Grand Hyatt Singapore has reopened following a multi-year redevelopment, unveiling a refreshed approach to sustainable hospitality along Orchard Road.
The hotel, which has implemented eco-conscious practices since 2002, now operates fully on renewable electricity through a partnership with Flo Energy and features a host of systems aimed at reducing its environmental impact.
“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,” said Clyric Ng, director of engineering, Grand Hyatt Singapore.
Sustainability features include digital check-ins, wooden keycards, and aluminium pens, replacing over 10,000 single-use plastic items annually. Smart systems manage lighting and temperature, while water-efficient fittings contribute to the property’s Green Mark Platinum certification.
In its food and beverage programme, over 80% of organic vegetables are sourced from local and regional farms, and 55% of seafood is certified sustainable. The hotel continues to apply zero-waste cooking practices and is the first in Singapore to use Wisefins technology, which tracks the carbon footprint of dishes.
A key innovation is the WasteMaster 1000, a contactless waste processing system that transforms food waste into nutrient-rich material. This is used in an aquaponics system with Metro Farm to feed fish and fertilise rooftop gardens, creating a closed-loop food cycle.
The hotel is set to introduce an on-site water bottling system in 2025 to eliminate single-use plastic bottles. Its Grand Wing will reopen in May 2025, further extending its sustainable offerings.
Grand Hyatt Singapore holds GSTC certification and continues to implement solutions across operations, dining, and guest services that support Singapore’s environmental goals.