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.
“The HyCube is transforming the way produce is sourced for hotels and restaurants,” stated Cristian Toma, Ph.D., Chief Executive Officer for Eco Convergence Group. “With high consumer demand for clean foods and farm-to-table local sourcing, the HyCube takes it to the highest possible freshness and purity by growing greens hydroponically right on-site. Chefs can then pick their produce within steps from the kitchen where the food is being prepared and plated. We are thrilled to be partnered with Orlando World Center Marriott on launching the very first HyCube in the world.”
“We couldn’t be more excited about the addition of the hydroponic garden and continuing to work with Eco Convergence Group, whose local farms will supplement our onsite growing efforts,” said Ralph Scatena, General Manager at Orlando World Center Marriott. “Our chefs can rely on high-quality produce year-round to inspire new dishes and complement existing ones, while our guests will reap the benefits of our true ‘pick-to-plate’ practices through more vibrant colors, sharper flavors and crisper textures. Additionally, we have added function space with the Harvest Terrace, which will be an ideal location for events of up to 250 attendees and could expand to as many as 750 by utilizing the terrace in conjunction with our newest restaurant, Latitude & Longitude, with the hydroponic garden as the backdrop, creating a truly unique experience.”
The HyCube’s glowing presence transforms a guest’s experience by enabling them to be more connected to the food they are eating and observe how their food is being grown, from seedling to fully-grown plants.
Eco Convergence has projects in the pipeline for additional HyCubes to be constructed for the hospitality and food services industries in the United States and abroad.
For more information, photos or to interview Cristian Toma, CEO of Eco Convergence Group, please contact Barb Scherer via email or call 321-299-5185.
ABOUT ECO CONVERGENCE GROUP Eco Convergence Group, Inc. (ECG) is a fully owned subsidiary of Eco Convergence Group AS of Oslo, Norway and its United States headquarters is located in Orlando, Florida. ECG has developed the HyCube™, a patent-pending, data-driven, high-tech vertical hydroponic system that combines semiconductor industry-inspired environment control techniques with plant science to create perfect growing conditions resulting in produce with superior nutritional value, crispiness, consistency, and vibrancy. In HyCube’s highly controlled environment, produce coming from organic, non-GMO seeds grows contamination-free without the use of harmful pesticides, insecticides or fungicides. By eliminating outside climate factors this scientific approach results in high-yields and grow cycle reduction, without any seasonal restrictions on the offered product. HyCubes have a visually striking, modular, and extensible design using advanced energy efficient construction approaches. They are deployed on or near customer premises for near zero food-miles and minimum storage requirements, such that HyCube-grown produce can be plated within hours of harvesting. ECG is currently working on a rollout of its HyCubes in the hospitality and food services industries in the United States and abroad. For more information visit http://www.ecghydro.com.