MICE planners can look forward to healthier menu options at Grand Hyatt Singapore. Dishes will now include sustainably sourced seafood and organic low carbon footprint vegetables.

Organic, seasonal, low carbon footprint vegetables sourced from the hotel’s cooperative growers from Cameron Highlands, along with herbs grown on the hotel’s rooftop garden, have been supplementing Grand Hyatt Singapore’s daily market list since mid-2016.

The hotel has also been procuring its seafood from suppliers accredited by the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC). These ensure responsible farming and fishing practices are maintained. Many of the dishes on the hotel events menus are tailor-made and will now utilise a combination of these ingredients whenever possible, such as the sustainable Patagonian toothfish dish.