Green Revolution

Urban hotels and island resorts embrace farming - and redefine guest experiences - as they work towards a more sustainable brand of hospitality.

- ERIS CHOO AND AMY VAN

Today, the hospitality sector is integrating on-site farming into their operations – not just to reduce their reliance on imports from abroad, but also to cater to an increasing demand for sustainably-driven stays. In land-scarce Singapore, these initiatives are especially crucial. Two hotels by PARKROYAL COLLECTIONS are doing their part to transform the way they source, prepare, and incorporate ingredients into their offerings — translating them into elevated dining experiences for their guests.

Meanwhile, neighbouring countries are also engaging in green initiatives in their bid for a more sustainable path. Take for example, the island resorts in Koh Samui (Thailand) and Langkawi (Malaysia). The family-owned wellness resort of Garrya Tongsai Bay Samui has been practising sustainable efforts since the property was established in 1987. In Malaysia, The Ritz Carlton Langkawi is also doing its part with the setting up of their own herb garden and the conservation of native sea cucumbers. Traditionally, the people of Langkawi have used sea cucumbers for medicinal purposes. However over-harvesting is harming the local marine ecology. Find out how these hotels are faring in a world hit by global warming.

From soil to plate

PARKROYAL COLLECTION Marina Bay’s rooftop hosts one of the largest urban farms in Singapore. Simply dubbed Urban Farm, this space houses over 60 varieties of fruits, vegetables, herbs, and edible flowers.