Vancouver Eco Hotel: Vancouver Green Vacation in British Columbia

Herb Garden and Honey Bee Apiary

  • Vancouver eco hotel

ROOFTOP EDIBLES FROM OUR VERY OWN HERB GARDEN
For twenty-three years, The Fairmont Waterfront has embraced community partnerships and the idea of Eating Local–a sustainable living philosophy that’s rapidly gaining in popularity. And it doesn’t get any more local than our 3rd floor terrace.  Planted in 1996, our charming 2100 square foot herb garden became one of the first green roofs in the heart of downtown Vancouver.

Under the West Coast sun we grow over twenty varieties of herbs, vegetables, fruits and edible blossoms, including rosemary, lavender, bay leaves, tarragon, garlic, kale, leeks, rainbow chard, carrots, peppers, green onions, strawberries, pumpkins and apples. Hay is also grown and harvested to smoke our chicken in-house.

From our rooftop, to your fork, enjoy this fresh bounty in Chef Dana Hauser’s culinary masterpieces, served daily in the newly re-imagined ARC restaurant.

FRESH GARDEN VIEWS
Enjoy the calming view of the herbs, veggies and flowers from your Fairmont guestroom or request a Terrace Room with a private patio leading directly out to the garden.

HONEYBEES AND THE BEE BUTLER 
In keeping with The Fairmont Waterfront’s commitment to sustainability, our third floor terrace is buzzing with apiary action– six beehives and over 500,000 honeybees producing 600 lbs of honey on site.

Guests are invited to join the daily beehive tours from May to September with our very own ‘Bee Butler’ Michael King. Read the latest from his very own blog.

OUR HONEYBEE HISTORY
The Fairmont Waterfront welcomed honeybees to our rooftop in 2008. There they produced a harvest from three hives, while forming a symbiotic relationship with our existing herb garden.

In 2009 the hotel went in search of more bees. In nearby Stanley Park, we found homeless wild bees that had outgrown their original hive. They were given a loving new home on the hotel’s rooftop apiary.

2011 saw the addition of a fifth hive, bringing the apiary to a buzzing 500,000+ honeybees. This summer, we’re adding an ‘observation hive’ that will safely allow guests to get close to the bees in action. 

A SAMPLING FROM THE BEE BUTLER
During the beehive tour, Bee Butler Michael King will tell you that his ‘bee buddies’ forage over 26 square miles around Vancouver, bringing back honey from over 60 different species of plants.

Our busy bees collect the largest volumes of honey from two sources: blackberry blossoms and American bamboo blossoms.

One pound of honey is produced only after our industrious bees have visited over 1 million flowers.

To learn these and many more fascinating facts, guests are invited to join our daily Bee Butler tours. Please contact us at wfc.concierge@fairmont.com for additional information or to confirm a bee tour reservation.

BEE SURE TO TRY THE HONEY
Producing our own honey has allowed our culinary team to creatively flex their gastronomic muscles. All year long in our newly renovated ARC restaurant, Executive Chef Dana Hauser creates seasonal, mouth watering, honey infused dishes.

In addition to using our rooftop honey in chocolate, pastries, salad dressings and signature cocktails, The Fairmont Waterfront serves a Fairmont ‘Stinger’ Honey Lager, brewed in partnership with local Whistler Brewing Company.

THE BUZZ FOR 2014
The Fairmont Waterfront has introduced mason bees to the hotel’s garden in an exciting partnership with Hives for Humanity. As part of their Pollinator Corridor Project, we engage with the community and help build-up local super pollinator bee populations by providing forage and habitat for them in Vancouver green spaces.

What are super pollinators? They are tiny docile bees that don't produce honey. They live in harmony with our existing honeybees, and are essential for the garden (and the planet).

The Fairmont Waterfront was able to sponsor this project and other great initiatives with Hives For Humanity through a Fairmont CAREs grant.

Come see why it’s more important than ever to give bees a chance.

 

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