The Price Of Going Green

In the high-consumption and high-wastage industry that is luxury hospitality, how sustainable can hotels and resorts really be? Is it possible to be 100 per cent self-sustainable?

- Marianne Lim

IN RESPONSE TO the evidence of climate change, the growing scarcity of natural resources, and the monstrous scale of waste generation, more individuals, societies, companies and governments are driving conversations and taking steps towards a more sustainable way of life. The hospitality industry, for one, is introducing healthier, more conscious practices, driven partly by millennial and new-age travellers who are demanding more sustainable eco destinations. It started with boutique hotels adopting zero-carbon standards and the larger players soon followed suit. In 2017, Hotel Vagabond became the first hotel in Singapore to become carbon free.

The recent years saw the unveiling of numerous luxury eco retreats including Bensley Collection Shinta Mani Wild in Cambodia, Joali Maldives and Wa Ale in Myanmar. Soneva, a luxury resort chain, grows its own vegetables, recycles its waste and harnesses solar energy.

Hotels in cities are also jumping on the bandwagon. Last year, Hilton announced plans to cut water consumption, waste production and carbon emissions by half, while Fullerton signed WWF’s PACT (Plastic ACTion) statement to lower its consumption of single-use plastic by 50 per cent by 2022, eliminate the use of plastic bags and bottles, and equip all guestrooms with recycling bins. Marriott will be using enviromentally friendly containers in all its properties by end 2020, reducing single-use plastic by 30 per cent.