Conrad Abu Dhabi Etihad Towers, the iconic Forbes five-star hotel, has unveiled its own state-of-the-art, vertical hydroponic farm. The hotel will now produce its own daily supply of fresh, tasty and nutrient-rich herbs and vegetables.
Providing a choice of truly unique farm-to-table dining experiences, each plant will be carefully grown and picked less than 100 metres away from the hotel’s plethora of selected restaurants, read the statement.
According to the statement, the pesticide-free organic herbs and vegetables will add an extra dose of vibrant tastes and flavours to the traditional Arabic recipes at Li Beirut, winner of the prestigious Service Award at the inaugural MICHELIN Guide Abu Dhabi, the much-loved ‘Pardon My Brunch’ at Nahaam, the exotic Peruvian delicacies at MICHELIN-selected VaKaVa, and take the menus at each of the hotel’s enticing venues to new levels of delicious. The hotel now grows a choice of herbs, such as basil, thyme and rosemary, and an array of vitamin-rich vegetables. including oakleaf lettuce, pea shoots, shiso, red chard and red veined sorrel.
Thanks to the incredibly short distance between the farm and the kitchens, the project will also considerably reduce the hotel’s carbon footprint. The seeds used are sourced from local Abu Dhabi farms, and the ingenious design of the plot uses 90% less water and 99% less land space than regular farming methods.