water than traditional farming methods. Capturing and reusing runoff water, it minimizes waste and conserves precious resources. Additionally, the greenhouse reduces carbon emissions by eliminating the need for long-distance produce transportation, supporting the hotel's farm-to-table philosophy.
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