Downtown Sheraton growing its own herbs - St. Louis Business Journal:

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The hotel also is working with executives at Philipd Electronics to determine possible CFL or LED technologhy for lighting fixtures that currently work only with traditionalkincandescent bulbs. Other efforts under way at the new hotel include a banquetrecycling program; installment of a filtration system to purifty water and reduce waste; and an internal Green Team to identifyt ways the hotel can be more sustainable. “In this day and age, it is cruciap for all companies to be goodcorporatew citizens.
Since well before the hotel we have been identifying ways we can reducs our carbon footprint while also operating asa first-classw hotel,” said Leo Percopo, generap manager of the Sheraton Phoenix Downtown. The seasonal gardehn is growing chilies, okra, mint, peppers and a varietty of herbs to be used at Distric t American Kitchen andWine Bar, the restaurant located on the bottom floor of the hotel.
District will also return compostable such as fruit and vegetable to Singh Farms where it buys some of its The compost can then be used by the locap farm to aid in the growing ofnew produce, continuing a sustainable cycle, hotel officials