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.” Eat Well Hospitality ( Asador Bastian , Andros Taverna , Mano a Mano ) – Chicago, IL: Co-Founder and Chef, Eat Well Hospitality, Doug Psaltis : “Diners are becoming increasingly more aware and educated about sourcing and where their food comes from. ” – Chef Todd Knoll, Executive Chef at Bricoleur Vineyards.
LUKE partners with vineyards that grow the highest quality wine grapes in the most socially, economically, and environmentally responsible manner possible. Their website says, “Regular soil analysis, natural composting, integrated pest management, biodiversity ,and integrated farming are always prioritized. This wine is unoaked.
Wellness and ecological trends that gained popularity over COVID will continue in the post-pandemic world, meaning hotel recipe management practices will need to prioritize sourcing from local suppliers to meet these expectations. Source eco-friendly products where possible, and look at implementing onsite produce gardens and/or composting.
Globally, more wineries than ever before are contributing their efforts to maintain sustainable practices in the vineyard and wine production. Emiliana Organic Vineyards, a pioneer in Chile, is one of the world’s largest organic and biodynamic wine producers. Conserving Biodiversity in the vineyards 4.
Today this family-run and owned winery produce and bottle their own wine from estate vineyards that stretch along a 70-mile spread of the Salinas Valley. From the very beginning, the family was environmentally conscious, which is reflected in their vineyards and winemaking practices. Their portfolio includes seven brands.
“Everything we serve will be fresh, top quality, and sourced from the best markets around the world. “We have the opportunity to produce wines from many of the finest vineyards in the world, following the most efficient sustainability practices, while enabling our production team to utilize the newest technologies.
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