Increasing profits while maintaining the bottom line ethically is one of the hospitality industry’s most complex balancing acts, especially with hotel and resort restaurants and food outlets. The adoption of sustainable business practices have helped, providing extra incentive for independent hotels and large hospitality companies to broaden their base of local and regional suppliers and bolster existing relationships for less food waste and a smaller carbon footprint. These actions, in turn, have expanded upon the existing goodwill between hotel management, in-house restaurant managers and outside farmers and vendors.
The International Journal of Hospitality released a report in January 2024 that confirmed a growing number of hotels, restaurants and resorts are migrating towards sustainable food policies and shaping the “sourcing policies based on the importance of obtaining sustainable food.” Based on public concern for the environmental damage caused by older ways of supplying food harvested, raised or transported, forward-thinking managements understand what is necessary to ethically source fish, meat and seasonal produce, as well as the importance of keeping up-to-date in their operations and the ever-changing rules of sustainable food sourcing.
As the report underscores, some hotels leading the pack are steered by managements and owners have taken the initiative to go even further with what is in place to cut costs, further reduce carbon footprints and provide added value for consumers who care about the world they travel through.
Hitting the Ground Running
The Loews Hotels & Co, which owns 25 hotels and resorts across the United States and Canada, launched its “Freshly Rooted by Loews” culinary initiative, which spotlights seasonal and location-specific ingredients in a rotating selection of salads at select properties nationwide. The goal is for the brand to promote its expanded commitment to sustainability through partnerships with local farms and purveyors. The initiative follows the success of the company’s beverage program that emphases regional flavors and artisanal ingredients from the destination where the property is located.
Mark Weiss, senior vice president of Food, Beverage & Design, points out that it aligns with the growing demand for eco-conscious options and will soon expand to include banquet and meeting experiences. Salad offerings in restaurants and food outlets tap into individual hotels’ managements’ relationships with local and regional purveyors. “Honest food and honest partnerships are the core of our approach,” said Weiss. “’Freshly Rooted by Loews Hotels’ not only supports local farmers but also ensures our guests enjoy meals made from natural, healthy and responsibly sourced ingredients. By collaborating with local purveyors, sustainability becomes an essential part of the Loews dining experience.”
Weiss cites specific, geographically-influenced examples that flesh out the concept. The “California Niçoise Salad” offered at Loews Coronado Bay Resort is made almost entirely of locally sourced ingredients from Southern California, including ahi tuna from Catalina Offshore Products, organic greens from J.R. Organics, tomatoes from Wong Farms, pastured eggs from Eben-Haezer Egg Ranch and thyme grown in Loews Coronado Bay Resort’s own garden. The ‘Little Gem Salad’ served at the Loews Chicago Hotel tops locally-farmed little gem lettuce with the best of the Midwest, including Wisconsin goat gouda, Michigan gala apples and a smoked heaven honey buttermilk gouda dressing. The Stillwell Salad at Loews Kansas City Hotel’s Bar Stillwell features locally harvested greens, California Mo Beets, Radishes and Peas from Juniper Hills Farms, an avocado-ginger vinaigrette and crisped quinoa.
Chris Crary, culinary director at 1 Hotel Nashville, points out one of the greatest advantages of sourcing locally is being less dependent on international shipments and therefore, less vulnerable to global price hikes and delays. “Working with local farms helps keep our supply chains predictable and it has allowed us to build stronger relationships with suppliers nearby,” he said. “This flexibility makes it much easier for us to adapt when things change and maintain consistent quality and pricing even when external challenges arise.”
Crary stresses that the practices in place help keep prices in check and allow the kitchen to stay true to 1 Hotel Nashville’s sustainability goals of collaborating with a diverse network of local and regional suppliers. He cites partnerships with Bloomsbury Organic Farm for their high-quality organic sprouts and wheatgrass and Bucksnort Trout Ranch for locally raised, chemical-free trout. His team also orders pesticide-free produce from Green Door Gourmet and Greener Roots Farm.
“Building strong relationships with these producers means we can source ingredients closer to home, cutting down on transportation costs and our impact on the environment,” he said.
To proactively address supply chain disruptions when ordering premium ingredients, Ethan Yang, co-founder of MSG Hospitality and owner/executive chef of Glass Box in San Diego, says that building relationships and partnering with sustainable fisheries and trusted local farms ensure a steady supply of fresh and responsibly sourced ingredients and produce. He believes adopting sustainable practices not only protects the environment but also strengthens the restaurant against supply chain disruptions and rising tariffs.
“This diversification not only helps stabilize pricing but also reduces our environmental impact by minimizing transportation distances,” he said, adding guests of MSG’s sustainable Ocean Park Inn are offered a special discount). “By investing in local partnerships, we create a more resilient supply chain while promoting economic growth in our community. We reduce our reliance on imported goods that are subject to fluctuating tariffs and unpredictable delays. Sourcing fresh, high-quality ingredients locally allows us to maintain consistent pricing and ensure product availability, even during global disruptions. This approach also contributes to strengthening our local economy by supporting regional farmers, fishermen and small producers.”
A Paradise for Management-Food Supplier Relationships
Hawaii, a state long-established on the forefront of environmentally-friendly food supply practices, is a good place to start the conversation.
“As a local chef born and raised on the Big Island, I want our guests to experience the bounty of the Island of Hawaii in hopes that lasting memories of their time here leaves an indelible feeling that leaves guests longing to come back,” said Chef Peter Abarcar of the Mauna Kea Beach Hotel “My responsibility will always include supporting the culture, community and protecting the resources of the island to ensure a sustainable model for Hawaii chefs and businesses alike.”
According to Executive Chef Jorge Granda of The Westin Hapuna Beach Resort, its commitment to sustainability drives restaurant and hotel management to provide ongoing support for Hawaii’s local food ecosystem. Taking extra measures helps strengthen supplier relationships and optimizes the resort’s inventory management to ensure quality and resilience in its dining options from grab-and-go to fine dining. Supporting local businesses that are part of the process is also a point of pride that appeals to selective customers.
“At Hapuna Beach Resort, our focus on sustainable food sourcing is about more than just our kitchens—it’s about preserving Hawaii’s resources, supporting our local community and providing an exceptional dining experience,” Granda said. “We prioritize sourcing from local farmers, ranchers and fisheries, reducing our reliance on imports while simultaneously enhancing freshness and sustainability. Some of our valued partners include Big Island Bees, Fresh Island Fish, Hamakua Meat Processors, Kona Fish, Kona Sea Salt, Parker Ranch Inc., Punachicks and Tropical Dreams Ice Cream. These partnerships allow us to showcase Hawaii’s rich agricultural offerings while supporting the local economy.”
To improve efficiency and minimize waste, meanwhile, Granda and his team have implemented farm-to-table sourcing from the resort’s onsite Meridia Garden—producing 30 varieties of vegetables, herbs, fruits and even an apiary—to align purchases with harvest schedules. This bolsters a variety of food waste reduction initiatives in place, including staff training, composting and creative ingredient repurposing.
“We leverage advanced technology and maintain constant communication with our storeroom manager, Kevin Miyaji, to strengthen supplier relationships, effectively monitor product availability and uphold transparency throughout the procurement process,” said Granda on the importance of working collaboratively with management. “With logistical challenges of operating on an island, we have implemented strategic stockpiling of essential items and flexible menu planning to align with local availability. This proactive approach allows us to navigate supply chain fluctuations efficiently while reinforcing our commitment to sustainability and exceptional service.”
Like its sister property, Mauna Kea Resort collaborates with small scale farms, local food hubs and local produce companies to ensure there is a steady supply of product needed to operate. The team also regularly and proactively develops new crop lists for the farmers they work with (including Adaptations, Kohala Food Hub, Kekela Farm, Kawamata Farm, Hirabara Farm, Best Farms, Aloun Farm, Kapoho Farm, Xiang Farm, Lone Palm, Nakamoto Farm, Hirayama Farm, Blue Ocean Mariculture, Low Line Cattle Company and Konato) to fill the gaps of produce currently procured from the mainland.
Although the hotel’s on-site garden also adds a definitive local touch to the property’s menus, Abarcar said that it uses a JIT (“just in time”) approach for ordering short shelf-life items (meats, seafood and produce), but with dry and frozen foods with a longer shelf life, there needs to be an adequate cash flow to sit on the inventory and sufficient space real estate to store it. To be more adaptable, the property turns to menu flexibility to ensure they can create diverse menus and expanded creativity to make the dining experience more interesting.
“The relationships I have cultivated over the years with ranchers, farmers, food hubs and fishermen have blossomed into legitimate long-term friendships without the aid of technology, per se,” said Abarcar. “A sampling of our vendor partners provide long-term price forecasting based on their markets’ tech. We depend on many of our vendors to help mediate the expected economic changes. The relationships established and communication with farms by phone, email or virtual meetings were the best methods I found to most effectively express our needs and goals.”
A Technological Assist
While hotels embracing sustainable food sourcing channels take pride in the down-to-earth methods of obtaining foodstuffs, innovative food waste practices and appealing to environmentally conscious guests, software, apps and other technological add-ons can make the process flow even more smoothly.
- The team at The Westin Hapuna Beach Resort uses prep calculator systems to accurately forecast ingredient needs, optimize portioning and minimize excess, using real-time inventory tracking with BirchStreet software for better stock control.
- Abarcar and the Mauna Kea Beach Hotel kitchen team work with Birchstreet, a procurement program that helps them properly allocate cost to specific outlets and to prepare end of month reconciliation. “The system has more bandwidth and capabilities that we are still exploring,” he said.
- The AVERO system in place at the Mauna Kea Beach Hotel calculates the food outlets’ sales mix and predicts future sales against hotel occupancies and restaurant forecasted covers. Abarcar notes that it, “... provides a solid guide based on real time sales that helps us control purchases, prep amounts and minimize waste.”
- At Glass Box in San Diego, AI-powered technology enhances operational efficiency and track key performance metrics. According to Executive Chef Yang, the AI system also analyzes sales trends, inventory usage and customer preferences in real time, allowing the team to optimize purchasing, reduce waste and forecast demand with greater accuracy.
This article was originally published in the May edition of Hotel Management magazine. Subscribe here.