Hilton Chicago’s Executive Chef Mario Garcia is elevating the hotel’s sustainable culinary offerings with an 100-planter urban rooftop garden and beehive, and recently purchased refrigerated microgreen growers at a cost of $20,000 to ensure the property has fresh, flavorful ingredients for groups all year.
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.