Growing your own
Sustainability in all its forms has become essential to maintain an ecological balance, especially when we consider the increased carbon footprint to transport food to our properties. Working towards minimising this impact, several properties now have on-site kitchen gardens where organic, fresh vegetables and herbs are grown.
Mantis No5 Boutique Art Hotel has repurposed an unused parking space into a vegetable and herb garden, providing organic produce while saving money and reducing the carbon footprint.
Thobela Nontshinga, formerly employed at Mantis Founders Lodge, realised her passion for cultivating plants and started her own vegetable farm in neighbouring Paterson. She now consults to the Lodge and supplies seedlings for the organic vegetable garden. The garden supplies the kitchen with fresh produce and has created employment opportunities for local residents.
Mantis Akagera Game Lodge, Kivu Marina Bay Hotel and EPIC Hotel all have organic kitchen gardens to supply their restaurants with delicious ‘farm to table’ produce.
The hospitality team at Origins Lodge by Mantis takes full advantage of the climate in Costa Rica to nurture their organic vegetable garden, bringing the harvest into the daily guest experience. Not only is the climate perfect but the soil is certified organic.