Today, our Form 3 Hospitality students visited Ghajn Tuta Agri to explore sustainable practices in a real hospitality environment.
Several concepts were explained to the students including, how rainwater is collected and naturally filtered for reuse without pumps, how the “field to fork” approach ensures fresh, local food with minimal waste, and how guest rooms are designed with energy-saving measures.
The visit offered valuable insight into how sustainability can be effectively integrated into the hospitality industry.
