Hyatt Regency Waikiki Beach Resort and Spa Strengthens Emphasis Locally-Sourced Food at Resort

Alligning with a newly-launched global campaign, "Food. Thoughtfully Sourced. Carefully Served," Hyatt Regency Waikiki Beach Resort and Spa announces the use of locally-sourced, sustainable products and healthier menu options across its dining outlets.

The principal of buying local is not new to the property. Executive Chef Sven Ullrich began implementing these changes since coming aboard in 2011 amidst a massive renovation to the property’s dining outlets.

Now, as a result of the new corporate campaign, he and his team have been given a special responsibility to build relationships with local farmers and purveyors, which in turn supports the local economy. This focus on buying local aligns with the Hawaiian philosophy malama aina, taking care of the land that takes care of you.

“Chef Sven and our food and beverage team are working together closely to source the best local ingredients to use for our restaurant and banquet menus,” said Jerry Westenhaver, general manager at Hyatt Regency Waikiki Beach Resort and Spa, in a written release. “We are evolving the way we purchase and serve food to our guests and employees.”

Hyatt’s new global philosophy seeks to provide healthy, sustainable food and beverage options for Hyatt guests and associates, which in turn nurture local communities and the environment. Menu changes have impacted the food and beverage program from the operational level to the guest experience. Hyatt has mandated such impactful changes as: at least five local ingredients on every menu; cage-free eggs on all menus; vegan, gluten-free and vegetarian choices on all menus; and smaller portions.

At Hyatt Regency Waikiki Beach, the result is exciting, healthier menu options with a greater representation from island producers, all of whom manufacture products the old fashioned way, all natural without any kind of stabilizers or additives.

Currently, about 25-30 percent of menu offerings incorporate locally-sourced ingredients, and the goal is to increase this number to 70 percent over the next two to three years.