Fairmont Singapore and Swissôtel The Stamford launched the industry’s first urban aquaponics garden in efforts to meet the rising demand among guest for fresh quality produce and to support Singapore’s goal of producing 30% of its nutritional needs locally by 2030.
The aquaponics solution at Fairmont Singapore and Swissôtel The Stamford is the result of months of careful and thorough research, looking at the best possible way to meet demand among guests and consumers for fresh food; optimise limited space for growing produce; and to save water and minimise water wastage.
Aquaponics combines aquaculture – the growing of fish and other aquatic life – with hydroponics, which is growing plants without soil. It is a sustainable, pesticide-free solution to traditional methods with substantially higher yields while requiring less water, space and labour.
It is a sustainable method in which a full meal can be grown, in just one system. Fish and vegetables grow together in an integrated system – fish waste is converted to nitrates, which the vegetables use as fertilizers; while the latter filter and clean the water for the fish, lowering the consumption of water as compared to soil gardening.
The 450 sqm. aquaponics farm will supply produce that’ll meet an estimated 100% of nasturtium and tilapia, 60% of Swiss Chard, 52% of mixed salad leaves, 30% of micro-greens and 20% of basil needs across the Hotels every month. The produce grown are phased and are used in dishes and beverages at Skai, JAAN by Kirk Westaway, CLOVE, Prego, Asian Market Cafe, and The Stamford Brasserie,
Read more about our sustainability activities.
First published on 24 December 2019.
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