TANOA Plaza Hotel is using fresh produce sourced from its backyard garden, transforming a simple idea into a hub of creativity, sustainability, and teamwork.
In a statement, the hotel said the garden was inspired by the rich agricultural traditions of Fiji and the Pacific.
“The hotel has turned underutilised spaces into thriving green corners that bring fresh produce directly from garden to kitchen,” the statement read.
“Along the poolside fences, the team has successfully planted lettuce, long beans, passion fruit, and chillies.
“It began as a modest initiative and has evolved into a meaningful project, inspiring new menu creations and enhancing dining experience.
“The ‘garden to table’ initiative has also strengthened teamwork, promoting wellness, shared responsibility, and pride among staff.
“The garden continues to expand with Meyer lemon, purple Mexican chillies, kumquat lime, bongo chillies, lettuce, and cabbages — each plant symbolising collaboration, innovation, and sustainability.”
Tanoa Plaza Hotel general manager Mere Rakoroi said their backyard garden showcased that sustainability and creativity could thrive even in small spaces.
“It’s incredible to see our team come together to grow fresh produce that not only benefits our kitchen but also fosters pride, wellness, and teamwork across the hotel,” she said.
“At Tanoa Plaza, we continually embrace initiatives that enrich our environment, strengthen our team, and enhance the experience we deliver to our guests.
“Our garden may be small, but its impact is truly big.”
Through initiatives such as the backyard garden, Tanoa Plaza Hotel demonstrates that sustainability and innovation go hand in hand.
“Every seed planted, and every harvest shared, reflects a commitment to nurturing both the environment and our community,” the statement read.
