Sofitel Singapore Sentosa Resort & Spa - Luxury hotel - Environment


Throughout Our Resort

As of 31 December 2022, all Accor properties globally have eliminated guest-related single-use plastics, to reduce pollution caused by single-use plastics. The Resort has implemented water-efficient fittings which has led to better water efficiency. Furthermore, the installation of LED lights has resulted in reduced energy consumption and improved energy savings; making Sofitel Singapore Sentosa Resort & Spa a Green Mark-certified building.

Moreover, plant and machinery are operated on duty cycle, which enables the machinery to be operated periodically as necessary and waste is separated to ensure the trash items can be easily recycled.

The implementation of gas heating for the hot water heaters contributes towards energy-saving measures, while the replacement of the older chiller system has led to a higher-efficiency chiller system.



In Our Guestrooms

Apart from the LED television and wooden key card system, single-use bathroom amenities have been replaced by eco-friendly luxury amenities by Balmain. The dispensers and pumps for the shampoo, conditioner, body wash and body lotion are 100% recyclable. In addition, guests are encouraged to reuse their towels and bed linen to reduce water and electricity consumption.



Our Meetings Experience

As part of the advocacy among meetings participants, a green meetings package will enable guests to adopt this as a best practice.



In Our Kitchens and Bar

To enhance our food resiliency measures, the Resort has set up a fruit, vegetable and herb garden. Garden by the Sea, located next to Kwee Zeen’s al fresco area, has over 35 varieties of plants, including lemons, a variety of basils and leafy vegetables.


In March 2023, the Resort was awarded Singapore Food Agency Farm-To-Table Recognition (Highest Tier) with at least 15% of local produce sourced across three or more food categories (Hen Shell Eggs, Leafy Vegetables, Beansprouts and/or Fish categories).

This award reinforces our Resort’s commitment to supporting local producers and at the same time, ensures we are part of a resilient food supply chain that is in alignment with the Singapore Green Plan 2030.

In addition, it ensures higher quality and fresher ingredients due to a shorter period of transportation. This also enables our chefs to showcase uniquely created menus that highlight local flavours.


Here at the Resort, our culinary and banquet teams follow strict policies to minimise food wastage to reduce our carbon footprint, while ensuring that our guests’ well-being is taken care of. Together, we create an enriching dining experience that resonates with responsible consumption, guest satisfaction and environmental consciousness.


At LeBar, over 60% of the cocktails are made using sustainably sourced ingredients, such as mint and other herbs for garnishes.

As part of Go Green SG in July 2023, the Resort launched two cocktails using ecoSPIRITS: Carbon Eclipse, made using ecoSPIRITS Rosemary Stem Tequila, Pineapple Core, Mango Juice and Egg White and The Urban Decay which is made using ecoSPIRITS Jackfruit Seed-infused Gin, Orange Skin and Black Lemons.

For every ecoTOTE refillable container ordered, one Spotted Mangrove plant will be seeded in the mangrove restoration forest in West Coast Sumatra. Click here to discover the Sofitel Singapore Sentosa Forest.


Additionally, following a review by the culinary and mixology teams and in collaboration with food tech suppliers, the restaurants and bar menus have been re-engineered to provide more green dining options for sustainability and guests’ well-being.


As part of our commitment towards supporting environmental initiatives, we collaborated with Witteveen+Bos ecologist Yukie Yokoyama in a pilot reef restoration project: creating Singapore’s first artificial oyster reef near the jetty of Changi Sailing Club. The first phase of the project was completed on 7 February 2024, six months after it had started. Our culinary team provided 60kg of oyster shells over one month for the project.



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