The hospitality industry, particularly the hotel and restaurant industries, always seeks to innovate and improve customer experiences. If you're a chef in a restaurant, you're looking for new ideas to keep customers coming back. Customers, in turn, are looking for more sustainable food options. There's increased awareness about healthy and nutritious food and their sustainability.

Top-tier chefs growing their own restaurant's food isn't a new concept. However, some of the methodologies used are new. As hydroponic technology has evolved and become more accessible, chefs of all levels have more opportunities to partake. It ensures they get locally grown sustainable food, and customers are satisfied and return for more.

Growing food using hydroponics

Hydroponic farming involves growing plants without soil, using mineral nutrient solutions in a solvent. In this system, high-quality produce can be grown year-round using less water and land than traditional farming. Here are some of its biggest advantages:

• Lower food miles: By growing food nearby or on-site, hotels and restaurants can reduce their carbon footprint associated with transporting food. It helps the environment and ensures that ingredients are fresher and more nutritious.

• Minimal wastage: Hydroponic systems are efficient. Some estimates show they use significantly less water than traditional farming. The controlled environment means fewer diseases and pests, reducing the need for harmful chemical fertilisers and pesticides.

• Energy efficient: Hydroponic systems do need energy to run and operate. With advancements in renewable energy sources and energy-efficient systems like solar panels, LEDs, and automated climate controls, overall energy consumption is low. That's also a financial incentive.

• Better taste profiles: Soil-grown crops are exposed to minerals and vitamins in the land where they're grown. Exposure to the sun, nutrients used, and the water quality can influence taste. Since indoor hydroponic plants grow in a customised climate, they're in the best conditions to taste their best.

What does all this get you in terms of produce? Hydroponic farming is an excellent option for vegetables like tomatoes, cucumbers, chillies, and cauliflower; leafy greens like iceberg lettuce, spinach, and kale; and herbs like rosemary, thyme, basil, and mint.

Farm-to-table gaining popularity

Farm-to-table is a steadily growing movement rooted in uplifting local farmers and serving fresh, delicious produce. Knowing where your food comes from is an appealing idea to consumers these days. More people are drawn to sustainable and healthy alternatives.

Eating green doesn't mean just kale and broccoli anymore. Diners are increasingly open to new menu offerings and growing more conscious about their food choices. In some parts of the Middle East, healthier options are preferred thanks to information like caloric count and vegan-friendly options.

According to a 2024 PwC survey, consumers are willing to pay an average of 9.7% more on sustainably produced or sourced goods, even as cost-of-living and inflationary concerns remain. The answer to why consumers are willing to pay that premium is simple – they're experiencing the effects of climate change and global warming and want to do their part in mitigation. A National Restaurant Association’s State of the Industry 2023 report showed that about 75% of US adults would visit a restaurant with eco-friendly business practices. The same survey showed Gen Z and millennials leading the way.

To be truly sustainable, businesses must balance profits, people, and the planet. "Boca" in the heart of Dubai's financial district is an apt example. Dubbed the Middle East's most sustainable restaurant, it's looking to revolutionise the sustainable dining experience with everything from menus on recycled paper to dishes using ingredients sourced directly from the desert. You can learn more about the farm-to-table movement here.

The road ahead

Hydroponics will further affect how restaurants and chefs think about the dining experience as customers become more aware of sustainable options. It's more than just a trend; it's a necessary approach for sustainable and high-quality food production.

By integrating hydroponically grown produce into their menus, restaurants can offer unique and fresh dishes that set them apart. Smart Grow Farms is dedicated to pushing the boundaries of hydroponic farming with our custom-designed Controlled Environment Agriculture (CEA) system that ensures every crop is grown with precision and care.