InterContinental Fiji takes a sweet approach to sustainability

InterContinental Fiji Golf Resort and Spa has launched a honey beehive project with curated experiences ahead of World Bee Day on May 20.

The Natadola honey beehive project cultivates home-grown raw honey to be used across a variety of departments within the hotel including the spa and restaurant, aligning with resort’s sustainability goals.

Six beehives have been installed in the engineering gardens, each containing approximately 60,000 bees, with the aim of restarting the resort’s honeybee project and providing a haven for the bees.

As well as offering the raw honey as an accompaniment to breakfast dishes, Club InterContinental guests can enjoy Honey High tea featuring honey-glazed scones, honey macarons, and honeycomb chocolate truffles. The hotel has also launched a limited edition signature Natadola Honey Cocktail.

The hotel spa will put the raw honey to use in a 90-minute spa experience which begins with a sugar and honey scrub, followed by a yoghurt honey wrap and facial.

“We are thrilled to launch the honeybee project, a significant step towards our long-term goal of becoming a self-sustaining resort,” said Area General Manager – South Pacific, Lachlan Walker.  

“Our guests will have the opportunity to experience the unique taste of our home-grown raw wild honey in various aspects of their stay, including breakfast at Navo Restaurant and our signature Spa InterContinental treatment.”

Under resident beekeeper, Simione Neirube, around 60 litres of honey have been harvested from the hives since the project was set up as a pilot in May last year, with the long-term goal of producing enough honey to supply the whole resort year-round.

“This project aligns with our sustainability initiatives, and we are excited to offer our guests a truly immersive and sustainable experience,” Walker said.

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