Le Méridien Maldives Resort & Spa’s Greenhouse has brought out the flawless sustainable farming, produces being as crisp and fresh desirable from hopeless romantics to the family people who actively seek an eco-conscious get-away at the powdered white Jewel of Indian Ocean, Maldives. Particularly situated in the sparkling coasts of Thilamaafushi consisting of secluded 141-villa, it was debuted as globally one of the most fascinating destinations withholding Marriot International’s Serve 360 sustainability policies.

This Five-star Resort has evolved gastronomically to a precise organic hotpot, a perfect stage for Michelin-starred chefs to experiment merging “basic” ingredients providing mouth-watering results. In fact local farmers and fisherman daily for the chefs to work with at restaurant. Although this practice is more common than not, as it’s an admirable lifestyle embedded in the locals for generations.

Whilst every ingredient stretches throughout regional and seasonal themes, not only Le Méridien are abiding to the unspoken rule of complete traceability and transparency of the meals on the table. This in turn gives the trust of guests for catering to their needs due to consumers influences. Using only the highest quality of ingredients to allure them daily.

Certainly this trend of organic meals ignited some worries of animal cruelty, environmental sustainability, and health and the pandemic has more so fueled the flames on these concerns. But it is to note that after such a catastrophe we are more than sure that we come out with more aware, sensitive, and responsible workers.

Much to note, the Greenhouse’s hydroponic system was invented with the aid of Koh Fah Technology Farm a Singapore based Company. Hence uses an automated irrigation system that recycles 30,000 litres of rainwater producing clean fresh leafy vegetables, Maldivian chilies, plump tomatoes and herbs and more harvest in a nutrient-rich peat moss alongside a stress-free environment without the use of pesticides. Likewise, 30-kilogram daily goal of vegetables annually, there is lot to hope for the future full of fibers.

Le Méridien’s Head Horticulturist Juby Thomas supervises and tends to the Greenhouse, she dreams of hydroponics expanding in agriculture as the next uprise in farming. She aims to fully utilize the greenhouse even off season and have rainwater all year round.