Burnaby Board of Trade Pledge
Burnaby Board of Trade Pledge

The Fairmont Waterfront, Vancouver

The Fairmont Waterfront, Vancouver

The Fairmont Waterfront is taking a unique and environmentally sustainable approach to the food products they serve in their hotel, producing a number of items including vegetables, fruit, herbs and organic honey on their rooftop.

The site, which is overlooked by numerous buildings in the heart of Downtown, reflects Vancouver’s green reputation and demonstrates what can be done with an often unused space, something which can be replicated by small-medium businesses in Burnaby wishing to stand out from their competitors, make financial savings by reducing the amount of food they need to purchase, and who want to encourage green fingered employees to stay fit and healthy through gardening a couple of hours a week on their site.

The beehives, which produced 600 pounds of honey last year for the Fairmont Waterfront, are tended by the hotel’s Director of Housekeeping. He inspects the hives once every 10 days and spends the rest of his time carrying out other duties within the hotel, demonstrating the relatively low maintenance time required.

The honey and produce from the garden are used to make a number of items on their menu including blueberry and lavender muffins, mint infused non-alcoholic drinks, and honey glazed salmon and pecorino cheese.

As well as the items they grow themselves, the hotel also follows the Fairmont’s responsible purchasing policy, choosing environmentally preferable products where possible including sanitation products and organic options, helping them to win numerous awards for their environmental actions, information on which can be found on their website www.fairmont.com.

General Manager at the Fairmont Waterfront, Ian Pullan, added: “Performing sustainable business is important in order to minimize our impact on the planet. We are proud to grow our own produce, as well as provide a home for 500,000 hard working honeybees. Not only are we promoting a more sustainable way of performing business, we also see many benefits through guest and media attraction. The rooftop garden and honeybee apiary make for beautiful scenery, reduced culinary costs for our kitchen, and they encourage the pollination and growth of local foliage.”

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