Healthier dishes made with sustainably sourced seafood and organic low carbon footprint vegetables will feature more prominently on the dining event menus of Grand Hyatt Singapore, which has since mid-2016 been procuring greens from cooperative growers from the nearby Cameron Highlands in Malaysia and seafood from suppliers accredited by the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC). ASC and MSC certify and regulate members of the supply chain to ensure responsible farming and fishing practices are maintained.
The usage of these ingredients further reinforces the hotel’s core dining philosophy: to have “Food. Thoughtfully Sourced. Carefully Served.”
Other environmentally friendly corporate initiatives successfully launched include digital newspapers and magazines, and the Biomax waste-to-fertiliser converter which keeps food wastage from the hotel at zero.
