Hilton & Hygrow – A Sustainable Partnership.
The Covid-19 pandemic highlighted how susceptible businesses were to disruption in supply chains. Hospitality was one of many heavily affected sectors.
Hilton took an initiative to source locally produced ingredients, led by Emma Banks, VP of strategy(F& B) in the Mena region.
In February , it struck a deal with hotel chain Hilton to provide lettuce, kale, rosemary and basil and the rest is history.
The farm has already provided Hilton with about 5.5 tonnes of vegetables and herbs with the help of Fresh On Table, the leading sustainable partner in the region.
Emma Banks, vice president of F&B strategy for Hilton in the EMEA region, said sourcing locally grown food helps to cut the company’s carbon footprint.
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