Sustainability isn’t tucked behind the scenes at Hilton hotels—it’s growing in plain sight. Across the globe, vibrant kitchen gardens are reshaping the way guests experience food, place, and purpose.
From fresh-picked ingredients in rooftop cocktails to compost-fed vegetables on the plate, these spaces invite travelers to savor a deeper connection to the destinations they explore.
Thailand’s Tropical Powerhouse: Project Iris at Conrad Koh Samui
Set against the sparkling Gulf of Thailand, the garden at Conrad Koh Samui is far more than a scenic backdrop. Known as Project Iris, this lush, regenerative farm produces an astonishing 3,000 kilograms of fresh fruit and vegetables per month, supplying 60% to 70% of the hotel's total kitchen produce by weight depending on the season. It’s also home to 6,000 free-range chicken eggs and 4,500 duck eggs monthly, powering everything from sunrise omelets to elegant tasting menus.
This circular food system fuels the hotel’s four restaurants and bars, where chefs source crisp yard-long beans for stir-fries, heat-tolerant mulberries for sauces, and bright herbs like cilantro for aromatic broths. Bartenders mix fresh lemongrass, ginger, and butterfly pea into vibrant cocktails and teas. Nothing travels more than a few hundred steps from garden to glass.
Guests can get their hands dirty, too. Daily farm tours invite travelers of all ages to collect just-laid eggs, plant local herbs, and even feed goats and buffalos—offering a rare, immersive taste of farm life in paradise. Composting over two tons of food waste monthly, Project Iris is a living, breathing embodiment of Hilton’s Travel with Purpose strategy.
A Rooftop Reimagined: Conrad New York Downtown x Brooklyn Grange
In the heart of Manhattan, sky meets soil at Conrad New York Downtown, where Hilton partnered with pioneering green roofing company Brooklyn Grange to launch its first-ever hotel rooftop farm. This vibrant rooftop garden produces heirloom tomatoes, zucchini, basil, and squash for ATRIO Wine Bar & Restaurant, all organically grown and harvested just stories above.
Team members volunteer daily to tend the crops, and surplus produce is donated to Go!Healthy Children’s Aid, reinforcing the hotel’s connection to the local community. It’s a rooftop with a purpose—one that brings farm-to-table to new heights.
Garden-to-Glass in Bogotá and Beyond
Across Latin America, Hilton properties are transforming terraces and hotel grounds into thriving edible landscapes. At Hilton Bogotá, an organic kitchen garden supplies a rotating harvest of herbs and vegetables to the hotel’s restaurants, creating a hyper-local dining experience while reducing environmental impact.
At Hilton Bogotá Corferias, a fourth-floor terrace garden bursts with aromatics and herbs used in craft cocktails for weddings and outdoor events, while Hilton Barra Rio de Janeiro takes it a step further—growing everything from kale and carrots to thyme and basil for two on-site restaurants. The garden’s rosemary flavors hearty entrées; basil stars in the Margherita pizzas; and sage adds complexity to truffled ravioli butter sauce on the private dining menu.
From Heathrow to the Hive: A UK Garden Buzzing with Purpose
Just steps away from one of the world’s busiest airports, Hilton London Heathrow Airport surprises guests with an oasis of greenery and purpose. Nestled within its grounds are 21 raised garden beds, lush with seasonal produce—beetroot, tomatoes, peppers, and edible flowers—all used in the dishes served at OXBO Kitchen and OXBO Café. Fruit trees and berry bushes further enrich the landscape, offering fresh harvests that celebrate British seasonality.
This vibrant kitchen garden also supports a unique twist on the field-to-table concept: herbs from Executive Chef Phillip Clarke’s garden are not only used in the cuisine, but also infused into a signature house-made gin—bringing a fragrant, botanical flair to the bar menu.
The hotel is also home to 160,000 bees whose honey is harvested and featured in dishes like baked Camembert and lemon-thyme chicken. With a deep commitment to sustainability, Chef Phil and his team work hand in hand with regional suppliers to ensure every plate tells a story of local flavour and conscious craftsmanship.
Hydroponics and Hyperlocal at Hilton Americas-Houston
Executive Chef Ruffy Sulaiman has spearheaded a hydroponic garden at Hilton Americas-Houston, bringing a sustainable harvest indoors. Lettuce, mustard greens, marigolds, and thyme flourish year-round without soil, using nutrient-rich water to deliver vibrant flavor and texture to every plate. It’s a controlled, sustainable answer to fresh produce—even during Texas’s hottest months.
Rooted in Community at Almenat Embu Des Artes, Tapestry Collection by Hilton
Outside São Paulo, Almenat Embu Des Artes, Tapestry Collection by Hilton has created a model for sustainable hospitality that’s deeply embedded in its surroundings. With 50% of ingredients sourced within 15km of the property and a garden that supplies herbs for 45% of the hotel’s meals, the commitment to fresh, local food is woven into daily life. Composting efforts nourish both the vegetable plots and the broader hotel grounds, closing the loop on waste.
From tropical sanctuaries to city rooftops and urban terraces, Hilton’s kitchen gardens are nurturing a vision of travel that’s flavorful, sustainable, and connected. Whether you’re sipping butterfly pea tea in Koh Samui or savoring glazed chicken with notes of wild honey before your next flight at Heathrow, there’s a story in every bite—and a garden just beyond the kitchen door.
Discover these garden-driven stays and more at hilton.com.