In April, Shangri-La Hotel, Kuala Lumpur launched its Farmers’ Market in line with the group-wide sustainability initiative, Rooted in Nature. During the Farmers’ Market every Saturday, suppliers display and sell locally-grown fruits and vegetables that are chemical and pesticide-free, as well as free-range poultry and eggs, and sustainably-sourced seafood.
“The produce offered is all organic or is from sustainable sources,” said Manfred Weber, general manager at the hotel. “The market helps to increase awareness of the produce available in Malaysia.”
The hotel has also set up a special buffet counter in the Lemon Garden Café, which showcases restaurant dishes that include ingredients from the market.
“We aim to provide a lasting connection between our guests, our suppliers and our Lemon Garden Cafe restaurant on the platform of Rooted in Nature,” said Weber. “The reaction thus far has been very positive and we can already see repeat guests after only being in operation for four weeks.”
Other restaurants at the hotel also serve Rooted in Nature dishes. Lafite offers a Creamy, Preserved and Iced Pineapple for dessert, made with locally-sourced pineapple; while Shang Palace offers Poached Local Spinach with Superior Soup, made with locally-sourced produce.
“We wanted to offer not just a dish in our menus,” said Weber, “but we also aimed to create awareness and a habit with guests to purchase organic produce that is brought to them from the heart of Kuala Lumpur.”
Looking forward, the hotel also has plans to turn its tennis courts into a hotel-run chili farm. Now that should add some spice to the hotel’s Sustainability program.