Hotel Sprouts Sustainable Growing

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Posted By on August 12, 2013

Cultivator Sheraton Phoenix Downtown Hotel recently installed Arizona’s first commercial-use Urban Cultivator to grow, sprout and harvest a wide selection of fresh and aromatic micro greens and herbs. Now guests of the hotel and its restaurant, District American Kitchen and Wine Bar, can experience a wide array of delicious and hard-to-find greens all year round.

The decision to install a six-and-a-half-foot tall commercial-use Urban Cultivator was not just to provide hotel and restaurant guests with the freshest ingredients, but also to align with the company’s sustainable commitment to consume less and care more for the planet. The Urban Cultivator is a fully-automated indoor growing appliance that resembles a refrigerator with double glass doors and a series of growing shelves, lighting and water spouts. It is climate controlled and uses a method similar to hydroponic growing to grow herbs and micro greens. By growing right on property, the hotel is conserving time, water and energy, thus minimizing waste and emissions.

“With much success from our rooftop herb garden that currently yields everything from organic French lavender to thyme to chocolate mint and much more, we decided to install a commercial-use Urban Cultivator to supplement what the garden might not be able to produce,” said General Manager Mike Ehmann, Sheraton Phoenix Downtown Hotel.

“This environmentally conscious effort is much more than simply growing and serving the freshest ingredients. As the largest hotel in Arizona with 1,000 guestrooms and a vast amount of meeting space, Sheraton Phoenix Downtown Hotel caterers to thousands of guests – it is important that we provide the best quality while reducing food and energy costs.”

The culinary team at Sheraton Phoenix Downtown Hotel and District American Kitchen and Wine Bar take pride and ownership in growing and harvesting the freshest herbs and micro greens. Some of the many greens the team grows include: arugula, basil, dill, endive, lettuces, radishes, and a plethora of others. The herbs and micro greens are added to a variety of dishes, used in catered functions and infused in many mixed beverages.

OPEN THE FRONT DOOR TO   Sheraton Phoenix Downtown Hotel

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