Farm to Fork at Fairmont - Beyond the Lip Service
At Fairmont, Farm and Fork Grow Impressively Closer Than Ever
By Michelle Heston Regional Director of Public Relations, Fairmont Hotels & Resorts | April 28, 2013
The broad Topics of green, sustainability and corporate social responsibility umbrella a dizzying number of issues -companies and consumers alike WANT TO BUY GREEN, BUY LOCAL, and find new and innovative ways to reduce their carbon footprint. As hotel companies strive to become the greenest or most sustainable, innovation flourishes. Fairmont Hotels & Resorts culinary professionals are leading the charge.
Hotel chefs who have ready access to products from anywhere in the world, seem increasingly committed to buying local. "Locavore" cuisine has become a bona fide movement since that term was included in Oxford Dictionary (2007). Many restaurants provide detailed information on the local genealogy of their ingredients. (In a very hip and trendy corner of San Francisco, I recently counted five microbrewers in one three-block radius).
Fairmont Chefs are Building the Architecture of Real Change in the Industry
Fairmont Hotels & Resorts has a reputation as a leading environmental steward in the hospitality industry. Culinary departments at several of the brand's properties are not only raising the bar in culinary excellence, but setting new standards in "green eating." Fairmont properties purchase local, organic, Fair Trade and sustainable food products whenever possible, including organic or biodynamic wines. Many of these selections are incorporated in the brand's Lifestyle Cuisine options for guests with dietary restrictions.
Fairmont's Lifestyle Cuisine program provides a full range of culinary options that appeal to those wishing to make smarter food choices and satisfy common nutritional needs, including low-carbohydrate, low-fat, Mediterranean and vegetarian diets. The menus are constantly evolving to keep pace with the changing eating habits and desires of guests. In addition to phasing out artificial trans-fats, hotels are encouraged to serve food that is grown, raised or made in or around their destinations under the umbrella of "think globally, eat locally."
A number of Fairmont chefs have broadened the "go local" mantra by adopting local goats and chickens, and encouraging diners to catch their own dinner. They boast a myriad of innovative projects that have brought farm and fork closer than ever. Fairmont Chefs were in pursuit of the freshest food stuffs long before the 50-mile diet was coined and some are even doing their foraging from hotel roof-top gardens, which feature everything from chives and horseradish, alpine strawberries, heirloom tomato varieties, eggplant and cabernet franc grapevines.