The 699-room Grand Hyatt Singapore is now powered by 100% renewable electricity through a partnership with Flo Energy.
Grand Hyatt Singapore has unveiled new developments bringing environmentally-friendly luxury to life, following the hotel’s extensive renovation.
The 699-room hotel, which has reopened in stages over the last year, has had eco-friendly practices in place since 2002. Following its transformation, sustainability is now firmly at the centre of its operations. Guests are welcomed in the lobby with refreshed garden views and a tranquil, cascading waterfall framed by repurposed stone, reflecting 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% 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.
The latest part of the hotel to reopen – the Grand Wing, which debuts this month, and which has been dubbed ‘A Grand Living Room’, offers guests a place to meet, eat and celebrate, with seven dining outlets and 16 versatile event spaces spanning three floors. Two rooftop gardens in the Grand Wing will showcase a rich array of herbs, vegetables, and fruit trees. The hotel says these vibrant green spaces not only enhance its landscape but also cool the ballrooms and provide fresh, sustainable ingredients for the kitchens.
The Terrace Wing, which opened last year, provides a garden oasis and the hotel also has a Wellness Haven with a spa, outdoor pools and a fitness centre.
Greener events and dining
Sustainability efforts specific to meetings and events include coordinating the temperature of event spaces to reduce energy use while supporting attendees’ comfort, offering Hyatt apps to help enable a paperless meeting and suggesting lower-impact options for centerpieces and décor, such as potted plants rather than flower arrangements. Digital backdrops can also be used instead of physical items.
Guests can also enjoy an eco-friendly dining experience that starts with the sourcing of ingredients and which also covers waste management. Over 80% of organic vegetables are sourced from Cameron Highlands and local farms, while the hotel says 55% of seafood on offer is certified sustainable. The hotel was also the first in Southeast Asia to introduce plant-based alternatives and it 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 insights into its environmental impact.
Clyric Ng, director of engineering at Grand Hyatt Singapore said: “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. From using 100% 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’.”