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Hotels see staying power in locally sourced food

When an independent restaurant buys from local farmers, it sends an important message to the community about the quality and value of locally grown foods. But when large hotel companies start allowing—or even encouraging—their chefs to source locally, then you can be sure something big is happening.Such changes made on a corporate level represent a shift in companies’ attitudes, a significant revision of purchasing and accounting procedures, and a sea change in the dining preferences of their customers.

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