Breakers Resort Making Efforts Towards Sustainable Golf and Food

The Breakers Palm Beach has been at the forefront of the hospitality industry with its spectrum of environmentally-friendly initiatives (integrated in public areas and back-of-house), which conserve resources, protect the environment, and contribute to the health of hotel guests and associates. The Resort earned Green Lodging Certification by the Florida Department of Environmental Protection in September ‘06, as Palm Beach County’s first hotel to receive the designation for partnering in this voluntary state initiative.

One of the pioneering green hotels in the state of Florida, the entrepreneurial Breakers Palm Beach has developed property on site to cultivate a variety of micro greens, herbs and other naturally harvested ingredients. This sustainability initiative complements the resort’s long-standing partnership with local growers, while cultivating its reputation as a sanctuary of green cuisine.

Situated on a 1,000-square foot parcel of the luxury oceanfront resort, this bounty of this Herb & Vegetable Garden includes a variety of edible and aromatic plants, which are utilized on a daily basis by the resort’s culinary team. 

Micro greens: Cabbage, mustard greens, broccoli, radish, basil, celery, corn, kohlrabi, Swiss chard, carrots, arugula

Vegetables: Tomato, broccoli, cabbage, radish, kohlrabi, mustard greens, corn, lettuces, spinach, squash, carrot, Swiss chard

Herbs: Oregano, cilantro, basil, lemon grass, rosemary, dill, mint, parsley 

Hotel guests and club members can easily stroll by this picturesque Garden, and know that this soil’s yield demonstrates The Breakers’ commitment to great tasting, natural and sustainable cuisine, without a trace of a footprint. It embodies Plato’s mantra, that beauty is the expression of good. According to Anthony Sicignano, executive chef of restaurants at The Breakers, “This specialty garden is a fantastic collaboration between our chefs, our talented landscaping associates, and of course, our procurement staff, who have extraordinary knowledge of best practices in sustainability and how we can raise the bar even further.”