The sustainable tourism industry is now valued at $18.1 billion with 69% of travelers wanting to travel sustainably to reduce their carbon footprint while supporting the cause. Travelers are even ready to pay extra to make their trips more sustainable. Properties across the world have also taken the initiative to implement a plethora of sustainable practices from environmental preservation, to reducing waste, including non-toxic products for guests to investing in renewable energy.
Rosewood Hotel Group has long focused on delivering a positive impact through all elements of operations. Rosewood Empowers and Rosewood Sustains was designed to help the brand deliver a positive impact through equal access to opportunity and a commitment to protecting the environment for future generations. “One of the main objectives of Rosewood Impacts is to do business in a way that enables equal access to opportunity and minimizes our environmental footprint. At Rosewood Hotel Group we consider both people and planet as working in tandem and want to see both elements enriching each other. This idea is embodied by the culinary program at Rosewood Miramar Beach, exemplifying that by building deeper relationships with local purveyors, encouraging plant-based menus, and finding creative ways to manage food waste, the resort has been a champion of our push toward circularity across our portfolio,” Mehvesh Mumtaz Ahmed, Vice President of Social Impact, Rosewood Hotel Group.
More specifically The Rosewood Miramar Beach has takes its responsibility seriously as a resident of one of the most pristine beaches in Southern California. The world-class resort bridges ultra-luxury with sustainability, resulting in an offering that seeks to give back directly to its surroundings, preserving the area for future generations and lessening its overall impact. “Being sustainable as a business is no longer a trend or the right thing to do – it is something we must do,” explained Managing Director, Rick Fidel. “Travelers expect hotels to embody sustainable practices, so we must work hard to be on the precipice of new sustainable innovations. Being sustainable, from no plastic water bottles to only sourcing local farmers, has an enormous impact on our guest experience. Being an oceanfront resort, it is even more critical to eliminate plastic water bottles to help preserve our waters. Farmers are highlighted on our menus and our staff tell each story, further connecting our guests to our sustainable practices as they taste the freshness of each ingredient.”
While Miramar’s sustainability efforts range from the use of recycled or reusable materials, opting out of single-use plastics, and minimizing the water waste created by laundering, ozone machines to reducing water usage and emission of chemicals at the resort pools, its main focus is on the resort’s food and beverage programming. This commitment to reducing the dining operations’ footprint by sourcing locally and protecting the local ecosystem comes from a deep passion that the culinary team, led by Executive Chef Massimo Falsini, has for highlighting local ingredients. The comprehensive program of local sourcing is in place to reduce the carbon footprint of food transportation and support local farmers fishermen and ranchers. The entire resort has a consolidator that manually picks the produce twice per week at local farmer’s markets along with a partnership with the California Wheat Commission to use only California Desert Durum for our pasta production and Red Five/Sonora mix from the Tehachapi grain project for the bread at Caruso’s. The culinary team mills the wheat in the morning and makes the pasta in the afternoon. The property also has its own vegetable garden and bee hives which it uses in all culinary and even spa offerings. Since it is an oceanfront property it has acommitment to seafood sustainability is in partnership with the James Beard Foundation SmartCatch program under the umbrella of Fish Choice and the Monterey Bay Aquarium.
“We have achieved Leadership status in one year bringing local sustainable sourced seafood to over 90% for the entire property. We are a partnership with FishChoice where we audit our purchases as well we are certified by Oceanwise. For the particular species here on the Riviera we are partnering with Stephanie Mutz that dives urchins for us as well as spot prawns, farmed Morro Bay Abalone and Hope Ranch Mussels,” Fidel further shared.
As far as creating local sustainability in the community, the resort has a compostable program in partnership with the City of Montecito to help soil regeneration of neighbor’s farms and an Enzyme Digest grease program to eliminate oil impact as well as faucet water control in every outlet. The disposed grease gets picked up and recycled for agricultural grease production. No food is wasted at the property as it has a food recovery plan with Montecito the Friendship Center. The Rosewood Miramar donates on average 50 lbs a month to the center. All of the efforts of the resort have not only supported the community, environment and guest experiences but have most recently awarded Caruso’s prestigious MICHELIN Green Star. Chef Massimo takes pride in bringing everything back to Mother Nature, “The creative process begins with humility, respect, and contemplation of Mother Nature. When you have a complete holistic commitment to the process of cooking, regenerative agriculture, and ocean sustainability- a farm-to-table approach comes naturally- the ingredients are incredible and most importantly nutrient-dense.