Added 17 May, 2013
At home there's the backyard garden, the local co-op farmers market and the stash of homemade pickles, but on the road, what's a food-loving locavore to do? Track down a farm-to-hotel of course. It's not just specialty and boutique hotels that are taking on the trend. Hyatt Hotels Corporation started a food initiative last May that requires that its chefs at about 120 hotels in the US, Canada and Caribbean incorporate at least five local ingredients in their menus; "local" being defined as within 50 miles of the hotel location. That doesn't make the entire restaurant a hub for locavores, but it's certainly a start.