By Collaborative INSIGHTS

Regional sourcing of food and beverage product is one of the fastest growing changes talked about in the food media. Large and small companies alike are adopting the policies of local sourcing for a variety of reasons, including reducing carbon foot print, assuring fresher foods, supporting their local economies and offering better food security (less people handling the product along the supply chain.)

Princess Tours stepped up its local sourcing efforts for the 2008 season and went way beyond adopting a policy. In early 2007, Princess Tours began identifying ways to provide their guests the complete Alaska experience of nature and culture to include a true taste of Alaska – it’s food and beverage.

“Princess is committed to broaden its economic footprint here in Alaska,” says Bruce Bustamante, Vice President of Community and Public Affairs for Princess. “Food and beverage was a logical way for our company to support regional businesses, at the same time enhancing the overall guest experience by incorporating more of the local fare.”

Princess recruited a Food and Beverage Operations Manager, Philippe Janicka to execute the plan of sourcing locally. Philippe is a former restaurant manager with a long interest in introducing local fare into the traditional food service supply chain.

During the 2008 season, guests of the 5 lodge properties and 22 associated restaurants will sip North Pole and Silver Hook coffees out of Alaska scened and crafted hot cups. They will snack on Alaska Potato Chips and Alaskan Wild Salmon wraps, dine on Alaska fine seafood to include scallops, salmon and Alaska King Crab supplied by a host of local processors. Guests will have their choice of local brews from the regional micro-breweries in the Interior and on the Kenai Peninsula and Alaskan Brewing, of course. Dessert – ice cream, of course – provided by Hot Licks and made to order for Princess from Alaska specialty flavors and wild berries.

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