3R Guidebook for Hotels

Picture by Courtesy of the Singapore Tourism Board

3R Guidebook for Hotels

3R Guidebook for Hotels

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Acknowledgements

CHAPTER 1: INTRODUCTION

Overview of the Solid Waste Situation in Singapore Strategies for Sustainable Solid Waste Management 3R Programme for Hotels

Purpose of Guidebook

CHAPTER 2: BENEFITS OF REDUCING, REUSING AND RECYCLING SOLID WASTE

What are the 3Rs? Benefits to Hotels

Benefits to the Environment Benefits to Singapore

CHAPTER 3: A STEP-BY-STEP GUIDE TO A 3R PROGRAMME

Step 1 – Obtain Top Management‟s Commitment and Support

Step 2 – Appoint a 3R Manager and Form a Green Committee / 3R Team Step 3 – Conduct a Waste Audit

Step 4 – Evaluate Opportunities to Reduce, Reuse and Recycle Step 5 – Develop a 3R Programme

CHAPTER 4: CASE STUDIES

Case Study by Fairmont Singapore Case Study by Grand Hyatt Singapore Case Study by Hotel Grand Pacific

Case Study by InterContinental Singapore Case Study by The Regent Singapore Case Study by Shangri-La Hotel Singapore

ACKNOWLEDGEMENTS

The 3R Guidebook for Hotels is a joint initiative of the National Environment Agency (NEA) and Singapore Hotel Association (SHA) to provide hotels with step-by-step and practical guidelines on planning and implementing 3R programme. The NEA and SHA would like to thank the following persons for their invaluable contributions and support in producing this 3R Guidebook for Hotels:

i) Mr Steven Chan, General Manager, Crowne Plaza Changi Airport

ii) Mr Albert Lai, Deputy General Manager, Hotel Grand Pacific iii) Mr Martin Sinclair, General Manager, The Regent Singapore

iv) Mr Thomas Schmidt-Glaeser, Hotel Manager, Shangri-La Hotel Singapore

v) Ms Celestine Ang, Manager, Singapore Tourism Board

The NEA and SHA would also like to thank the following hotels for contribution of case studies for this Guidebook:

i) Fairmont Singapore

ii) Grand Hyatt Singapore

iii) Hotel Grand Pacific

iv) InterContinental Hotel Singapore

v) The Regent Singapore

vi) Shangri-La Hotel Singapore

We would also like to thank all others who had provided feedback and suggestions. We look forward to receiving more feedback and suggestions, which would help us to improve this guidebook further.

About Singapore Hotel Association (SHA)

The SHA is the umbrella body for hotels in Singapore. It was registered in 1961 with the Registry of Society and a full-time secretariat was established in 1979.

The SHA membership is made up of hotel entities and represented by proprietors of hotels or its appointed representatives. Its current membership comprises 113 hotels which accounts for more than 90% of total gazetted room count.

SHA has two subsidiaries, Hotel Reservations Pte Ltd and Shatec Institutes (its training arm). Each subsidiary is managed independently.

Address 17 Cantonment Road Singapore 089740 Tel +65 6513 0233 Fax +65 6438 7170

Email _{[email protected]}

About National Environment Agency (NEA)

Formed on 1 July 2002, the NEA is the leading public organisation responsible for improving and sustaining a clean and green environment in Singapore. The NEA develops and spearheads environmental initiatives and programmes through its partnership with the People, Public and Private sectors. It is committed to motivating every individual to take up environmental ownership and to care for the environment as a way of life.

By protecting Singapore's environment from pollution, maintaining a high level of public health and providing timely meteorological information, the NEA endeavours to ensure sustainable development and a quality living environment for present and future generations.

For enquiries, you may wish to

 email to [email protected] or

3R Guidebook for Hotels

CHAPTER 1: INTRODUCTION

Overview of the Solid Waste Situation in Singapore

Disposal of solid waste in Singapore has increased six-fold over the past forty years with the increasing population and economic growth, and affluence and changing lifestyles. Since 1979, the government has spent billions of dollars on building incineration plants and sanitary landfills for the disposal of waste.

The incineration plants are designed to incinerate waste safely and are fitted with air pollution control equipment. The plants effectively reduce the volume of waste, by about 90%, and also recover energy from heat as well as scrap ferrous metals for recycling. Even then, the ash from the incineration of waste still has to be landfilled. The last landfill on the main island of Singapore was filled up by 1999. The current landfill is offshore, at Pulau Semakau, and this was specially developed for final waste disposal. If solid waste continues to grow unabated, there would be a need to build more incineration plants and landfill, a big challenge for land scarce Singapore.

Strategies for Sustainable Solid Waste Management

Being a small city-state, we have to make prudent use of land, to ensure continued economic growth. We would not want to have to continue to build waste disposal facilities to meet increasing amounts of waste and deprive land for other uses, such as industries, housing, water catchments, and transportation, which are important for Singapore‟s economic progress. Furthermore, building and operating disposal facilities are very costly and could lead to higher waste disposal fees.

Recognising the need to reduce waste disposal, the then Ministry of the Environment had been promoting waste minimisation since 1991. To step up efforts, the National Environment Agency (NEA), a statutory board formed in 2002, has adopted waste management strategies based on the 3Rs, that is, Reduce waste at source (or waste avoidance), Reuse waste, and Recycle waste.

Such an approach would help to defer the construction of new disposal facilities, reduce the demand for land to build disposal facilities, and avoid unnecessary increases in waste disposal fees. In addition, reducing, reusing and recycling solid waste would help conserve natural resources and reduce carbon footprint, which would in turn mitigate climate change.

An Inter-Ministerial Committee on Sustainable Development (IMCSD) that was set up in January 2008 to develop key strategies for Singapore‟s sustainable development, had drawn up a Blueprint with recommendations for a sustainable Singapore.

Among the goals identified in the Blueprint are targets for Singapore to improve the overall waste recycling rate to 65% in 2020 and 70% in 2030.

To attain these targets and achieve a long-term goal of “towards zero landfill”, the NEA has been, and will continue to engage and work in partnership with various organisations in the people, private and public sectors to educate, plan and implement waste minimisation and recycling programmes. The Singapore Hotel Association (SHA) and its member hotels are among the NEA‟s valued partners in working towards this end.

3R Programme for Hotels

Launched on 1 July 2011, the 3R (Reduce, Reuse, Recycle) Programme for Hotels is a new initiative whereby participating hotels voluntarily commit to work with the SHA and the NEA to reduce solid waste in the Singapore hotel industry.

The objectives of the 3R Programme for Hotels are to:

1) Reduce waste disposed of by the hotel sector through the setting up and

implementation of structured waste minimisation and recycling

programmes in participating hotels;

2) Equip the hotel industry with the relevant knowledge and training to carry out the 3R Programme effectively; and

3) Foster expertise and knowledge sharing within the hotel industry so that hotels can shorten the learning curve in improving their 3R efforts.

Voluntary Commitments by Participating Hotels

When a hotel joins the 3R Programme for Hotels, it will need to perform the following tasks:

1) Form a Green Committee or 3R Team to oversee and monitor the 3R Programme

2) Conduct waste audits to determine current waste quantity and composition, identify areas where waste can be reduced and monitor waste output overtime

3) Set internal waste reduction and recycling goals.

4) Review existing practices and work with hotel staff and suppliers to reduce/reuse waste at source.

5) Set up recyclables collection and segregation systems to complement hotel work procedures.

6) Work on ways to involve hotel guests in minimizing and recycling waste. 7) Collect data from the waste collectors and submit them to the task force on

a six-month basis.

Purpose of this Guidebook

This guidebook has been developed to provide hotels participating in the 3R Programme for Hotels, with practical information and guidelines on how to approach, plan, and implement the programme.

The case studies included in this guidebook will share some sustainable practices adopted by some hotels in Singapore, including 3R practices.

CHAPTER 2: BENEFITS OF REDUCING, REUSING AND RECYCLING SOLID WASTE

What are the 3Rs?

The 3Rs stand for:

 Reducing waste – cutting or preventing waste at its source;

 Reusing waste – using an item or material more than once; and

 Recycling waste – processing a discarded material into a new product or

resource.

In the broadest sense, 3R practices encompass all measures or techniques that minimise the amount of solid waste materials that will need to be disposed of.

In accordance with the waste management hierarchy (an internationally accepted guide for prioritizing waste management practices), the most preferred waste management practice is to reduce waste at source, that is, to prevent waste from being generated. Only where waste cannot be prevented, should options be explored to reuse the waste, followed by recycling of waste which cannot be reused.

Benefits to Hotels

Practising the 3Rs can yield positive outcomes for hotels. Minimising waste can provide competitive advantages to a hotel in a few ways:

Improved Resource Efficiency & Cost Savings

All the resources (such as raw materials for F&B, consumables, energy, water, manpower and time) that a hotel puts into their business process will result in either products and services which can generate revenue, or waste which costs money to treat or dispose of. A representation of a resource throughput is shown below.

Practising waste minimisation in any area of a business process can help reduce business costs. This can be done through improving resource use efficiency andreduction of wastages, thereby cutting down waste handling and disposal costs. Examples of how some hotels have saved costs by reducing waste, are shown in Chapter 4 of this Guidebook.

Enhanced Corporate Image & International Reputation

Public awareness on environmental issues is growing around the world, and the environmental profile of a hotel is an increasingly important part of its overall reputation.

A hotel which incorporates environmental considerations into its business operations would have a better corporate image and international reputation. It would set itself apart in the marketplace as a forward-looking and responsible service provider.

Benefits to Singapore

Singapore disposed of close to 2.8 million tonnes of solid waste in 2010. Collecting, processing and disposing the waste in land-scarce Singapore are expensive and resource-intensive activities. At the current refuse disposal fee of $77 per tonne, this represents a $200 million value per year in expense. A 10% reduction in waste disposal would result in savings of $2 million or more each year. In turn, the reduction in waste would help reduce the demand for new waste disposal facilities and the associated expenditure.

Just as important, the 3Rs help us conserve finite natural resources, extend the lifespan of the landfill, and move a step closer to sustainable waste management and towards zero landfill.

 Raw materials & consumables  Energy & water

 Manpower & time

Business Process

Services and Products

 Solid / liquid waste  Wasted energy

 Wasted manpower & time Cost

Revenue

CHAPTER 3: A Step-by-Step Guide to a 3R Programme

Your hotel may already have a 3R programme in place. If so, you may use this Guidebook as a point of reference and go to the sections appropriate to your needs. If your hotel is starting from scratch, this Guidebook would help you move along step by step in developing and implementing a 3R programme for your hotel.

The steps are as follows:

Step 1: Obtain Top Management‟s Commitment and Support

Step 2: Appoint a 3R Manager and Form a Green Committee / 3R Team

Step 3: Conduct a Waste Audit

Step 4: Evaluate Opportunities to Reduce, Reuse and Recycle

Step 5: Develop a 3R Programme

Step 6: Implement and Improve the 3R Programme

Step 1: Obtain Top Management’s Commitment and Support

The support of top management is an essential pre-requisite for the success of any 3R Programme, as 3R initiatives would require an initial investment in time and possibly finances; the new programme could also lead to changes in responsibilities for some hotel staff or changes in procedures.

If you are the decision-maker of the hotel and would like to achieve the same benefits that other hotels have reaped through practising the 3Rs, the first step is to give a clear and strong signal of management‟s commitment to and support of any 3R efforts.

If you are a staff from any of departments (e.g. Engineering, Housekeeping, etc.), and believe that there is scope to reduce waste in your hotel, then take the first step to propose a 3R programme to your hotel management. You will need to collect data on the amount of waste generated by your hotel, the estimated cost on wasted raw materials / consumables, the cost of waste disposal, and the estimate the potential savings today and in the future. You should also find the most effective channel to present your idea and proposal so that the management has a chance to study and consider your idea and proposal.

General Manager

To demonstrate commitment to the 3Rs at the highest level in the hotel, the suggested role and actions to be undertaken by the General Manager are shown below.

3R Policy Statement

The 3R policy statement, which conveys objectives of the 3R Programme to employees, may include these main points:

 Reducing waste at source to eliminate waste is one of the main goals in different operations of the hotel.

 Reusing and recycling as much waste materials as possible before disposing them as waste.

General Manager’s Role

 Inform hotel staff on the decision to implement a 3R programme, and circulate or make known to all staff a policy statement on the 3Rs;

 Appoint a 3R Manager to take charge of the 3R programme and form a Green Committee or 3R Team to assist and support the 3R Manager in developing and implementing a 3R programme for the hotel;

 Establish an auditing and accounting system that reflects monthly waste management amounts and costs, as well as savings arising from waste avoided;  Establish a budget for the hotel‟s 3R programme as funds may be needed, for

example, to purchase recycling bins or new equipment / products that would help reduce waste at source;

 Support management and hotel staff in establishing the hotel‟s 3R programme goals and targets;

 Meet with the 3R Manager and Green Committee or 3R Team regularly to monitor the 3R programme‟s progress;

 Keep hotel staff informed of the progress in meeting 3R programme goals and targets;

 Incorporate 3R procedures in hotel staff position descriptions, and include coverage on the hotel‟s 3R programme practices in new employee orientation programmes, staff training programmes and staff meetings;

 Give recognition, as appropriate, to the hotel staff involved in the 3Rs; and  Lead by example: show interest and participate in 3R activities.

In the policy statement, you may also want to list certain motivations for practising the 3Rs, for example, service quality improvement, cost reduction, and being an environmentally-responsible corporate citizen. Your 3R policy statement can be part of your hotel‟s overall Environmental Policy.

The following is an example of a policy statement. You may use it as reference, or amend the language to suit your hotel.

Example of Policy Statement

1. [Your hotel‟s name]'s policy is to reduce all waste to the minimum levels that are economically and technically feasible;

As both a responsible citizen and [hotel‟s name] employee, each individual is responsible for reducing waste, and for complying fully with all 3R programme goals established by the hotel;

Employees are urged to come forth with suggestions for further reducing waste in their own work areas, and in any other areas which they may have ideas.

2. [Your hotel‟s name] is committed to excellence and leadership in protecting the environment. In keeping with this policy, our objective is to reduce waste. We strive to minimize adverse impact on the environment, through excellence in waste reduction. By successfully reducing waste at its source, we can achieve cost savings, increase operational efficiencies, improve the quality of our services, and maintain a safe and healthy workplace for our employees. [Your hotel‟s name] promotes environmentally-sound measures to reduce, reuse, and recycle waste.

Signature ____________________________ Date ____________________ Position in Hotel ________________________

Once management signs and dates the policy statement, display it prominently and distribute it widely.

How a hotel first distributes the written policy to employees indicates its commitment. Posting it unexpectedly at a notice board could send a negative message. We suggest that you call a special meeting to explain and distribute copies of your hotel‟s policy, and ask employees for their ideas. This will help to send a positive signal to employees and get them involved and treat the matter seriously.

Step 2: Appoint a 3R Manager and Form a Green Committee / 3R Team

Following the hotel‟s policy decision to embark on a 3R Programme, a competent 3R Manager needs to be identified and appointed by the General Manager. The 3R Manager should be an individual with a passion for protecting the environment and who possesses strong leadership and communication skills. He or she should also be someone who is knowledgeable about the hotel‟s operations, as well as its purchasing and waste management procedures.

The hotel will also need to form a Green Committee or 3R Team to assist and support the 3R Manager in developing and implementing a 3R programme for the hotel, and select suitable members for this committee or team. The size of the committee or team can vary depending on the size of the hotel. Preferably, the members should be well represented in terms of experience, knowledge, and perception of the issues, and from different departments such as:

- Management

- Engineering / maintenance

- House keeping

- Kitchens / food & beverage (F&B) outlets

- Purchasing

- Administration

The suggested role of the Green Committee or 3R Team is shown below.

Role of Green Committee / 3R Team

 Plan, develop and implement a 3R programme specific for the hotel, including: o Setting of the hotel‟s 3R programme goals and targets

o Establishing 3R procedures to complement operational practices of the hotel o Organising programmes to train hotel staff in the 3Rs

o Organising activities to raise overall awareness on the 3Rs o Engaging partners and guests in 3R initiatives

 Work out and propose a budget for the hotel‟s 3R programme  Conduct waste audits to:

o Determine baseline waste quantity and composition o Identify areas where waste can be reduced

o Monitor waste output over time

 Monitor compliance with the established 3R procedures

 Generate reports on progress in meeting the hotel‟s 3R programme goals and targets

 Evaluate effectiveness of the hotel‟s 3R programme and work with the Green Committee or 3R Team to improve it.

The Green Committee or 3R Team will need to meet regularly to discuss how the various departments are progressing in implementing 3R initiatives, as well as to brainstorm for new ways to cut waste.

It may be helpful for the team to involve the vendors / suppliers in discussions, as they would be familiar with the products or packaging that they are supplying; they may also have experiences with their other hotel customers on similar projects, thus they can share useful information and good 3R practices. It would be even better if you are able to involve your hotel guests in generating ideas or gather feedback to develop your 3R initiatives, by conducting appropriate customer surveys.

Step 3: Conduct a Waste Audit

What is a Waste Audit

A waste audit is a simple but structured process of identifying and quantifying the amount and types of waste being generated by the hotel.

The objective of a waste audit is to profile the waste streams by finding out information on:

 types of waste,

 quantity of each waste stream,

 how they are generated,

 why they are generated,

 where they are being generated, and

 how they are managed after being generated.

Doing this alone will not reduce waste, but it will help to identify areas of wastage, and uncover opportunities to reduce, reuse or recycle waste materials. It will also help collect baseline data for measuring the effectiveness of the 3R programme, after its implementation.

How to Conduct a Waste Audit

Different types of solid waste are generated in different parts of a hotel. Walk through the hotel to identify and record the different waste-generating activities and equipment in the hotel, the types of waste produced and take stock of any waste reduction efforts which are already in place.

The walk-through entails observing existing procedures and practices, examining the contents of refuse bins, talking to relevant operational staff, and documentation of findings.

Be sure to pay close attention to areas and operations that tend to generate the largest amounts of waste. In general, wastes are usually generated in large quantities in these areas in a hotel:

 Kitchens, F&B outlets and function rooms (mainly food and packaging waste);

 Guest rooms, and various hotel facilities for guests, such as the gym, swimming pool, etc. (mainly consumables and packaging waste generated by hotel guests);

 Offices, including business centres (paper and print cartridge waste, etc.); and

 Shipping and receiving departments.

Auditing waste in each area separately, can help one to better identify opportunities to reduce, reuse and recycle the waste.

You may follow the steps below to conduct a waste audit in the various operational areas:

(a) Create a audit checklist

Walk through the different operational areas in your hotel on different days and survey the refuse bins on what kind of waste are generated and discarded in these bins. You should also get hold of purchasing records of raw materials, consumables and any other supplies, to see what wastes would possibly be generated throughout the year.

Create a checklist for all waste streams generated from each area. A sample audit checklist is shown below.

TABLE 1 – Audit Checklist

Types of waste Point of origin How is it managed? Disposal (kg/month) Cost of disposal Recycled (kg/month) Cost of recycling Paper Carton boxes Plastic bottles Plastic packaging Glass Ferrous Metal cans Aluminum cans

Food waste Garden waste

Waste oil Others TOTAL

(b) Collect waste samples

Determine a few typical days (e.g. weekdays and weekend days) and collect a number of waste samples on these days from all the operational areas (kitchens/F&B outlets/ function rooms, guestrooms and offices).

To avoid confusion, you may wish to collect waste samples from different areas on different days (for example, only collect sample waste from offices for sorting, and recording on Monday, and collect waste from another area on Tuesday).

Give clear instructions to staff or cleaners who will be doing the waste audit on the locations and types of waste they will be collecting and how to label the collection bags / bins for identification of waste sources. Supervisors will need to pay close attention during the waste sample collection process.

(c) Sort the waste

After the sample bags of waste are collected, labelled and recorded, the bags from each area are weighed and emptied onto a large plastic sheet on a suitable floor. Auditing staff will then sort the waste materials into different types / categories according to the audit checklist, by area.

(d) Analyse the data and record the results

After sorting, each type of waste is then individually weighed and recorded. Once all the sorted waste is weighed and recorded, you will have a large number of data sheets showing the quantity of waste by type that was generated from each hotel functional area sampled.

Sometimes wastes may not be seen in the refuse bins during a waste audit, but have been identified as possible waste materials from purchasing records. In such cases, you may estimate the types and quantities of the wastes based on the volume of materials purchased throughout the year.

You can then compile and enter all the data gathered into the checklists, by area, and analyse them accordingly. When analysing the data, pay special attention on how these wastes are generated, why they are generated, at which point they are being generated, and how they are managed after being generated. Put the analysis in writing and it will be useful when developing 3R strategies and procedures.

Step 4: Evaluate Opportunities to Reduce, Reuse and Recycle 4.1 Reduce and Reuse

When you have completed the full waste audit and the checklist for each of your hotel‟s operational areas, an analysis of your waste audit will reveal opportunities for reduction, reuse and recycling.

The waste reduction / avoidance & reuse options listed below are a compilation of what some other local and overseas hotels have been doing. You may go through and select the ones that are useful to your hotel. Some of these waste reduction options may entail the use of more water or energy resources, for example, more washing is required if a switch is made from use of disposable items to reusable items, so hotels may wish to weigh the costs and benefits of each option and go with the options that have higher net benefits.

Kitchens and F&B Outlets (a) Food Preparation

 Design menus so that produce and other perishable ingredients are interchangeable among dishes. There will be less waste if there are fewer orders of a particular dish.

 Offer guests the option of ordering smaller portions to suit the needs of different people and reduce the possible leftover food waste on guests‟ plates.  Prepare smaller portions of pre-cooked

foods (e.g. pasta, potatoes, vegetables) to reduce the amount later discarded.  Buy food products in bulk, as there will

be less packaging material per unit product, and store the unused portions in airtight reusable food containers. However, purchase only what can be used as over-purchasing can result in spoilage and wastage, thus defeating the purpose of buying in bulk.

 Ask suppliers to ship goods, such as milk, bread, meats, fish, and produce, in reusable shipping containers that can be returned to the supplier for reuse.

 Place salad bar items in smaller containers and replenish them more often. This can help reduce the amount of food that must be discarded from salad bars each day / meal.

 Use fresh scraps left over from food preparation to make soups and stocks.  Donate surplus food to local charities

which accept prepared food - packaged, prepared, fresh, frozen or baked. One such charity is Food from the Heart, which collects unsold bread from hotels for distribution to the needy.

(b) Food Service Items

 Avoid individually wrapped packages of sugar, butter, jam, condiments etc. and use dispensers, small dishes or containers instead for such items, in restaurants and employee cafeterias.  Avoid using cellophane wrap for fruit

baskets and gifts delivered to guest rooms.

 For takeaway orders, offer napkins, straws and condiments only upon request, instead of offering them with every order.

 Use only reusable dishes, flatware, cups and trays for restaurants, employee cafeterias and room service delivery, and reduce unnecessary packaging.  Use reusable lids to cover food in

coolers and steam tables.

 Use only reusable cloth napkins, tablecloths, and china for all restaurants, meetings, functions, employee cafeterias and rooms.

 Eliminate paper place mats and use cloth ones.

 Use washable hats and aprons for kitchen staff instead of disposable ones.  Re-dye tablecloths and napkins to

match new colour schemes when re-modelling, rather than purchase brand new ones.

 Reuse worn table linen as cleaning rags or remake them into aprons, laundry bags or mattress covers.

 Use cloth tags and sponges to wipe spills in the kitchen and on dining room tables instead of paper towels. Use stained wash cloths and towels for cleaning.

 Reduce menu printing costs wherever possible, e.g., by reusing menus, eliminating paper inserts, and using boards to post daily specials.

 Inspect food service equipment for leaks and malfunctions, and repair or replace as needed to prevent food wastage.

Bread Distribution Programme by Food From the Heart

Food from the Heart (FFTH), an organisation founded by an Austrian couple, Mr Henry & Ms Christine Laimer, collects unsold bread and re-distributes them to the needy, to avoid food wastage. Several hotels in Singapore are participating in this programme.

One such hotel is the Grand Hyatt Singapore that has been involved with FFTH since 2004. They give FFTH unsold bakery items for onward distribution to welfare homes. In addition, they have also provided freshly baked pastries and bread for family fun events which benefit the needy families.

(c) Beverage Service Items

 Buy beverages with the least distribution packaging.

 Dispense beverages in reusable glasses.

 Offer draft beer in returnable / refillable kegs to reduce disposable bottles and cans.

 Serve milk from steel dispensers to decrease use of single-use containers.

 Use refillable beverage containers, especially for room service and in restaurants and bars.

 Replace cocktail napkins with permanent coasters at dining room tables and bars.

 Replace disposable cocktail stirrers with reusable stirrers.

 Use reusable metal or nylon coffee filters.

Guest Rooms, Laundry and Housekeeping  Review policies for guest room

amenities and the packaging of those items. Inform guests of efforts to provide amenities that have less impact on the environment.

 Use refillable dispensers for bath soap, shampoo, hair rinse and hand lotion for guest rooms to eliminate soap pieces and plastic bottles. Provide disposable toiletries only upon request.

 If no dispensers are installed, reduce the size of individually packaged items, such as the bar soap, to reduce the quantities that need to be disposed of.

 Replace tissues in bathrooms only when they are almost empty. If your hotel‟s policy is to replace half rolls of toilet tissue, save them for use in staff restrooms.

 Provide non-essential items such as shoeshine kits and shower caps to guests only upon request.

 Provide guest rooms with unwrapped, reusable drinking glasses and coffee cups instead of disposable cups.

 Offer bottled water only upon request.  Eliminate the use of plastic liners in ice

buckets.

 Eliminate the use of paper doilies and paper tray covers.

 Offer slippers only upon request. If your hotel‟s policy is to provide slippers in all guest rooms, avoid wrapping the slippers in disposable plastic bags.  Let guests place clothes for laundry in a

reusable laundry bag, instead of single-use plastic bags.

 After dry cleaning or washing, return clothes in reusable garment bags to eliminate the need for single-use plastic bags.

 Eliminate cardboard backing for laundered shirts.

 Reuse clothes hangers left by guests for employee uniforms or return to the dry cleaners.

 Avoid placing telephone directories in every guest room, and place telephone directories only in strategic places such as the areas where there are public phones or at the front desk, and offer them to guests only upon request.  Offer newspapers in centrally located

places such as lobbies, restaurants, and newsstands rather than distributing them to each and every guest room to reduce the volume of discarded newspapers. Issue newspapers to guests in their rooms only upon request.

 Deliver newspapers to guest rooms without plastic bags; if bags must be used, go for the reusable ones.

 Reduce printed information placed in rooms. Condense printed material where possible or designate a special television channel for hotel information.  Re-finish and re-upholster damaged and

dated furniture, instead of purchasing brand new furniture.

 Re-dye stained bath towels and wash cloths for reuse as pool towels and cleaning cloths.

 Re-dye linen and carpets to match re-modelled décor, rather than purchase brand new ones.

 Rotate curtains to expose different portions to sunlight and extend their useful life.

Offices  Make it a hotel policy that all printing,

photocopying and publications are produced in double-sided format where possible. Put up posters near printers and photocopiers to remind staff of this policy.

 Staff should only print the documents when they really need to.

 Edit and proof-read carefully on the computer before printing.

 Try to lessen „mis-prints‟ by posting instructions and diagrams on how to create the various types of prints your office uses such as letterheads or specialized sizes or features that only you use in your office.

 Use a centrally-placed or electronic bulletin board for messages instead of making multiple copies of memos.

 Decrease the number of hard copies of documents by establishing a central filing system to store documents, or use electronic filing.

 Use electronic media such as CD-ROM, portable hard drives, and USB memory devices for your records.

 Use email for correspondences, wherever possible.

 Where possible, avoid unnecessary print-outs by faxing directly from the computer.  Do not overlook the small and simple

ways to save paper such as using single-spacing for report or memo writing, setting narrower margins for documents or changing margins to avoid having the last page of your document contain very little text.

 Use scrap paper instead of sticky notepads to make notes.

 Avoid over-production of marketing and publicity material by reviewing distribution lists and regularly updating databases.  Cancel subscriptions of unwanted

publications to reduce paper waste.  Eliminate the use of fax cover sheet by

using a rubber stamp or sticky notes designed for fax use.

 Ensure fax machines are set so that they do not produce unwanted headers or report sheets.

 Reuse paper files and folders.

 Reuse paper that has only been printed on one side for things such as drafts, scrap messages pads, sketches, temporary signs or even meeting agendas.

 Reuse envelopes and folders for routing in-house mail and correspondences.  Reuse boxes to send packages, store

items, and move equipment and supplies.

Conference Facilities  Develop a brochure for conference

planners that encourages exhibitors and attendees to:

o print their materials on both sides of the page

o produce printed materials in limited quantities with only a 10-to-15 percent buffer

o instead of handing out large conference packets, offer conference literature on a table so attendees can take only those items they wish to keep

o take back excess promotional materials for reuse

 Offer incentives such as reduced disposal fees or faster breakdown services to convention exhibitors who minimize leftovers and take back excess materials.

 Use reusable cloth drapes or skirting on display booths rather than the single-use varieties.

 Reuse pens, pencils, and name tag holders. Place clearly marked collection boxes at conference room exits and post signs to inform conference attendees of the policy.

 Supply note pads with limited sheets in conference areas and guest rooms. After conferences, use the blank portions of the pads as scrap paper in hotel offices. Or donate blank portions of pads to schools or local charities.

 Provide reusable drinking glasses and coffee cups.

 To avoid the use of individual cream and sugar packets, provide cream for coffee or tea in insulated or chilled pitchers and provide sugar in dispensers.

 Reuse potted floral arrangements purchased for special events, for other hotel events.

 For banquets, holiday celebrations, and other catered functions, encourage guests and employees to take table decorations home, or reuse them in other areas of the hotel.

Landscaping  Leave grass clippings on the lawn or

mulch grass and leaves. If the lawn is cut regularly, clippings should be small enough to fall between the standing blades; as they decompose they become a good fertilizer.

 Compost landscaping waste on site.  Offer live plants slated for replacement to

employees or donate them.

 Grow lawns only where practical, thereby reducing grass clippings, and plant lower-maintenance shrubs and bushes that require less-frequent cutting and pruning, generating smaller quantities of garden waste.

 Return plastic seedling pots to nurseries.  After pruning trees, chop smaller pieces

of wood into chips and use as mulch.

Purchasing  Review buying records and purchase

only what is needed.

 Chart the shelf life of items and purchase only when the item is needed. This reduces spoilage.

 Where possible, pay a little more and buy products and equipment that are reusable, refillable, durable and reparable. Over the useful life of the item, buying for durability and reuse will save money; keeping materials in use longer will generate less waste to be managed over the long term.

 Rent items/equipment that are rarely used, rather than buy them.

 Repair items rather than purchase new ones.

 Negotiate for longer and more comprehensive warranties and service contracts when purchasing durable products.

 Buy products in the largest quantity possible in one package. One large container of product utilizes less packaging per unit than several smaller containers.

 Combine supply orders from various departments to reduce packaging waste and benefit from volume purchasing discounts

 Notify vendors of your efforts to obtain products and services that have less impact on the environment. Ask vendors about their products and practices; patronize suppliers who have environmentally compatible products and packaging.

 Ask and select vendors who take back reusable containers, pallets and other waste packaging.

 Work with vendors to schedule deliveries so that supplies can be immediately unpacked and packing materials returned to suppliers for reuse.

 Ask vendors to increase the case size of certain items so that fewer cases are needed for the same number of items.  Reuse packing materials, such as boxes,

shipping peanuts, and bubble wrap for outgoing shipments.Choose packaging that use less material, for hotel products. Avoid those that use several layers of packaging when fewer would do.

 Certain companies can tailor packaging to reduce overall packaging use. Ask vendors which packaging options are available to you. For example, beer can be packaged in kegs, in bottles - either refillable or single-use – or in cans; with or without stretchwrap, among other options. Analyse the waste implications of each option and find out if your vendors can package supplies differently.

 Purchase vacuum cleaners with reusable bags instead of disposables ones.

 Provide reusable mugs for staff instead of disposable paper or polystyrene cups.  Replace disposable batteries with

rechargeable batteries in electrical/ electronic devices where possible.

 Provide hand blow driers in common toilets, instead of paper towels.

 Buy products with recycled content to help conserve natural resources.

 Donate usable items such as linen, blankets, old curtains, china and glassware, that are no longer being used, but are still in good condition, to charitable organizations for reuse when purchasing new items.

4.2 Recycling

Selecting recyclables

For waste materials that cannot be reduced or reused, identify whether they can be accepted by local recyclers for recycling, and then develop a recycling programme for these materials.

Overseas data shows that 50-65% of a hotel‟s waste is recyclable. The amount of recyclables generated depends on factors such as: type of hotel, occupancy, number and size of meal functions, bars, restaurants, lounge activity, conventions, guest and employee activities, and purchasing practices.

In general, recyclable wastes that are found in a hotel can include the following which are usually accepted by local recycling companies:

Paper waste: computer paper, corrugated cardboard boxes, newspapers,

telephone books, magazines, brochures, shoe boxes, milk and juice cartons

Metal waste: used aluminum cans and foils, tin and steel cans and containers Glass waste: used glass bottles and jars

Plastic waste: mineral water bottles, soy sauce bottles, detergent bottles, food containers, food and goods packaging, shrink wraps, plastic garment bags, CDs, DVDs

Used cartridges: copier and printer cartridges

Other waste: used wooden pallets

Selecting Locations to Place Recycling Bins

It is important to determine where you would want to place your recycling bins as you would want to set them up in locations that people will use them. Some good locations include:

 Recycling bins for paper and/or ink cartridges in the copy room, offices, business centres;

 Recycling bins for aluminum/glass/plastic in the kitchens and F&B areas;

 Commingled recycling bins in all guest rooms;

 Recycling bin for electronic waste in the storage room.

Selecting Recycling Service Providers

Now that you have identified the potential recyclables in your waste stream and determined the quantity of each recyclable material, the next step is to select a contractor to provide services for the regular collection of the recyclables and supply recycling bins for holding the recyclables between scheduled collections.

There are a number of recycling companies in Singapore which accept all the common recyclables. Nowadays, many waste disposal contractors are also able to provide recycling services.

You can either engage a contractor who can provide you both recycling and waste disposal services, or engage two or more contractors who will provide you recycling and waste disposal services separately.

The selection criteria will be that they can provide you recycling and waste disposal services at a reasonable overall price.

(a) Disposal Costs

For waste disposal service fees, there are three cost components involved:

i. Container Rental Fee - This is the monthly fee charged by your contractor for renting you a compactor, or an open top container, or waste bins on-site.

ii. Haulage Charge - This is the fee charged by your contractor for collecting and transporting waste to an incineration plant or the landfill.

iii. Disposal Tipping Fee - This is the fee charged by an incineration plant / landfill for the amount of waste being disposed of. It is based on the weight of your hotel waste and the contractor will pass this fee to the hotel. As of June 2011, the disposal fee is $77 per tonne. The most updated fee standard

can be found in this link:

http://app2.nea.gov.sg/topics_waste_refuse.aspx

Some waste contractors may charge a flat fee, combining all the three cost components, while some contractors will bill you separately and then give you a total monthly fee, depending on the contract agreed upon.

(b) Recycling Costs

For recycling service fees, there are also a few elements of costs and revenue involved:

i. Container Rental Fee - This is the monthly fee charged by your contractor for renting you large recycling bins on-site.

ii. Haulage Charge - This is the fee charged by your contractor for collecting and transporting recyclables to their recovery facilities or to other recycling companies for further processing. iii. Processing Fee - This is the fee charged by your contractor for sorting,

baling and processing recyclables.

iv. Revenue - There is a market value for sorted and / or processed recyclables. When your contractor sells sorted and / or processed recyclables to traders / manufacturers, they will earn this revenue.

If the value of the processed recyclables is greater than the total cost of the first three elements, it is likely that your contractor will be able to reimburse you part of the revenue. If the total cost is higher than the revenue, your contractor will charge you a fee for the recycling programme, which may be lower (or equal to or higher) than the disposal fee.

As mentioned earlier, there are a number of companies which can provide separate or integrated recycling and disposal services, and you may find these companies in the links here:

http://app2.nea.gov.sg/data/cmsresource/20101123161030646810.pdf http://app2.nea.gov.sg/data/cmsresource/20101123801615392461.pdf http://app2.nea.gov.sg/topics_collectrade.aspx

The waste recycling and collection business is a highly competitive business. To achieve a better price for providing your hotel recycling and waste disposal services, you may like to invite a few companies to submit their bids and then choose the one(s) which can meet your needs at a better overall price.

It is good to have a contractor who can develop a recycling program tailored to your business as well as provide you waste disposal service. Hence, you may like to start talking to your existing waste disposal contractor first.

If your hotel is small and generates less recyclables, you may consider sharing recycling & disposal services with nearby businesses which also want to go green. This may help reduce the service cost.

Materials Collection and Preparation

For a hotel recycling programme to be successful, a certain degree of preparation is usually required before the materials are collected for recycling, that is, cleaning and segregation.

Contamination lowers the value of recyclable materials, and materials that are badly contaminated will not be recycled at all. However, contamination can easily be avoided by making sure that there are no traces of food waste residues in the recyclable containers or packaging, and rinsing out containers before depositing them into the recycling bins.

There are two methods of collection of recyclables. When a recycling company can cater for both, which method is to be adopted will depend on how hotels would like to do it and the cost maybe different.

If a recycling company can only provide one of the two methods, the choice will then depends on the requirements of the contractor who is handling your hotel‟s recyclable materials.

(a) Collection of Sorted Materials

In a sorted materials recycling programme, materials are sorted by type. There will be different collection bins for different types of materials such as steel, aluminium, plastics, paper, and glass. Each type of recyclable is deposited in a corresponding recycling bin.

This system requires more effort from hotel staff, more types of recycling bins, and more space for the bins in each location. The different waste streams would also need to be separately collected, and this could lead to higher collection costs. However, the value of the properly sorted recyclable waste would be higher – for example, the market price for separated A4 office paper is a few times higher than the mixed paper.

(b) Collection of Commingled Materials

In a commingled recycling programme, all the recyclable materials are mixed and stored together except for paper and carton boxes which are stored separately as they need to be kept clean and dry. The paper and the boxes, and the commingled materials are taken to contractor‟s facility where they are sorted and processed. This system requires less effort from hotel staff, less recycling bins by type, and less space for the bins in each location. The collection cost would also be lower, although this may be somewhat offset by the higher sorting cost, since the contractor will need to spend more time to sort the recyclables at their recycling facility. The value of some recyclables may also be lower.

Before your hotel makes a decision on which collection method to go for, it would best to discuss with your potential recycling contractor first and take into consideration all of the above mentioned factors involved.

For recyclables from F & B outlets, such as plastic and metal packaging materials (e.g. cans, containers, plastic packets), regardless of which collection system that you adopt, recyclables that are in contact with food usually need some extra effort to prepare. This mainly involves emptying and rinsing cans, or containers or plastic packets to remove food residue. Check with your contractor on their preparation requirements on food contaminated packaging before putting them into the recycling bins.

Step 5: Develop a 3R Programme

When the tasks and preparation work outlined in the previous steps are completed, you can start to develop and write a 3R programme for your hotel including:

 Targeted waste streams for waste reduction, reuse and recycle;

 Proposed options / methods to reduce, reuse and recycle waste and a description for each method;

 Estimated costs and / or cost savings involved;

 Estimated quantity of waste reduction (i.e. kg) for each waste stream;

 Implementation schedule of the options (steps or phases and timing for implementation);

 Implementation requirements (such as tasks and personnel assignments),

 Training of personnel involved,

 Management requirements,

 Measurable, performance indicators and targets

 Timeline for achieving the targets Summary of 3R Programme

In addition to the write-up of the programme, you could create a summary table of the 3R Programme similar to the one below for ease of reference for your team and the management. Summary of 3R Programme Waste type Qty (kg) Proposed 3R option (Reduce, reuse, recycle) Waste reduction goal (kg) Estimated costs Estimated cost savings Start date End date Status

Step 6: Implement and Improve the 3R Programme

When the 3R Programme has been firmed up, it has to be well-implemented. At this stage, several important actions are needed to ensure success.

Responsibilities and Resources

Firstly, the team should be clear about the goals and objectives of the plan. Assign clear responsibilities and authority to appropriate personnel in all administrative, operating and maintenance areas. Make the right resources available, and ensure that the personnel take implementation actions according to schedule.

Education and Promotion

At the same time, the team should provide educational training to staff and develop a 3R awareness programme to get the key messages across to all employees and gain their support. The following measures could be used for providing training and creating awareness:

 Launch the waste minimisation plan by the CEO or Managing Director of the hotel;

 Display the 3R Programme plan and the implementation schedule with

explanation of 3R goals in prominent locations;

 Put up educational posters in strategic locations;

 Prepare 3R tips for individuals to take action and make them available to staff through emailing and notice board;

 Share and update waste reduction results periodically with all employees;

 Organise 3R educational talks for staff in training sessions;

 Have special training for staff on how to prepare recycling materials before depositing them in recycling bins;

Programme Monitoring, Evaluation and Improvement To ensure a sustainable programme, the team should:

 Make all implemented options or measures part of the hotel‟s standard operating procedures;

 Make 3R education a part of new employee orientation;

 Periodically reinforce education during staff meetings;

 Empower staff to monitor the programme for any new problems.

 Make on-going improvements. The team needs to monitor waste reduction performance against the goals established and conduct annual reviews to compare the current performance with the previous year. During the process, additional waste reduction opportunities might arise. More action might be needed or different methods might become available.

In addition, the team needs to:

 make changes to the planned actions and adjust operating procedures,

 incorporate new options or methods,

 establish new priorities for action, and

 set reviewed waste reduction goals, ideally upwards.

By following the steps in this guidebook, and using the resource information listed in References section, it is hoped that your hotel can achieve sizable cost savings and waste reductions, and contribute to solving Singapore‟s waste disposal problem.

CHAPTER 4: CASE STUDIES

The case studies in this chapter are contributed by the following six hotels:

a) Fairmont Singapore

b) Grand Hyatt Singapore

c) Hotel Grand Pacific

d) InterContinental Singapore

e) The Regent Singapore

f) Shangri-La Hotel Singapore

Besides 3R practices, these case studies include other green initiatives such as water conservation and energy efficiency improvement, that make economic sense.

Fairmont Singapore

A Brief on the Hotel

Fairmont Singapore, Fairmont Hotels & Resorts pioneer property in Asia comprises 769 guestrooms and suites, and offers a distinct collection of 16 restaurants and bars, the award-winning 50,000sqft Willow Stream Spa and the cutting edge Raffles City Convention Centre, offering 70,000sqft of cutting-edge function space, with 27 meeting rooms. Strategically located in the heart of Singapore‟s business, shopping and entertainment districts, Fairmont Singapore is where sophisticated travelers discover culturally rich experiences that are authentic to the Lion City.

About Fairmont Hotels & Resorts

With over 60 distinctive hotels, including the iconic Fairmont San Francisco and Fairmont Peace Hotel, Shanghai, Fairmont Hotels & Resorts is an unrivalled collection of properties located in some of the world‟s most coveted destinations. Known for its warm, engaging service and culturally rich experiences, this global hospitality brand features classic hotels that imbue a sense of heritage, sophistication and social importance and are often considered destinations in their own right. Fairmont is also committed to responsible tourism and is an industry leader in sustainable hotel management with its award-winning Green Partnership program. Fairmont is owned by FRHI Holdings Limited, a leading global hotel company with over 95 hotels under the Fairmont, Raffles, and Swissôtel brands. The company also manages Fairmont and Raffles branded residences, estates and luxury private residence club properties. For

more information or reservations, please call 1-800-441-1414 or visit

Overview of Fairmont Singapore‟s Green Policies

Fairmont Hotels & Resorts was founded on an enduring connection to the land and communities where we do business. In 1990, our Canadian hotels pioneered the Green Partnership programme - an award-winning comprehensive commitment towards minimising our hotels‟ impact on the planet, which was accompanied by a guidebook on sustainable best practices in the lodging industry. This Green philosophy has grown to become a core value of our company.

In line with Fairmont Hotels & Resorts‟ illustrious achievements, Fairmont Singapore formed its own Green team in early 2008 and waged its own war to effectively and efficiently utilise its resources, minimise its carbon footprint whilst positively impacting its surrounding environment. Fairmont Singapore‟s Green team comprises staff volunteers, who share a common passion for eco-conservation. Since its inception, the team has developed and adopted a slew of environmentally-friendly projects, which are aimed at minimising the hotel‟s ecological impact.

Fairmont Singapore‟s sustainability efforts provide guests with eco-friendly and green services in its various operations including accommodations, meetings/conventions services, culinary through healthy, lifestyle and sustainable cuisine and seafood choices, energy and water conservation, hotel-wide waste management programme, oil recycling for bio-fuel, a fully functional herb garden and community partnership with agencies including World Wildlife Fund, Waterways Watch Singapore, SPCA and ACRES.

In less than three years, Fairmont Singapore focused on encompassing improvements in the areas of energy and water conservation, waste management, pioneering community outreach programmes involving local groups and partnerships and sustainable culinary practices. It is our hope to spread awareness on the essence of conservation of fragile natural resources and play our part in the community we live in. Our green and sustainable initiatives highlight the essence of providing guests the options to make their stay in a hotel an experience that will enable and empower them to make a difference not only in their lifestyles, but contribute in saving the lion city‟s fragile environment. These efforts serve as awareness programmes and our aim is to inspire and influence through our adherence to strong environmental principles, which include buying local food and supplies, wherever possible; conserving energy through efficient lightings; using Green approaches to waste management, oil recycling for bio-fuel conversion, composting; and protecting local habitats as well. Ultimately, making a positive difference in our environment and the community in a good way is the issue in our mind. Fairmont Singapore‟s Green programme, spearheaded by its Green and Sustainable team has already been recognised for its efforts in Fairmont Hotels & Resorts Environmental Leadership Award for top hotel in the “Seedling” category in 2008 and 2009. This is the highest award that can be attained by any Fairmont Hotels & Resorts that are less than 3 years in the programme.

Fairmont Singapore‟s green and sustainable programme and initiatives allows Fairmont Singapore to exceed guests‟ expectations of operational sustainability and responsible tourism, because the environment is where we live, work and play.

Herb Garden on Property - An Oasis In The Sky

In 2008, Fairmont Singapore also developed its own Herb Garden, located on level 5. This unique, one-of-its-kind garden grows 24 different types of herbs such as thyme, laksa leaves, yellow chilli, lemon, curry leaves, parsley, green pepper, pandan leaves, bell peppers, lemongrass, mint, mint grass, rosemary, bay leaves, basil, sweet basil limes and coriander, which are distributed and used at the various restaurants in the hotel complex.

Executive Sous Chef Nathan Brown oversees the award-wnning Herb Garden and conducts the harvesting of selected herbs, on a regular basis. To keep these herbs healthy, Fairmont Singapore creates its own compost that serves as natural fertilizers for the plants. The composts are produced in-house via an efficient Can-O-Worms method utilising the waste products of a few thousand cultured worms, which are also nestled within the Herb Garden.

• We support the use of local, seasonal and organic foods, where possible • We offer a selection of organic wines

• We offer sustainable seafood choices in all our menus • We offer menus featuring vegetarian options

• We offer alternate options to shark‟s fin soup Energy and Water Conservation

To conserve energy and cut greenhouse gas emissions, Fairmont has introduced compact fluorescent light bulbs, where possible. Most hotels now have water-efficient showerheads and tap aerators, and we continue to replace all toilets that have a flush capacity over 2 gallons (7.6 litres). Guests can do their part by choosing to participate in the towel and sheet exchange programme offered at all Fairmont properties.

At Fairmont Singapore, energy and water conservation projects include: • Replace fluorescent lights along guest room corridor with LED lights • Replace fluorescent lights in bathrooms to TL lights with a lower wattage • Install an energy saving device (key card slot) in renovated guest rooms • Replace flow valve and thermostat for air-con system in guest rooms • Install timers for air-con in offices

• Install motion detectors to activate lightings in toilets

• Relocate air-compressors in laundry to natural ventilated locations

• Install timer and air reservoir to reduce over loading on air-compressor at laundry • Install waste steam recovery system to recover waste heat for hot water at laundry • Review and adjust schedule and temperature setting for air-con system in

restaurants and meeting rooms

• Replace incandescent lights with LED lights at Raffles City Convention Centre • Improve air-con servicing to increase efficiency and reduce energy consumption

• Install thermostat control for air-con in meeting rooms (Raffles City Convention Centre)

• Adjust hot water pressure and temperature to reduce hot water consumption • Install heat resistant film at balcony door to reduce air-con load

• Install timer to cut off compressors for cold room

• Install timer to off lights at The Tuckshop, the colleague restaurant Waste Management and Recycling

Paper, packaging and garbage are a reality of our lives, and of any business. Fairmont has consistently cut these side effects of our operations. While effective waste management comes with challenges, such as operating in communities without recycling facilities, we continue to reduce and divert waste and identify other eco-friendly opportunities.

Fairmont Singapore‟s partnership with SembEnviro generates the largest hotel recycling efforts in Singapore. On average, over 20,000 kilogrammes of recyclable materials are collected each month. Prior to commencing this recycling campaign, training sessions on proper waste disposal were conducted in all departments involving all operational colleagues. Fairmont Singapore‟s waste management endeavours are continuously monitored and audited, and in collaboration with SembEnviro, ensure that collected materials are properly disposed of and given a new lease as a recycled material.

Fairmont Green Cuisine

It is a programme we offer to our guests, providing them with healthy and nutritious options at all our restaurants, through our banquet services and in-room dining. We have a brand-wide commitment to use organic, sustainable and local cuisine, wherever possible, leveraging on partnerships with local purveyors to source the best ingredients possible. As part of this commitment, we have recently engaged in sustainable seafood initiatives, which result in the removal of endangered species from our menus worldwide; in particular, Chilean Sea Bass and Bluefin Tuna. Fairmont Singapore has also ceased to offer Shark‟s Fin Soups in its restaurants as well as the Raffles City Convention Centre. Currently, Fairmont Singapore is partnering with the World Wide Fund (WWF) and hopes to align with this recognised global organisation for proper guidance in its seafood purchasing decisions and continue to work with local vendors to procure the most sustainable options for this region.

Through a variety of initiatives including Singapore‟s largest hospitality recycling efforts, energy-savings measures, retrofitting of lightings and water taps at strategic areas and the installation of a Herb Garden within the hotel, Fairmont Singapore generated savings for the entire complex of over S$66,000 by end of 2008.