. >> reporter: david kramer is the executive chef at gaylord national where they are g supportin honeyee sustainability. >> we started out with four hives in 2017 and built additional four highs approximately 350,000 bees. >> reporter: the bee's first arvest brought in 400 pound of honey to be used starting with the kitchen. >> we take our cheese and give a great drizzle over the top of that. >> so. >>reporter: >> a grate glaze on the salmon. >> reporter: creating a more sustainable food and beverage program is a goal but use for the honey. they use it in the spa. >> want this to glide over the skin and n too sticky use the honey is used in pedestriaiand. >> it can let the skin glow. >> reporter: the esort is having a hand in that by adding flowers, ants, herbs. >> without that, we can't lower our crashon footprint. >> reporter: it's about doing good for our ecosystem and in the hotel industry, what is being done up here is buzz worthy. erika gonzalez, news4. >>> 4:26me is our ti right now. next up, outdoor hacks. your family will likely be outside the next feud w soe are helping you g

. >> reporter: david kramer is the executive chef at gaylord national where ty are committed to supportingoneybee sustainability. >> we started out with four hives in 2017 and buil additional four hives now and 50000,000 by the end of the summer. >> reporter: the bee's first harvest brought in 400 pound of honey to be used starting with the kitchen. >> honey cider and dijon vinaigrette. >> reporter: i like that. >> we take our cheese ave a great drizzle over the top of that. >> reporter: so good. >> a grate glaze on the almon. >> i could eat three of these. greating a more sustainable food and beverage pro is a goal but not the only use for the honey.they use it in the spa. >> want this to glide over the skin and not become too sticky. >> reporter: the honey is used in message and pedia. >> it can let the skin glow. >> reporter: the honey can vary in color and taste depending ona what the bees feeding on. the resort is having a hand in that by adding flowers, plants, herbs on the rooftop as well. >> we make sure the area blooms. without that, we can't lower our carbon footprint. >> reporte

. >> reporter: david kramer is the executive chef at gaylord national where they are supporting honey bee sustainability. >> we started out with four hives on the roof. four strong hives and got those 2017. in and built additional four hives, approximately 350,000 bees. >> reporter: the bee's first harvest brought in 40pounds of honey to be used starting with the kitchen. >> i like that. >> we take our cheese and give a great drizzle over the top of that. re >> porter: so good. >> a grate glaze on the salmon. >> reporter: i'll take three. creating a more sustainable food and beverage program is a goal but the only use for thhoney. there is also the resort's spa. we want the correct amount so it will continue to glide over the skin and not too sticky us the honey is used in pedis and. >> it can let the skin glow. >> reporter: the color can vary depending on what the bees are eating on. the resort is having a hand in that by adding flowers, plants, hebs. >> to make sure the area blooms. . thout that, we can't lower our carbon footpri >> reporter: thchef says that it's about doing good f