Preparing meals from locally sourced ingredients has gone to another level of sustainability with hotels and resorts now growing their own food on site. Farm-to-table culinary practices are a trending amenity in top hotels and resorts across the country.
Guests of the Fairmount in San Francisco, Calif., enjoy the hotel’s 1,000-square-foot rooftop garden and numerous honeybee apiaries. With many of the hotel-grown herbs found on the bar menu, the award-winning honey is predominantly featured in salad dressings and afternoon tea service. Guests meander through the garden, or enjoy from the floor-to-ceiling windows of the rooftop pavilion.
Cape May’s Congress Hall hotel operates the protected wetlands garden, Beach Plum Farm, just over a mile from the hotel. The 62-acre farm provides Congress Hall’s kitchen with pesticide-free vegetables, fruit, honey and eggs. Hotel guests enjoy homemade pizza sauce from the hotel’s tomato garden and can join in honeycomb spinning and digging for sweet potatoes.
The state of Vermont has always been synonymous with wholesome farm-to-table practices, and Woodstock Inn and Resort does not disappoint. With just more than two acres of gardens, this upscale inn boasts beautiful views of the on-site mushroom glen, fruit orchards and more than 200 varieties of vegetables.
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