The produce grown within the Therme IGEs will be used in Therme’s restaurants, bars, and skin products. As much as creating delicious menus, Therme is focused on boosting mental and physical health through exciting and engaging food experiences.

Compared to traditional agriculture, the Therme IGE concept drastically reduces water and energy consumption, with 80% less water use and 400% increased space efficiency. This makes urban locations a viable option for large-scale food production. There are zero ‘food miles’ for the produce, which will initially include kale, rocket, basil and dill. The 100% pesticide-free concept results in enhanced flavours and nutrients, alongside an accelerated rate of plant growth.

Following recent announcements, Therme’s global development programme is moving at pace to create a worldwide network of wellbeing resorts, all of which are set to incorporate Therme IGE technology. The Group’s current European locations will soon be joined by projects in Manchester, Toronto and in the Frankfurt Rhein-Main region of Germany. In the pipeline are also additional locations to be announced in Scotland, Wales, England, the USA and Asia Pacific.