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Sports & Fitness // On the Move
Yu Shing Ting

The Sweetest Buzz In Waikiki

Last November, Hyatt Regency Waikiki Beach Resort and Spa welcomed a queen to its property, along with her entourage of workers that have since multiplied into the thousands.

She didn’t arrive in a limo and doesn’t wear a crown. Instead of the typical luxury suite, this queen stays in a little wooden box found on the third-floor terrace outside of Japengo restaurant.

Yes, if you didn’t already figure it out, this queen is a bee, and that box is a hive that is expected to end up with 40,000 to 60,000 bees, and have its first harvest in July.

Honey derived from these bees will be used in spa treatments at Na Ho’ola Spa, at restaurants at Hyatt Regency Waikiki, and sold at the resort’s weekly farmers market.

The beehive is just one of the many ways Hyatt Regency Waikiki is doing its part in the company’s global campaign, “Food. Thoughtfully Sourced. Carefully Served.”

The corporate philosophy is to source and provide healthy food and beverage options for Hyatt guests and associates that are good for local communities and the planet.

Hyatt Regency Waikiki also has been hosting its farmers market every Thursday from 4 to 8 p.m. since last November.

Free and open to the public, the farmers market is located at Pualeilani Atrium Shops on the hotel’s ground floor. The market sells fresh local fruits and baked goods, as well as some unique treats including sugar cane juice, organic peanut butter and Spun Paradise organic cotton candy.

Hyatt Regency Waikiki also partnered with Hawaii 5210 Let’s Go! for its healthy snack contest, with the winning creations featured in its current For Kids By Kids menu at Shor American Seafood Grill.

Winning dishes include Grown-Here Green Taro Smoothie “Ice Cream” by Matilda Colvin of Mid-Pacific Institute, PALS Coconut Aina Treats by Ipo Kea and Ka’ua Cariaga of Nanakuli Intermediate and High School, and Fruit Sushi by Brittany Amano of Iolani School.

For more information, visit waikiki.hyatt.com.

yting@midweek.com

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