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Fairmont Olympic Hotel, Seattle
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Environmentally Friendly Initiatives at The Fairmont Olympic Hotel

Fairmont Hotels & Resorts was founded on an enduring connection to the land and communities where we do business.  Remaining true to this principal, the company takes a proactive approach to leading the industry with its Green Hotel Partnership Program focused on sustainable and responsible tourism.  

Over the years, the Fairmont Olympic has maintained those principles and initiated programs like our rooftop honeybees, waste and energy minimization, recycling and steam power.

Click here to watch our latest honeybee initiative

Meeting Setup

Fairmont Hotels & Resorts Eco-Meet Program

Meeting planners can minimize their carbon footprint for upcoming meetings through the reduction of waste and conservation of valuable resources with options such as local and organic gourmet menus, disposable-free food and beverage service, carbon neutral and eco-friendly hotel options. Inquire with the Fairmont Olympic Hotel's sales team to learn more about ecologically conscious meeting options.

Book Your Eco-Friendly Meeting
Suckers Oysters

The Fairmont Olympic Local Culinary Experiences

The Fairmont Olympic’s two restaurants and lounge offer a local culinary experience that highlights flavors and ingredients of the Pacific Northwest. Executive Chef Gavin Stephenson creates seasonal menus using abundant native fruits, vegetables and herbs, not to mention an expansive variety of fresh fish and seafood from the region. Whether it is in Shuckers enjoying local and sustainable mussels, or in The Terrace Lounge sipping a local Biodynamic wine, visitors to the Fairmont Olympic can enjoy knowing any culinary experience is thoughtfully served knowing its origin and environmental impact.

Local Cuisine
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Honey Bees

Since 2009, Executive Chef Gavin Stephenson has been building out the Fairmont Olympic Hotel's rooftop beehive program. From his start with 5 fives, our own Executive Chef turned Chief Bee Keeper has grown the rooftop apiary into a 18 hive and 600lb per year colony. But honey isn't the drive behind this program, between colony colapse and polination decline, Chef Stephenson is dedicated to supporting the local Puget Sound produce production through both honey bees and a new Pollinator Bee Program.

Learn More About Fairmont Bees