Hyatt Partners with UH, KCC to Build Hydroponics Garden

From left to right, Hyatt Public Relations Manager Diann Hartman, KCC student Makoto Lane, Kawailoa Project Manager Anson Abalos, Hyatt GM Keith Butz, UH Foundation Development Director Rose Ramos-Benzel, Kawailoa GM Jun Fukada, KCC Chancellor Helen Cox, Ho‘ouluwehi Director Eric Knutzen, Ho‘ouluwehi instructor Laura Williams, Hyatt chef Matt Smith, and Kawailoa Operations Director Dennis Chan.

The Grand Hyatt of Kaua‘i Resort and Spa’s dining menus will soon feature freshly grown produce from their own hydroponics garden.

The South Shore resort is partnering with the University of Hawai‘i College of Tropical Agriculture and Kaua‘i Community College to design, construct and operate the hydroponics garden unit on the grounds of the resort.

“This fits into the global sustainability mission of food thoughtfully sourced, carefully served,” stated Hyatt General Manager Keith Butz said in a press release.

The Po‘ipu resort welcomes opportunities to support the training of future employees and development of jobs in the field, the release states. Additionally, the Hyatt is sponsoring internships for two KCC students, providing hands-on learning experiences in construction and operation of a local innovative food producing method.

“The College is very appreciative that two of our students are being offered internships at the Hyatt during both the hydroponic unit construction as well as four weeks of hands-on operations experience, “KCC Chancellor Helen Cox said.

Jun Fukada, Hyatt Owner Representative from Kawailoa Development LLP, said the internships will significantly help move the project forward.

“We are very pleased to partner with the UH system in realizing practical and sustainable food production on-site,” Fukada said.

Mayor Bernard Carvalho Jr. said the leadership from Kawailoa and the Hyatt will result in local food system development, helping to meet the island’s goal of replacing nearly 90 percent of imported food dependence.

“What a sensible way to create local jobs in growing local food literally on-site in a very progressive way with the use of hydroponics,” said Eric Knutzen, KCC’s Executive Director of Ho‘ouluwehi: the Sustainable Living Institute of Kaua‘i.

The resort’s Tennis Court 3 will serve as a data gathering and training site during the preliminary phase of the project. The estimated cost for this phase is $300,000.