https://www.banffzerowastetrail.ca/commercial daily 0.75 2024-10-04 https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1614200374658-T8QUZ25QQIYEE8K9JYTN/take-the-zero-waste-trail.png Commercial https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1614200423548-XMGG2FJBTSE0SLUOONAV/banff-logo-white.png Commercial https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617316898921-4BZ4VWWNAURF03U0NH57/1-banff-centre.jpg Commercial - Banff Centre Pictured in photo: Sebastien Tessier, Executive Chef, Food and Bev. Services and Laurie Harvey, Manager, Strategic Partnerships, Development As a post-secondary institution with a hotel and staff accommodation, multiple restaurants, a fitness centre, and a conference facility on site, going zero waste at the Banff Centre is not a simple task. Thankfully, the organization has been on the zero waste trail for over a decade now, and their strong commitment to sustainability has demonstrated positive results including achieving a 72% diversion rate. The Centre leads the way with respect to practicing green procurement, conducting regular waste audits, and dedicating staff resources to an environmental sustainability committee with clear strategic goals. For many years, the Banff Mountain Film and Book festival has collaborated with zero waste specialists to ensure that festival-goers are given every opportunity and are encouraged to compost or recycle their waste, and avoid sending materials to landfill. In 2019, the festival made the conscious decision to focus on waste elimination. As a result of this commitment, they further reduced their overall waste generation by 60% over 2018, and diverted 90% of the remaining materials. Re-imagining systems so there is simply zero waste to be managed is always the best option but not without its challenges; we thank Banff Centre for their thoughtfulness and leadership in this huge effort. https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617317174225-X38W4BJITDS9K59BJMRQ/2-banff-park-lodge.jpg Commercial - Banff Park Lodge Pictured in photo: Frank Denouden, General Manager The team at the Banff Park Lodge prioritizes zero waste and sustainability initiatives in many different ways. As one of the first supporters of the Town of Banff’s food waste collection program years ago, ensuring waste is diverted from landfill is second nature at the BPL. The team goes beyond waste separation, seeking opportunities to prevent waste wherever possible. That includes efforts to reduce single-use items, sourcing food that comes in re-usable bins, and switching to products such as powdered soap to reduce packaging waste. Other sustainability efforts include, but are not limited to, energy efficient laundry, low-flush toilets, low-energy lighting, and sourcing food as locally as possible. Zero waste and other sustainability efforts are a key component of both internal and external communications, which lends itself to a natural culture of sustainability at all levels. Thank you to the team at the BPL for leading by example from the very beginning! https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617317222643-Y03BYPV5SFNCDQ3QCS4V/3-balkan-restaurant.jpg Commercial - Balkan Restaurant Pictured in photo: Nick Veriker, General Manager As part of the Banff Hospitality Collective, the Balkan is part of a culture that prioritizes giving back to the community, which includes environmental sustainability efforts. In the summer of 2019, the Town of Banff conducted waste audits with many of the BHC businesses. The Balkan was a venue that stood out, leaving a very positive impression on our team. Their excellent waste sorting system with convenient bin locations and clear signage make doing the right thing easy, and they even have a magnetic bin lid that prevents unwanted items (such as cutlery – yes, this really happens!) from ending up in the food bin. Most notably, the Balkan recently became the first business in the entire national park system to achieve LEAF 2 status, which is a rigorous environmental designation for restaurants that meet specific sustainability criteria. It took the Balkan nearly a year of work to achieve LEAF designation, and their efforts in zero waste were a key reason that they made the cut. It is clear that the Balkan is leading by example, and plowing ahead on the zero waste trail! https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617318612783-TR79X81FMU5NAMDH9T5W/4-wild-flour-cafe.jpg Commercial - Wild Flour Café Pictured in photo: Meghan Druhan, General Manager Located in the Bison Courtyard and owned by Arctos & Bird, Wild Flour Café is held to a high corporate standard when it comes to zero waste efforts and sustainability. Each year, Wild Flour completes a Triple Bottom Line report, challenging the business to set goals focused on environmental and community contributions. Wild Flour’s zero waste efforts, such as avoiding single-use plastics wherever possible, composting all food scraps in the kitchen, and providing incentives to customers for avoiding disposables, are a few of many ways that the café demonstrates a commitment toward zero waste. Wild Flour’s chefs also make a conscious effort to prevent food waste at the source, including strategies such as using leftover produce to make soup, reducing portion sizes, and selling day-old baked goods at a reduced cost. It is no longer uncommon for coffee shops to offer a discount if you bring your own mug, but Wild Flour goes beyond that to offer a discount for bringing your own container for baked goods and meals as well. When the Town of Banff conducted a waste audit at Wild Flour in the summer, the results were extremely positive and the team observed almost no contamination in food and recycling streams. The key remaining opportunity was for the café to provide waste diversion opportunities to customers, which is something that they are currently exploring. Thanks to Wild Flour for providing Banff with a delicious and environmentally conscious café – your efforts are appreciated! https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617317769781-OXWZZWJLGE4SYIWKLF42/5-moose-hotel.jpg Commercial - Moose Hotel (& Pacini Restaurant) Pictured in photo: Peter Dubeau, General Manager The Moose Hotel is an excellent example of zero waste leadership in hospitality. As the newest Banff Caribou Properties hotel, sustainability has been part of the operation since day one. They made a conscious effort to avoid single use items in their guest rooms. There are no to-go or disposable plastic cups in their guest rooms. Their fitness centre and aquatic facilities carry biodegradable cups and water fountains. They made the decision against using plastic water bottles in hotel rooms and they launched a program in 2018 to encourage hotel guests to bring their own water bottle and enjoy Banff’s beautiful tap water. For guests who don’t have their own water bottle with them, the hotel provides a branded re-usable stainless steel water bottle for a small fee. Waste diversion is prioritized throughout the hotel and restaurant; the user-friendly systems, clear signage, convenient bin locations and regular communication make it easy for staff to participate and stay engaged. Re-using containers for food-storage, re-thinking meal plating to avoid disposable items, and an effective compost system are just a few examples of how Pacini participates in these efforts. Their straws are made of pasta! Congrats to the Moose Hotel & Suites and Pacini Restaurant for being a zero waste innovator, we look forward to seeing what your team will tackle next! https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617317858817-Q1S5XRHZVR7UUHMW8504/6-beatnik-salon.jpg Commercial - Beatnik Salon Pictured in photo: Cassidy Geddes (left) and Pam Traut, Co-owner (right) Beatnik Hair Salon may very well be Banff’s unsung zero waste hero. The salon is very conscious of being a business in Banff National Park, and the implications that has for protecting our natural environment. They believe strongly that the beauty industry does not need to be wasteful, and they are pioneering the way forward, showcasing creative alternatives for how a salon experience can be sustainable. Beatnik’s zero waste efforts include providing a bulk refill shampoo station, using 100% compostable colour bowls, purchasing hair products with recycled ocean waste plastic packaging, and partnering with Green Circle Salons which specializes in recycling any remaining salon waste – including hair! Other sustainability efforts in the salon include ‘eco head’ showerheads to reduce water usage and a towel sorting system that reduces energy consumption from laundry. If you’re interested in enjoying a coffee while you get your hair done, Beatnik will provide you with a mug to-stay, as one other way of keeping disposables out of their shop. Congrats to Beatnik, a salon that is truly making every effort to lessen their environmental impact and put the planet first. https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617318103868-DPM6RMSMGW16EPHJEHG4/fairmont-7-banff-springs.jpg Commercial - Fairmont Banff Springs Pictured in photo: Robert Ash, Executive Chef As a Fairmont hotel, the Fairmont Banff Springs is part of a large corporate sustainability mandate. The hotel supports and participates in Planet 21 initiatives, Accor’s environmental and social sustainability program. Planet 21 challenges everyone to take measurable actions to minimize the hotel’s impact on the planet. Reducing the amount of waste that each hotel generates is one of the environmental priorities in the Planet 21 program. At the Fairmont Banff Springs, this vision manifests in many different ways on a daily basis with respect to zero waste initiatives. The hotel and its many restaurants have waste diversion programs in place for all material streams. Their efforts to reduce food waste are worth noting. As one of the first participants in the Town of Banff food waste diversion program, the Fairmont Banff Springs has since gone beyond composting food waste and prioritizing how to prevent it from happening in the first place. The hotel measures all of their food waste by kitchen on a quarterly basis for a 14 day period to identify opportunities for improvement. The Banff Springs has set a goal to increase their waste diversion rate to 65%, reduce food waste by 30% by 2020, and eliminate single-use plastics by 2022. They strive to foster a zero waste culture among staff, providing incentives for positive action at the staff cafeterias, and conducting outreach to educate staff about composting. Thanks to the Fairmont Banff Springs for doing everything you can to lighten your environmental impact and setting a positive example for Banff’s visitors! https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617318866693-REIFIEC0QLSNQBFJ0PAU/8-park-distillery.jpg Commercial - Park Distillery Restaurant & Bar Pictured in photo (left to right): Mark Calcafuoco, Micayla Walker, Councilor Chip Olver, and Yannis Karlos In the summer of 2019, Park Distillery was recognized as Banff’s Zero Waste Hospitality Hero, prior to the Trailblazer program being formally established. The Town of Banff’s outreach team had the chance to meet Park’s enthusiastic staff, conduct a site visit to better understand systems, and even went as far as doing a literal dumpster dive in their waste bins. Within two weeks of implementing a food waste diversion program, Park’s food bin was completely full and the garbage was nearly empty, with little to no contamination observed. It is estimated that, through this program, Park was diverting over 50 tonnes of food waste per year from ending up in the landfill; this is a significant number in a community the size of Banff. Much of Park’s success can be attributed to a well-educated team who are passionate about zero waste, along with clear goals that have been adopted by staff at all levels. Employees are armed with tools to make Park’s zero waste goals a reality, including onboarding training, buy-in among management, and creating a corporate culture of sustainability that is embedded across the organization. The Town of Banff’s team was so impressed with what they observed at Park, which led to them being recognized in the early days of Banff’s Zero Waste Trail. The team at Park Distillery truly walks the talk, setting a strong example of leadership for other food-service businesses to follow. Thank you Park, and congrats on being an official Trailblazer! https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617318256750-5YTLAK7Z5OJ5G67SLIA9/9-the-meatball.jpg Commercial - The Meatball Restaurant Pictured in photo: Jesse Beal, Executive Chef In 2008, Jesse Beal arrived in Banff from New Brunswick, where recycling and composting had always been second nature. When he began working as a chef at the Meatball, before convenient recycling programs were in place, he was so eager to start a program that he self-hauled all of the recyclables out to the Waste Transfer Site himself. The Meatball’s zero waste initiatives have expanded over the years to include participating in the Town’s composting program, reducing single-use items, and sustainable procurement to avoid waste. The Meatball’s ‘from scratch’ kitchen model doesn’t allow for any avoidable food waste either, as veggie scraps are used to make broths, meat bones are used to make gravy, and portions carefully planned out. In addition to their positive environmental impact, The Meatball’s community-minded spirit is worth noting as well. The restaurant generously supported those in need at the beginning of the pandemic by providing free and accessible meals. As a zero waste hero (long before it was cool!) and community champion, they are a worthy recipient of the Zero Waste Trailblazer award. Thank you to the Meatball for continually leading by example! https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617318393158-CULY7JS2JNCEI502J82O/10-botega-salon.jpg Commercial - Botega Salon Pictured in photo: Meg Taylor, Owner (and her beloved pup, Zoe!) Botega Salon is headed up by Meg Taylor with the support of her pup Zoe, a dynamic duo who are passionate about zero waste and sustainability. Botega’s partnership with Green Circle Salons helps them recover and repurpose 95% of unique salon waste products that may otherwise end up in the landfill. As art enthusiasts, Botega uses their wall space to feature the work of emerging Bow Valley artists, hosting gallery openings to showcase the work. Fear not, you will never find a disposable cup or plate used to serve food at any of these fantastic events. In addition, thought and intention is put into every product that enters the salon. Botega sells cradle-to-cradle certified beauty products, upcycled accessories and even displays them on shelves made from re-purposed barn wood. This attention to detail at all levels really speaks to the salon’s dedication to zero waste leadership. Thanks to Meg, Zoe, and the whole team at Botega for walking the talk and keeping both people and our planet beautiful. https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1617319298099-7CQ15MUWR64NO128XK06/11-nourish-bistro.jpg Commercial - Nourish Bistro Pictured in photo: Alex Boston, General Manager Since 2015, Nourish Bistro has been known for providing Banff’s residents and visitors with Farm to Table vegetarian cuisine, a creative dining experience, with zero waste and sustainability being top priority in all aspects of the business. In addition to diverting all waste into appropriate streams and minimizing waste produced where possible, the team at Nourish is always looking upstream and purchasing with sustainability top of mind. High value is placed on food, offering a scratch kitchen where nothing is wasted and homemade preserves which give a longer life to farm-fresh summer produce. The menu at Nourish is designed for sharing-style meals which are conducive to not only an enjoyable dining experience, but zero waste left on the table. Moving toward zero waste has clearly been a part of the culture for the team at Nourish from the beginning, which is one of the reasons it attracts sustainability-minded employees and customers alike. When management was asked to think about what type of waste could still be minimized in Nourish’s operations, the response (after some head scratching) was “dust from the floor?” When dust is your biggest waste problem, not much more needs to be said… thanks to the team at Nourish for showcasing how truly delicious a sustainable restaurant can be! https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1620943738472-XQU6IXUKLP0F59RIWFZK/IGA+Trailblazer.jpg Commercial - Banff IGA IGA is the latest recipient of the Zero Waste Trailblazer Awards, a recognition for Banff businesses and institutions that go above and beyond efforts to reduce, re-use and recycle. Our zero waste team was given a behind the scenes tour of IGA, and left extremely impressed with what they saw. Well-organized recycling systems, clear signage, and knowledgeable staff all contribute to the success of IGA’s efforts to move toward zero waste. In addition to getting on board with Banff’s recycling and food scraps programs, IGA participates in Sobeys’ unique corporate-wide initiatives which include a special meat scrap recycling program, soft plastics and plastic film recycling, and serious procurement efforts to reduce non-recyclable packaging waste. IGA doesn’t mess around when it comes to food waste. Since 2017 they have been donating over $200 worth of edible food each day to Banff Food Rescue, supporting food access in Banff’s community and prevent even the need for composting, let alone landfill. This adds up to over $75,000 per year … In addition, IGA’s ‘Enjoy Tonight’ system marks down fresh food that is on its best before date, as well as their Fresh Item Management software helps them avoid over ordering on items that may go to waste. For Banff businesses, garbage is the most expensive service when it comes to waste management. IGA is well aware that all of their excellent initiatives to reduce waste also mean reducing costs, and a good environmental decision is also a good business decision. Many residents and visitors of Banff will be excited to hear that IGA eliminated all single-use checkout bags from their store effective May 5, 2021 as a part of Sobeys’ corporate effort to eliminate single-use plastics. We congratulate IGA for continually ploughing forward on all of these initiatives, especially as an essential service in the pandemic. You are truly zero waste heroes! https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1639583914835-29R5Y9CE1I6HWTAQZS4U/Whitebark+Trailblazer+1.jpg Commercial - Whitebark As a café, single-use items are at the forefront of zero waste efforts and remain a challenge. However, by focusing on waste avoidance, Whitebark showcases a great example of what can be done to reduce single-use items. Examples of initiatives include: · Providing to-stay food ware for customers who dine in (and making sure they ask the question before providing anything disposable!) · Offering a discount to those who ‘BYO’ mug for a contactless fill · Participating in Banff Isn’t Disposable’s container share program Where no reusable alternative is available, Whitebark is working hard to source to-go items that are fully certified compostable or recyclable. https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1646946104703-2LSF8LA8GNPBA4H2EJ93/Samesun+Trailblazer+Photo.jpg Commercial - Samesun Hostel The Samesun is in a unique position as a lodging operation with dormitory style rooms, a shared kitchen for guest use, and a restaurant – all of which are contexts that have potential to generate different types of waste. Thankfully, the team at the Samesun has got a strict handle on things and for the most part, makes things easy by preventing waste before it happens in the first place. In the guest kitchen, to mitigate food waste, guests are encouraged to leave any remaining food on the free food shelf to be used by next traveller. According to staff, everything on that shelf gets snatched up and you’ll never see anything spoil. The hostel also provides everyone with Tupperware for leftovers for convenient storage. Any waste that may be generated in the kitchen is recovered for recycling or compost in the communal bins that all guests are encouraged to use properly. Getting a visitor to sort their waste in a shared kitchen may seem like a challenge, but just pop by the clean and organized Samesun kitchen and you’ll see that it’s become a social norm; simple to participate in by way of clearly labelled bins, communication, and a generally great attitude. The Beaver Bar is also situated within the Samesun, which is another location where waste is kept to a minimum. The hostel keeps things nice and simple by not offering any single-use items at all. Paper towels have all been swapped out for washable cloths. The bar minimizes takeout which helps avoid waste, and if guests wish to take food back to their room they are given to-stay food ware which can simply be returned when they are done. Recycling bins are provided in all guest rooms and on the backend for staff as well. The Samesun team then makes use of the neighbourhood blue bins nearby to dispose of their mixed recyclables for free. In addition to helping Banff reach our waste diversion goals, the Samesun saves money by reducing their garbage and taking advantage of a free recycling option along food scraps collection which is 40% cheaper than garbage. Given that hostel staff can often be the first folks that visitors meet when they arrive in Banff, we feel reassured knowing that sustainability is a top priority shared with guests. Thanks to the passionate crew at the Samesun for creating a hostel experience that showcases Banff’s environmental values. https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1666887068715-FBG1QMTHRP2AMGZBN30Y/Zero+Waste+Banff+Tea+Co+Trailblazer+-+Tori.jpg Commercial - Banff Tea Co The Banff Tea Co was recently awarded Trailblazer status for their efforts to help Banff move toward zero waste. Banff Tea Co is a great example of what can be done to reduce single-use items. Examples of initiatives include: • Instead of pre-packaging the tea, the products are set-up in bulk-style reusable containers • Offering a discount to those who bring their own jar or containers for a loose tea fill-up, and when customers do not have reusable jars, the staff encourages them to bring back the tea packaging for reuse or to purchase reusable tea mugs, jars, & towels provided at the cash register • Attempts are made to reuse cardboard boxes thrown out by other businesses to package their own orders • … and more! https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1678472955633-4V0IEBBY4LTT6076WQ2F/Zero+Waste++Daniel+Illsley.jpg Commercial - Fjällräven Fjällräven was awarded Trailblazer status for their efforts to help Banff move toward zero waste. Fjällräven is a great example of what can be done to reduce single-use items. Examples of include: · Rather than throwing out damaged goods or returnable clothing, Fjällräven sends them to Calgary to be repaired · Whenever they have an excess of materials, Fjällräven posts it on social media to be picked up for free · The company voluntarily enrolled itself in a program called “The Green Business Bureau” where branches go through regular environmental assessments and have to maintain a certain score … and more! Thanks to the team at Fjällräven for sending the right message to Banff's visitors & helping protect the park for future generations to come. https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/3b2def20-0b37-41bf-a1e5-760f28a1d128/th-banff-logo.png Commercial - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/2d8b11fd-dce6-4369-b0b7-0594bc3ae555/th-labels-1.png Commercial - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/1f23d93c-8ca3-44c0-8c3b-1e5db6699659/email-template-2.png Commercial - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/2002155e-99fe-43f4-8c7c-b7c6a9190439/th-yes-no-sctickers.png Commercial - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6036a643433e2f05afe966f2/fc185bd9-6f15-403c-b3c7-f0ff3bbdfebc/th-commercial-brochure.png Commercial - 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