Fairmont Singapore and Swissôtel The Stamford has launched Singapore’s first hotel urban aquaponics garden, to cater to rising demand for fresh quality produce from guests.
Nestled on the rooftop between Fairmont Singapore and Swissotel The Stamford, the 450m2 aquaponics garden will grow and supply produce that’ll meet an estimated 30% of vegetable and 10% of fresh fish needs across the Hotels every month.
Aquaponics combines aquaculture – the growing of fish and other aquatic life – with hydroponics, which is growing plants without soil. It’s a sustainable, pesticide-free solution to traditional methods with substantially higher yields while requiring less water, space and labour.
The Fairmont Singapore and Swissôtel The Stamford says the aquaponics solution is the result of months of research, looking at the best possible ways to meet demand among guests and consumers for fresh food while optimising limited space for growing produce and minimising water wastage.
“Over 90% of the 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,”
Marcus Hanna, General Manager of Fairmont Singapore and Swissôtel The Stamford.
“We champion innovation and are constantly looking at ways to enhance overall guest experience and improve operational efficiencies. Aquaponics ticked the boxes for us and provided a wonderful means for us to produce the volume of food we need on property within a short turnaround. We are hopeful that this breakthrough for the hospitality industry will inspire other companies to help drive a positive movement towards greater sustainability for the community at large.” Added Hanna.
Aquaponics is just one of many impressive sustainability initiatives at Fairmont Singapore and Swissôtel The Stamford.
The Hotels also deploys an AI system to analyse and minimise food waste. An Eco-Wiz food digester system converts leftover food into water and compost, and a food waste reduction programme with waste management firm Good For Food helps reduce the amount of food sent to landfills.
Produce will be used in The Swissotels Skai Restaraunt
Additionally, Fairmont Singapore’s new South Tower rooms and suites come with Swisspro freshwater taps installed – eliminating the need for single-use plastic bottled water.
Similarly, at Raffles City Convention Centre, plastic water bottles that used to be provided in the meeting rooms have since been replaced by water dispensers that are conveniently available within easy access of event spaces; and each function room is furnished with re-fillable glass carafes.
Fairmont Singapore and Swissôtel The Stamford also sources sustainable produce where possible, using no endangered fish and was the first hotel in Singapore to stop serving sharks fin.
The Hotels work with local oyster farmers for SKAI’s brunch concept; and unconsumed bread from breakfast service is given daily to a local charity, Food from the Heart, which supports families in need.
All of the hotel’s sustainable initiatives support the city-state of Singapore who’s “30 by 30” goal calls for one-third of the food that the city needs to be home-grown by 2030.
The move follows on from another first last year, with the launch of Swissotel The Stamford’s ‘Vitality Rooms’ featuring an innovative in-room ‘Wellbeing centre’.
READ MY REVIEW HERE: Swissotel Stamford Singapore launches Vitality Room with a Wellbeing centre inside it
Find out more: www.swissotelsingapore/aquaponicsgarden
