IN MARKET GROWING DEMAND Restaurants give ‘carbon neutral’ the tick “Curtis is knowledgeable, well liked and “By the way, ‘carbon neutral’ is an incentive for them to book with respected and a fantastic advocate for what has finally sold me on big our property. Aussie beef and how it is produced. He time menuing the Aussie product. In the case of carbon neutrality and has a strong following in many countries Before it was difficult to justify not global warming, guests don’t need and is seen as a trusted voice for the using local product, but knowing to mention it at the restaurant for us quality and integrity of Australian beef.” the commitment came from the to know it’s an important worldwide Alongside filming the television series, farmers is awesome.” issue, and something that chefs Curtis will also create three recipes When this comment came through must help to respond to. celebrating the ease and versatility on email to MLA’s North American Q: Are growing numbers of of Australian beef. He will help tell the Business Development Manager guests wanting to know how provenance story behind the Australian Catherine Golding from Michael their food is produced? beef industry, while inspiring Australians Poompan, Executive Chef at to cook with beef as Australia moves the Marriott Coronado Island Yes, and there’s large growth in into summer and continue the ‘Australian Resort & Spa in California, she customer knowledge about the Beef. The Greatest’ campaign. couldn’t wait to share it with her sources of food and what they Australian colleagues. prefer. The peerece is tending The trip by Curtis and his team more towards health and wellness through WA will also inspire a new “MLA has been working hard with and the effect certain foods have Australian-led menu for his flagship the US foodservice sector to grow on your body. restaurant, Maude, in Los Angeles. awareness about the attributes With his brother Luke Stone, Curtis of Australian beef and lamb and Q: What do you like about also operates a retail-style butcher this just shows how important Australianred meat? shop and fine-dining restaurant, Gwen, carbon neutral food production has It’s a high-quality product. I think in Hollywood. ■ become,” she said. the taste is pure and consistent. I like the transparent labelling which Stuart McCormack Australia’s livestock industry is tells you far more information than E: samccormack@me.com undertaking to achieve carbon any other meat product. neutrality by 2030 and here Q: How will it appear curtisstone.com Feedback talks to Michael Poompan about just what that on the Coronado Island means to consumers. Marriott’s menus? We’re replacing the steak we Michael oversees the operations previously sold with the same cut of two restaurants and the resort’s from Australia on our restaurant event catering service with a staff menu. In our banquets and catering, of nearly 30, serving thousands of we’ll feature the grassfed beef and meals annually. lamb as an upsell to the traditional Q: Why is carbon neutral products, especially to those who so important? are looking for sustainability. We’ll also use Australian Wagyu in our What’s most important here is that the wedding menus. red meat industry in Australia decided to set this goal themselves and Q: Will a restaurant menu strive as a group to achieve the goal soon contain additional of being carbon neutral. I think it’s information for diners, such important that everyone in a supply as environmental credentials? chain is working towards improving Yes, you see this already on the environment we all live in. many menus which have various Q: Explain the consumer certifications such as fair trade and interest you’re seeing. sustainable seafood. ■ It’s mainly in our events and Catherine Golding meetings. Many companies now E: cgolding@mla.com.au have sustainability goals and standards for their brand and if we marriott.com can help them meet these goals, it’s 45