On average, each guest produces over 2 pounds (1 kilogram) of waste each night, mostly composed of beverage and paper products, accounting for 65% of all hotel waste. Paper, packaging and garbage are a reality of our lives, and of any business.
Where facilities exist, guest rooms are fitted with recycling bins. There are also intensive back-of-the-house efforts to recycle a number of products as well as organics diversion from the hotels’ kitchens.
Fairmont’s waste management goals are reached in three ways:
- Implementation of comprehensive recycling programs
- Organics and composting programs to capture food waste from kitchens
- Redistribution of untouched food, partially used amenities and household goods to local groups and shelters
Please see some of our case studies below:
The Fairmont Hotel Vancouver, British Columbia, Canada
The culinary team has organized the hotel’s donations to the Vancouver Food Runner Program, which serves leftover food to people in need. Approximately 1 tone of food is donated every three months.
The Fairmont Chateau Lake Louise, Alberta, Canada
The Fairmont Chateau Lake Louise purchased a biodiesel refinery unit, which the hotel is using to convert unusable oil products from the kitchens into biodiesel, to fuel grounds equipment and two new shuttle buses the property recently purchased. A DVD inside buses will be on a loop, informing the guests of the bio-diesel details, the eco-meet program, and the logistics behind the biodiesel that allow the buses to make 16 trips a day at beginning and end of the low season and 32 trips a day during the high season. The hotel is able to recycle more than 130 000 kg of used cooking oils each year. Before the recycling of the used cooking oil, the hotel was paying to have this hauled away by an eternal source. The hotel is now realizing a savings on fuel for various grounds equipment.
The Fairmont Sonoma Mission Inn & Spa, California, USA
The Fairmont Sonoma Mission Inn & Spa has partnered with the Sonoma Worm Farm to construct a Worm Bin on site to divert organic waste from kitchens, as well to supply landscape with sustainable fertilizer. The new worm bins divert approximately 132lbs per week of organic waste. It is important to note, that one 1 lb worm will eat approximately 8lbs of waste per week, allowing the worms to successfully keep up with the organic waste produced at the hotel.