8 Meetings Today // 07.17
Using locally sourced ingredients for meetings and events has been on-trend for awhile now, but some
properties are going very local by using
products grown or harvested on-site.
Destination Hotels, a collection of more than
40 independent hotels and resorts across
the U.S. and Caribbean, has some standouts
when it comes to sourcing directly from
gardens, orchards and hives on-property.
“The problem with the farm-to-table
trend of the last decade is that the prod-
uct has always come at a high cost to the
guest and the business,” said Matt Stuhl,
vice president, Restaurants, Events and
“By bringing the
erty, we are now able to bring those costs
down, spend less time sourcing and, just as
important, control quality and waste.”
When it comes to knowing where the
ingredients are grown or harvested, guests
at these properties don’t have to look far.
Terranea, a resort on the Southern California coast in Rancho Palos Verdes, is no
stranger to accommodating customers with
allergies, food preferences and those that
just want to eat healthier.
Chef de Cuisine Andrew Vaughan’s specialty is a hand-cut pasta using the edible
nasturtium plant and featuring vegetables
grown in the resort’s garden, along with a
white wine ragu.
In Lake Tahoe’s Olympic Valley, the
Resort at Squaw Creek has its own Rooftop
Roots hydroponic gardens on-property.
There are four different locations: rooftop,
indoor plant nursery, mini herb gardens on
Six Peaks Grille deck and in a greenhouse
area. The garden supplies produce and
herbs for the restaurants and banquets.
Butter lettuce, arugula, cabbage, mint and
thyme are staples and this summer, the gar-
dens will expand to
include items such
as tomatoes and
The Carolina Inn, set on the University of
North Carolina at Chapel Hill campus, partners with a local beekeeper, Just Bee Apiary.
The hotel is committed to helping honeybees in the area thrive, and not only does
supporting the local apiary help with this,
but the honey produced is used throughout
the property. In addition to serving the honey to groups and at Crossroads restaurant,
guests can take a jar home from Pittsboro
Street Provisions, just off the lobby. www.
Radisson Blu Makes
It Easier to Go Green
Radisson Blu launched a new initiative, Blu Planet for Meet- ings, aiming to make its meetings at properties worldwide carbon-free by the end of the year.
Alongside First Climate’s carbon offsetting projects, the program
helps fight global warming and supports UN Sustainable Develop-
“An increasing number of corporations are concerned about fight-
ing climate change and about reducing their carbon footprints,” said
Inge Huijbrechts, vice president of responsible business for Carlson
Rezidor Hotel Group. “We know that face-to-face meetings are cru-
cial to business success. With Blu Planet for Meetings, we help our
guests have successful meetings and help protect our environment.”
For each function held at a Radisson Blu property, the carbon
footprint will be calculated and offset through Gold Standard carbon
offsetting projects in Guatemala, Malawi and India, which aide in
water sustainability in those countries.
In addition to Blu Planet for Meetings, the brand’s other eco-con-scious efforts include waste recycling in all rooms, a Blu Planet towel
reuse program and all-natural amenities. Planners are also encouraged to incorporate sustainable activities into their meetings, such as
a city bicycle tour, local tree planting, or a zero-carbon picnic in the
RESORT AT SQUAW CREEK
THE CAROLINA INN