Hotel design specialists Dexter Moren Associates were announced as winners at this year’s European Hotel Design Awards for the design of The Edible Hotel; a futuristic concept which investigates new ways of thinking in relation to sustainable urban farming culminating in a self-sufficient hotel which generates its own food source.
The Edible Hotel features an open-plan lobby space which merges the reception, kitchen & bar areas with an ‘edible wall’ and aquarium at its heart. The structure of the ‘wall’ uses the vertical farming technologies of hydroponics and aquaponics to produce enough food to subsidise two thirds of the hotel’s meals.
Pushing the constraints of the traditional hotel lobby space the hotel also features an open-kitchen concept which provides a platform to serve guests and locals with fresh, hotel-grown and locally sourced produce. Chefs will design menus using recipes which feature ingredients from the edible wall and look to minimise food wastage. They will educate customers on the topic of food, raising awareness of where ingredients are sourced from & the importance of a sustainable approach to modern-day eating habits.
The Edible Hotel considers how food offerings within hotels could be improved in order to create an awareness around the subject of food sourcing and influence a move away from ready-made mass production. The concept addresses how a hotel of the future will deal with sourcing food both on-site and locally within a densely populated urban environment. Urban farming offers to make our food as local as possible and by growing what we need near to where we live or stay we decrease the food miles associated with long distance transportation and consume the freshest possible produce.