Fairmont Singapore builds on purpose-driven brand pledge with sustainable food innovation

Part of a city-wide initiative to source 30% of the population's nutritional needs locally by 2030, the 450sq/m garden will provide 30% of all vegetable demand and 10% of all fish requirements across both hotel brands every month.

Marcus Hanna, general manager of Fairmont Singapore and Swissôtel The Stamford, commented: “Over 90% of food consumed in Singapore is imported. As a leading hotel group and a purpose-driven organisation, we have a stake in building a more sustainable Asia for future generations. We want to do our part, not only in aligning with the Singapore government’s 30 by 30 vision, but also enhancing our guests’ dining experience by serving them only the freshest, healthiest produce, obtained in the most sustainable way possible.”

The hi-tech farm is capable of growing fish and plants in what is being touted as a sustainable alternative to traditional farming methods, which are heavily reliant on water, pesticides and transportation.

Both chains have taken a series of measures to reduce waste and increase efficiency such as freshwater taps to eliminate single-use plastics and an AI system to cut food waste.

The brand innovation follows the launch of 'Choose Good. Do Good', a series of carbon comparisons designed to let citizens make informed choices when doing their grocery shopping.