Since 2010, Lucas Glanville, Director of Culinary Operations at Grand Hyatt Singapore has pioneered multiple sustainable-driven efforts from food waste management to procuring seafood that led the hotel to be awarded Chain of Custody certifications by the Aquaculture Stewardship Council and Marine Stewardship Council.
While every dish at Grand Hyatt Singapore is not just prepared to taste great, the team aims to do good for the environment. “Chefs are in a very privileged position. We’re big decision-makers on what’s happening in the world and the environment at the moment. When a chef goes shopping for a hotel to buy food for the day, they’re making a lot of decisions on the environment,” shares Lucas Glanville.
Since dining out was not an option during the Circuit Breaker period, Lucas and his team saw a trend of home cooks reimagining their favourite dishes and cooking them at home. At the same time, Lucas was inspired by restaurants with supermarkets and decided to take the opportunity to address the needs of Singaporeans by making their grocery shopping convenient with the use of the hotel’s drive-through collection. Items sold on the online supermarket are used in the hotel daily such as coffee beans, meat, seafood and vegetables. Driven by sustainability and emboldened by the hotel’s partners, every item you find at the hotel’s online supermarket has a sustainable story to tell. Expect products from Weeds and More, Roaring Forties, Kolega Fisheries, and more.
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