Pioneering Sustainability in North America
Introduction:
Dune Boutique Hotel in Tulum is setting a new standard in sustainability by integrating a vertical farm within its premises. This innovative approach not only enhances the hotel’s commitment to eco-friendly practices but also provides fresh, locally grown produce for its restaurant.
Location:
Located on the stunning beaches of Tulum, Dune Boutique Hotel is a prime destination for eco-conscious travelers. The hotel’s serene environment and dedication to sustainability make it a standout choice in the bustling tourist hub of Tulum.
Sustainability Practices:
- Food Waste Reduction: Dune Boutique Hotel actively composts organic waste and implements innovative kitchen practices to minimize food waste.
- Local Sourcing: The hotel supports local farmers and uses fresh, organic produce. The introduction of their vertical farm ensures a steady supply of fresh lettuce and other leafy greens directly to their restaurant.
- Green Building: Sustainable materials are used throughout the hotel, and energy-efficient practices are implemented to reduce the carbon footprint. The farm space is hybrid with glass ceilings allowing natural light and some artificial light inside that they only turn on if necessary, and even these lights are powered by the hotel’s solar panels ensuring energy efficiency in the building.
- Certifications: Dune Boutique Hotel is recognized for its commitment to sustainability, holding several eco-friendly certifications.
- Innovative Initiatives: The hotel’s vertical farm, is the first of its kind in Quintana Roo. They have other types of initiatives on ground like making their own honey, and growing cherry tomatoes in a substrate medium (“Perlitas”) as well as small beds of soil to grow some things like oregano.
Impact on the Community:
The vertical farm has significantly reduced the hotel’s reliance on imported produce, cutting down food miles and supporting local agriculture. This initiative fosters a more sustainable tourism model in Tulum, providing fresh and healthy food to their guests. The farm saves 90% of water compared to traditional agriculture, and while they need to change the water every 15 days, the water that goes out of the hydroponic system is reused in traditional soil next door.
Acknowledgments:
We extend our heartfelt appreciation to Sury, who graciously facilitated our visit. She guided us to the farm and introduced us to Mara, who is solely responsible for the entire project and provided us with a comprehensive tour. Mara’s dedication and insights into the sustainability practices at Dune Boutique Hotel made our experience both informative and memorable. We also thank Origeen, the company that built the first vertical farm in Quintana Roo. Their work has inspired us to see the possibilities of growing food in remote regions.
Future:
Dune Boutique Hotel aims for its vertical farming operations to continue pioneering sustainable hospitality practices. Their goal is to inspire other businesses in Tulum to adopt similar eco-friendly initiatives.
Conclusion:
Dune Boutique Hotel exemplifies how innovative sustainability practices can enhance the hospitality industry. By integrating vertical farming, they are not only improving their environmental impact but also enriching the local community and setting a new standard for eco-friendly hotels.
Call to Action:
Visit Dune Boutique Hotel to experience their commitment to sustainability firsthand. Support their efforts by enjoying a meal at their restaurant, featuring fresh produce from their vertical farm, and stay tuned for more inspiring sustainable establishments featured on Leedana’s blog.
Dune Hotel links:
Origeen Links: