Sustainability & Innovation
Overview
- Embracing care at the heart of the business, Grand Hyatt Singapore has been pioneering sustainable initiatives since 2002. The journey has seen the hotel achieving waste and water reduction, better utilisation of resources, and providing guests with greater value through sustainable dining and wellness.
- Over the years, the hotel has been recognised for its efforts by multiple government organisations such as the National Environmental Agency, Singapore Environmental Council and Building and Construction Authority.
- In 2024, the hotel earned the GSTC Industry Criteria for Hotels by the Global Sustainable Tourism Council, recognising our commitment to global sustainability standards in travel and tourism.
- We use Hyatt EcoTrack to track sustainability metrics including greenhouse gas emissions, energy, water, waste, and recycling. These insights are important to help advance efficiency improvements.
Carbon Emissions and Water
- The hotel’s sustainability journey started in early 2002 with the implementation of a Green Energy Management system which replaced the central air-conditioning system with a highly efficient “Total System and Right Sizing Approach”.
- Since April 2022, the hotel is operating on 100% renewable electricity following a partnership with Flo Energy, a local retailer that purchases REC (Renewable Energy Certificate) to offset the electricity they supply.
- Nordaq Water is used in the hotel’s F&B restaurants, saving 500g of CO2, 1 litre of unrenewable fossil fuel, and 7 litres of water for every bottled water it has replaced at its restaurants.
- Reduced water usage by 30% by implementing three Meiko dishwashing machines and one Granuldisk potwashing machine.
- Rainwater is collected for use in a landscape irrigation system for biodiversity landscaping around the hotel and its cooling tower.
Waste and Circularity
- Committed to more responsibility by achieving The PLEDGE™ (Food Waste Certification) in 2021.
- The hotel uses agile tech solutions by LightBlue Consulting to help track and reduce food waste and its associated costs.
- 1st hotel in Singapore to support the buffet-in-a-box concept by treatsure, allowing users to purchase surplus food from restaurants directly.
- Work with non-profit organisations to contribute excess food (certified safe) to communities in need.
- Last food waste streams go to the WasteMaster Waste-to-Energy (WtE) system, converting excess food into odourless, pathogen-free inert material, retaining up to 95% of its energy and nutrients.
- Partner with Diversey to recycle used bar soaps, providing them to underprivileged communities in need.
Reducing Plastic Waste
- A fully customized and automated in-house water bottling plant that provides guestrooms and event spaces with purified water in reusable glass bottles, eliminating plastic bottles and reducing manpower.
- The hotel works with local brands to produce sustainable corporate gifts - reusable bags made with plastic bottles; phone holders made with wooden chopsticks; beeswax wraps instead of plastic cling wraps.
- Recyclable pens made of aluminum.
- Paper bags, containers, and print collateral used in the hotel are Forest Stewardship Council (FSC) certified.
- Working with BioPak, the hotel has since contributed to positive change by offsetting 479 kg of carbon and avoiding the use of 88 kg of plastic per year.
Our Food Philosophy
Hyatt’s Food. Thoughtfully Sourced. Carefully Served. philosophy guides us in how we select ingredients that are better for people, communities and the planet.
- 80% of seafood served is certified sustainable by Marine Stewardship Council and Aquaculture Stewardship Council.
- First in Singapore (in 2019) to implement a Nose-to-Tail program importing whole carcasses of beef to minimize wastage.
- Working with Flinders + Co, the hotel imports Roaring Forties lamb, the first carbon-neutral certified lamb.
- Zero-Waste food options are available at Pete’s Place and Oasis to promote a culture of food waste prevention within the culinary team as well as to our guests.
- The hotel sources 30% of its herbs from its three rooftop gardens used for the hotel’s restaurants and events services.
Sustainably Sourced Ingredients
- 80% of its organic and seasonal vegetables are sourced from Cameron Highlands to reduce carbon footprint by more than 100 times as compared to using air-flown greens.
- The hotel also procures organic and seasonal vegetables from ComCrop, Singapore’s first commercial rooftop farming company that minimizes resources and maximizes produce.
- The hotel ensures that its three wine cellars are stocked with at least 85% sustainable wines certified by Lodi Rules, Demeter Certified Biodynamic, and more.
- Serves organic rice from Fresh Rice, Natural Harvest in Thailand - regarded as the "Symbol of National Thai Rice".
- Use of organic Rainforest Alliance coffee beans and sustainable cocoa that protect endangered species while providing local communities/ workers with decent wages.
Information About our Destination
- The hotel’s sustainability commitment is aligned with the Singapore Green Plan 2030, a national sustainability movement that seeks to rally bold and collective action to achieve a long-term net-zero emissions to build a sustainable future as well as the Hotel Sustainability Roadmap launched in March 2022.
- Located in the Orchard Road district, the hotel allows guests to travel easily in the city via a public transport network of underground metro and buses for a greener traveling experience.
Contact Us
Hyatt is committed to caring for people and the planet through responsible business practices.