PARKROYAL COLLECTION Marina Bay, Singapore redefines green hospitality

The country’s first “Garden-in-a-Hotel” deploys a holistic approach towards sustainability and regeneration across all its operations

The lush foliage spread throughout the hotel acts as natural air purifiers and sinks for carbon dioxide, thereby helping to improve air quality and reduce the concentration of carbon dioxide within the building
The lush foliage spread throughout the hotel acts as natural air purifiers and sinks for carbon dioxide, thereby helping to improve air quality and reduce the concentration of carbon dioxide within the building

Brought to you by PARKROYAL COLLECTION Marina Bay, Singapore

For environmentally-conscious travellers keen to explore a hotel that intertwines award-winning hospitality with innovative sustainability initiatives to curate unforgettable guest experiences, while providing green accommodation, PARKROYAL COLLECTION Marina Bay, Singapore will be an ideal choice for their sustainable sojourns.

Eco-friendly practices are central to the hotel’s core functions and applied across all its operations, with a holistic approach adopted towards sustainability and regeneration. From how they stay to what they eat, eco-conscious guests can go green all the way.

Green structural features 
Beyond an attractive structural spotlight, the lush foliage featuring over 2,400 plants, trees, shrubs, and ground covers spread throughout the 583-key hotel acts as natural air purifiers and sinks for carbon dioxide – thereby helping to improve air quality and reduce the concentration of carbon dioxide within the building.

The planters are installed with drip auto-irrigation, which prevents water waste while energy-efficient grow lights are used to double up as support for the plants.

In 2020, the country’s first “Garden-in-a-Hotel” also approached its rebranding with a “rejuvenation” approach, rather than reconstruction, and avoided producing 51,300 metric tonnes of carbon emission – equivalent to wiping out 10,000 hectares of forest.

Reduction of energy and water consumption 
Hotel guests enjoying the pool will be delighted to know that the 1,380 fibre-optic lights illuminating it during night-time, while visually beautiful, were chosen because they consumed three times less energy than standard lights.

Motion sensors are also deployed in all guestrooms to enable intelligent temperature control and efficient use of energy – they power down lights and air-conditioning when guests are away. Low-flow shower heads in the bathrooms help reduce water flow.

The luxury bayfront hotel’s 13 lifts and emergency lightings are also powered by the 210 rooftop solar panels which generate over 350 kWh of renewable energy per day, lowering overall electrical consumption and allow for savings of up to SG$21,900 per year on energy consumption.

Efficient waste management
Back in their guestrooms, hotel guests can enjoy water in glass bottles and from a water filtration system, eliminating the need for 360,000 single-use plastic bottles yearly. The hotel has also replaced miniature bath amenities with refillable pump bottles, doing away with two million miniature plastic packaging a year.

Besides, the in-room IPTV system helps minimise paper use too, while creating a more refreshed and clutter-free interior. Whether it is to book a spot in the gym or order room service, guests can do it all conveniently through the Stayplease digital concierge, by scanning an in-room QR code with their mobile devices.

Sustainable dining options
Eco-conscious travellers will also find tasty sustainable dining options widely available in PARKROYAL COLLECTION Marina Bay, Singapore to feed their guilt-free indulgences.

The hotel boasts a 150m2 Urban Farm on its rooftop which forms the backbone of the hotel’s farm-to-table, farm-to-bar, and farm-to-spa concepts.

Better planning of menus months in advance help reduce food waste and the hotel always tries to offer seasonal greens so that the vegetables can be grown at the farm, or sourced locally.

Responsible culinary is also practised so that guests can savour dishes such as Non-kill Sturgeon Caviar, where the caviar is milked from the sturgeon, rather than killing the fish to extract it, and Watermelon Rind in Sweet Potato Dumpling where food waste such as watermelon rinds are recycled instead of being disposed.

At restaurant Peppermint, the chefs recycle food waste by making use of the beef trimmings from other beef dishes, to make Shredded Beef Ragu Pasta. The beef is slowly braised for at least six hours until it is tender, then shredded for the ragu sauce.

Desserts like Mulberry Light Cheesecake is made from the mulberries, marigold, passionfruit bachelor button and coral vein, harvested from the hotel’s farm.

Other green innovations include two energy-efficient food waste digesters that break down food waste in a safe and environmentally-friendly manner into liquid, which is safe for disposal into the waste pipe, while eliminating environmental pollution of groundwater.

A partnership with Nespresso ensures used coffee capsules from the guestrooms and the COLLECTION Club Lounge are collected so that the aluminium from the capsules are repurposed and upcycled into products, such as bicycle frames and ballpoint pens, while the coffee grounds are processed into compost and then sent back to the hotel’s farm.

Moving ahead, PARKROYAL COLLECTION Marina Bay, Singapore continues to soldier on its green stride to become even more sustainable, with the upcoming launch of its rainwater harvesting system in late 2023 – all while providing a distinct and memorable world-class guest experience.

For more information on PARKROYAL COLLECTION Marina Bay, Singapore’s sustainability efforts, visit here.

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