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Despite stalled growth in China, Brazil and Russia, a wave of newly middle-class travelers from the BRICs and beyond will start visiting international destinations in the coming decades — dwarfing the numbers we’ve seen thus far.
New York’s trend-seeking tourists and locals would flock to the hotel that blends two of the industry’s hottest concepts, locally grown cuisine and sustainable design.
We love this cool hotel concept: The Allotment, a hotel whose culinary focus makes growing and cooking food the fundamental ingredient of the guest experience.
This was the grand prize winner of the Tablet Hotels competition, Rethink Hotels, which called for a “social hotel concept of the future” for New York City–an environment that would bring together hotel guests and city residents unpredictably, unexpectedly, and serendipitously.
…the Allotment is composed of four distinct elements–a market, restaurant, rooftop urban farm, and an off-site experience where guests explore the city’s culinary offerings with the hotel’s chefs.
Here are more images from Dean Moran’s contest entry: