Shangri-La Kuala Lumpur recently hosted a successful celebration for International Mother Earth Day at Lemon Garden on Monday, April 22, 2024. This event showcased the hotel’s commitment to responsible supply chain management and sourcing practices as part of its Environmental, Social, and Governance (ESG) strategy.
A highlight of the event was a presentation by CityFarm, a hydroponic specialist, who shared insights into innovative approaches to sustainable agriculture, particularly focusing on the hydroponic process. Attendees were engaged in learning about the benefits of hydroponic farming and its role in promoting environmental sustainability.
With over 25 enthusiastic participants, the event also served as an opportunity for colleague engagement, as plans for enrolling colleagues in future sustainability initiatives were discussed. The commitment to Corporate Social Responsibility was evident as colleagues embraced the event with enthusiasm and dedication.
Shangri-La Kuala Lumpur has invested in both indoor and outdoor hydroponic gardens to cultivate fresh produce year-round in controlled environments. Hydroponic farming involves cultivating plants without soil, conserving water, reducing the need for pesticides, and allowing for year-round cultivation. Attendees gained valuable insights into eco-friendly practices and the importance of sourcing food sustainably.
Shangri-La Kuala Lumpur, Executive Chef, Scott Brand emphasised the hotel’s dedication to environmental stewardship, saying, “At Shangri-La Kuala Lumpur, we believe in hosting people to the colourful joys of life in a sustainable manner. Our International Mother Earth Day celebration exemplifies this commitment by showcasing our dedication to environmental stewardship.”
The Hydroponic Gardens supply fresh produce every two weeks to Lemon Garden Café, reinforcing the hotel’s commitment to sustainable sourcing and farm-to-table practices. The event also featured an action station for food preparation led by Chef Safe and his culinary team, who prepared dishes using produce harvested from the Hydroponic Gardens, allowing participants to experience the delicious results of sustainable farming firsthand.
