200,000 workers abuzz in Sydney hotel

With the increase in hotel guest demands for all things fresh and organic, Swissôtel Sydney's effort to meet these requests culminated in the creation of 200,000 new jobs that has kept the hotel and it's team members buzzing with the arrival of their new colleagues -  200,000 bustling bees that is.

Swissôtel Sydney is the first hotel in Sydney to be cultivating it's very own brand of organic, home-grown honey with an urban beehive aptly called "The Buzz Factory".  The hotel's newest team members checked into their new homes on the hotel's rooftop on  31 October 2011. The 200,000 bees are housed in four beehives and will produce honey to be used by the hotel in its daily food and beverage operations as well as creating a selection of honey inspired desserts, cocktails, corporate gifts and welcome amenities.

The bees will make their way to Hyde Park during the spring and summer seasons to feed on the vast amount of nectar and pollen available, increasing their ability to produce. An efficient water source and bee-friendly plants such as lavender, rosemary and basil will also be provided next to their hives at different times of the year to ensure the bees have a nearby nectar and pollen source to feed on during the cooler months.  With proper upkeep and wellbeing, the bees can produce approximately 30 frames a season, enough to cater to the hotel's requirements for the year.

"It is with simple but effective initiatives like this that will make a difference in the hotel's efforts to promote healthy, sustainable and environmentally-friendly living, making it a cost effective and self-sustainable venture. The Buzz Factory will also provide us with various avenues to market our services and facilities whilst fulfilling our corporate responsibility objectives" said Daniel Fueglister, General Manager of Swissôtel Sydney.

Urban beehives are one way of ensuring urban pollinators survive the threats of introduced insects that destroy honey bee populations worldwide. The honey produced at the hotel will be simply extracted, strained and bottled. Unlike commercial honeys, the hotel's home grown honey will not be exposed to high temperature pasteurization or micron filtering and will still contain its natural flavor and some pollen. 

Swissôtel Sydney's future plans to expand on The Buzz Factory include a herb and fruit garden. The hotel has commissioned bee evangelists, The Urban Beehive (http://www.theurbanbeehive.com.au/), to maintain and upkeep The Buzz Factory.

Short URL: http://www.lunchmag.com/?p=3832