Seven Stars Resort and Spa

Prior Challenges

Due to limited farmland in Turks and Caicos, Seven Stars Resort & Spa faced the ongoing challenge of sourcing their fresh produce from overseas. 

Before they started Freight Farming, Seven Stars imported all of their produce from the US, incurring high costs and contributing to environmental waste due to the extensive use of fossil fuels for transportation.

Produce frequently arrived at the resort after enduring long shipping times and high food miles, resulting in a significant portion being deemed unusable due to its poor quality. For example, when sourcing basil from Florida and shipping it to Turks and Caicos, it would take an additional 3-4 days to reach their kitchens. By the time the basil arrived, they could only keep about 40% of what they received, and the rest had to be discarded.

In addition, Turks and Caicos's taxation regulations impose a hefty 40% tax on most imports, resulting in items being priced at one and a half times their standard rates in the US when brought to the islands. Turks and Caicos is also significantly affected by US inflation, with price increases doubling or even tripling by the time goods reach the islands. For instance, a 3-pack of romaine hearts once cost $17 due to inflationary pressures.

Facing ongoing and mounting challenges with sourcing fresh produce due to long transportation times and high waste rates, Seven Stars sought a sustainable solution.

Consideration #1: No Prior Farming Experience

One of Seven Stars' major considerations was their lack of farming expertise.

Due to their lack of experience, the restaurant team at Seven Stars wanted to ensure they would receive the support they needed to make their farming operation successful. Following discussions with the Freight Farms team and current Freight Farmers, they were reassured of the comprehensive support they would be provided. It became clear that with Freight Farms' proven concept and ongoing assistance, they would be able to confidently navigate any challenges they might encounter.

Consideration #2: The Financials

Financial viability was a key consideration for Seven Stars when evaluating the potential of a Freight Farm. Given their already high food costs, they conducted a thorough cost analysis to assess potential savings.

Ultimately, the economic benefits were compelling: by reducing expensive imports and minimizing food waste, Seven Stars could significantly improve its financial efficiency. With crops grown on-site boasting a shelf life of 2-3 weeks, they could avoid spending money on imported produce that would be discarded upon arrival. In light of these factors, investing in a Freight Farm emerged as a cost-effective solution.

Consideration #3: Sustainability

Beyond financial considerations, Seven Stars was drawn to the idea of decreasing their dependence on imported goods, especially considering that 95% of all goods in Turks and Caicos are imported. By implementing a Freight Farm, the resort aimed to make a substantial impact by cutting down on its purchases from abroad.

This reduction in reliance on imports would not only curtail their contribution to fossil fuel consumption but also markedly reduce their food waste. By growing produce directly on-site, Seven Stars found they could effectively shrink their carbon footprint.

Implementation

Since receiving their Freight Farm in March 2022, Seven Stars has made significant strides in integrating farm-to-table practices into their resort experience. In spring 2023, they opened their fourth restaurant on resort property, specifically centered around their Freight Farm.

Placed right next to the restaurant, the container farm serves as a visible reminder of Seven Star's commitment to sustainability. Resort chefs have curated a menu inspired by the farm's harvest, offering an array of plant-forward dishes to promote healthy eating and elevate the guest dining experience.

Before obtaining their Freight Farm, one of the resort’s owners had always refrained from consuming lettuce on the island because it traveled such a far distance before arriving in Turks and Caicos. However, after taking a tour of the farm, she ordered a mixed green salad during dinner and was captivated by the lettuce's superior quality and unparalleled taste. This moment inspired the chefs at Seven Stars to want to extend this same dining experience to everyone who walked through their doors.

Due to overwhelming interest from guests, Seven Stars Resort has received numerous requests for farm tours, surpassing their capacity to accommodate them all. While they strive to limit public access due to the farm's function as a food production facility and an extension of the chef's kitchen, the demand underscores its popularity. To make the farm more visible to guests, Seven Stars is exploring creative solutions such as adding a video screen to display live or pre-recorded footage of farm operations and beautifying the exterior with a living wall.

Future Plans

Building on their initial success, Seven Stars is strategizing ways to further optimize their farm operations and meet the growing demand for their produce, such as refining their crop selection and expanding their distribution channels.

Currently, the resort's Executive Chef oversees all farm operations. However, to streamline operations, they intend to appoint a dedicated farm manager for day-to-day tasks, allowing the Executive Chef to concentrate on more strategic aspects such as crop planning and menu design.

When Seven Stars first received their farm, the chefs grew a wide range of crops because they were in a “test everything” phase. They wanted to see which crops worked well in their operations, what flavor profiles they liked, and what produce they could incorporate into their dishes. Moving forward, they will adopt a more selective approach to focus on crops that have performed well and align with their menus. This strategic shift will enable them to scale up production and sustain their operations more efficiently.

With their current yield exceeding demand, Seven Stars aims to explore additional distribution channels, such as direct to consumer, to capitalize on their surplus produce. Their initial success has already attracted interest from private chefs, independent restaurants, and yacht clubs, highlighting the untapped market for local food production in Turks and Caicos.