Green Living: Rooted in Community

Loews Hotels cultivates community ties

BY MISTY MILIOTO

Sustainability and responsible sourcing are at the core of the Loews Hotels brand. The company, which owns and/or operates 27 properties in major cities and resort destinations across the United States, takes pride in strengthening the communities in which it serves. This aim also extends to how the hotels source ingredients, and the new Freshly Rooted by Loews Hotels initiative is a perfect example.

This culinary program, which brings sustainability to the forefront of the company's food and beverage offerings, features unique, hand-crafted salads made from locally sourced, seasonal ingredients. By partnering with and supporting local farms and purveyors, the hotels are not only reducing their environmental impact but also providing guests with dishes that highlight regional agriculture.

“[Freshly Rooted by Loews Hotels] allows us to offer our guests food that's fresher, more flavorful, and more meaningful, because they know where it comes from,” says Mark Weiss, senior vice president of food and beverage and design at Loews Hotels & Co. “We believe sustainability leads to better meals and a stronger connection to the communities we serve.”

Weiss, who joined Loews Hotels & Co. in 2012, brings decades of experience in food and beverage operations to the company. In order to develop the new culinary program, he worked closely with Olivier Gaupin, corporate executive chef; the corporate team in the Food & Beverage division; and chefs across the brand's portfolio.

While Freshly Rooted has been designed as a brand-wide framework, the creativity lies with each property's executive chef. Therefore, the menu items differ across the brand's hotels.

“This approach allows each dish to feel authentic to the destination, while aligning with our broader sustainability goals,” Weiss says. “It's that mix of local flavor and chef creativity that brings the program to life.”

Freshly Rooted currently focuses on handcrafted salads available at select properties nationwide. For example, Chef Trevor Hoyte - who joined Loews Chicago Hotel four years ago - created the Little Gem Salad with little gem lettuce, Wisconsin goat's milk gouda, grapes, grapefruit, avocado, Michigan gala apples, and a smoked Heaven's Honey buttermilk gouda dressing.

“As a chef, I feel a deep responsibility not only to the people I'm serving but also to the land and community that make those ingredients possible,” he says. “The Freshly Rooted program prioritizes ingredients from companies that share a strong commitment to environmentally responsible practices. Some of my favorite local partners include Four Star Mushrooms, Heaven's Honey, Chef's Garden, and Closed Loop Farms. They often introduce me to ingredients I might not have considered otherwise.”

Meanwhile, Chef Ryan Clark - who joined Loews Ventana Canyon Resort in Tucson last November - created the Ventana Chopped Salad with organic greens, roasted organic chicken, White Sonora wheat berries, crispy corn, hand-pressed farmer's cheese, dried peaches, heirloom tomatoes, radishes, and an herb buttermilk dressing.

“As a Tucson native, my passion for using local and sustainable ingredients aligns seamlessly with the resort's culinary philosophy,” he says. “It's about supporting the local agricultural economy and building a community around food.”

Chef Ricardo Jarquin, who joined the Loews Coral Gables Hotel team as the opening Executive Chef in 2002, is offering the Artisanal Mixed Green Salad. It features artisanal greens, radishes, tomatoes, avocado, farm veggies, and a basil dressing.

“By supporting local farmers, we help ensure they can continue producing quality ingredients,” he says. “Together, we maintain a cycle of freshness, integrity, and shared pride in what ends up on the plate.” And while the Beet & Citrus Salad was already on the menu at Loews Arlington Hotel in Arlington, Texas, Chef Tony France - who joined the hotel last June - says that he is responsible for sourcing the salad's top-quality seasonal ingredients. It features local goat cheese, chicory, greens, grapes, and hazelnuts.

“I think we owe it to the farmers who work tirelessly to ensure we have the best seasonal produce yearround,” he says. Fall salads will begin taking shape in September, timed to celebrate the seasonal harvest and local ingredients at their peak. Chef Hoyte plans to highlight seasonal ingredients such as Brussels sprouts, butternut squash, sweet potatoes, pears, pomegranates, cranberries, and persimmons. Chef Clark, who will update the Ventana Chopped Salad this fall, is excited to introduce ingredients like roasted butternut squash glazed with agave syrup, fall-spiced Arizona pistachios, and sweet local dates.

While the Freshly Rooted program currently focuses on salads, Weiss sees it as an evolving platform. “[It] is a foundational step toward integrating more locally driven dishes across our menus, including appetizers, entrées, and eventually, into our banquet and cocktail menus,” he says. “We're [also] continuing to expand across the portfolio.”

Freshly Rooted evolved from the Loews Loves Local Farmers program, focusing on ingredients that are Certified Humane, fully traceable, and free from antibiotics, hormones, steroids, and artificial additives. “The [Freshly Rooted] initiative supports local communities, promotes environmental responsibility, and delivers culinary experiences that are deeply rooted in each destination,” Weiss says. “The best part is that every single property already operates with these values in mind. Whether it's offering plantbased chef specials, crafting zero-proof cocktails, or working closely with trusted purveyors, our properties consistently uphold the same high standards.”

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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