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At Fairmont Singapore and Swissôtel The Stamford, we’re tackling one of the world’s most urgent environmental issues — food waste. Through a smart solution called Food Waste Valorisation, we turn kitchen waste into valuable resources, supporting Singapore’s national sustainability goals.
Our initiative focuses on establishing an integrated food waste management system across all our hotel properties. By separating food waste at its source in every kitchen and directing it into a specialised system called the WasteMaster, we significantly reduce the volume of waste sent to landfills.
The WasteMaster plays a central role in our operations, running daily to manage food waste efficiently. During designated hours, kitchen waste — including items like fruit peels — is manually loaded into the machine. Once loaded, the WasteMaster transitions into its processing phase, where it breaks down the waste into a substrate. Throughout this process, its digital display tracks the quantity of waste processed each day, providing us with vital data to monitor and improve our efficiency. When the machine reaches its daily capacity, it indicates this with a red light, prompting a pause in loading. It then continues processing the remaining waste without any interruption.
Once inside the WasteMaster, food waste undergoes a complete transformation over approximately 12 hours. During this process, around 80% of the waste is evaporated through the system’s exhaust. The remaining 20% is converted into a nutrient-rich substrate, which is deposited into a brown, colour-coded bin.
To ensure seamless operation, the WasteMaster is equipped with a smart, cloud-based monitoring system that alerts our team when a bin is full—prompting an immediate bin replacement. The full bins are then transferred to a designated storage area, awaiting collection by our sustainability partner, LifeLabs.
From there, the substrate is transported to an external facility—another farm based in Singapore—where it is fully converted into fish feed. We then purchase this fish feed for use at our own Aquaponics Farm, completing a closed-loop, sustainable cycle.
Currently, we have three WasteMaster units installed across Fairmont Singapore, Swissôtel The Stamford, and Raffles City Convention Centre. With their combined processing capacity, we are proud to save approximately 100,000 kilograms of food waste annually through this initiative. These achievements underline our commitment to innovation and environmental stewardship within the hospitality industry.
Our efforts are also underpinned by data and technology. Each month, detailed reports are generated via a secure cloud-based platform, offering comprehensive insights into daily waste processing and machine performance. Authorised personnel can easily access these reports, enabling real-time decision-making and operational adjustments. By analysing these metrics, we continuously refine our processes to enhance efficiency and further reduce our environmental impact.
We’re honoured that these efforts have been recognised beyond our hotels. At the Hotel Technology Awards Asia 2024, we received the Sustainability Initiative of the Year award — a meaningful reminder that our approach is creating real value. This recognition inspires us to keep pushing forward, combining innovation, technology, and teamwork to lead positive change in the hospitality sector.
By using food waste valorisers, we are not only reducing food waste but we are transforming it into animal feed. Through innovation, partnership, and dedication to sustainability, Fairmont Singapore and Swissôtel The Stamford are proud to lead by example in the hospitality industry.
Discover more about our sustainability efforts by exploring our other blogs, or learn how technology is transforming food waste management through Lumitics. Every action we take today builds a greener tomorrow — and we’re excited to have you on this journey with us.
This article was first published on 2 June 2025
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