Hotel & Motel Management - February 18, 2008 - (Page 17)

www.HotelMotel.com/digital_edition HotelMotel.com | H&MM February 18, 2008 Food & Beverage LOCALLY GROWN FOOD 17 Local vs. organic food: The great debate With all the talk of going green, one seemingly obvious option is to purchase organic products for a hotel’s food-and-beverage outlets. But while eating organic has its beneﬁts, it might not be as environmentally friendly as it seems. Although government standards require organic food to be “produced by farmers who emphasize the use of renewable resources and the conservation of soil and water,” according to the U.S. Department of Agriculture Web site, no standards exist to maintain travel conditions. For example, an organic apple grown in California still could undergo the same travel in its shipment to Pennsylvania, thus using the same natural resources as a nonorganic product would take to cross the country. Local food is not ﬂawless, however, because while some local farmers might use organic methods, not all do, using chemicals, pesticides, antibiotics and growth hormones on their crops. For more info Company Circle No. Hobart . . . . . . . . . . . . . . . . . 279 Lincoln Foodservice Products. . . 280 Manitowoc . . . . . . . . . . . . . . 281 Master-Bilt . . . . . . . . . . . . . . 282 Merrychef . . . . . . . . . . . . . . 283 Pitco . . . . . . . . . . . . . . . . . . 284 TurboChef . . . . . . . . . . . . . . 285 LEN DEPAS Poste Brasserie combats extra costs to the guest by using a majority, but not all, local foods. Quotable “ If the cost is per pound, yes, we have the tendency to pay more. If the cost is involving transportation and other peripheral costs of nature, I don’t think [we pay more].” GIORGI DI LEMIS, v.p. of food and beverage at Gaylord Hotels For recipes using locally grown foods featured at restaurants in Gaylord Hotels throughout the country, visit www.HotelMotel.com/localfood. Featured recipes include garlic roasted chicken; habanero cream corn; poulet rouge conﬁt; seared Georges Bank diver scallops with watermelon salsa and blue ginger vinaigrette; pan-seared Chilean sea bass with roasted organic beet sauce; and more. SDCI 0156-01_HMM ONLINE EXTRA! S&D Coffee, Inc. • 800.933.2210 www.buffaloandspring.com CIRCLE NO. 131 http://www.HotelMotel.com/digital_edition http://HotelMotel.com http://www.buffaloandspring.com http://www.HotelMotel.com/localfood http://www.buffaloandspring.com

Table of Contents Feed for the Digital Edition of Hotel & Motel Management - February 18, 2008

Hotel & Motel Management - February 18, 2008 Contents ALIS Attendees: Bumpy Road Ahead Denihan Expands with James Hotel Purchase AAA Updates its Diamond Rating Guidelines Perspective Letters to the Editor Legal FAQ Satisfaction Trends Sales Clinic HotelWorld Update Trends & Stats Locally Grown Food Gains Popularity Companies Cultivate International Ties Wireless Internet Access Opens Up Possibilities Ice Machine Care Improves Efficiency, Performance The Importance of F&B to Leisure Travelers Lamps/Lighting Transactions Events Ad/Editorial Index Marketplace Classifieds Checking Out

Hotel & Motel Management - February 18, 2008

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