Hospitalite

Abstract

Innovative hydroponic cultivation systems provide a solution to the culinary industry's difficulty in sourcing sustainable ingredients. This study investigates the incorporation of a hydroponic garden into a culinary kitchen facility in order to provide eco-friendly plant-based ingredients for recipe development and education. The research provides an in-depth analysis of the ecological, economic, and social benefits of hydroponic gardening in the culinary industry, as well as instructions for setting up a hydroponic system in a kitchen facility. Using a combination of a literature review analysis, a research-through-design study, and focused group discussions and semi-structured interviews with 10 chefs, seven agricultural experts, and six hydroponics farmers, this research evaluates the environmental, economic, and social benefits of hydroponic gardening in the culinary industry. The study found that hydroponic gardening systems can significantly reduce water and land consumption, increase crop yields, and promote environmentally favorable agricultural practices. The research concludes that incorporating a hydroponic garden setup into a culinary kitchen facility is a feasible strategy for addressing the difficulties of sourcing sustainable ingredients in the culinary industry.

Keywords: Hydroponics garden system; culinary industry; harvesting; plant-based ingredients.