Loews Hotels & Co has launched an innovative culinary initiative, Freshly Rooted by Loews Hotels, underscoring its dedication to sustainability, local sourcing, and healthy dining. The program, which highlights locally-sourced ingredients from trusted regional farmers, is designed to enhance guest experiences while significantly reducing the brand’s environmental impact.

Through Freshly Rooted, Loews properties across the United States will introduce unique, seasonally inspired salads crafted exclusively from local produce. This approach aligns seamlessly with national sustainability efforts outlined by agencies such as the United States Department of Agriculture (USDA.gov), which emphasizes farm-to-table practices as critical for both environmental stewardship and supporting local economies.

“Honest food and partnerships define our culinary ethos,” said Mark Weiss, Senior Vice President of Food & Beverage & Design at Loews Hotels. “Freshly Rooted not only prioritizes supporting our local farming communities but also ensures guests enjoy fresh, responsibly sourced meals. It’s about authenticity, quality, and meaningful sustainability woven into every dish.”

Loews’ new culinary concept follows principles promoted by the U.S. Environmental Protection Agency (EPA.gov) and USDA’s Agricultural Marketing Service, focusing on reducing carbon footprints and fostering community resilience. Ingredients used across Loews’ menus will be Certified Humane, entirely free from artificial additives, antibiotics, hormones, and steroids, thus guaranteeing ethical sourcing and traceability.

Each property within the Loews portfolio will feature regionally distinctive salad offerings highlighting the best of local harvests. Notable examples include:

• Loews Arlington Hotel’s Beet & Citrus Salad, served at its onsite restaurant, Farena. This vibrant creation highlights local Texas produce, including fresh goat cheese, chicory, grapes, and hazelnuts.
• Loews Miami Beach Hotel’s Local Burrata Salad, featuring creamy burrata from Capri Organic Dairy, heirloom tomatoes from Tomato Thyme, cucumbers from J&J Family Farms, and artisan bread crisps baked daily by Miami’s famed Zak the Baker.
• Loews Chicago Hotel’s Little Gem Salad, sourced primarily from Closed Loop Farms, includes locally grown lettuce, Wisconsin goat gouda, grapes, grapefruit, avocado, almonds, Michigan gala apples, topped with a smoked honey buttermilk gouda dressing.
• Loews Coronado Bay Resort’s California Niçoise Salad, almost exclusively comprised of Southern California ingredients, showcasing ahi tuna from Catalina Offshore Products, organic greens from J.R. Organics, tomatoes from Wong Farms, pastured eggs from Eben-Haezer Egg Ranch, and fresh thyme grown onsite.
• Loews Kansas City Hotel’s Stillwell Salad, featuring produce from Juniper Hills Farms such as local greens, beets, radishes, peas, paired with an avocado-ginger vinaigrette and crunchy quinoa.

With future plans to expand these offerings into banquets and corporate events, Loews is embedding sustainability deeply into its culinary identity, further aligning with government-supported initiatives such as the USDA’s National Organic Program (ams.usda.gov).

Freshly Rooted represents Loews Hotels’ strategic effort to not only enhance guest dining experiences but also actively support regional agriculture, promote healthier eating, and contribute positively to local economies across the United States. The initiative echoes broader national sustainability goals and positions Loews as a leader in responsible hospitality and culinary excellence.

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