Whether you call it “field to fork”, “farm to table” or “being a localvore” the practice of eating locally grown foods has made an impact on the meetings & events industry. From international themed restaurants to the local’s favorites – it’s hard to find a restaurant that’s not embracing this trend in sustainable dining.
Photo Courtesy of Fifth Group Restaurants
Local’s Favorite
Atlanta has embraced the “localvore” mentality. Fifth Group’s Ecco has planted a roof top garden (picture right) produces herbs, vegetables and other treats that are regularly highlighted in Ecco’s evolving menu. Current produce includes assorted heirloom tomatoes, squash, garlic, shallots, herbs, and snow peas. Another notable feat is the restaurant is also dumpster-free. All the waste produced by the restaurant is either recycled or composted. The grease that is inevitably created is recycled into biofuel, and the food waste is composted and utilized in the rooftop garden.
Another hot spot is Woodberry Kitchen, located in Baltimore. Listed as one of “today’s most exciting restaurants” by Bon Appetit magazine, Woodberry Kitchen brings in the freshest fare with a touch of elegance and class. With their Spiced Pear Flatbreads with Goat Cheese and Mustard Cream, hand-crafted local beers and wines, as well as homemade lemonade to drink, it is easy to see why the locals love it.
International Fare
Chances are with over 150 locations world-wide, you’ve planned a meeting in a destination with an infamous Hard Rock Café. It’s time to throw any stereotypes about an international themed restaurant out the door. Recently the restaurants have gone through a major menu make over – offering local, sustainable, made from scratch options in destinations across the United States. Guests of Hard Rock Cafe can always enjoy fresh, high-quality items from Hard Rock’s scratch-based offerings, including local Friend Green Tomatoes in the south.
All of our destinations offer superb farm to table restaurants – contact your GEP Destination Management representative today to get the dish on the freshest local spreads.
