Spa Industry Gets Back to Their “Roots”

January 29, 2013

The Academy of Nutrition and Dietetics celebrates March as National Nutrition Month, with 2013 marking the 40th anniversary of this educational campaign. As a long standing promoter of healthy living and wellness, spas are focusing on the healthful benefits of utilizing local and sustainable foods within their facilities.

“The number one reason globally that men and women go to a spa is to learn how to manage their stress. We know that in order to lead a life of wellness, one must incorporate a diet rich in fruits and vegetables, so it only makes sense that spas are encouraging a more well-rounded approach to a healthy lifestyle,” said International SPA Association President Lynne McNees.

Jessica Timberlake, spa director of Laguna Cliffs Resort & Spa, found farm to table treatments a missing element from high-end spas. “We are incorporating fresh ingredients sourced from VR Green Farms of San Clemente, Calif. into our seasonal body treatments and facials. We are also looking into some cross-branded retail items so our guests can take their spa experience home with them.”

Many spas feel that offering local and whole foods are a part of the mantra of their spa. “Paying tribute to the land and family farming supports our mission of wellness in all we do and setting an example of love and respect for the earth,” said Carla Minskey, communications manager at Sundara Inn & Spa in Wisconsin Dells, Wisconsin.

The Umstead Hotel and Spa in Raleigh, N.C. partners with a local, organic, fair trade, coffee company to provide three flavors of coffee to their guests, even creating a flavor named after the hotel.

McNees continued, “ISPA member spas are doing their part within their local communities and are partnering with farms to bring their clients nutrient-rich components as part of their experience and visit to the spa. This is such a natural fit for an industry that has spent decades promoting to the health-conscientious consumer.”

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