Down and Dirty - rooftop gardening at The Fairmont Waterfront

We're not afraid of getting our hands dirty when it comes to sustainability - you might say we start with 'green' thumbs!

Hotel colleagues and executives alike got together to support Executive Chef Hauser in the spring planting of our 2,100 sq ft rooftop garden, whose bounty Chef uses daily in ARC menus.

In addition to the rosemary, lavender, bay leaves and tarragon, we are also growing garlic, apples, rainbow chard, kale, leeks, carrots, peppers, green onion, strawberries, and a pumpkin patch new this year.