The Fairmont Waterfront hotel is conscientious at recycling, reusing, and decreasing its waste. All the hotel's food waste Is composted, in a vertical composter in the rooftop garden that can grow 100 plants in a single square meter. Fruits and vegetables such as nasturtiums, strawberries, lettuce, tomatoes, and cauliflower have all been grown in the vertical greenery enclosure garden and utilized in the hotel's kitchens. For redirecting no less than 90 percent of its waste from landfills for three back to back months. Furthermore, guest amenities such as shampoos, body lotions, and used towels and sheets are donated to nearby shelters. The hotel is working closely with the city to eradicate plastic usage in guest rooms and is constantly empowering the quests to do so as well. Soon, the aim of the hotel is to provide reusable water bottles in guest rooms and water stations on all floors to encourage and empower guests and to be green. In addition, the hotel is positively encouraging the neighborhood and the community to be green. Question: Explain how these actions contribute to zero waste goal. (A couple or a few sentences will be enough to answer.)