Loews Hotels is going local. The chain of upscale hotels will begin purchasing local foods as part of its "Adopt-A-Farmer" initiative, which supports area farmers, fishermen and independent purveyors. With the launch, Loews says it will be "one of the first hospitality industry companies to issue a brand-wide mandate to support and enhance local farming communities."
"Gourmet is going green," says Jonathan Tisch, chairman and CEO of Loews Hotels. "In sourcing locally grown ingredients, many of which are organic or sustainable, we are not only supporting local farms but delighting our guests with fresh, flavorful and environmentally-friendly dishes."
Property efforts include:
Loews Coronado Bay Resort in San Diego will utilize more than 60 seasonal herbs and vegetables from its own organic garden.
Loews Miami Beach Hotel will turn to Paradise Farms in Homestead, FL, for all of its fruits and vegetables and Triar Seafood for farm-raised Everglades striped bass.
Loews Ventana Canyon Resort in Tucson, AZ will use indigenous ingredients from the Tohono O’Odham Native American Nation, including syrup made from the exotic saguaro fruit, tepary beans that thrive in low-water environments, wild amaranth, native squash and locally ranched jojoba-fed beef.
Loews Regency in New York will work with Old Chatham Sheepherding Company, an artesian sheep's milk producer in the Hudson Valley and the largest sheep dairy in the U.S.
Loews Le Concorde in Quebec has a signature Berarc Lamb Farm Carpaccio Topped with Blue Cheese of "Abbaye St-Benoit," which is compliments of Berarc Farm, which feed its lambs with mother's milk and organic grain.
As the seasons change, menus at Loews Hotels Resorts will change to reflect the freshest seasonal ingredients available from their "adopted" farmers.
Visit www.loewshotels.com.
