Story: Singapore Gardens #3
Episode: 03
Presenter: Trevor Cochrane
Air Date: 1st of April 2023

Food Waste Management, ever seen a creative and clever way to harvest and manage food waste? Well check out the Park Royal Marina Bay in Singapore!

• Spanning 150 square metres, the hotel’s Urban Farmhouses over 60 varieties of fruits, vegetables, herbs, and edible flowers.
• The Urban Farm exemplifies the hotel’s farm-to-table concept at Peppermint, Peach Blossoms, as well as the banquet kitchen, farm-to-bar concept at Portman’s Bar and Skyline Bar, and farm-to- spa concept at St. Gregory.
• The output of the Urban Farm contributes to food supply resilience by providing about 20% of the hotel’s requirements.
• Vegetables grown in the Urban Farm eliminate four to six kilograms of carbon emission for every kilogram of produce airfreighted to Singapore.
• Better planning of meals months in advance help reduce food waste to less than 12% at Peppermint.
• The hotel always tries to offer seasonal greens so that the vegetables can be grown at the Urban Farm, or at least sourced from locally owned suppliers, that practice sustainable methodologies.
• When you grow your own fruit and vegetables, you only harvest what you need so there’s no waste!
• The hotel recycles food waste, such as vegetables and fruit peels, poultry, bones, and eggshells. At Peppermint, the Chefs make 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.
• Another ingredient that hotel recycles is the watermelon rind – the white parts of the rind are used like a vegetable for stir-fried dishes, and has a slightly crunchy texture, similar to cucumber or zucchini.

For more information, head to:
www.panpacific.co/marinabay