Despite its urban setting-- smack dab in the middle of one of Asia's most dynamic city centers-- the Four Seasons Hotel Singapore is growing an eco-garden. Launched in June 2009, the 1,000 square foot garden is cultivated by each department of the hotel's staff-- from the engineering team (who tend the banana trees) to the finance department (responsible for the limes and lemongrass). The bountiful harvest is plucked for the hotel's kitchens, where Executive Chef Bruno Correa works his magic with exceptional, freshly-harvested ingredients. Six months later, the organic garden-- irrigated with rainwater, nurtured with organic compost-- is a symbol of sustainability in Singapore. And the crop is only growing; now they've added Chinese veggies like bok choy to the mix.