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Hospitality and Accommodations companies in the Pearson Eco-Business Zone are a hub for innovation in energy efficiency, waste minimization, sustainable building design, and green supply chain management.
OPPORTUNITIES FOR GREENING
Energy Efficiency: Reduce your energy consumption through the implementation of an energy management program and through building automation and retrofitting. Learn More: See Holiday Inn Airport East under “Energy Efficiency”
Waste Reduction: Minimize the amount of waste you produce through waste management, recycling, and toxic reduction programs. Learn More: See Woodbine Entertainment Group under “Waste Reduction”
Water: Lower water usage through conservation and waste water recycling such as using rainwater and grey water for non-potable purposes. Learn More: See Hilton Toronto Airport under “Water”
Green Building: Explore design and retrofit practices that significantly reduce the negative impact of buildings on the environment, while trimming costs and improving occupant comfort and safety. Learn More: See Hilton Garden Inn under “Green Building”
Green Procurement: Green your supply chain by sourcing green products and through closer collaboration around sustainability standards, training and support. Learn More: See Unisource under “Green Procurement”
SECTOR HIGHLIGHTS
“On a 3-year Path to Sustainability at The International Centre”
The International Centre is mid-stream in its commitment to fully greening its bottom line. As a result, hundreds of businesses are aligning with its program and booking their business in its CSR-focused event venue.
Approach Highlights
- Facility-wide recycling and solid-waste reduction programs.
- A CSR Task Force manages company-wide measurable goals.
- Formalized water and energy reduction targets.
- Created client tools for the design of sustainable friendly events green & sustainable cleaning products and retail packaging property wide.
- Committed to sustainable and local procurement.
- Committed to locavore menu options and enrolled as a member of the Ontario Culinary Tourism Alliance.
Results
- Lighting Retrofit saved over 50,000 kw/h to date.
- Changing 400 rooftop air conditioning units saved 11,000,000 gallons of water per annum.
- Compostable and oil recycling program collects in upwards of over half a tonne a week.
- Realized savings of up to 70% in water and hydro via EcoSmart Technology kitchen ovens.
- Forged ongoing partnerships with progressive business leaders committed to CSR.
- Sustainable platform contributed to securing a number of ‘green events’.
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“Hilton Garden Inn – Toronto Airport, Toronto’s first LEED hotel”
In spring of 2009, Hilton Garden Inn opened a 15-story, 224-room Hotel that gave special attention to energy efficiency, water savings and environmental health.
Approach Highlights
- Sustainable site selection and development density.
- Water efficiency.
- Recycling all paper, aluminum, plastics and glass.
- Construction waste management.
- Use of regional materials.
- Low-emitting material usage.
- Controllability of systems (e.g. thermal comfort and daylight usage).
Results
- Toronto’s first LEED certified hotel.
- Improved occupant comfort and indoor air quality.
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Download the Hospitality and Accommodations Sector highlights.
BUSINESS DRIVERS
► Food prices on the international market have become increasingly volatile.
► Sustainable building design offers numerous resource efficiencies that cut costs, improve the bottom line and increase the appeal of the structure.
► Customers are demanding high levels of environmental performance and disclosure through increasingly strict supplier standards.
► The Eco Tourism and Sustainable Food movements have gained popularity amongst consumers and mainstream media.
► Energy costs for building operations, food processing, and transportation are projected to rise over the long term.
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