Sustainability
At Fairmont Olympic Hotel, we strive to protect and renew the environment and make a lasting positive impact on our local community. We welcome eco-conscious travelers who are passionate about conserving our planet. When you visit one of the greenest cities on the West Coast of America, you can rest assured that we are continuously working towards environmental and hotel sustainability at Seattle’s Grand Dame.
Fairmont Olympic Bee Program
Thousands of bees are buzzing around you at Fairmont Olympic Hotel! The Fairmont Olympic Bee Program started in 2009 and has saved more than 180,000 bees. Bees are the most effective pollinators on the planet, but the fragmentation and loss of their habitats leave hundreds of thousands of bees without nesting and breeding areas. Creating new habitats, known as bee hotels, is crucial for the long-term survival of the species. Our rooftop houses a special beehive for these important residents. Our bees produce a natural, raw honey which we use in our restaurants and bars.
Waste Management
We focus on sustainable waste management through the following initiatives:
- Paperless Check In
- Linen Conservation
- Limited housekeeping services available to conserve electricity, natural gas, water, and cleaning products
- Plastic-free key cards
- We have a comprehensive recycling program that includes plastic, glass, cardboard, and paper
- Green meeting initiatives are available for groups and tailored to specific needs and requests
- The hotel offers a water filtration system, eliminating the use of 268,000 plastic bottles annually with glass refillable water bottles en-suite, eliminating the use of 268,000 plastic bottles annually
- Large format bath amenities in the guest rooms eliminate 135,000 small plastic bottles per year
- We provide large bottles of reusable bath products that are cleaned to limit the waste normally associated with mass quantities of small-scale bottles
Sustainable Food & Beverage
We focus on sustainable food and beverage services through the following initiatives:
- Vegan and vegetarian menu items are available
- Responsibly sourced food
- Hyper-local seasonal ingredients are used and support distributors and farmers
- Rooftop herb gardens are maintained by staff and fertilized by our kitchen compost, the herbs are used in our restaurants
