Taking sustainability to the next level, Fairmont Singapore and Swissôtel The Stamford has launched the Industry’s first urban aquaponics garden to supply produce that’ll meet an estimated 30 percent of vegetable and 10 percent of fresh fish needs across the hotels every month.
The garden will not only cater to a providing guests fresh quality produce, but also actively supports Singapore’s goal of “30 by 30”. Announced in March this year, the “30 by 30” goal calls for one-third of the food that Singapore needs to be home-grown by 2030.
“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,” said Marcus Hanna, General Manager of Fairmont Singapore and Swissôtel The Stamford.
The 450m2 aquaponics garden will combine aquaculture – the growing of fish and other aquatic life – with hydroponics, which is growing plants without soil. The benefits of such a garden means it is a sustainable, pesticide-free solution to traditional methods with substantially higher yields while requiring less water, space and labour.
Guests will be able to enjoy a full meal from just one system, as fish and vegetables grow together in an integrated system – fish waste is converted to nitrates, which the vegetables use as fertilizers; while the latter filter and clean the water for the fish, lowering the consumption of water as compared to soil gardening.
Fairmont Singapore and Swissôtel The Stamford have been very pro-active with their sustainability projects with the Aquaponics just the most recent. They also deploy an AI system to analyse and minimise food waste, have an Eco-Wiz food digester system that 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.
Eliminating the need for single-use plastic bottled water, some rooms are installed with Swisspro fresh water taps installed and at Raffles City Convention Centre, plastic water bottles that used to be provided in the meeting rooms have since been replaced by water dispensers that are conveniently available within easy access of event spaces; and each function room is furnished with re-fillable glass carafes.
Both properties source sustainable produce where possible, do not use endangered fish, and Fairmont Singapore 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 local charity, Food from the Heart, which supports families in need.
