Hilton Milan has opened its own greenhouse for farm-to-table foods like tomatoes, aubergines, aromatic herbs of various types, chillies of varying levels of heat and edible flowers.
A first-floor hotel vegetable and spice garden
All these vegetables and spices are grown in the greenhouse on the terrace on the first floor of the hotel, in the Hilton Milan Greenhouse, and are an important step in the hotel's commitment to sustainability and urban ecology. The vegetable garden supplies the CotoliAmo restaurant kitchen on a daily basis, thus reducing the environmental footprint by cutting the gas emissions from the transport of the food chain. Chef Paolo Ghirardi personally cultivates the area, respecting the seasonal rhythms of nature, and harvesting vegetables and spices directly from the greenhouse to use in his recipes.
“We are committed to ESG practices
The Hilton Milan Greenhouse has drawn inspiration from the city's green soul, taking its cue from the nearby Biblioteca degli Alberi park, the green lung of the Porta Nuova district, which has become one of the landmarks of an increasingly sustainable Milan. "With 50 years of history behind us, we are looking ahead to the next 50, with the aim of repositioning the hotel also from an environmental and social sustainability perspective,- says general manager Daniele Fabbri. - The commitment to ESG practices is now an increasingly indispensable requirement for those who, like us, represent the hospitality industry.”
