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Over a century ago Fairmont Hotels & Resorts was founded on an enduring connection to the land, communities and people where we do business. In 1990 the brand’s Canadian hotels pioneered The Fairmont Green Partnership program, literally writing the book on sustainable best practices in the lodging industry while developing a comprehensive commitment to minimize our hotels’ impact on the planet.

During the month of April, Fairmont Hotels & Resorts across the globe will raise awareness and funds to protect endangered fish. Chefs in Fairmont dining rooms including Chefs at The Fairmont Orchid, Hawaii will be highlighting their favorite sustainable seafood entrees.

Guests are invited to donate $1 to the National Geographic Society (NGS) in support of ocean conservation and the restoration of living marine resources.

Chefs at Brown’s Beach House, the resort’s signature oceanfront restaurant, will be featuring Grilled Ono (Wahoo) with curried golden harvest jewels (Israeli couscous, green tea bamboo rice & sweet potato orzo), edamame and spinach served with tomato mushroom Maui pineapple chutney. Brown’s Beach House proudly serves 100% sustainable fresh fish, caught solely in the State of Hawaii’s waters, under the strict guidelines of the NOAA and the Pacific Regional Division.

“We are very pleased to confirm our participation in Sustainable Seafood Month” said Markus Krebs, the resort’s Director of Food and Beverage. “It is a natural fit given our oceanfront location and our long standing commitment to the preservation of our reefs and the environment.”

A variety of other environmental and green initiatives at the resort include:

* Reef Monitoring Program – The resort partners with the University of Hawaii, Hilo Marine Sciences Department which provides hands-on bi-annual water quality and reef monitoring inspections.

* Ocean Sustainability – The resort is the home to an ancient Hawaiian fishpond which allowed Hawaiians to harness the ocean’s bounty using brackish water ponds near the ocean for stocking and harvesting fish. The system allowed Hawaiians to control algae, a major food source for fish.

* Local Partnerships – The resort partners with locals farmers, taking advantage of island grown fruits, vegetables and products for tantalizing flavors at their seasonal perfection for the hotel’s restaurants.

* Herb Garden – Dishes in Brown’s Beach House, Hale Kai Restaurant and Norio’s Japanese Restaurant & Sushi Bar feature freshly grown herbs such as rosemary, lemongrass, spearmint, basil, and Thai basil, from the hotel’s herb garden located on the grounds of the 32-acre resort.

* Guest Room Recycling – Recycling bins are located in every guestroom and guests have the option to launder linens every third day. Windows are tinted to keep the rooms cool as well as save on
energy costs.

* Energy Efficiencies – The resort recently switched out their 150 watt light bulbs in the common areas to 26 watt light bulbs and changed out the 75 watt light bulbs to 5 watt LED bulbs in the landscaping lighting.

— Find out more:
Fairmont Orchid: www.fairmont.com