At Lexis Hotel Group, sustainability is integral to our culinary philosophy, with a focus on locally sourced ingredients and innovative on-site farming. From fresh seafood sourced in Sabah to produce from Port Dickson farmlands, we support local farmers while reducing food miles and our carbon footprint.
At Imperial Lexis Kuala Lumpur, our vertical indoor farm at Roselle Coffee House cultivates microgreens and herbs using 90% less water and energy than traditional methods, and without pesticides, allowing guests to enjoy fresher, cleaner, and more flavorful dishes harvested just steps from their table. (Aligned with SDG 2: Zero Hunger, SDG 8: Decent Work and Economic Growth, and SDG 12: Responsible Consumption and Production).