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Local flavor

An increasing number of hotel foodservice operations are growing their businesses by cultivating their farm-to-table offerings—sometimes literally.

From on-site terrace and grounds gardens to expanded programs for sourcing products locally, hotel chefs are turning to so-called locavore practices to differentiate their brands by showcasing geography, reduce some costs and carbon footprints, and inspire kitchen crews.

“It gives the hotel and the restaurant an opportunity to

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