TORONTO Fairmont Hotels & Resorts announced yesterday that it would revamp all of its menus by the fall to incorporate locally grown, sustainable or organic ingredients "wherever possible."
The 43-property luxury chain cited the example of offering items made with organic eggs, presumably at breakfast.
"Our guests are very savvy, experienced diners, and they also are becoming more conscious of how their consumer choices affect the planet," Serge Simard, vice president of food and beverage for the chain, said in a statement. "Our new approach will make it easy for our guests to make individual, sustainable food choices as part of a global effort."
Fairmont indicated that it would complement the menu overhaul with the adoption of programs like inviting guests to visit the farms where their hotel's food was grown, or accompanying chefs on shopping trips to local green markets.
Fairmont operates 12 hotels in the United States, 20 in Canada and 11 outside of North America.