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Travel and Tour World: Loews Hotels Unveils New Sustainable Dining Initiative Featuring Local, Seasonal Salads

March 27th, 2025

A Plate Of Food

Loews Hotels is thrilled to introduce Freshly Rooted by Loews Hotels, a culinary program that emphasizes sustainability in its food and beverage offerings. Now available, Loews properties will feature distinctive, hand-crafted salads made with locally sourced ingredients, highlighting the brand’s commitment to responsible sourcing, supporting local farms, and delivering fresh, flavorful dishes inspired by regional agriculture.

Much like Loews’ celebrated beverage program, which spotlights regional flavors and artisanal ingredients, Freshly Rooted by Loews Hotels will offer a rotating selection of salads, showcasing the best of each destination’s local harvest. Sourced from trusted regional providers, every salad will be crafted with fresh, seasonal ingredients that align with Loews’ broader sustainability goals, while promoting guest well-being.

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“Honest food and honest partnerships are the core of our approach,” says Mark Weiss, Senior Vice President of Food & Beverage & Design. “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.”

Each salad will feature ingredients sourced directly from local farms and purveyors, giving guests a deeper connection to the sustainability practices behind each dish. This initiative will roll out across the Loews portfolio, with unique offerings available in restaurants and outlets, and plans to extend into banquet and meeting experiences—ensuring sustainability is incorporated into every dining event, from casual meals to corporate gatherings and large-scale events.

Sample offerings include:

  • Loews Arlington Hotel: Beet & Citrus Salad | Available at Farena, this spring-inspired salad includes local goat cheese from Mozzarella Co., chicory and greens from Youngs Greenhouses and Tru Harvest, grapes from Village Farms Fresh, and locally sourced hazelnuts.
  • Loews Miami Beach Hotel: Local Burrata Salad | Featuring locally sourced burrata from Capri Organic Dairy, heirloom tomatoes from Tomato Thyme, cucumbers from J&J Family Farms, and artisan bread crisps from Miami’s Zak the Baker, this Italian-inspired salad is hand-delivered daily.
  • Loews Chicago Hotel: Little Gem Salad | Sourced from Closed Loop Farms, this refreshing salad blends little gem lettuce, Wisconsin goat gouda, grapes, ruby red grapefruit, avocado, almond, Michigan gala apples, and a smoked honey buttermilk gouda dressing.
  • Loews Coronado Bay Resort: California Nicoise Salad | A true taste of Southern California’s harvest, this salad features ahi tuna from Catalina Offshore Products, organic greens from J.R. Organics, tomatoes from Wong Farms, eggs from Eben-Haezer Egg Ranch, and thyme grown in the resort’s garden.
  • Loews Kansas City Hotel: Stillwell Salad | Available at Bar Stillwell, this salad combines locally harvested greens, California Mo Beets, radishes and peas from Juniper Hills Farms, avocado-ginger vinaigrette, and crisped quinoa.

At Loews Hotels, sustainability is deeply embedded in every dining experience. The Freshly Rooted by Loews Hotels initiative is part of the brand’s commitment to providing natural, healthier food options, prioritizing responsibly sourced ingredients free from artificial additives. By partnering with local, trusted purveyors, Loews ensures that all ingredients—whether meat, dairy, produce, grains, or beverages—are Certified Humane, free from antibiotics, hormones, and steroids, and fully traceable to their origin. This dedication to sustainable sourcing not only supports the environment but also promotes the well-being of guests and local communities Loews Hotels proudly serves.

For more information about Loews Hotels & Co or to book your upcoming travel, call 1-800-23 LOEWS or visit Loews Hotels online.

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