One of the leading hotels in Singapore, Grand Hyatt Singapore has successfully received SGD250,000 through the 3R (Reduce, Reuse & Recycle) Fund for the installation and implementation of the hotel’s very own food waste management system. The 3R Fund, created by the National Environmental Agency is a co-funding scheme to encourage organisations to undertake waste minimisation and recycling projects.

The new food waste management system will touch on two of the three focus points in Hyatt’s 2020 sustainability plans; to build smart, innovate and inspire.

Our five-star hotel Singapore will make use of two individual systems that will operate in sequence: an integrated food waste disposal system which extracts water, grinds and compacts food waste from the restaurants and event kitchens; and a ‘Rapid Thermophilic Digestion System’ which then converts compacted food waste into pathogen-free organic fertiliser.

With an estimated implementation in early 2016, this new waste recycling infrastructure will save Grand Hyatt Singapore approximately SGD100,000 a year in food waste haulage fees and operational expenses. By eliminating the need for such haulage, the hotel will further reduce its carbon footprint.

Other benefits including a boost in productivity and hygiene levels as food waste will be transferred into the integrated infeed stations located at various dishwashing and food preparation areas and transported via the vacuum system into the centralised grinder and dewatering unit – as a result, manpower is no longer required to physically move food waste into the waste compacters. Additionally, about 55,000 trash bags will be saved each year and this further contributes to the green efforts of this project which has an estimated payback period of less than three years.

The ‘Rapid Thermophilic Digestion System’ subsequently recycles the compacted food waste into organic fertiliser which will be used for the hotel’s landscaping purposes.

This innovative twin system enables the hotel to keep 100% of its food waste out of the city’s landfills - drastically reducing the property’s overall waste production and bringing Grand Hyatt Singapore one step closer to Hyatt’s 2020 vision for sustainability. 

Spearheaded by Executive Chef Lucas Glanville, this milestone achievement would also not have been possible without the dedication of Grand Hyatt Singapore’s Business Analyst Darrell Tan, Director of Engineering Ivan Leong, Stewarding Manager Vijay Sivarajah, and the secretarial support of Anita Lukman.

For more information, please contact us by telephone at +65 6738 1234 or email singapore.grand@hyatt.com