From Island to Island

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Tourist destinations, particularly small islands, face unique challenges in providing essential resources such as food, water, and electricity. These challenges are exacerbated by the environmental and economic costs associated with importing fresh fruits and vegetables from distant locations. The refrigeration and transportation processes not only increase the carbon footprint but also the final cost of these products to consumers.

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The Problem with Traditional Supply Chains

Islands like Singapore and Koh Samui, renowned for their bustling tourist activities and thousands of hotels, are at the forefront of addressing these issues. Traditional methods of supplying fresh produce—by truck or plane—prove to be highly unsustainable. The carbon footprint associated with transporting a kilo of lettuce, for example, is significantly high due to the amount of gasoline burned in the process. This, coupled with the increased demand for electricity and water due to a booming tourist and hotel worker population, paints a concerning picture of sustainability on these islands.

 

Solutions: Hydroponics & Aquaponics

In response to these challenges, some islands are turning to innovative agricultural technologies. Singapore has been a pioneer in adopting smart hydroponic farms located within hotel premises, often on rooftops. This method allows for the local production of vegetables, drastically reducing the need for transportation and refrigeration, thereby lowering the carbon footprint and cost.