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.