FLOSS in the kitchens

The good intentions are there, but the produce from the vegetable patches are not enough for the high volumes needed for the hotel's food and beverage outlets.

"I still believe it is difficult in China for hotels or the catering business to use 100 percent certified organic fruits and vegetables. The supply is just not there. What there is caters more to a serious or passionate but small scale clientele.

"But the demand is getting higher, as the Chinese consumer gets more educated and understands more about health and nutrients. It will slowly evolve toward healthy, organic and sustainable farming in China," says Stevano.

"For me, using organic produce is the ultimate sign of respect to mother nature. It is also guarding the trust that our guests give to me when I cook for them."

Over in Nanjing, Martin Leclerc is the Canadian general manager of the brand new Fairmont Hotel. He, too, believes in the FLOSS philosophy.

"Our sustainability strategy for Nanjing is in its infancy and we will significantly shift gears in the near future, trust me. We are developing our herb garden and have already started liaising with local organic farmers.

"I have observed that, especially in China, people today are looking for the freshest of taste and for organic products that have not been grown using pesticides or additives. It is a huge bonus for guests to be able to taste produce at its most natural."

Leclerc also stresses Fairmont's Sustainability Partnership Program, which focuses on environmental stewardship and includes initiatives such as sustainable menus.