ƒ Green Cuisine: The Fairmont San Francisco purchases local, organic, Fair Trade and sustainable food products whenever possible, including organic or biodynamic wines, local purveyors and onsite herb garden. These offerings are even incorporated in its Lifestyle Cuisine options for guests with dietary restrictions. ƒ Community Involvement and Benefits: Fairmont’s joint hotel and community projects—known as Eco-Innovation bottle and glass as well as sustainable cocktails are offered in all restaurants and food & beverage operations Green Cuisine initiatives Initiatives at the Fairmont san Francisco include: SPRInG 2015 California Hotel & Lodging Association 21 signature projects—are designed to concentrate our efforts to “think globally and act locally.” These projects offer unique travel experiences that encourage guest interaction and learning. The Fairmont San Francisco is also involved in efforts to address deforestation and river conservation, as well as green space and trail development. ƒ Results already achieved: Volunteers from The Fairmont San Francisco have contributed to overall efforts to pick up thousands of pounds of trash and recyclable materials through area cleanups. The honey bees, which were initially counted at 80,000 in June 2010 have increased to approximately 250,000 and produced more than 1,200 pounds of honey in one year alone. ƒ Business Viability: Maintaining California’s environment is vital to its tourism and quality of life for citizens. The Fairmont San Francisco also recognizes the increasing demand for eco-friendly practices and sustainable options for business and leisure travelers, including events. In addition, efforts such as its recycling program have enabled the hotel to reduce its monthly trash bill from as much as $24,000 to under $9,000 during the past three years. The Fairmont San Francisco Honey Saison, which uses rooftop honey, is its top-selling beer on draft and available in bottles, which speaks to both the product quality and public interest in supporting the bees. ƒ Innovation: The Fairmont San Francisco has been an innovator since its inception. Julia Morgan, the first licensed female architect in California, oversaw the structural renovation of the hotel after the great San Francisco Earthquake and Fire of 1906. In 1945, The United Nations Charter was drafted in the hotel’s Garden Room. Throughout history, the hotel has led the way in a variety of arenas, including environmental stewardship. Fairmont Hotels & Resorts was the only hotel sponsor for the 2010 California Coastal Cleanup Day. In 2010, The Fairmont San Francisco was also the first hotel in San Francisco to raise honey bees. In 2014 and beyond, The Fairmont San Francisco will continue to uphold its pioneering spirit, particularly in the area of sustainable development in tourism, seeking to create relevant room packages and continuing with its valuable partnerships and best practices. Fairmont is committed to purchasing local, organic, Fair Trade and sustainable food products wherever possible, including utilizing organic or biodynamic wines, local purveyors and on-site herb gardens. At the Fairmont San Francisco: 9 Culinary team purchases ingredients for use in numerous dishes from within the surrounding 150-mile radius 9 All hotel menus comply with standards set by the Monterey Aquarium Seafood Watch program to supply sustainable seafood 9 Organic, sustainable in-room dining menu options that change with the seasons and the availability of local produce 9 A wide selection of organic wines by the 9 Low-flow toilets 9 Non-toxic cleaning products 9 Occupancy sensors installed to control lighting; compact fluorescent lights and LEDs in all guest rooms and many public spaces 9 Recycling / Trash diversion and composting 9 Leftover, non-perishable food items are donated five times a week to non-profit Food Runners 9 Kitchen grease is converted to bio-diesel fuel by an outside vendor 9 All linens no longer used by the hotel donated to homeless shelters and charities 9 All half-used amenity bottles (shampoo, etc.) are donated to the Salvation Army 9 Encourages purveyors to use recycled products and will not use products that do not meet its green standards (Paper, plastic, tin, cardboard and aluminum are recycled) 9 Interdepartmental correspondence is distributed on two-sided paper 9 Recycled paper is made into scratch pads for use by hotel colleagues 9 The majority of Sales and PR materials have been converted to electronic format and are available online
CHLA lodging News Spring 2015
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