The Broadmoor is part of a food rescue initiative in Colorado Springs to provide a steady supply of donated food originally prepared for buffets and events in hotels across the city that otherwise would have gone to waste -- food that has never been out of the kitchen and is repurposed for those in need.
Loews Chicago Hotel joins Shedd Aquarium’s “Shedd The Straw” initiative to reduce the use of single-use plastic straws throughout the hotel. Loews Chicago Hotel is the first hotel to join the initiative aimed at reducing single-use plastic straws in order to reduce waste and improve marine and freshwater ecosystems.
While food waste is a target topic for the entire hotel industry in 2018 (which we covered in our January/February issue) we asked Eve Turow Paul her thoughts on how the larger, often interconnected world of foodservice, grocery stores, farmers, and individual consumers can help tackle the problem and make a collective impact.
The Flavor Summit 2018, hosted by the Culinary Institute of America at its new Copia campus, concluded on March 9, but the inspiration and ideas will no doubt reverberate. The event brought together each spring a select group of top food and beverage executives, corporate and executive chefs, and other experts in American foodservice and hospitality to explore, discuss, and taste their way through a stimulating, critical set of flavor and related kitchen, dining, and hospitality management issues.
Food waste reduction is emerging as a key activity for operators. About half of restaurant operators track the amount of food waste their restaurant generates and many operators (about one in five) donate edible leftovers to charities.
Brad Nelson, VP, global discipline leader, culinary, Marriott International; and Denise Naguib, VP, sustainability and supplier diversity, Marriott International, detail the lodging giant’s early results of research and best practices on reducing food waste and improving sustainability--and their long-term goals.
California-based Belcampo Inc. recently re-imagined its eco-resort in Southern Belize as Copal Tree Lodge. As part of the rebranding, the lodge is partnering with a new farm-to-flask initiative: Copal Tree Distillery, located adjacent to the hotel.
Local F&B is ubiquitous on menus these days, but JW Marriott Orlando, Grande Lakes, takes it a step further by essentially sourcing from themselves, with an onsite nano-brewery, apiary, and their own 18,000-square-foot Whisper Creek Farm. The property's Whisper Creek Farm: The Brewery, is the first Marriott to host a nano-brewery (producing very small batches) and according to the F&B team at JW Orlando, the Surplus Beer from Whisper Creek Farm: The Brewery. brewery produces five styles of seasonal beer, and partners with nearby Florida Beer Company to produce the resort’s flagship beer, Surplus: a signature Floridian honey citrus ale naturally infused with honey sourced from