Hotel Mission De Oro in Santa Nella is not only a scenic retreat but also an emerging center for innovation and sustainability. At the heart of its latest efforts is its state-of-the-art greenhouse project, which aims to expand nutrition with farm-to-table produce while advancing agricultural research.
The greenhouse, a gleaming glass structure, represents a commitment to quality and sustainability. “The main goal is to provide our restaurant with better and fresher produce while growing unique heirloom varieties that are not commercially available,” explained Sean Adams, chief agronomist at the Mission De Oro hotel. “We also want to offer our guests a more complete experience by integrating the greenhouse into the hotel’s aesthetic and culinary offerings.”
Adams continued, “We wanted to showcase the farm-to-table philosophy and provide a special experience for people who are passionate about good food. It’s not just about offering fresh produce; it’s about creating a foodie mecca where guests can see and taste the difference.”
Because the greenhouse uses soilless systems, it uses significantly less water than traditional farming methods. By capturing and reusing runoff water, waste is minimized and valuable resources are conserved. In addition, the greenhouse reduces carbon emissions by eliminating the need to transport products over long distances, supporting the hotel’s “farm-to-table” philosophy.
“We can harvest produce daily, ensuring only the freshest ingredients make it to our kitchen, significantly reducing food waste,” explained Adams. “This approach fits perfectly with the hotel’s commitment to sustainability and culinary excellence. Soilless farming allows us to precisely control nutrient inputs, optimizing plant health and yield while minimizing environmental impact.”
Among the greenhouse’s innovative practices is its energy efficiency. “We have implemented climate control systems that allow us to extend growing seasons while working in harmony with nature, reducing energy costs and ensuring a stable growing environment,” noted Adams.
The greenhouse grows a variety of produce including tomatoes, peppers, eggplant, cucumbers, as well as various herbs and exotic fruits. With his background in culinary arts, Adams brings a unique perspective, introducing innovative ingredients that enhance the hotel’s menu.
“I’ve always appreciated the value of high-quality ingredients,” noted Adams. “Seeing the difference between produce harvested at its peak and what’s typically available in stores is amazing. Our guests can really taste the difference and it’s incredibly satisfying to see their reactions.”
The greenhouse’s offerings include unique varieties such as yellow watermelon, pineberries and musk strawberries. “These are popular in other parts of the world, but are rarely seen here. I’m excited for our guests to try them and experience something new,” Adams added.
The greenhouse also serves as a research facility for Morning Star and its sister companies. Current projects include optimizing nutrient inputs for maximum yields and minimal waste, contributing to more efficient agricultural practices on a larger scale. This collaboration highlights the hotel’s role as a leader in sustainable agriculture and innovation.
“We conduct feeding trials to determine the optimal amount of nutrients for tomato production,” explained Adams. “The goal is to maximize yield while reducing resource use. Even small improvements can have a significant impact on a large scale, benefiting both the environment and the agricultural industry.”
For Adams, the project is more than just a job – it’s a passion. “Having worked as a chef, I know how transformative quality ingredients can be,” he says. “It’s incredibly satisfying to grow these amazing products and see our guests enjoy them. When you taste a tomato that’s ripened on the vine compared to one that’s been picked green and shipped, the difference is like night and day.”
Adams also enjoys working with the hotel’s chefs on menu ideas. “It’s exciting to introduce them to ingredients they may not have used before and see their creativity blossom. We’re constantly experimenting with new varieties and flavors to keep our offering fresh and exciting.”
As the greenhouse continues to thrive, there are plans to expand its offerings and integrate its produce more fully into the hotel’s culinary program. Seasonal menus influenced by the freshest greenhouse harvests will become a staple, ensuring guests can enjoy the best that nature has to offer all year round.
