Innovative technology and structure changes how produce will be sourced by hotels and restaurants
Eco Convergence Group, Inc. (ECG) unveiled the first HyCube™ modular Hydroponic vegetable production system last night at the Orlando World Center Marriott. The HyCube’s data-driven, precisely controlled, patent-pending hydroponic system is constructed in an illuminated modern structure right next to the hotel’s main kitchen. Orlando World Center Marriott is the first hotelier to utilize the revolutionary HyCube growing system, growing Produce for its nine dining outlets and 450,000 sq. ft. of meeting and event space.
The hotel’s Executive Chef Eric Martinez and his culinary team will have a constant bounty of fresh, healthy produce, such as lettuce, baby spinach, arugula, herbs, microgreens and edible flowers, as well as other leafy greens, all grown from organic, non-GMO seeds. The innovative production method – involving semiconductor industry-inspired techniques for precise control of the micro-environment, including air and water quality, temperature and humidity, light conditions and nutrients – allows for a steady yield of crisp, flavorful, and nutritious produce without seasonal and regional limitations. Additionally, when compared to traditional farming, the HyCube consumes up to 90 percent less water and will reduce crop cycle by 20 percent without the use of harmful chemicals like pesticides, insecticides, fungicides, etc. Plant extracts will be used to create fresh green drinks and probiotic drinks, and the water filtration system will provide purified water that will be bottled and offered in the Central Pantry, a “grab-and-go” outlet within the hotel.Read more »