The future of gardening is vertical, but at Alila Jabal Akhdar, the journey begins with mastering hydroponics. Puneet Singh, General Manager of Alila, envisions transforming the resort’s dining experience through a self-sustaining hydroponic farm, which he hopes will become a hallmark of the property.
“Every morning, our chefs draw inspiration from the farm’s daily harvest of pristine vegetables, fruits, and herbs, which are seamlessly incorporated into the resort’s menus. This embodies our commitment to elevating the farm-to-table experience,” Singh shared in an exclusive interview with Noise Middle East.
The first phase of the Hydroponics Farm officially launched in early July, born from the team’s shared vision of maximizing fresh produce grown within the resort. “Our terrain is rocky, so we had to explore innovative solutions. Hydroponics emerged as a key approach, utilizing nutrient-rich water instead of soil, allowing us to conserve water and achieve plant growth 30-40% faster than traditional methods,” Singh explained.
He also highlighted the accessibility of hydroponics, noting that it can be successfully implemented on a residential scale. “Many individuals have invested in hydroponic towers, growing plants on their balconies and ensuring food sustainability for their families,” Singh added.
Currently, the farm is thriving with various leafy greens, such as lettuce. Since its launch, it has also produced several batches of cherry tomatoes, black and purple heirloom tomatoes, zucchini, cucumbers, and even strawberries. Singh anticipates a surplus of produce, which the resort plans to share with local markets and other hospitality properties.
Harvest and Dine: A Unique Culinary Experience
In addition to the hydroponic farm, Alila Jabal Akhdar is actively engaged in several sustainability initiatives. The resort features an organic farm that produces seasonal fruits and vegetables and nurtures hundreds of pomegranate, plum, and rose plants, with ongoing cultivation of figs, apricots, and olive trees. On-site beehives provide fresh honey for guests, and the resort emphasizes water conservation through a dedicated treatment plant and recycling systems. Solar energy is harnessed for heating water in guest rooms, and energy-efficient lighting is used throughout the property.
To further enhance its farm-to-table offerings, the resort is introducing a new initiative called “Harvest and Dine.” Singh explained, “Guests will collaborate with our chefs to curate a personalized menu. They will then embark on a tour of the hydroponics farm, where they can handpick fresh ingredients. After selecting their produce, guests will be escorted to a picturesque outdoor mountain setting near the farm, where our team of chefs will meticulously prepare their customized menu.”
