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Hyatt Unveils a Healthier Philosophy


Major hotel chain Hyatt unveiled a new food and beverage program this week designed to provide guests with healthier, more sustainable food options — and The Inside Track got a taste of the menu on Wednesday.

Hyatt’s program — called “Food. Thoughtfully Sourced. Carefully Served.” — aims to be “good for Hyatt guests and associates, good for the planet, and good for local communities.” Under the program, Hyatt will offer guests dishes that are portion controlled, contain natural ingredients and are prepared with nutrient preserving cooking techniques.

The hotel chain also will implement sustainable practices such as using sustainable seafood, naturally raised beef and pork, implementing recycling programs and even planting on-property gardens. Hyatt also will support the community by sourcing from local suppliers, supporting farmers’ markets and working with local community organizations and wellness programs.

Hyatt is among the companies working with the Partnership for a Healthier America to provide nutritious options for Americans. Fittingly, White House policy adviser and chef Sam Kass stopped by the Grand Hyatt in Washington on Wednesday, where he joined a handful of foodies, health advocates and restaurant industry officials to taste test the new menu.’s Rebecca Frank and I were among those who got to try out the dishes, which included a Spring Asparagus Salad and Fennel Pollen Dusted Wild Alaskan King Salmon. Both dishes were sourced from local farms (and Rebecca and I agreed were pretty delicious).

Kass said Hyatt’s new program is “absolutely critical, visionary. It’s leading the way.”

“The First Lady has really called on all of us to come together around the health and well-being of families,” Kass said. “We’re in this for the long haul. I am, the First Lady is, and Hyatt is.”

Achim Lenders, Hyatt’s vice president of food and beverage, international operations, said in a statement that the hotel chain hopes their health and wellness efforts will drive positive change in the industry.

“This new direction for food and beverage operations will enable and challenge Hyatt hotels to explore new opportunities with local suppliers, reinvigorate how our guests are served, and challenge everyone to do what’s best,” Lenders added.