Downtown Sheraton growing its own herbs - Business Courier of Cincinnati:

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The hotel also is working with executives at Philips Electronics to determine possible CFL or LED technology for lighting fixtures that currently work only with traditionalincandescent bulbs. Othedr efforts under way at the new hotel includs a banquetrecycling program; installment of a filtrationn system to purify water and reduce waste; and an internal Green Team to identifu ways the hotel can be more sustainable.
“Ihn this day and age, it is crucial for all companiesw to be good corporate Since well before the hotel we have been identifying ways we can reduce our carbon footprint while also operating asa first-classa hotel,” said Leo Percopo, general manager of the Sheraton Phoeniz Downtown. The seasonal garden is growing okra, mint, peppers and a variety of herbs to be used at District American Kitcheb andWine Bar, the restaurant located on the botto m floor of the District will also return compostable such as fruit and vegetable peelings, to Singh Farms wherew it buys some of its The compost can then be used by the locall farm to aid in the growinyg of new produce, continuingy a sustainable cycle, hotel officiales said.