Fairmont Hotels & Resorts is expanding its children’s menu offerings to include a wider variety of healthy options.
Building on the brand’s Lifestyle Cuisine, the new menu offers healthy twists on traditional children’s favorites, such as chicken strips, pizza, spaghetti with meatballs and chocolate mousse, as well as more creative offerings, such as The Fairmont Sonoma Mission Inn & Spa’s Loch Duart Salmon with Glazed Vegetables or the Fairmont Mayakoba’s Chicken Quesadillas with Corn Tortillas and Oaxaca Cheese. New menus will address common dietary requests, such as low-fat, vegetarian and low-carbohydrate diets, and the new cuisine will also address the nutritional guidelines established for children by the Institute of Medicine of the National Academies. Menu items will swap out refined flour for whole wheat, incorporate fruits and vegetables for more healthy fiber and employ alternative, healthy cooking methods.
The new menu options will be available at all Fairmont hotels by the end of March 2012, many properties have already begun offering healthy eating programs within their local communities. For example, the Fairmont Monte Carlo in Monaco introduced the Little Chefs program in 2010, which teaches public school students about seasonality, nutritional values and food preparation. The Fairmont Sonoma Mission Inn & Spa sponsors an agricultural program at a local high school that allows the hotel’s culinary staff to participate in and lead tutorials on campus, and the Fairmont Pittsburgh recently partnered with Grow Pittsburgh to create an edible garden in an inner city school yard.
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