|
Fairmont's Kitchen Pursues Sustainability |
|
|
|
Monday, 10 December 2007 |
|
Fairmont's Hotels & Resorts have made a commitment to find creative ways to run a sustainable kitchen. This includes purchasing organic and local sustainable foods, creative recycling efforts as well as reusing and donating extras. For instance, Fairmont locations in the Pacific Northwest have partnered with an organic wine producer while British Columbia's Fairmont Waterfront, The Fairmont Vancouver Airport and The Fairmont Empress have joined the Ocean Wise program run by the Vancouver Aquarium, which promotes the use of sustainable seafood. The Fairmont Southampton and the Fairmont Hamilton Princess work closely with local fishermen to provide the best of local fish. And the Fairmont Chicago uses 200 pounds of organic ingredients weekly while the Fairmont Royal York in Toronto buys more than 22,000 pounds of local onions per year. In fact, 20% of all vegetables used at the Fairmont in Vancouver are certified organic.
When the Fairmont has used the food it needs, the rest is donated or composted. For instance, the Fairmont San Francisco has a composting program that produces high quality compost. But the Fairmont recycles more than just food - the Fairmont St Andrews converts used cooking oil from it's kitchen into biodisel that is used to fuel the hotel’s shuttle bus and greens equipment. Where as Fairmont's The Queen Elizabeth uses recycled plastic liquid honey bottles as coulis bottles to garnish dessert plates. Read the full story at Green Lodging News |
