Sapporo Park Hotel’s Sustainable Approach: Offering Customers Ingredients They Can Be Confident In

Sapporo Park Hotel has introduced various sustainable practices to provide guests with food that makes the most of Hokkaido’s land and natural resources.

Located in the heart of Sapporo, the historic hotel has had its very own agriculture farm since 2014, where it grows vegetables without the use of pesticides or fertilizers. Vegetables harvested here are transported to the hotel, prepared and served on the very same day.

In the spring of 2022, Sapporo Park Hotel also started urban beekeeping on part of its rooftop.

GRANVISTA Farm Sapporo, GRANVISTA Hotels & Resorts very own farm, is located on the outskirts of Sapporo City.

In 2014, under the guidance of agricultural coordinator Akira Takagi, the farm started growing vegetables naturally on a 500m² field. The farm grows potatoes, peppers, tomatoes, eggplants, zucchini and other veggies without the use of pesticides or fertilizers, using only rainwater and the soil’s natural minerals.

Mr. Sawada of the Sapporo Park Hotel recalls, "In the first year, we were surprised at how little we could do.” In the second year, he felt a sense of relief, but it was only in the third year that he harvested a large crop. Every year since then, Mr. Sawada would start from the seedlings taken from the vegetables grown in the crop prior.

"Mr. Takagi taught us that every year, seeds adapt to the climate and vegetables evolve. We don't rely on pesticides or fertilizers; the vegetables grow by their own power, so they have a rich and delicious flavor," says Mr. Sawada.

The kitchen staff visits the fields to learn about the importance of fresh ingredients frequently and take harvested vegetables back to the hotel.

“Because we cultivate the vegetables ourselves, we have a good understanding of the environment in which they grow," says Mr. Sawada. "And above all, the vegetables are delicious. We can offer them to our guests with confidence.”

The number of honeybees has drastically decreased worldwide, which is a problem that could lead to a global food crisis, as honeybees are essential for pollinating crops. By protecting honeybees we can sustainably secure our food.

Based on its experience in natural cultivation, Sapporo Park Hotel believes that vegetables cannot be grown without bees. In April this year, the hotel started beekeeping while taking safety concerns into consideration.

The bees collect nectar within a 2km radius from seasonal flowers and trees in the surrounding areas, including Nakajima Park and the Toyohira River, before returning to the hive on the hotel rooftop.

"We have acacia in the spring, linden and lilies in the summer, and many herbs, ” says Hiroyuki Honma, who is in charge of beekeeping. The first batch of honey was collected this July. "The first honey we collected, tasted clear and refreshing. It also has a subtle cherry blossom aroma," says Honma.

Honey is collected three times a year, and its taste changes with the season. The fact that the taste of honey changes is evidence of the diversity of nature in Sapporo City. The efforts to protect the environment through beekeeping have only just begun.

Vegetables grown at the GRANVISTA Farm are served to customers at the hotel restaurant.

Every summer, pasta dishes made with freshly harvested tomatoes and zucchini are a popular order. Winter cherries grown at the farm have an exquisite sweet and sour flavor and are rich in nutritional value. The chefs at Sapporo Park Hotel are thinking about what dishes and menu items they can offer using the fruit and honey collection in July.

Naturally harvested vegetables and fruits are also offered as part of bridal packages for parties holding weddings or receptions at the hotel.

Sapporo Park Hotel hopes to share its sustainable efforts in various ways. From naturally grown vegetables to natural honey, the hotel’s efforts are gradually bearing fruit. We will continue to make various efforts to provide safe and fresh ingredients.