In 2021, Fairmont Pacific Rim introduced multiple innovations within its food and beverage operations including composting across the outlets and ‘closed-loop oriented cocktail and ingredient creation’ for bartenders. Closed-loop oriented cocktail and ingredient creation aims for as close to zero waste as possible, while thinking about the entire life cycle of ingredients that make up each cocktail. Specific practices include saving waste trimmings for citrus, fruit and vegetable garnishes to create cocktail syrups; repurposing used bottles to incorporate into regular use; utilizing alternative acids instead of fresh imported citruses for a lower carbon footprint; and sourcing as locally as possible. In addition, bartenders have connected with teams within the hotel and have created cocktails using their waste products – such as whey from the kitchen and pineapple husks from our pastry team.
A fleet of BMW cruise and electric bicycles are readily available for guests to explore Vancouver while reducing their carbon footprint. We also have charging stations for electric vehicles to encourage eco-friendly transportation.
In 2018, we made waves by becoming the first restaurant in Vancouver to serve 100% Ocean Wise certified sushi in The Lobby Lounge & RawBar, and continue to seek out the freshest, most sustainably-sourced fish in all of our dining outlets.