With more companies focusing on incorporating sustainability into their business events, Marriott International is prioritizing farm-to-table cuisine as a way to help planners minimize their meetings’ carbon footprint. Many of Marriott’s hotels around the world — from Bangkok to Brisbane — are serving up dishes that were sourced right in their backyard (sometimes literally).
Bangkok Marriott Marquis Queen’s Park, for instance, is launching a hotel-wide food and beverage program that includes using seasonal produce from local suppliers to create handcrafted farm-to-table delicacies. Through the initiative, the property’s executive chef, Michael Hogan, wants to support the community, working directly with local farmers, and purchase ingredients only from organic and sustainable sources.
Another property that’s looking locally when it comes to F&B is the Element Kuala Lumpur. The hotel’s onsite bar and restaurant, TRACE, offers farm-to-table cuisine, tracking the origin of the foods and being completely transparent with guests. In order to reduce the hotel’s carbon footprint, Element Kuala Lumpur supports the area’s farming industry, using a majority of locally sourced ingredients. Element Hotels, which is part of Marriott International, has a larger mission dedicated to sustainability that includes green architectural features such as solar panels and hosting events like clothing-swap pop-ups.
Down Under, the W Brisbane adopted a “paddock-to-plate” philosophy at its onsite restaurant, Three Blue Ducks. From free-range beef to sustainably farmed fish to non-GMO vegetables, the culinary team behind Three Blue Ducks puts together each dish in the most ethical and eco-friendly way possible. At the W, attendees can sample everything from grass-fed beef to freshly caught Moreton Bay bugs, a local delicacy.
At the Ritz-Carlton Kyoto, onsite Italian restaurant La Laconda infuses traditional Italian recipes with high-quality, locally sourced Japanese ingredients. While overlooking the Kamogawa River, delegates can enjoy homemade tagliatelle or pumpkin soup prepared with fresh produce from nearby farms.
Other Marriott properties that are prioritizing sustainable F&B include the Sheraton Grand Macao Hotel and The St. Regis Macao — which offer a special “Green Footprint” menus for MICE events.
“We need to know where our food comes from and who hunts it, fishes for it, or grows it for our kitchens,” said Chef David King, the director of culinary for the Sheraton Grand Macao Hotel and The St. Regis Macao. “We must have a relationship with our suppliers and place credible trust with them. Therefore, our mantra is sustainable fishing and farming. Animals must be humanely treated, while seafood, farmed or wild, must be harvested without harm to its population or habitat.”
In addition to sustainable F&B, Marriott is committed to green meetings through its EcoEvents initiative. As part of the program, Marriott properties have switched to energy-efficient lightbulbs and low-flow showers and toilets. All meeting supplies, including notepads and pens, are made from recycled materials. The EcoEvents program also features a recyclable box lunch program and paperless billing, reducing waste. By 2025, Marriott hopes to reduce its total waste by 45 percent — and cut its food waste in half.
Also, meeting planners can experience Triple Perks. If they book a meeting or event by September at a Marriott International property in Asia Pacific, they can earn triple points and select three additional perks, including such things as 5 percent off master-billed rooms and one-hour complimentary welcome drinks. Marriott’s message is: Take your meeting or event to green standards with #MIEVENTS.
Sheraton Grand Macao Hotel
The St. Regis Maco
For more event tips and inspiration, visit www.marriotteventsasia.com.