LAS VEGAS—Diamond Resorts International, a leader in the hospitality and vacation ownership industries, continues its global sustainability efforts through the cultivation and utilization of local fruit, vegetable and herb gardens at resorts worldwide. Ka’anapali Beach Club in Maui, Hawaii, The Historic Powhatan Resort in Williamsburg, Virginia, and Vilar do Golf in Algarve, Portugal each utilize on-site sustainable gardens for everyday cooking in resort restaurants.
The use of these gardens enhances the natural environment while benefiting the ecosystem and local economy. Minimal chemical pesticides and fertilizers are used during production and the installation of underground watering systems decreases water waste and eliminates runoff. Each garden boasts unique features and hosts an array of fresh produce native to the area while specific to the cultural cuisine and restaurant offerings. In addition to cooking benefits for the restaurants, the gardens have also proven useful as an educational tool for guests and children as they are allowed to tour the gardens, pick fresh ingredients and participate in cooking demos.
“As a leader in the hospitality industry with a major global footprint, it’s important that we actively take steps toward sustainable growth,” said Stephen J. Cloobeck, chairman and CEO, Diamond Resorts International. “Through the production of on-site sustainable gardens, Diamond promotes eco-awareness and encourages properties worldwide to engage in green initiatives.”
Diamond Resorts International, with global headquarters in Las Vegas, is one of the largest hospitality companies in the world with more than 200 branded and affiliated resorts and more than 27,000 guest beds in 28 countries with destinations throughout the continental United States and Hawaii, Canada, Mexico, the Caribbean, Europe, Asia, Australia and Africa.
Go to Diamond Resorts.
