Question

The Fairmont Waterfront hotel is conscientious at recycling, reusing, and decreasing its waste. All the hotel's food waste is composted, in a vertical composter in the rooftop garden that can grow 100 plants in a single square meter. Fruits and vegetables such as nasturtiums, strawberries, lettuce, tomatoes, and cauliflower have all been grown in the vertical greenery enclosure garden and utilized in the hotel's kitchens. For redirecting no less than 90 percent of its waste from landfills for three back to back months. Furthermore, guest amenities such as shampoos, body lotions, and used towels and sheets are donated to nearby shelters. The hotel is working closely with the city to eradicate plastic usage in guest rooms and is constantly empowering the guests to do so as well. Soon, the aim of the hotel is to provide reusable water bottles in guest rooms and water stations on all floors to encourage and empower guests and to be green. In addition, the hotel is positively encouraging the neighborhood and the community to be green. Question: Explain how these actions contribute to zero waste goal. (A couple or a fow sentences will be enough to answer.)

Answer 1

These actions contribute to the zero waste goal in several ways:

Composting Food Waste: By composting all the hotel's food waste, the hotel is diverting a significant portion of its waste from landfills. Instead of ending up in a landfill, the food waste is transformed into nutrient-rich compost, which can be used to nourish plants in the rooftop garden. This reduces the overall waste generated by the hotel.
Growing Food in Vertical Garden: The use of a vertical garden allows the hotel to maximize the space and grow a variety of fruits and vegetables. By utilizing this garden, the hotel reduces the need to source these items from external suppliers, which can contribute to packaging waste and transportation emissions. It promotes self-sufficiency and reduces the carbon footprint associated with food production.
Donating Guest Amenities: By donating guest amenities such as shampoos, body lotions, and used towels and sheets to nearby shelters, the hotel extends the lifespan of these items and prevents them from becoming waste. It provides a valuable resource to those in need while reducing the hotel's waste output.
Reducing Plastic Usage: The hotel's efforts to eradicate plastic usage in guest rooms and encourage guests to do the same significantly reduce plastic waste. By providing reusable water bottles in guest rooms and water stations on all floors, the hotel promotes a shift away from single-use plastic bottles. This helps to minimize plastic waste generation and encourages guests to adopt more sustainable practices.
Community Engagement: The hotel's positive encouragement of the neighborhood and community to be green creates a ripple effect and fosters a culture of sustainability. By raising awareness and empowering others to adopt eco-friendly practices, the hotel contributes to a broader movement towards zero waste in the community.
Overall, these actions combine to significantly reduce waste, promote resource efficiency, and encourage sustainable practices, ultimately contributing to the hotel's zero waste goal.