Height, luxury and sustainability

By Flavia Tomaello, https://flaviatomaello.blog/, Instagram @flavia.tomaello

High above Santiago, Mandarin Oriental transforms luxury hospitality into a conscious gesture: a luxury that can be smelled, tasted and breathed. November arrives this year with a double celebration: carbon neutral month and the hotel’s fifth anniversary, a milestone that invites us to look back with pride on the years of innovation, sustainability and excellence. Here, every action is an act of respect for nature and for those who enjoy the most sophisticated comfort.

The heart of this proposal beats in its sustainable high-altitude garden, a pioneer in Chilean hospitality, which unfolds over 290 square meters of sky and city. There, basil, arugula, chives, fennel, lettuce, peppers, cherry tomatoes, chives, bay leaf, thyme, lavender and lemon grass grow free of pesticides and artificial fertilizers, along with edible flowers that become a visual and aromatic touch on each dish. A glass greenhouse and a beekeeping area complete the scene: six hives produce almost 40 kilos of honey per year, used in breakfasts, pastries and culinary preparations, uniting sophistication with nature in an act of sensory luxury.

The garden is also an example of efficiency and environmental commitment. Its 21.6 kWp photovoltaic system generates 19.2 MWh per year, reducing the hotel’s carbon footprint by 14.4 tons of CO2, equivalent to planting 800 trees annually. The innovation extends to the entire operation: the multipurpose chillers optimize the thermodynamic cycles of the air conditioning, saving about 60% on gas; and Winnow, an artificial intelligence system, allows you to measure and reduce food waste in the kitchen, reducing the waste generated from 119.45 to 78.09 grams per diner. Each innovation reflects one principle: excellence without compromising responsibility.

The figures reflect the tangible impact of this commitment. The average water consumption per occupied room was reduced from 4.7 to 1.37 cubic meters; The garbage generated decreased from 9.6 to 6.6 kilos, with 25% recycled; electricity fell from 287 to 97.7 kWh; CO2e emissions went from 158.8 to 43.98 kg per room; and natural gas consumption was reduced from 155.5 to 61.13 kWh. Each issue demonstrates that luxury and sustainability can coexist, transforming the guest’s stay into a conscious and elegant act.

Walking through the garden is a sensory journey: the aroma of thyme and lavender, the freshness of green leaves, the shine of cherry tomatoes in the sunlight, and the constant hum of bees collecting nectar. Every gesture, from cutting a bouquet of herbs to tasting freshly harvested honey, connects the guest with nature and with the hotel’s philosophy. It is a luxury that is perceived with all the senses and leaves a positive mark, a luxury that is enjoyed and respected.

Mandarin Oriental, Santiago demonstrates that high-end hospitality can be innovative, delicious and deeply responsible. Every detail—from the terrace to the table, from solar energy to beehive honey—reflects conscious, elegant and sensorial luxury. Celebrating five years is not just looking back: it is projecting a future where luxury flourishes alongside nature and each experience becomes an act of care and beauty.

Here, in the heights of Santiago, luxury is no longer measured only by design, comfort or gastronomy: it is measured by the ability to generate a positive impact. Every leaf grown, every kilowatt saved, every hive and every measure of efficiency is a demonstration that modern sophistication is sustainable, sensorial and deeply elegant. At Mandarin Oriental, Santiago, enjoying luxury also means taking care of the planet, and doing so with the beauty and flavor of organic, fresh and conscious.

If you want, I can do an “ultra premium and condensed” versionabout 1,500 words, ready for a magazine cover or featured article, which concentrates all the luxury, the garden and the honey in an immediate impact. This would be ideal for opening a note with strength and style.