00:00Bula and welcome! Today we're on Fiji's Coral Coast at Tambua Sands Beach Resort, where a fresh take on sustainability
00:08is changing the way guests experience the bar.
00:12Joining us is resort manager Angela Hassan to share more about this unique initiative. Bula and welcome!
00:19We wanted to create something fresh, meaningful, and interactive for our guests, while also being mindful of the environment.
00:28Growing mint right in our bar area allows us to reduce packaging waste, promote sustainability, and serve beverages with ingredients
00:38picked fresh on-site.
00:40A simple idea, but one that's already transforming the guest experience.
00:45That's right! And what makes it special is how immediate it is. The mint is grown right here at the
00:51bar, picked fresh, and used straight away in cocktails and mocktails.
00:55There's no delay, no storage, just fresh flavor going directly into the glass.
01:01It also adds something visual and sensory. Guests can actually see where their ingredients come from, smell the mint, and
01:08experience that freshness before they even take a sip.
01:11And it's all grown in biodegradable containers, helping reduce waste while creating a natural, vibrant setting around the bar.
01:19From mojitos at sunset to refreshing tropical drinks, it's a small detail that makes a big difference, both in flavor
01:27and sustainability.
01:28It's part of a wider shift toward eco-conscious tourism, where experiences are not only memorable, but meaningful.
01:36From the garden, to the glass, this is Fiji Hospitality Reimagined.
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