As part of our work with Oracle OpenWorld, we survey the sustainable practices of all of the hotels. During the conference, we take a back of house tour to see those practices first hand.
It was during one of the tours we met Erica Holland-Toll, Executive Chef at the Westin San Francisco Market Street. Chef Erica has only been with the property for four months but is proud to report that her kitchen serves 90% local produce. 90%! No wonder she is proud! For her it is a pride in the quality of the food she serves and it comes with local food.
Chef Erica works with local growers and has developed an easy-to-use ordering schedule making it possible for her to pick up fresh produce at the farmers market during her three weekly visits. The walk-in cooler was filled with the bright colors of the fruits, vegetables and herbs–making my mouth water.
Erica Holland-Toll, one of the local San Francisco sustainability heroes, we applaud you!