Sustainability
Sustainability at Shangri-La Toronto
We are committed to shaping a more sustainable future, thoughtfully reducing energy use, sourcing responsibly, and partnering with purpose. Guided by care and respect for our community and environment, we strive to create meaningful, lasting impact. Together with our guests, we are working toward a greener tomorrow for generations to come.
The Beehive
The Beehive
At the heart of Shangri-La Toronto's commitment to sustainability lies its innovative collaboration with Alvéole, a Montreal-based organization that promotes and assists with beehive installation, maintenance and honey extraction, resulting in the creation of the Bee-Wall Honey sitting beautifully on the third-floor Garden Terrace since 2015.
With this initiative the hotel not only supports the local ecosystem by providing bees for pollination but also harnesses approximately 20 kilograms of sustainable honey yield by almost 50,000 bees annually. Led by Executive Chef JohnRoss, the culinary team transforms this home-harvested honey into inventive dishes, offering guests a taste of locally produced, artisanal fare while championing sustainability in their operations. This initiative underlines the hotel's dedication to environmental responsibility while highlighting its proactive approach to utilizing locally sourced ingredients.
Guests can see through glass the development of this Bee Wall built by bees over the season.
With this initiative the hotel not only supports the local ecosystem by providing bees for pollination but also harnesses approximately 20 kilograms of sustainable honey yield by almost 50,000 bees annually. Led by Executive Chef JohnRoss, the culinary team transforms this home-harvested honey into inventive dishes, offering guests a taste of locally produced, artisanal fare while championing sustainability in their operations. This initiative underlines the hotel's dedication to environmental responsibility while highlighting its proactive approach to utilizing locally sourced ingredients.
Guests can see through glass the development of this Bee Wall built by bees over the season.
Minimising Single Use Plastics
Minimising Single Use Plastics
We are reimagining how we use and consume resources with a focus on longevity, responsibility, and care for the planet. By choosing durable, reusable alternatives, we meaningfully reduce our environmental footprint and help protect the natural world.
To reduce single-use plastics, we have introduced several initiatives, including replacing plastic water bottles with glass, transitioning from plastic to wooden key cards, prioritizing bulk purchasing with minimal packaging, and using reusable containers throughout our culinary operations. We also offer eco-friendly takeaway options, and our bath amenities feature John Masters Organics, presented in thoughtfully sized, refillable bottles to minimize waste.
To reduce single-use plastics, we have introduced several initiatives, including replacing plastic water bottles with glass, transitioning from plastic to wooden key cards, prioritizing bulk purchasing with minimal packaging, and using reusable containers throughout our culinary operations. We also offer eco-friendly takeaway options, and our bath amenities feature John Masters Organics, presented in thoughtfully sized, refillable bottles to minimize waste.
Rooted In Nature
Rooted In Nature
We celebrate sustainability across our dining experiences through thoughtful, responsible sourcing. Our “Rooted in Nature” culinary program showcases locally and ethically harvested seasonal ingredients, reflecting our commitment to supporting local community while reducing environmental impact.
By partnering with passionate farmers and purveyors, including 100KM Foods, Brodflour, Marc’s Mushrooms, and many others, we honour the craftsmanship behind every ingredient and bring guests food that is fresher, cleaner, and deeply connected to the land it comes from.
Energy Conservation
Energy Conservation
By adopting Ecoburner units in our banquets, we have significantly reduced our environmental impact, preventing 491 kilograms of landfill waste and lowering carbon emissions by 2.1 tons. Additionally, we replace linens and towels every two days unless guests request otherwise, contributing to water and energy conservation. LED lighting, motion sensors and smart ventilation help manage consumption, while double-skin glass façades and automated blinds welcome daylight and regulate heat.
Food Waste
Food Waste
We manage inventory by utilizing accurate forecasting and implementing a First-In, First-Out (FIFO) system to minimize spoilage. Additionally, we maintain open communication with the kitchen regarding items nearing expiration to ensure timely usage. Backs of used sheets are reused, papers are recycled, and waste are segregated at our loading dock.