Located on the terrace of the restored La Mansión Álzaga Unzué, the Four Seasons Hotel Buenos Aires has launched a hydroponic garden as part of its ongoing sustainability programme.
The project contributes to the hotel’s “Hoteles Más Verdes” Gold certification, the highest level awarded for environmentally responsible management.
Produce grown in the garden will be used by the hotel’s dining venues – Elena, Nuestro Secreto and Pony Line Bar – as well as for events held on the premises.
The garden cultivates a selection of vegetables and herbs, including carrots, beets, Swiss chard, purple lettuce, kale, arugula, mint, parsley, oregano, rosemary, basil, cilantro and chives, all chosen by the culinary team for seasonal dishes and cocktails.
“Each item was selected according to the needs of our kitchens and bars. We reuse rainwater and nutrients to optimise consumption,” explains Executive Chef Juan Gaffuri.
The initiative is one component of a broader sustainability strategy that features:
- Elimination of single‑use plastics
- Recycling and composting of organic waste
- Smart waste bins that monitor generation
- Use of clean energy covering 50 % of total consumption
- Seasonal, locally sourced, vegetarian and vegan menu options
- Food donations to Banco de Alimentos and Hogar Alberti at El Socorro Church
- Eco‑certified and regionally sourced suppliers
With the hydroponic garden, Four Seasons Hotel Buenos Aires reinforces its position as a luxury hospitality leader that integrates history, innovation and environmental stewardship.
Source: press.fourseasons.com
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