Paper Details

The hospitality industry is increasingly embracing sustainable practices to address environmental concerns and meet evolving consumer expectations. Among various innovations, hydroponics—a soil-less method of cultivation using nutrient-rich water—has emerged as a promising solution for in-house food production in hotels. This study evaluates the feasibility of hydroponic systems in hotels, their sustainability benefits, and their impact on guest perception. A quantitative research approach was adopted using a structured questionnaire administered to 80 respondents. Data were analyzed using descriptive statistics and correlation techniques. The findings indicate that hydroponics significantly enhances perceived food quality, supports sustainability goals, and positively influences customer satisfaction and willingness to pay. Additionally, real-world case evidence suggests that hydroponic systems can reduce supply chain dependency and improve operational efficiency. However, challenges such as high initial investment, maintenance costs, and technical expertise requirements remain barriers to widespread adoption. The study concludes that hydroponics represents a viable and innovative solution for sustainable hospitality operations, offering both environmental and economic benefits.

Hydroponics, Sustainable Hospitality, Green Hotels, Guest Perception, In-house Farming