TANOA Plaza Hotel is making strides in sustainability and teamwork through its innovative backyard garden, turning a simple concept into a vibrant hub of creativity. Inspired by Fiji’s rich agricultural heritage, the hotel has transformed underused areas into flourishing green spaces that supply fresh produce straight to the kitchen.
A variety of plants, including lettuce, long beans, passion fruit, and chillies, have been successfully cultivated along the poolside fences. What started as a humble initiative has grown into a significant project, leading to the creation of new menu items and enriching the overall dining experience for guests.
The hotel’s ‘garden to table’ approach not only enhances the culinary offerings but also fosters a spirit of collaboration and wellness among the staff. The continuous expansion of the garden, featuring Meyer lemons, purple Mexican chillies, kumquat limes, and cabbages, symbolizes a commitment to sustainability and innovative teamwork.
General Manager Mere Rakoroi expressed pride in the project, stating that the garden exemplifies how sustainability and creativity can flourish even in limited spaces. She emphasized the importance of the initiative in enhancing team cohesion and guest experiences.
Rakoroi noted, “It’s incredible to see our team come together to grow fresh produce that not only benefits our kitchen but also fosters pride, wellness, and teamwork across the hotel. Our garden may be small, but its impact is truly big.”
Through projects like the backyard garden, Tanoa Plaza Hotel showcases its dedication to sustainability while enriching the local community. “Every seed planted, and every harvest shared, reflects a commitment to nurturing both the environment and our community,” the hotel stated, underscoring how such initiatives can lead to positive outcomes for all involved. This project stands as a hopeful testament to the possibilities that arise when creativity meets sustainability.