Grand Hyatt Singapore has long stood at the forefront of sustainable hospitality. Well before environmental benchmarks became an industry standard, the hotel was already investing in long-term practices that care deeply for both people and the planet.

Since 2002, it has quietly championed solutions that reduce energy, water and waste. Many of which were invisible to the guest, yet fundamental to reducing environmental impact. Now, following a transformative, multi-year redevelopment, the hotel reopens with renewed purpose as a Grand Living Room and Wellness Haven in Orchard Road. Here, every detail is intentionally designed to offer a stay that is restorative, refined, and rooted in conscious living.

“A key consideration in Grand Hyatt Singapore's multi-year transformation is to design a meaningful guest experience that evokes a sense of total belonging, in terms of local immersion and environmental responsibility,” said Mr. Clyric Ng, Director of Engineering, Grand Hyatt Singapore. “From using 100 percent renewable electricity to implementing smart utilities and waste management systems, we strive to raise the benchmark for sustainable luxury without compromising on the Grand Experience.”

 A Purposeful Welcome

The guest experience begins with intentional design and sustainable operations. In the lobby, refreshed garden views and a tranquil, cascading waterfall framed by repurposed stone offer an early reflection of the hotel's commitment to thoughtful, sustainable design. Digital check-ins, wooden keycards and aluminium pens have replaced traditional amenities, eliminating over 10,000 single-use plastic items annually. The entire hotel is powered by 100 percent renewable electricity through a partnership with Flo Energy. Smart systems optimise lighting and climate control, while water-efficient fittings contribute to the hotel's Green Mark Platinum certification.

A Dining Experience Rooted in Responsibility

Guided by Hyatt's philosophy, “Food. Thoughtfully sourced. Carefully served.”, the hotel offers a culinary programme that embraces sustainable practices throughout its entire pipeline—from sourcing of ingredients to waste management. Over 80 percent of organic vegetables are sourced from Cameron Highlands and local farms, including Spore Gardens and Plauts. Fifty-five percent of seafood is certified sustainable. The hotel was the first in Southeast Asia to introduce plant-based alternatives and continues to champion zero-waste cooking through responsible usage of all ingredients. Grand Hyatt Singapore is also the first hotel in the country to use Wisefins technology, which tracks the carbon footprint of each dish and provides valuable insights into its environmental impact.

A Circular System That Closes the Loop

A trailblazing feature of Grand Hyatt Singapore's food waste strategy is the fully automated and contactless WasteMaster 1000, which replaces the hotel's earlier waste management facility. This advanced system converts excess food into odourless, pathogen-free inert material while retaining up to 95 percent of its energy and nutrients. The nutrient-rich residue is then pelletised and used to feed locally cultivated tilapias at Metro Farm, as part of an aquaponics system.

In turn, the waste nutrients from the fish are filtered and used to fertilise crops at the hotel's rooftop herb gardens, producing healthy, pesticide-free greens that are harvested for the hotel's kitchens. This innovative, closed-loop system supports Singapore's 30-by-30 food resilience goal—reducing waste while nurturing sustainable, local food production.

A Foundation of Quiet Innovation

Sustainability continues behind the scenes. LED lighting, regenerative elevators and rainwater harvesting reduce resource use. Kitchen dishwashers by Meiko and Granuldisk conserve water and energy while managing over 5,000 meals daily. Digital systems like MFC-Application replace paper-based food safety logs, and RFID technology enhances laundry efficiency. A new on-site bottling system launching in 2025 will eliminate single-use plastic water bottles across rooms and events.

A Stay That Leaves a Lasting Impression

Guests leave knowing their stay has supported a greater purpose. From clean energy and local sourcing to zero-waste dining and closed-loop systems, every element of the experience contributes to a more sustainable future. With GSTC certification and decades of leadership, Grand Hyatt Singapore continues to demonstrate how luxury and responsibility can co-exist—beautifully, meaningfully, and with lasting impact.

This meaningful guest journey continues in May 2025 with the re-opening of the transformed Grand Wing, where guests can look forward to even more elevated experiences that are thoughtfully designed with people and planet in mind.

For more information, visit grandhyattsingapore.com or follow @grandhyattsing #MoreWithGrand.

Note to Editors:  This press release is accompanied by a detailed Sustainability Fact Sheet and Infographics in the appendices. Please scroll down for details on Grand Hyatt Singapore's initiatives and key data points.

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APPENDIX

For Editorial Reference

Certifications & Milestones

• Global Sustainable Tourism Council (GSTC) Industry Criteria for Hotels certification (2025)
• Building and Construction Authority (BCA) Green Mark Platinum certification (2022)
• 100% renewable electricity via Flo Energy since April 2022

Culinary Sustainability Highlights

• Over 80% of vegetables sourced from Cameron Highlands and local farms (Spore Gardens, Plauts)
• 55% of seafood certified sustainable by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC)
• Carbon tracking per dish using Wisefins (real-time environmental impact platform)
• 25% annual reduction in food waste using LightBlue Consulting analytics
• Introduction of plant-based proteins since 2018 (Beyond Meat, JUST Egg, OMNI, Heura)
• Whole-animal butchery with Five Founders carbon-neutral beef (introduced 2019)
• Zero-waste cooking across Pete's Place, StraitsKitchen, and Oasis
• Cage-free eggs from local supplier Freedom Range Co.
• Organic rice from Natural Harvest, Thailand

Operational Efficiencies

• LED lighting and regenerative elevator systems to reduce electricity usage
• Rainwater harvesting for landscape irrigation
• High-efficiency dishwashing systems (Meiko and Granuldisk) supporting over 5,000 meals daily
• MFC-Application digital platform for HACCP (Hazard Analysis Critical Control Point) and ISO 22000 food safety audits
• RFID (Radio-Frequency Identification) system for linen inventory and energy-efficient laundry operations
• In-house water bottling system launching in 2025 to replace single-use plastic bottles in rooms and event spaces

Circular Economy Partners & Practices

• WasteMaster 1000: Odourless, fully automated food waste processor that converts scraps into nutrient-rich residue
• Life Lab Bio-Refinery: Further processes residue into fish feed pellets
• Metro Farm: Uses pellets to cultivate tilapia in a closed-loop aquaponics system; waste nutrients fertilise greens returned to the hotel kitchens
• Supports Singapore's 30-by-30 food resilience goal (producing 30% of the nation's nutritional needs locally by 2030)