Bellagio Conservatory gets even greener

sunflowersMillions of visitors admire the plants, flowers and trees of the Bellagio conservatory each year. More than 100 employees work around the clock to put up the elaborate displays that change beginning with Chinese New Year in January and rotate through spring, summer, fall and finally winter.

You’ve read about how they put up the displays (if you haven’t, click here) but have you ever wondered what they do with all of the greenery when they take the displays down?

Turns out, the natural elements of the display all find a new home – through  composting that turns them into nutrient-rich mulch.  

The Bellagio is actively dedicated to environmentally sustainable practices and their team of expert horticulture staff composted and recycled more than 600 tons of materials in 2009 alone, including flowers, trees, shrubs and plants. 

In addition, Bellagio’s Conservatory & Botanical Gardens now lines its horticulture beds with a layer of recycled tire bits, instead of mulch, eliminating the need to constantly replace the drainage barrier. 

“Bellagio understands the vital importance of recycling and the impact we have on the environment by doing our part,” said Director of Horticulture Andy Garcia in a recent press release.  “Our Horticulture staff works extremely hard to envision and implement spectacular floral displays, and we work equally hard to determine ways to recycle and reuse these materials.  As a result of that effort, I am pleased to say nearly 100 percent of our exhibits reappear as mulch either within the Conservatory or the surrounding grounds of Bellagio.”


It’s not that warm in Minnesota. I know this from spending half my life freezing in the northern part of the state. So 20 years ago, I decided to thaw out and traded in scarves and mittens for tank tops and flip-flops (Take that, polar vortex!). I swapped snow for 300 days of sun a year. I may not have been born here, but there are hotels that haven’t lasted in Vegas as long as I have. The Sands, Hacienda, Aladdin, Desert Inn and the Stardust too. I've been to my fair share of implosion parties. (Yeah, that’s a thing.) As a writer for, I've applauded hundreds of shows, explored every major hotel in town and raised a few glasses at most of the city's bars and clubs. Now I'm the resident foodie here. I write about all things dining — from $3.99 shrimp cocktail at the Golden Gate to the finest sushi at Nobu, and everything in between.