An Ecological Legacy
A partnership with the Laval University was made to allow the hotel to become carbon neutral. By working with the University, Le Château Frontenac wishes to take advantage of all occasions to reduce its ecological footprint. The Château Frontenac has chosen to join forces with Université Laval for the added value that a partnership with this higher education establishment allows for the achievement of its carbon neutrality, that is to say contribute significantly to the advancement of knowledge and science in the fight against climate change.
Beehive on the ROOF
Bees are one of the most effective pollinators on the planet and we rely on them for 1/3 of the food we eat. That’s why we have installed honeybee apiaries on our roof to help this important pollinator. Here at the Château, our four beehives welcome 70 000 bees, producing up to 650 pounds of honey per year. The honey is harvested twice a year and is used in our kitchens, but also in our cocktails.
A Green Castle
Fairmont Le Château Frontenac’s entire team contributes daily to the sustainable development. Far-reaching projects and simple actions are committed to protecting the environment and supporting local communities. Fairmont Le Château Frontenac was awarded the Four Green Key Rating from the Hotel Association of Canada and their Green Key Accommodation Program. This certification is reserved for hotels that have shown national industry leadership and commitment to protecting the environment.
The Château Boréal Program
In order to improve the environmental sustainability of its daily operations, Fairmont Le Château Frontenac has set up the Château Boréal program. This program, in partnership with la Forêt Montmorency, the research and teaching forest of Laval University, greatly reduces the carbon footprint of the hotel.
Guests staying two days or more may decline the daily housekeeping visits. By reusing sheets and towels, guests will be reducing water and energy consumption as well as the use of cleaning products.
To thank its conscientious guests, Fairmont Le Château Frontenac is committed to planting a tree per night in the heart of the Montmorency Forest. This green initiative is available for both individual clients and groups. In 2018 alone, we planted more than 1300 trees.
Additional Information
Fairmont Le Château Frontenac is committed to purchasing local, organic, fair trade food products that are produced with respect for the environment whenever possible. In the summer season, over 80% of the ingredients are sourced locally. In addition, the Château offers:
- A chef’s garden located directly on the roof on the 4th floor
- A selection of organic or biodynamic wines
- Regional recipes using local or sustainable products
- Flexible options for vegetarians or other types of dietary restrictions
- Menus that do not use any endangered fish species
- A promise to reduce food waste with the Food Waste Control Program
The use of water, energy, various products and the management of waste are a daily reality, both for individuals and for companies. Fairmont Le Château Frontenac’s initiatives to reduce their impact include:
- Change of showers, taps and toilets to optimize water savings (50% annual water saving since)
- Association with « Clean The World » program, aimed at recycling hotel soaps and hygiene products to improve the quality of life and health for communities in need
- Use of LED and Fluo-compact bulbs exclusively in the Château
- 10 charging stations for electric vehicles
- Insulation of heating, air conditioning and hot water devices as well as devices with high thermal loss and heat recovery in the receiving room
- Offer an eco-responsible travel service within the city (loan of BMW bicycles)
- Proposal of eco-responsible hygiene products (Le Labo)
- Use of eco-responsible cleaning products (Eco Lab)
- Use of ecological paint certified « Green Gard »
- Recycling bins in place throughout the hotel
- Sorting and recycling hazardous waste (light bulbs, batteries, printer cartridges, etc.)
- Recycling metals and chemical products
- Recycling cooking fat
- Distribution of household items to non-profit organizations in the region
- Replacement of paper journals by the PressReader application
- Use of eco-responsible printing paper and toilet paper
- Reduction of paper consumption from employees awareness