The centerpiece of our sustainability credo is self-sufficiency. Our
efforts in this regard are two-fold: growing foodstuffs for consumption by
our guests and staff, as well as producing high-quality edibles which will
create income. To that end, several production initiatives are underway:
cacao growing and chocolate manufacturing, gourmet coffee growing and
roasting, and artisan cheese making. A singular type of guest will participate
in agricultural pursuits with us. It’s a meaningful vacation which challenges
the mind, body and spirit—and shows the way forward to a more responsible,
and ultimately satisfying way to live on the earth.
The sustainable stewardship of
our 12,000-acre reserve encompasses the core principles of leaving a
very light footprint and replacing,
as much as possible, as much from the earth as we extract for our own
use. To those ends, we
are growing (organically) as wide a variety of foodstuffs for our own
use as possible within our climactic
zone. This is a challenge in any case, but particularly so in the context
of a luxury resort,
whose well-traveled guests enjoy creative flavors, colors and aromas
along with nutritious content.
Grander plans are afoot for the near future. On our own farm and in
cooperation with others nearby,
we will soon be producing cacao for our own chocolate, hill-grown coffee,
and honey. In a related
enterprise, we already have arboreal stock for citrus and banana orchards,
and teak groves for our
own renewable hardwood furniture. |
