Epicure

50 Grand Hyatt Singapore’s director of culinary operations, Lucas Glanville, on the hotel’s sustainabi­lity efforts

- BY PRIYANKA ELHENCE

Embracing a philosophy of sustainabi­lity at the core of Grand Hyatt Singapore’s operations. The hotel is committed to protecting the planet for future generation­s by adopting a holistic approach towards sustainabi­lity and pioneering sustainabl­e initiative­s across the hotel. The hotel’s long term strategy for environmen­tal stewardshi­p is embedded in all its operations such as Food Sourcing, Food Waste Management, Energy and Water, and Hotel Operations.

It is a journey that started in 2011 where Grand Hyatt Singapore aimed to achieve better waste and water reduction, and better utilisatio­n of resources and energy while providing guests with greater value through sustainabl­e dining and wellness offerings. Says chef Lucas Glanville, director of culinary operations, “At Hyatt, our purpose of care defines our practice of responsibi­lity, which is building strong communitie­s and fostering sustainabl­e practices by caring for the planet to create an environmen­t in which people thrive in.”

Pioneering initiative­s

Glanville says that the hotel started with the installati­on of its Trigenerat­ion Plant to reduce water reduction while ensuring better utilisatio­n of energy across the entire hotel. “To our knowledge, we are the only hotel in Singapore that has a plant located within the hotel’s premises. Since its installati­on, it has inspired multiple initiative­s for us as we introduced new long-term environmen­tal goals and associated strategies to build on our ongoing efforts related to climate change, water stewardshi­p, waste, sourcing, and caring for our communitie­s.”

When it comes to sustainabl­e green efforts in place for Food Sourcing and Food Wastage, there are several initiative­s, to which the hotel has already received multiple awards and accolades in recognitio­n of them. For instance, the hotel was the first in the region to introduce plant-based options in 2018 to provide diners with a healthier, inclusive dining experience.

Sustainabi­lity is more than a trending buzzword for Grand Hyatt Singapore; it’s a way of life. Director of culinary operations Lucas Glanville shares how the hotel walks the talk as a pioneer for several long-term environmen­tal-friendly initiative­s across all its operations.

Grand Hyatt Singapore currently uses more than 200 tonnes of seafood per year, of which 80 percent of it is certified sustainabl­e by Marine Stewardshi­p Council (MSC) and Aquacultur­e Stewardshi­p Council (ASC). The hotel was awarded the Chain of Custody (CoC) certificat­ions by both bodies in 2015 to ensure responsibl­e farming and fishing practices of the hotel’s procured seafood.

In 2019, the hotel implemente­d the Nose-to-Tail initiative – the first to do so in Singapore – by importing whole carcasses of beef from Yulgibar Cattle Farms in Australia to minimise wastage at the source and destinatio­n. Each cattle is all natural and grass fed, giving diners a selection of popular and unique cuts across the hotel’s restaurant­s and events.

Grand Hyatt Singapore works with Flinders+Co to import Roaring Forties lamb, the first carbon-neutral certified lamb. Imported from Tasmania and Southern Victorian Farmland, Roaring Forties lamb are raised on some of the most nutrient-rich pastures found in the world, and bred with the best combinatio­n of cleanest air and greenest pastures.

Another example of the hotel’s sustainabi­lity efforts is its use of organic rice from Fresh Rice, Natural Harvest (Thailand) across all its culinary operations. Known for its superior quality, the rice is harvested in the fertile Surin province using organic farming methods that benefit both producer and consumer, and is immediatel­y vacuum-packed to omit extensive silo storage period, hence preserving its freshness and quality.

Finally, the hotel sources more than 80 percent of its organic and seasonal vegetables from Weeds & More, a cooperativ­e farm in Cameron Highlands. The initiative has helped the hotel reduce its carbon footprint by more than 100 times as compared to using air-flown greens, to ensure that dines receive only the freshest greens every time they dine in the hotel.

“Recognisin­g that supporting small-scale businesses, which practice ethical and sustainabl­e farming, is a critical step in adopting a holistic approach towards sustainabi­lity, we have embarked on multiple projects to source for the best farmers and gourmet producers from around the world. We purchase directly from these businesses in bulk while ensuring that they are as close to Singapore as possible. This not only reduces the carbon footprint of the hotel for the import of its produce, by reducing waste generated from packaging and transport from distant regions, but also helps in ensuring the survival of smaller businesses who are doing good for Earth and its inhabitant­s. We are always on the lookout for new partners that can help us on our sustainabi­lity journey, working with like-minded partners who share our commitment towards building a greener planet together,” says Glanville.

Not only does the hotel’s restaurant­s ensure that diners enjoy sustainabl­e organic produce, Grand Hyatt Singapore has gone even further by offering members of the public access to the same prized produce and range of products at their newly launched The Grand Marketplac­e, located at the lobby level of the hotel.

“Since we purchase directly from the farmers in bulk, we were in a position to pay it forward and extend these savings onto consumers, allowing everyone easy and affordable access to high-quality and fresh produce. Therefore since the launch of the

Grand Marketplac­e in April, we have been receiving very positive feedback from our guests and have seen customers regularly purchasing their food supplies for their home cooking from us,” confirms Glanville.

Managing and reducing waste

Finally, the hotel sources 30 percent of its herbs from its rooftop garden that’s situated above the Grand Ballroom. The garden provides the ballroom with natural heat insulation, resulting in more efficient air-conditioni­ng. It is maintained by in-house gardeners using fertiliser produced by the hotel’s in-house waste management plant.

The hotel was the first in Singapore to install such an inhouse waste management plant (in partnershi­p with Biomax Technologi­es since 2016). It consists of a vacuum system, grinder and dewatering unit, and digester system to convert 1000kg of daily food waste from the hotel’s activities to 300kg of organic pathogen-free fertiliser­s within 24 hours. This has allowed the hotel to keep food waste off landfill, eliminate the use of 55,000 trash bags, and save over $100,000 per year on waste haulage. “The fertiliser produced by our plant are used to maintain the rooftop herb garden as well as across all the urban landscapin­g within the hotel,” shares Glanville.

Not surprising­ly, in recognitio­n of all its efforts, The Grand Hyatt Singapore is in the midst of getting a Food Waste certificat­ion which ensures a mandated action plan to help the hotel to continue with its savings of carbon dioxide emissions and reduction of food waste.

 ??  ?? Trigenerat­ion plant
Trigenerat­ion plant
 ??  ?? Lucas Glanville, director of culinary operations
Lucas Glanville, director of culinary operations
 ??  ?? Trigenerat­ion plan
Trigenerat­ion plan
 ??  ?? Food waste management system
Food waste management system
 ??  ?? Food waste management system
Food waste management system
 ??  ?? Food waste will be converted fertiliser
Food waste will be converted fertiliser
 ??  ?? Rooftop garden
Rooftop garden

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