This archive report was first published on 19 July 2019.
Friday, July 19, 2019, marked a unique approach to hotel dining at Olare Mara Kempinski in Maasai Mara, where an organic garden provides fresh produce for guests.
Unlike many hotels that rely on external suppliers for their food, Olare Mara Kempinski has taken a bold step by cultivating its own vegetable farm, which not only saves costs but also ensures that all vegetables served are fresh and taste better.
According to Geoffrey Ouma, a camp manager at Olare Mara Kempinski, guests are encouraged to pick their own vegetables from the garden, making for a truly immersive experience.
Robert Okero, a full-time gardener at the Olare Mara Kempinski garden, has been tending to the garden for seven years, and has developed a system that allows him to harvest a bumper crop of vegetables, including beetroots, carrots, and spinach.
Okero's innovative approach to irrigation has also made the garden a model for sustainable farming practices, using a drip irrigation system connected to a tank filled with harvested rainwater.
Despite the challenges posed by the wilderness environment, Okero has found creative solutions to protect the garden from pests and wildlife, including using a tape made from old-school cassettes to scare away birds.
