Project Profile G Grraanndd HHyyaatttt TTookkyyoo Hotel garden · Grand Hyatt Tokyo in Roppongi,...
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G G G r r r a a a n n n d d d H H H y y y a a a t t t t t t T T T o o o k k k y y y o o o g g g a a a r r r d d d e e e n n n i i i n n n s s s t t t a a a l l l l l l a a a t t t i i i o o o n n n Project Profile What: Hotel garden installation Where: Grand Hyatt Tokyo hotel, Roppongi, Tokyo, March 2018 Who: Business Grow urban farming consultants Jon Walsh and Grant Munro Tokyo-based urban farming and sustainability consultancy Business Grow signed a deal in February 2018 with the Grand Hyatt Tokyo in Roppongi, Tokyo to install and maintain an organic garden. The garden, which was installed at the Grand Hyatt in March 2018, is comprised of raised gardens, pots and a fence garden on a sunny exterior terrace of the hotel. “An on-site organic garden will not only provide the Grand Hyatt with a hyper-local supply of fresh, healthy produce for guests, it will also demonstrate the hotel’s commitment to supporting the environment and position them as a leader in eco-friendly urban agriculture,” says Business Grow director Jon Walsh. Partner consultant Grant Munro adds, “Having a supply of organic produce growing right next to your kitchen is a great way of demonstrating to your guests your commitment to their wellbeing. The fuller taste of fresh organic vegetables grown on-site should be reason enough for more service businesses to do the same.” “This garden is possibly the first hotel garden in Tokyo, and as the word gets out along with the potential global exposure, I am very confident this will trigger other garden building and urban farming teaching projects within and outside Tokyo/Japan as other hotels, businesses and organizations realize the great things urban farming – without chemicals – can do for the health of people and the environment,” Jon says. “This is a small garden that I think is going to have a big impact as a lot of people are going to see and hear about it. If it all goes well this year, it may be expanded next year. Our goal of turning Japan green one garden at a time just got one big step closer.” Urban farming consultants Jon Walsh and Grant Munro with Emilie Achilles, International Marketing Communications Executive and the organic garden project agreement at the Grand Hyatt Tokyo GARDEN SPECIFICATIONS 4 raised gardens 6 terracotta pots 6-pot fence garden Organic vegetables and herbs.
Transcript of Project Profile G Grraanndd HHyyaatttt TTookkyyoo Hotel garden · Grand Hyatt Tokyo in Roppongi,...
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Project Profile
What: Hotel garden installation
Where: Grand Hyatt Tokyo hotel, Roppongi, Tokyo, March 2018
Who: Business Grow urban farming consultants Jon Walsh and Grant Munro
Tokyo-based urban farming and sustainability consultancy Business Grow signed a deal in February 2018 with the Grand Hyatt Tokyo in Roppongi, Tokyo to install and maintain an organic garden. The garden, which was installed at the Grand Hyatt in March 2018, is comprised of raised gardens, pots and a fence garden on a sunny exterior terrace of the hotel. “An on-site organic garden will not only provide the Grand Hyatt with a hyper-local supply of fresh, healthy produce for guests, it will also demonstrate the hotel’s commitment to supporting the environment and position them as a leader in eco-friendly urban agriculture,” says Business Grow director Jon Walsh. Partner consultant Grant Munro adds, “Having a supply of organic produce growing right next to your kitchen is a great way of demonstrating to your guests your commitment to their wellbeing. The fuller taste of fresh organic vegetables grown on-site should be reason enough for more service businesses to do the same.” “This garden is possibly the first hotel garden in Tokyo, and as the word gets out along with the potential global exposure, I am very confident this will trigger other garden building and urban farming teaching projects within and outside Tokyo/Japan as other hotels, businesses and organizations realize the great things urban farming – without chemicals – can do for the health of people and the environment,” Jon says. “This is a small garden that I think is going to have a big impact as a lot of people are going to see and hear about it. If it all goes well this year, it may be expanded next year. Our goal of turning Japan green one garden at a time just got one big step closer.”
Urban farming consultants Jon Walsh and Grant Munro with Emilie Achilles, International Marketing Communications Executive and the organic garden project agreement at the Grand Hyatt Tokyo
GARDEN SPECIFICATIONS
4 raised gardens 6 terracotta pots
6-pot fence garden Organic vegetables and herbs.
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The garden area before construction
Careful planning and measuring helped ensure efficiency and that all tasks were completed correctly the first time
Three raised garden frames
Grant filling a raised garden with soil (above), and Jon leveling it (below)
SPECIFICATIONS
Each raised garden is 90 x 90 cm Side plank height: 24.5 cm The 4 corner blocks and 24 screws holding
each frame together are all hidden to improve aesthetics
The dark brown top edge covers of each side plank have been selected to coordinate with the soil colour
The black of the corner caps matches the color of the surrounding stones
There is a comfortable 30 cm wide walking path between pairs of gardens.
Top edge covers and corner covers added an extra stylish touch to the overall design
The finished raised gardens, ready to become home to vegetables and herbs
Hyatt hotel chefs getting acquainted with their new gardens located directly outside one of the hotel’s premier restaurants
The first harvest!
For more information: Jon Walsh
e-mail: [email protected]
Four weeks after the first seeds were sown
