Single-use plastics are commonly used in food storage because they help prevent contamination and spoilage. In certain cases, safe alternatives aren’t yet available, but we remain committed to seeking out new eco-friendly options and even developing our own when possible. For example, with our sous vide bags, instead of using one bag per item, we now divide a single bag into smaller portions. This approach allows us to maximize each bag’s use while significantly reducing plastic waste.
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sustainable RESPONSIBLITY
Fairmont Pacific Rim is dedicated to minimizing our environmental footprint and taking action against plastic pollution in oceans and natural ecosystems.
We’re proud to share that, as part of our ongoing commitment to sustainability, we’ve eliminated all non-essential single-use plastics from the guest experience, across our guestrooms, dining outlets, spa, and public spaces, an achievement verified by British Columbia–based GreenStep Solutions Inc.
Land Acknowledgement
At Fairmont Pacific Rim, we acknowledge that we live, work and play on the un-ceded and traditional homelands of the xʷməθkʷəy̓əm (Musqueam), sḵwx̱wú7mesh (Squamish), sel̓íl̓witulh (Tsleil Waututh) and Coast Salish peoples.
Our sustainable engagements
We remain committed to ongoing audits with GreenStep, not only to ensure we uphold our sustainability commitments, but also to identify opportunities for continual improvement each year. Our procurement team actively explores emerging products that support these efforts, while we continue to draw on the expertise of GreenStep and their extensive network of like-minded organizations.
In addition, GreenStep has partnered with hundreds of companies on broader sustainability initiatives, including energy, water, and waste assessments, carbon footprint measurement, and product life cycle analysis. We look forward to deepening our collaboration with GreenStep to evaluate and advance progress in these critical areas as well.
In 2021, Fairmont Pacific Rim introduced several sustainability-focused innovations within its food and beverage program, including full-scale composting across outlets and a ‘closed-loop’ approach to cocktail and ingredient creation. This approach strives for near zero waste by considering the entire life cycle of each ingredient. Examples include transforming citrus, fruit, and vegetable trimmings into cocktail syrups; repurposing used bottles for ongoing use; substituting imported fresh citrus with alternative acids to reduce carbon impact; and sourcing ingredients as locally as possible. Bartenders have also collaborated with other hotel teams to craft cocktails from by-products such as whey from the kitchen and pineapple husks from the pastry team.
Beyond the bar, guests can lower their own footprint with access to a fleet of BMW cruise and electric bicycles for exploring Vancouver, along with on-site electric vehicle charging stations that promote sustainable travel.
GUESTROOMS
We’ve eliminated more than 1,600 single-use amenity bottles of shampoo, conditioner, body wash, and lotion by switching to large-format, refillable versions. Over 36,000 plastic key cards have been replaced with reusable FSC-certified cherry wood cards. And in our guestrooms, plastic water bottles have been swapped for reusable glass bottles, removing more than 650 kilograms of plastic from our operations each year.
DINING
Across all our dining outlets, we prioritize the freshest, most responsibly sourced fish. Take-away is now plastic-free, with all containers and cutlery replaced by fibre-based alternatives. At the bar, our team embraces a near zero-waste philosophy, turning fruit trimmings into syrups, using alternative acids to reduce citrus imports, and sourcing ingredients locally whenever possible.
OPERATIONS
Guests can explore Vancouver on our fleet of Mercedes-Benz electric bicycles, or make use of our on-site EV charging stations—both supporting low-impact travel. Beyond our doors, we partner with suppliers and vendors who share our commitment to reducing plastics, all while upholding the exceptional service and amenities we’re known for.
WASTE MANAGEMENT
Fairmont Pacific Rim has recently adopted the Orbisk Food Waste System, a cutting-edge technology that tracks, measures, and analyzes kitchen waste in real time. By providing detailed insights into what is discarded and why, the system allows our culinary team to adjust purchasing, preparation, and portioning, ultimately reducing waste, lowering our environmental footprint, and supporting more sustainable dining practices.