We agree with Ms. Amita Chaudhury that everyone, including individuals and businesses, has a role to play in making the Singapore Green Plan 2030 a reality (Large amount of waste generated in the hotel during the SHN on April 6th).
Singapore legislated waste reporting in 2014, and the set requirements also apply to hotels with more than 200 rooms.
The management of these hotels must track the amount of waste generated on their premises and draw up waste reduction plans on an annual basis.
The aim is to draw and maintain management’s attention to the potential for waste reduction.
Between 2014 and 2019, waste in hotels covered by the legislation decreased from 4.3 kg to 3.7 kg per room per day.
In addition, 22 hotels have implemented measures to reduce the use of single-use items in the past two years.
The 3R’s Guide to Hotels, available on the National Environmental Agency’s website, provides waste management best practices that hotels can use.
Starting in 2024, large commercial and industrial buildings, including hotels, will have to separate their food waste for treatment under the Resource Sustainability Act.
For hotels serving as home notification facilities (SHN) during the Covid-19 pandemic, the Ministry of Health has established guidelines for these hotels to minimize contact with people who operate SHN and to reduce the risk of Covid decrease -19 transmission.
These guidelines include serving meals in disposable containers and cutlery instead of reusable cutlery, as these must be cleaned by hotel staff.
In line with the Green Plan vision, we will continue to promote the practice of 3Rs (Reduce, Reuse and Recycle) among all stakeholders.
Kenneth Sim
Director of the Environmental Policy Department
Ministry of Sustainability and Environment
