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Green side. Up.

A tasty way to make the Listel rooftop even greener.

Up to now,  we’ve had only two of the hotel’s major sustainability initiatives up on the roof,  where they’re visible to residents of nearby highrise buildings in the West End but actually enjoyed by all our guests.  They include a high-efficiency heating/cooling ventilation unit and an array of solar panels to pre-heat water for the hot water system.

Next, we’ll be adding something fresh and green to the mix.. one that will surely be enjoyed by both the neighbours and guests downstairs.

Chris will tell you all about it.


When heading into new territory, it’s always a good idea to have some experienced guides along — especially when they bring extra supplies.

In Episode 2 of The Next CourseVideo Chronicle, chef Chris and the Listel Hotel/O’Doul’s team meet some willing partners  – Green Table Network and BC Hydro Power Smart – Technology & Innovation –  for their sustainable reno project and explore the possibilities… and benefits.

Click PLAY to join the tour.

Be sure to tune in every other week (or so) for another tasty episode of The Next Course.


As you might guess, the decision to close O’Doul’s for a ‘makeover’ wasn’t an easy, or even a recent, one.

But, as you’ll see in Episode #1 of The Next Course video chronicle, chef Chris and the O’Doul’s/Listel Hotel team had more than a few good reasons AND a timely offer from their friends at the Green Table Network and BC Hydro to consider.

Push PLAY to turn back the hands of time…

Be sure to tune in every other week (or so) for another tasty episode of The Next Course.

Adding some (local) power smarts…


It shouldn’t come as any surprise that, when it comes to reducing the environmental ‘footprint’ of any restaurant,  reducing energy consumption is the best place to start.

Consider all the equipment and technologies in the kitchen and out front used to bake, chill, chop, broil, slice, blend, steam, fry, freeze, mix, boil, store, brew and, of course, illuminate the food and beverages typically served 20 hours a day, seven days a week… not to mention the systems needed to wash dishes, make ice and exhaust the heat that’s often hard to ‘stand’ in the kitchen.

So, if you can develop clear, measurable opportunities to conserve a bit of energy here and there in all these areas, or give efficiency a state-of-the art boost, it would most certainly add up to substantial savings to the restaurant’s bottom-line and reduce the pressure of  its eco-footprint. And, imagine if you were able to multiply this blueprint by the thousands of restaurants across the province, you’d be able to generate a significant reduction in the regular demand for power.

That’s exactly what Irfan Rehmanji of the Technology & Innovation team at BC Hydro Power Smart had in mind when he approached the O’Doul’s team with a big (and timely) idea on becoming a full partner in our renovation…

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