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Loews Adds Local Flavor

Published Tuesday, March 17, 2009

Ellen Burke Van Slyke, Loews Hotels’ corporate creative director of F&B, knew the company’s latest initiative—the “Adopt-A-Farmer” program—was a hit when she got a call from a local farmer looking to sell his produce. Word had quickly spread that the Loews Coronado Bay Resort in San Diego was using local ingredients at all of its dining venues. It’s part of Loews’ mandate to support local communities through partnerships with farmers, fishermen and independent purveyors. “At Loews, gourmet is going green” says CEO Jonathan Tisch. “In sourcing locally grown ingredients, many of which are organic or ...

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