HOTELS arE finding crEaTivE wayS TO dELivEr nuTriEnT-ricH cuiSinE TO a riSing numbEr Of HEaLTH-cOnSciOuS guESTS .
F & B : HealtHy menus
Bill
ofhealth
contributed by Erin Sund
Kamu Lodge in Laos is looking to start an organic garden next year to supplement healthful dishes such as fried fish with cashew nuts and plenty of fresh vegetables .
HOTELS arE finding crEaTivE wayS TO dELivEr nuTriEnT-ricH cuiSinE TO a riSing numbEr Of HEaLTH-cOnSciOuS guESTS .
Today ’ s travelers are more healthsavvy than ever . Rising public awareness of chronic diseases coupled with growing interest in how diet impacts health has redoubled many consumers ’ dedication to eating healthfully , even on the road . The intersection of food and health presents a big opportunity for hotel F & B programs , but when it comes to healthful fare , guests are looking for more than steamed vegetables .
What constitutes “ healthful ” food varies depending on whom you ask . Some guests look for low-calorie or low-sugar options . Others seek dishes that fit into specialty diets such as gluten-free , paleo or vegan . Locally sourced , organic and eco-friendly food with a sense of place and authenticity increasingly is an essential component of healthy eating . Guests want to know where their food comes from and what it does for their health .
“ The ideal of ‘ healthy ’ means different things to different people , and we look at it from a few different perspectives ,” says Fernando Salazar , vice president of
F & B , Wyndham Hotels and Resorts . “ To us , ‘ healthy ’ certainly means low-carb , low-sugar and low-fat items ; fresh fruits and vegetables ; and vitamin-rich foods . But ‘ healthy ’ should also mean utilizing organic , locally sourced and sustainable ingredients whenever possible . A truly healthy F & B program considers the entire food cycle — from purveying to disposal — and how the menu items affect the environment .”
“[ At Kamu Lodge in Laos ] we ’ ve made healthy , local dishes a priority on our menu ,” says Coralie Vongsouthi , sales and marketing manager , Apple Tree Asia . “ As an eco-lodge that celebrates sustainability , we feel that our menu should reflect those same values . We are responding to clients ’ feedback ;
34 HOTELS December 2014 www . hotelsmag . com