An increasing number of hotel foodservice operations are growing their businesses by cultivating their farm-to-table offerings—sometimes literally.From on-site terrace and grounds gardens to expanded programs for sourcing products locally, hotel chefs are turning to so-called locavore practices to differentiate their brands by showcasing geography, reduce some costs and carbon footprints, and inspire kitchen crews.“It gives the hotel and the restaurant an opportunity to showcase the area,” ...
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Contact: Desiree Torres Desiree.Torres@penton.com