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Fairmont Hotels & Resorts is expanding its efforts to provide guests with sustainably sourced food. The Green Cuisine program includes initiatives that are specific to local and regional needs and include adopting local goats and chickens, allowing diners to catch their own dinner, making homemade tofu and adding onsite herb gardens and honeybee apiaries.
In Quebec City, Fairmont Le Chateau Frontenac recently selected five 100 percent Quebec-bred hens for the hotel restaurant’s organic eggs. The Fairmont Newport Beach recently adopted seven goats in collaboration with Drake Farms Goat Dairy and is using the goats’ milk to produce organic cheese.
The Fairmont boasts nearly 20 active bee programs around the world, including the Fairmont Yangcheng Lake in Kunshan, China, which recently added 10 beehives and produced around 40 kilograms of honey in the spring. www.fairmont.com