Reduction of plastic waste:

• Plastic bottles have been removed, and replaced with glass bottles or reusable water carafes, supported by a filtered water system, which provides fresh potable water. This helps the hotel to eliminate around 360,000 plastic bottles yearly, which reduces the carbon impact involved from production, transportation and the amount of waste eventually disposed into landfills.

Ethical Sourcing:

• Wherever possible, the hotel works with locally-owned suppliers with sustainable business practices to ensure our value chain and networks are sustainable throughout. 
• The hotel also supports responsible sourcing, such as using coffee beans from Rainforest Development Alliance-certified suppliers, and paper materials are obtained from vendors that are Forest Stewardship Council certified.

Food Waste Management:

• Our Culinary Team plans food menus at least five to six months in advance to reduce wastage.
• A pair of closed-loop food waste digesters in the hotel makes use of active enzymes to break down up to one tonne of food waste in 24 hours into a liquid safe for disposal into the public waste pipe.

Energy Management:

• The Garden Ballroom and Atrium Ballroom are equipped with energy-efficient LED walls, and the inbuilt lighting in all function spaces, as well as in the hotel, were changed from fluorescent bulbs to LED ones, as part of our contribution in reducing the Pan Pacific Hotels Group’s overall energy use by 30% before 2030 (Base year 2013), in line with the Group’s ISO14001:2015 EMS certification.