Sustainable Menus

Cabrin Kelly-Hale, director of event planning at JW Marriott Starr Pass in Tucson, talks about the resort’s sustainabile banquet menu and how eco-cuisine is impacting meetings.

Cabrin Kelly-Hale, a 28-year hotel catering veteran, joined the JW Marriott Starr Pass in Tucson as director of event planning during the resort's pre-opening in 2004. She worked closely with Executive Chef Ryan Littman on a journey to green cuisine that culminated in the introduction of 98 percent sustainable banquet menus in 2008 — including free-range, hormone-free beef and poultry; line-caught fish; organic veggies, fruits, and milk; and partnerships with local farmers and ranchers

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