Luxor
Jun 10 2012
Hilton Luxor Resort & Spa began its local produce program in 2010.
The goal was to minimize the hotel’s carbon footprint by buying local goods and produce with the spin off benefits that locally bought produce tastes better and holds the most nutritious value the faster it is used.
Locally grown and raised produce now makes up around 50% of all the ingredients used in the hotel’s dishes and drinks at Hilton Luxor Resort & Spa, which totals around LE800,000 a year.
The chef says, “We recently decided to only buy and use Egyptian olive oils in our kitchen. We also love to use fresh fish from the Red Sea. The herbs we use to flavor each dish are grown in our very own garden, which is tended to by one of our chefs and our head gardener.”