Swissôtel Nankai Osaka - Luxury hotel - The Sky Farm

The Sky is GREEN at the Swissôtel Nankai Osaka.

At our hotel, we believe that great food comes from great ingredients – which is why we pay particular focus on where we source the produce we use in our kitchens.

The Sky Farm was conceived from our passion to provide our guests the freshest herbs, vegetables and flowers.  Infusing Swiss Vitality and Sustainability throughout the guest journey, we look at a future focused on a more ecological food ethic: addressing the uncertainty with supply chains, source of produce and climate change.

THE WAY FORWARD

Located at the 36^th floor, our hotel has invested in the world of hydroponics to create a functional, visual and sustainable garden. Head to the hotel’s topmost floor and enjoy an interactive experience with three vertical gardens at the entryway of Table36. Make your way to one of the tables and be immersed in a seed to plate experience.

Backed up by a secondary farm located at the 5^th floor of the Swissôtel Nankai Osaka, we aim to sustainably grow onsite to address the following:

• Reduce transportation costs and carbon footprint by decreasing the volume of produce delivered to the hotel
• Diminish the need for farming land and increase the yield by growing vertically
• Lessen the use of pesticides which impacts ecosystems and diminish soil health
• Tackle the fragility of food system due to various environmental and economic disruptions, by creating a managed, fresh and consistent source of food supply
• Minimize water usage for agricultural production by eradicating unsustainable irrigation practices

NOW GROWING

• Green Leaf
• Frillice Lettuce
• Garden Red Sorrel
• Micro Red Amaranthus
• Micro Green Amaranthus
• Red Shiso Perilla
• Basil
• Arugula
• Chervil
• Italian Parsley
• Mint
• Coriander
• Dianthus Flower
• Viola Flower

WHAT’S HAPPENING

Join us in our endeavor.

We believe that Sustainability is an effort by everyone. That’s why we engage our friends and partners as our way of shifting mindsets on growing food, in the hopes of spreading our passion for Sustainability outside our doors.

21 February 2023