We agree with Ms. Amita Chaudhury that everyone, including individuals and businesses, has a role to play in achieving the Singapore 2030 Green Plan (Large amount of waste generated during SHN at hotel, April 6) .
Singapore legislated mandatory waste reporting in 2014, and the stipulated requirements extend to hotels with more than 200 rooms.
The management of these hotels is required to monitor the quantity of waste produced in their premises and to prepare annual waste reduction plans.
This is to focus and maintain management’s attention on the waste reduction potential.
Between 2014 and 2019, the waste generated in hotels covered by the legislation increased from 4.3 kg to 3.7 kg per room and per day.
In addition, over the past two years, 22 hotels have implemented measures to reduce the use of disposable products.
The 3R Guide for Hotels, available on the National Environment Agency website, contains best waste management practices that hotels can adopt.
From 2024, large commercial and industrial premises, including hotels, will be required to separate their food waste for processing under the Resource Sustainability Act.
For hotels that serve as a dedicated Stay-at-Home Notice (SHN) facility during the Covid-19 pandemic, the Department of Health has guidelines in place that these hotels must follow in order to minimize disruption. contacts with people serving SHN and reduce the risk of Covid -19 transmission.
These guidelines include the requirement that meals be served in disposable containers and cutlery instead of reusable cutlery, as these must be cleaned by hotel staff.
In line with the vision of the Green Plan, we will continue to encourage the practice of 3Rs (reduce, reuse and recycle) among all stakeholders.
Director, Environmental Policy Division
Ministry of Sustainability and the Environment