The future of hospitality: On-site food production

An installation of a group of CultEvo inside of a manufacturing plant in Italy, used as personal gardens by employees

July 19, 2024                                                                                                
Authors: Emilia Konert, Niko Simos

Cultifutura has developed a modular vertical farming appliance, combining Italian design with innovative technologies to allow food production to not only be easy in hospitality settings, but also beautiful.

The future of hospitality: On-site food production

In the ever-evolving hospitality industry, staying ahead of trends is essential for restaurants, bars, and hotels aiming to provide exceptional experiences for their guests. One of the most compelling trends emerging is the on-site production of fresh food through vertical farming, also called farm to table. Enter Cultifutura, an Italian company who has developed CultEvo: a premium and modular vertical farming product designed and manufactured in Italy. CultEvofarm-to-table combines innovative technology with elegant design, making it easy for any type of user to grow a variety of plants right on their premises. Already installed  in a variety of settings such as offices, homes, schools, and restaurants, CultEvo is a fully controlled and closed system utilizing hydroponics and custom full spectrum LEDs. The modular units can stack on top of each other (up to 3 units tall), be built into an existing or new kitchen/bar, or be hung on a wall.

Beyond its modularity, CultEvo is one of the first systems developed which is genuinely easy to install, use, and maintain, allowing users to grow everything from microgreens to flowering species such as edible flowers or chili peppers. The software has been designed to control the internal environment, and automatically grows plants based on Cultifutura’s extensive agronomic R&D. 

Why is on-site food production so relevant today, and does it have the power to transform the hospitality landscape?

Climate change

Climate change is one of the most pressing issues of our time, affecting food production worldwide. Traditional farming faces disruptions from unpredictable weather patterns, pests, and diseases. Vertical farming on-site mitigates these risks by providing a controlled environment where plants can thrive regardless of external conditions. By producing food on-site, or ensuring the production of certain varieties difficult to source, food outlets can ensure a steady supply of fresh produce, unaffected by climate or logistic volatility.

Reducing plastic use and food transport

The hospitality industry is increasingly scrutinized for its environmental impact, for example food waste, transport, and plastic waste. Reducing plastic waste and minimizing the carbon footprint associated with transporting food are critical goals. By growing food on-site, establishments can significantly cut down on plastic packaging and the emissions from long-distance transportation. Fresh produce harvested from a product like CultEvo travel mere steps to the kitchen, preserving quality and reducing environmental impact.

Engaging customers in new ways

Today’s consumers are more informed and environmentally conscious than ever. They seek out businesses that align with their values and offer unique experiences. Implementing new types of vertical farming systems can captivate guests and enhance their dining experience. Imagine guests walking into a hotel lobby or a restaurant and seeing lush healthy gardens teeming with fresh herbs, salads, and edible flowers. This not only creates a visually stunning environment but also engages guests in the story of their meal, fostering a deeper connection to the food they eat.

Benefits of on-site food production

Freshness and flavor

There is no substitute for the taste of freshly harvested produce. Chefs growing produce on-site have access to live plants at their disposal, resulting in dishes bursting with flavor and nutrition. With over 50 varieties available, including microgreens, herbs, edible flowers, and sweet and spicy peppers, the culinary possibilities are endless with a system such as CultEvo which is able to cultivate both leafy greens and flowering species. 

Nutritional control

The nutritional content of produce begins to degrade as soon as it is harvested. Soluble vitamins, in particular, are the fastest to degrade. Different studies have focused on vitamin content in fresh food and, for example, freshly harvested greens contain more vitamin C than those harvested and refrigerated. By growing food on-site, restaurants and hotels can offer the most nutrient-dense ingredients possible. Cultifutura’s system ensures that plants are cultivated under optimal conditions, preserving their nutritional integrity. This not only benefits guests’ health but also positions the establishment as a leader in wellness and sustainability.

Customization and creativity

Growing food on-site empowers chefs with unparalleled control over their ingredients. They can customize growing conditions to produce plants with specific flavors, leaf sizes, and nutritional profiles. This level of control allows for culinary innovation and differentiation in a competitive market. Chefs can grow specialty items like edible flowers or exotic herbs that are not easily sourced, giving their dishes a unique edge or for an homage to their heritage, using plants that may not be available in the country where they reside.

Student chefs at EHL Hospitality Business School in Lausanne Campus prepare a recipe using CultEvo’s produce 

The Urban advantage

Bringing nature indoors

In urban environments, access to green spaces can be limited. Vertical farming systems bring nature indoors, creating a calming and aesthetically pleasing atmosphere. The presence of plants has been shown to improve air quality, reduce stress, and enhance overall well-being. For hotels, this means offering guests a serene environment that promotes relaxation and rejuvenation. For restaurants, it creates a fresh and inviting space that enhances the dining experience.

Local and sustainable

Consumers increasingly prefer locally sourced and sustainably grown food. By producing food on-site, establishments can market their commitment to sustainability and local sourcing. This resonates with eco-conscious guests and sets the business apart as a responsible and forward-thinking leader in the hospitality industry.

The ease of CultEvo

User-friendly design

A common roadblock to implementing on-site food production systems is the installation and maintenance. Plug-and-play products like CultEvo allow vertical farming to be utilized in any space, with customizations like direct water supply being possible but certainly not necessary. Designed with the hospitality industry in mind, CultEvo is user-friendly and requires minimal maintenance. The sleek design integrates seamlessly into any setting, including high-end restaurants, schools, offices and private homes and the frame color can be customized to match any space.

CultEvo is plug-and-play, simple to install in a restaurant but also suited for domestic settings

Production on demand 

Production with CultEvo is on demand and easy to plan out, allowing chefs and growers to have their favorite varieties aligned with their menu, always fresh and without waste. The ability to grow rare species from vastly different climates makes it possible to reduce dependence on distant growers and costly transport and plastic usage. Cultifutura's catalog includes over 50 varieties (and is constantly growing, also sourcing varieties on request from chefs) including special and unusual varieties such as cinnamon basil, lemon basil, colorful chard and sorrel, as well as edible flowers and currently unobtainable specialties. 

Smart technology

In a hospitality setting, a product with reliable technology is essential, allowing chefs to focus on what they do best—delivering exceptional service and culinary excellence. CultEvo is equipped with IoT technology, including an intuitive app that simplifies the growing process. The app provides step-by-step guidance, monitors plant health, and offers tips for optimizing growth. This ensures that even those without a green thumb can successfully cultivate a thriving garden anywhere. The system creates a controlled environment, adapting to the needs of different species.

A variety of basil growing inside a CultEvo unit

Conclusion

The production of food on-site is not just a trend; it’s a revolution that addresses some of the most critical challenges facing the hospitality industry today. Climate change, the need for sustainable practices, and the demand for unique guest experiences are driving this shift. Cultifutura’s premium vertical farming product offers a solution that combines innovation, design, and ease of use. It empowers restaurants and hotels to grow fresh, nutrient-rich produce right on their premises, enhancing their offerings and delighting their guests.

As the hospitality industry continues to evolve, adopting sustainable practices and leveraging cutting-edge technology will be key to staying ahead.  By integrating solutions such as CultEvo into their operations, restaurants and hotels can reduce their environmental impact, engage their customers in new and exciting ways, and offer unparalleled culinary experiences.

You can reach out to Cultifutura at: hello@cultifutura.com