Nursery manager Mahen Kumar commented that “although Natadola Bay Nursery hasn’t fully recovered from floods earlier in the year, we aspire to grow the business and have a hardworking motivated team of 13 employees.”
Since opening in 2009 InterContinental Fiji has been committed to using local growers and sourcing produce from the nursery. Working with local growers help us bring traditionally inspired cuisine to the world and keep guests ‘In The Know’ about Fijian culture.
“Our team’s core philosophy when creating our menus is balance. We seek the perfect balance between the use of local and imported produce and ensuring a modern dining experience is not at the cost of ethical responsibilities,” says Chef du Cuisine Takahisa Erikawa. “Dishes at our signature restaurant Navo, feature the best of local produce, showcasing the natural flavours of the Fiji Islands.”
“We have recently introduced hydroponic lettuce to the nursery in a positive step towards increasing our output and ensuring a brighter future for our growers.”
InterContinental Fiji plan to maintain their relationship with the emergent nursery, continuing to lessen the need for imported produce and keep their carbon footprint low. Natadola Bay Nursery also lodges a selection of pot plants that feature throughout 35 acres of tropical gardens at InterContinental Fiji.