“Food. Thoughtfully Sourced. Carefully Served.” That is the Hyatt’s global philosophy focused on sourcing and providing healthy food and beverage options which are good for the community and the planet, states a release from the Hyatt. The Grand Hyatt Kaua‘i
“Food. Thoughtfully Sourced. Carefully Served.” That is the Hyatt’s global philosophy focused on sourcing and providing healthy food and beverage options which are good for the community and the planet, states a release from the Hyatt.
The Grand Hyatt Kaua‘i Resort and Spa, under Executive Chef Matthew Smith, launched this new philosophy this month.
“At the Grand Hyatt Kaua‘i, we want to meet the needs of the present generation without compromising what is best for future generations,” said Smith. “We believe we have a responsibility to ensure our meals are throughtfully sourced and carefully served.”
Diann Hartman, the director of public relations at the Grand Hyatt Kaua‘i, said Smith is well-credentialed to take the Po‘ipu resort in this new direction, bringing his wealth of connections from his previous station on Maui.
“This new corporate philosophy is truly pioneering at the global level with broad-reaching outcomes,” Smith said. “Our effort to support the health of our guests, planet and the local community is at the core of every food and beverage decision made. We are evolving the way we purchase and serve food. It’s what our guests deserve.”
Smith said he is very interested in establishing relationships with local farmers and agriculural producers to incorporate this new corporate philosophy.
The new philosophy, driven by insights and in-depth research, is rooted in three pillars, states the release.
The first pillar focuses on healthy people and emphasizes providing portion controlled, balanced offerings of natural ingredients prepared with nutrient-preserving cooking techniques.
The second pillar focuses on a healthy planet by ensuing sustainable purchasing and operational practices which are intended to improve the long-term health of people and the planet.
The final pillar is intended to support healthy communities by sourcing from local suppliers and actively supporting farmers’ markets and other community events.
Hartman said in addition to the herbs, flowers, and vegetables grown in the garden located on the property, the Grand Hyatt Kaua‘i chefs can be seen at the local farmer’s markets, selecting the freshest ingredients for menu specials.
“The key to succeeding is establishing relationships with the local producers in the community,” Smith said. “It also adds ‘seasonality,’ in that not all the products are available year-round, but only during growing seasons.”
Hartman said for the past three years, the resort has re-directed kitchen wet waste for hog farmers to feed their stock, and all seafood is sustainably harvested with the addition of numerous local ingredients.
Eco-friendly take-out packaging is utilized and gluten-free and vegetarian options are available at all six Grand Hyatt restaurants with a menu available by visiting www.hyatt.com/hyatt/images/hotels/kauai/KAUAI_Gluten_Free Booklet.pdf.
“Food. Thoughtfully Sourced. Carefully Served” is a key component of the health and wellness pillar of Hyatt Thrive, Hyatt’s global corporate responsibility platform designed to enable thriving communities.
To further demonstrate its dedication, Hyatt has joined forces with Partnership for Healthier America which will hold Hyatt accountable for continuously improving the nutritional profile of children’s food menus at full-service managed Hyatt properties across the United States over the next 10 years. This pledge marks the first of its kind by a hospitality company to the PHA.
Visit www.grandhyattkauai.com or call 1-800-55-HYATT for more information.
