Planners can look forward to healthier event menu options at Grand Hyatt Singapore with dishes that include sustainably sourced seafood and organic low-carbon footprint vegetables.
Sourced from cooperative growers from Cameron Highlands, the vegetables, along with herbs grown from the hotel's roof garden, have been on the hotel's daily market list since mid-2016.
In addition to offering health benefits, the hotel's partnership with the farms also reduces carbon footprint of each shipment of vegetables. Case in point: Being driven from Malaysia instead of flown from Australia and Europe means the weekly 150kg of vegetables being sent to the hotel has a carbon footprint measured to be up to 133 times less.
For its seafood, the hotel procures it from suppliers that have been accredited by the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC), which certify and regulate members of the supply chain to ensure responsible farming and fishing practices are maintained.
On the event menu, you can find tailor-made dishes such as the sustainably caught Patagonian toothfish, paired with roasted vegetables from Cameron Highlands organic farms and salsa verde sauce made from herbs from the rooftop garden.
The traceability of the heirloom organic vegetables' origins makes for memorable conversations with event attendees, pointed Soren Lascelles, executive sous chef.
In addition to adopting organic, sustainable, and low environmental impact ingredients for their menus, Grand Hyatt Singapore has launched several 'conscious' corporate initiatives including digital newspapers and magazines, and the Biomax waste-to-fertiliser converter, which keeps food wastage from the hotel at zero.
For more information about MICE events at Grand Hyatt Singapore, please contact the hotel at Tel: 6416 7377 or Email: [email protected].