Welcome to Sheraton Centre Toronto Hotel

Housekeeping: 

• Guestrooms are equipped with tent cards/signage which gives guests the option to use the Make a Green Choice program (linen re-use). Learn more about Make a Green Choice 
• Housekeepers are instructed to check that lights, radios, and televisions are turned off in unoccupied rooms 
• Barely used bars of soap, individual shampoos, and other amenities are collected for donation to Clean The World Organization 
• In-room recycling options include recycling bins in all guestrooms 
• 75% of pressurized aerosol cans have been eliminated and replaced with hand pump dispensers refilled from bulk/concentrated solutions 
• 25% of chemical cleaners have been replaced with biodegradable/vegetable-based and/or non-toxic alternatives 
• Housekeepers are trained to report all dripping faucets and leaking equipment to the Maintenance department 
• Procedures are in place that allow Housekeeping staff to report actions that harm the environment and share their ideas on eliminating impacts

Conference & Meeting Space: 

• 50% of lighting in conference/meeting room(s) uses higher efficiency bulbs (i.e. compact fluorescent) 
• 75% of individual servings (butter, jams, creamers, etc.) have been replaced with bulk purchases served in reusable container 
• 50% of note pads, napkins, office paper, and other paper products are purchased with a minimum of 30% recycled content 
  
• Conference schedules, menus, contracts, etc. communicated via e-mail to clients 
• The hotel's environmental policies and programs are communicated to meeting planners and guests before or during events when requested

Food & Beverage Services: 

• Appliances/equipment are regularly cleaned and serviced (including air filters, air ducts, fans and burners) 
• Exhaust fans are sized to meet code requirements (i.e. not oversized) and regularly cleaned 
• Higher energy efficiency appliances (i.e. Energy Star/EnerGuide certified) and/or equipment have been purchased during the past 12 months 
• Freezer/refrigerator motors, thermometers, and other equipment are regularly checked, serviced, and defrosted to ensure efficient operation 
• 30% of the lighting in the restaurant and food services areas are high energy efficiency light bulbs (i.e. compact fluorescents) 
• 50% of lighting in the restaurant and food services areas use higher energy efficiency equipment (i.e. ballasts, controls 
• Dimmer controls are used in dining areas 
• Over 75% of products are purchased in bulk to reduce cost, packaging, and waste disposal fees 75% of product packaging is recycled 
• Over 90% of pressurized aerosols have been replaced with reusable hand pump dispensers 
• Cooking oils/grease are separated and disposed of/recycled as special waste 
• Some organic produce and/or herbs are grown on-site (i.e. roof top herb gardens)