• Sustainable Agriculture Slide 1
  • Sustainable Agriculture Slide 4
  • Sustainable Agriculture Slide 12
  • Sustainable Agriculture Slide 8
  • Sustainable Agriculture Slide 01
  • Sustainable Agriculture Slide 5
  • Sustainable Agriculture Slide 13
  • Sustainable Agriculture Slide 9
  • Sustainable Agriculture Slide 02
  • Sustainable Agriculture Slide 6
  • Sustainable Agriculture Slide 10
  • Sustainable Agriculture Slide 03
  • Sustainable Agriculture Slide 7
  • Sustainable Agriculture Slide 11
Vegetable Gardens

Though Punta Cana has little soil cover and consists mainly of hard limestone rock that makes vegetable production difficult, in 2003 the Foundation initiated a small-scale vegetable garden. Despite less than ideal growing conditions, Punta Cana has several advantages for vegetable production: year-round sunshine, a local market of hotels and homeowners to buy fresh produce, and large quantities of organic waste material that can be repurposed into compost.

The Foundation currently produces arugula, lettuce, eggplant, peppers, melons, tomatoes, chives, cucumbers, peppers, basil, cilantro, plantains, pumpkins, fennel, mint, parsley, beets, and other herbs and spices. Plans for expansion include additional greenhouses to further supplement the needs of the resort