Sustainable initiatives

Grand Hyatt Singapore is committed to initiatives that embrace both economic and environmental sustainability and has been doing so for more than a decade.  

In 2015, the hotel was awarded Chain of Custody (CoC) certifications by the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC), which certifies and ensures responsible farming and fishing practices of the hotel’s procured seafood. The hotel does not tolerate the use of shark’s fin or other endangered species on their menus.

All restaurants serve 100% sustainable certified coffee (Rainforest Alliance) made from 100% Arabica beans. Additionally, the hotel only serves sustainable and organic certified wines by the glass and 70% of all wine purchases sourced from sustainable or organic certified vineyards.

Organic, seasonal, low carbon footprint vegetables sourced from our cooperative growers from the Cameron Highlands, along with herbs grown on our rooftop garden, have been supplementing the hotel’s daily market list since mid-2016. We have introduced more plant-based dishes on our menus within the hotel, fostering responsible consumption and lowering our impact on the environment.

After the hotel’s daily breakfast service, excess bread and pastry items meant for replenishment for various dining outlets such as StraitsKitchen and the Grand Club Lounge are brought down to the Pastry Kitchen to be set aside for the Food from the Heart collection. Additionally, the hotel works with Kerbside Gourmet – a gourmet food truck that twice a week collects edible leftovers that are blast chilled, vacuum sealed and labelled before storage and then distributed to needy families at the South Central Community Family Service Centre.

For the remaining food waste that cannot be donated, the hotel has installed a 1,000-litre digester machine that now converts 100% of its food waste into around 250 to 300 kilograms of pathogen-free, organic fertiliser for the hotel’s landscaping purposes – all within just 24 hours. This innovative twin system enables the hotel to keep 100% of its organic food waste out of the city’s landfills – drastically reducing the property’s overall waste production and bringing Grand Hyatt Singapore one step closer to Hyatt’s 2020 vision for sustainability.

We have replaced plastic straws with eco-friendly, 100% compostable and sustainable PLA straws, plastic stirrers with re-usable stainless steel versions, plastic takeaway containers with biodegradable options as well as introduced biodegradable pens made out of recycled paper and corn throughout the hotel.

In 2013, the hotel was recognised internationally for its Trigeneration Plant project. Awarded by the Energy Globe Foundation, The Energy Globe Awards are considered to be the world’s most prominent and prestigious environmental awards. Trigen refers to the simultaneous production of three useful energies – heat, power and cooling – from a primary fuel input, namely natural gas. The plant enables the hotel to produce 30% of its own electricity and uses waste heat to generate hot water, steam and refrigeration, thus improving our Energy Utilisation Factor (EUF). The implementation of the plant sees our carbon emissions reduced by nearly 1,200 tonnes per year, which equals taking 300 cars off the road per annum.

In 2000, the hotel re-engineered its entire air-conditioning and mechanical ventilating systems, reducing energy consumption by 8 million kWh and water consumption by 65,000m3 annually. Other initiatives include recycling water from the laundry plant for non-potable application, using detergents enabling cold water washing and recovering condensation from the air-conditioning systems for use in the cooling towers.


The most recent environmental initiatives include the implementation of biodegradable pens and straws, as well as a digital newspaper solution that eliminates the impact of 450,000 printed publications a year, equivalent to saving 10 hectares of forest.

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10 Scotts Road, Singapore, Singapore, 228211

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