06-05-2025
These New Zealand Hotels Are Taking Food Sustainability To The Next Level
These Relais & Chateaux New Zealand properties are paving the way, particularly when it comes to ... More food sustainability Wharekauhau Country Estate
If you've ever taken a trip to New Zealand, you know the country has the most beautiful nature that goes as far as the eye can see. Breathtaking landscapes, quaint cities and a rich culture are just a few of the many reasons to visit. And while the country has plenty of gorgeous hotels, there are a few from Relais & Châteaux that are paving the way, particularly when it comes to food sustainability. Last month, the 2025 New Zealand Winegrowers Sustainability Report was released, highlighting the winegrowers' commitment to sustainability. The same commitment is shown through these three unique New Zealand properties, Wharekauhau Country Estate, Otahuna Lodge and Blanket Bay.
Using seasonal ingredients, growing their own produce and partnering with local artisan producers are just a few ways the properties are championing local New Zealand grown products. However, each of the three take it a step further, embracing the farm-to-table concept as part of their ethos. While it isn't possible to eliminate food waste entirely at any hotel, the steps the three hotels are taking limit it as much as possible, utilizing the best sustainably-sourced ingredients and techniques.
While it isn't possible to eliminate food waste entirely at any hotel, the steps the three hotels ... More are taking limit it as much as possible. Wharekauhau Country Estate
'Sustainability is not just about growing your own food, but it's a much deeper with Wharekauhau and you will find it rooted in our fundamentals which is being good for our natural environment, but also out team, our community and our heritage,' says Richard Rooney, general manager at Wharekauhau Country Estate. 'We have a storied past here that we love to share those legends and stories that have made us what we are, and in conjunction, we look to the future, and how we can preserve this.'
Rooney heads up Wharekauhau Country Estate , a Relais & Chateaux property in Palliser Bay, New Zealand. The property's food and beverage program, which is headed up by Nicolas Simonucci, embraces utilizing local producers and has an onsite gardener and forager dedicated to the onsite gardens, chickens and pigs. On the property, you'll find over 100 varieties of homegrown vegetables, fruits, berries, proteins and foraged plants that are all used on the menu daily.
Wharekauhau has an onsite sustainability program called 'Travel Deeper.' It focuses on the natural environment, community, heritage and team and is shown through the food and beverage programming in a number of ways. "From having 1.5 acres of dedicated onsite gardens through foraging the 3,000 acres, the chefs are encouraged to hop on an ATV and explore to get inspiration and a true sense of the season," says Rooney. 'Our culinary team is constantly crafting nods to our farmhouse heritage, and also our pre-European, Māori, heritage of food harvesting and cooking. We are the biggest supporters of local artisan producers, and this reflects through our locally curated beverage list also.'
The produce at Wharekauhau is 75% sourced from the estate. Proteins come from local butchers, seafood mongers, etc. Gardens at the estate grow everything from carrots to wakame seaweed, which is all used for the culinary programming at the hotel.
Food sustainability is also baked into the DNA of Otahuna Lodge , a 19th-century Victorian estate in Christchurch, New Zealand. 'The entire genesis of our being is rooted in the preservation of New Zealand's most important historic estate,' explains Hall Cannon, Otahuna Lodge managing director. 'In other words, if we didn't promote the continued conservation of our built and horticultural environments, our business operations would be threatened. Furthermore, utilising the bounty of our own grounds provides us with better (and fresher) ingredients, enriches the guest experience and offers a key point of difference from our peers globally. And, finally, our approach to sustainability allows us to reach new audiences while giving back to the local community.'
Otahuna Lodge aims to tell the modernized story of a historic century-old garden Otahuna Lodge
During the property's season, between 60-70% of the produce used in the kitchen is sourced from the onsite gardens. Otahuna Lodge aims to tell the modernized story of a historic century-old garden. 'For us, the concept of farm-to-table isn't new nor is it a trend,' says Cannon, 'Rather, it has been an integral part of a self-sustaining estate first conceived in 1895. Today, we humanely raise chickens, pigs and sheep. We grow more than 130 different varieties of organic fruits, mushrooms, nuts and vegetables, many of which are sourced from heritage seed lines or are the product of trees planted in the early 20th century. And, we work hard to showcase the bounty of our amazing, artisan local providers who supply us with all from buffalo yogurt to grass-fed, free-range beef.'
'For us, the concept of farm to table isn't new, nor is it a trend.' Hall Cannon, managing director of Otahuna Lodge
Hidden within the stunning natural New Zealand landscape is Blanket Ba y. The Queenstown Relais & Châteux property is known for its large windows that showcase the beauty of the nature around it. Similar to the other two properties, Blanket Bay has a huge focus on utilizing the best ingredients available. This process revolves around working closely with local purveyors of produce.
Hidden within the stunning natural New Zealand landscape in Blanket Bay, a Queenstown property known ... More for its beautiful nature. Blanket Bay
'By virtue of our location, we are blessed to be surrounded by farmland,' says Tom Butler, general manager at Blanket Bay. 'We have shown our longevity in showcasing the finest farmed produce. The long-standing relationships with farmers ensures we secure only the best produce, partnering with many local artisans who produce especially for the property.'
Beyond sourcing food and wine locally, the property is also very selective about what fish they use, ensuring they only prepare fresh, line-caught fish that isn't threatened. In addition, they have their very own gardens, which provide produce to the kitchen each day. 'Our gardeners and chefs have worked together to produce several heirloom varietals frequently showcased on our daily changing menu,' says Butler. 'With our tasting menu changing each day, we are in the luxurious position of being able to feature fruit and vegetables that are literally ripe for the picking.'
'As we are showcasing natural beauty, it is a key motivator for us to ensure we protect and improve the environment we live in where possible.' Tom Butler, general manager of Blanket Bay
Furthermore, Blanket Bay recently launched an initiative to add a 200kW solar array. This generates enough electricity to not only power up the entire kitchen but also the entire lodge. 'One of the key reasons to visit Blanket Bay is to witness some of the most striking scenery,' says Butler. 'As we are showcasing natural beauty, it is a key motivator for us to ensure we protect and improve the environment we live in, where possible.'
As a whole, Relais & Châteaux , a 2024 Global Vision Award Winner, has global efforts towards sustainability. Last year, the brand released its second sustainability report and announced its first-ever sustainability commission (an association of seven members who are chosen for their expertise in various aspects of environmental responsibility to keep the brand accountable). At the core, the brand aims to keep its commitment to environmental and cultural sustainability through the preservation of biodiversity, landscapes and buildings, and it is absolutely shown through its three New Zealand properties.
