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PARKROYAL COLLECTION With over 2,400 plants and trees distributed across 15,000 square feet of area, Marina Bay, Singapore, owned by Pan Pacific Hotels Group, has established itself as Singapore’s first ‘Garden-in-a-Hotel’. The hotel has aggressively embraced sustainable techniques across a broad spectrum of its operations as part of its long-term commitment to sustainability and business growth.
The hotel preserved the iconic structure, designed by Architect John Portman, and prevented over 51,300 metric tones of carbon dioxide from being produced, equivalent to cutting down 8.7 million trees, by taking a ‘rejuvenate’ approach to enhance existing assets rather than tearing down and reconstructing the building during its SGD45-million transformation in 2020.
When guests are not present, motion sensors in guestrooms and public areas turn off lighting and air conditioning to save energy. In addition, the hotel recently installed 210 solar panels, which generate more than 350kwh of electricity every day, enough to power 540 typical Singapore families for a day. The total amount of energy consumed has been reduced by 1.4 percent. The solar panels are predicted to save SGD450,000 during their 25-year lifespan, which can be used to fund further environmental projects. Low-flow shower heads have also been installed, reducing water flow from 27 to nine liters per minute.
The in-room water filtering technology has eliminated the need for bottled water, reducing the carbon footprint of nearly 360,000 plastic bottles produced and eventually discarded each year. Takeaway straws, containers, and cutlery have all been replaced with biodegradable substitutes.
Food waste at the hotel was reduced by nearly 72 percent because to better meal preparation months in advance. The hotel makes every effort to serve seasonal greens that are either grown on the Urban Farm or purchased from local sources. Meal waste is frequently recycled, and every portion of the food is utilized to the fullest extent possible. The cooks at Peppermint, the hotel’s restaurant, use beef leftovers from other meat dishes to make Shredded Beef Ragu Pasta.
The watermelon rind is another product that the hotel recycles; the white bits of the rind are used as a vegetable in stir-fried dishes. The hotel has also recently installed energy-efficient digesters, which break down food waste into a liquid that is safe for disposal into the waste pipe in an environmentally beneficial manner.
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