Mai Chau Ecolodge (MCE) has been built its own vegetable garden, planted according to clean technology to serve meals for guests staying here. Our guests can enjoy their meals at the Restaurant, Panorama Bar or anywhere in the campus of the lodge with dishes processed from fresh vegetable. Vegetable planted in MCE are used as materials for the Local Special Dishes Cooking Class. This is also considered a unique tourism product. After more than two months of implementing the vegetable garden project on Pom Pu hill – a place located by Mai Chau Ecolodge, the tree team of Mai Chau Ecolodge has planted successfully nearly 10 types of qualified fresh vegetable pointed out by the fastidious Chef and the Deputy General Manager. The main guests sources of MCE are foreign guests, with the outstanding demand to meet and interact with the local communities, experience the farming life in the form of participation in a number of production/ agricultural farming stages, etc.
Comprehending this responsibility, making the most of the available empty spaces in MCE, overcoming many difficulties such as the rocky hill soil, the maintenance of water on the slope soil, etc along with the support of Ms. Ha Thi Manh, Deputy General Manager and the tree team, MCE has created and planted successfully nearly 20 types of fresh vegetable by the qualified methods of planting fresh vegetable such as: kohlrabi, onion, garlic, crown daisy, lettuce, cilantro, tomato, colocasia gigantea, etc. During the first month, the tree team has supplied 1/3 of fresh vegetable for the kitchen department of MCE. For all members of MCE, it’s very exciting to do the community tourism. At any time when the guests have demand to pay their visits, all members in MCE are ready to guide, talk to them about the process, method to plant vegetable, explain the effects and usage of these types of vegetable.
With its own efforts, MCE hopes to own a green and cool garden with the pleasant fragrance and this is also regarded as a practical action towards the environmental protection and the sustainable tourism development in addition to the supply of clean and fresh food for tourists.