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Loews Hotels—which operates hotels and resorts in 16 cities across North America—recently announced its ‘Adopt-a-Farmer’ initiative. The aim is to promote local farming while providing customers with food made from ingredients that are locally-sourced, organic and sustainable. For example, the Coronado Bay Resort in San Diego uses herbs and vegetables from its own garden, sourcing the rest of its ingredients from 12 local farming communities. The Miami Beach Hotel adds in local, farm-raised seafood. The company’s New York headquarters connected with the Old Chatham Sheepherding Company, procuring the only artesian sheep’s milk made in the Hudson River Valley. Since many ingredients are seasonal, customers will have to wait until June for that strawberry tart, hopefully appreciating it all the more when it does arrive on the menu. Furthering the brand’s still made here approach, Loews Coronado Bay Resort is introducing “Farmers, Foragers and Fishermen”—a seasonal series of dinners, each of which pairs the resort’s chef with a local purveyor, who dines with the guests and tells them about his or her products and methods. Although many eco-minded independent businesses already operate similar programs, it’s more unusual to see an entire hospitality chain adopt local farming. Which goes to show: size doesn’t have to get in the way of sustainability. (Related: Vacations that give back — Restaurant to close and reopen every season.) Spotted by: airlinetrends.com