SBR now using Sustainable Palm Oil!


Siloso Beach Resort has recently switched to using certified sustainable palm oil in its cooking.  This is an important choice for us, as not only are we severely affected by haze episodes (to conserve energy, our pool, corridors, and café are all open-air), but preserving biodiversity – both on our site and through our external impacts – has always been one of our guiding principles.

Through discussions with PM Haze, we gained a better understanding of the problem and what we could do about it.  Certainly the issues of palm oil are large and complicated, but we join with PM Haze and other establishments already using sustainable palm oil in order to show that our small choices do make a difference.

To Learn more about how you can #GoHazeFree, visit People’s Movement to Stop Haze.  They have also created a list of eateries using sustainable palm oil, including Siloso Beach:

The switch to using sustainable palm oil was also fulfilling one of our voluntary commitments to the UN Environment Program to #BeatPollution:


ITE Eco Conference

An eco conference was held by ITE College West to host the ITE-SBR MOU signing and the ITE-SBR Youth Eco Friend Award, with 3 distinguished speakers invited to speak at the end of the event. The ITE-SBR Youth Eco Friend Award is awarded to ITE students who actively participate in various environmental projects or activities. Hence, we had decided to acknowledge them for their efforts. We hope to inspire more students to step up and plan activities related to environmental sustainability.



Picture taken from:

The 3 speakers are Kim Stengert from World Wide Fund for Nature (WWF), Melvin Chow from Agri-Food and Veterinary Authority of Singapore (AVA) and Nichol Ng, representing The Food Bank. They had given the audience a deep insight on sustainable seafood, food scarcity and redistribution of close-to-expiry food.

Mr. Stengert began by highlighting the need to feed the world’s ever-expanding population. He stressed that  endangered fishes needed to be protected. This calls for some action to reduce shark’s fin demand in order to prevent extinction. Also, approximately 85% of the fishing done worldwide is unsustainable. If it maintains at this rate, the last fish in the ocean would be fished in the year 2048.

Mr. Chow explained how food supply in Singapore should not be taken for granted. As most of Singapore’s food is imported from neighbouring countries, we would be in a difficult situation if those countries stop exporting food into Singapore.

The last speaker, Ms Ng, spoke about her spoke about her business, The Food Bank. She began speaking about her hard times maintaining a business. By overcoming hardship, she managed to start The Food Bank and was able to work with many charitable organizations. Most of these charities needed meals, hence The Food Bank was able to source for unwanted food items from external sources. These unwanted food items range from close-to-expiry food items to high-end chocolates. A shop was set up to sell food items that are close to expiry for just a dollar, hoping to reduce any food wastage. A lot of food is wasted in Singapore daily and this is one of the businesses

May 2017 Eco Tour Review


Date Group Name Pax
05-June-2017 East Asia Institute 50
06-June-2017 Temesak Poly 45
22-June-2017 ZhengHua Sec 56
27-June-2017 NP DEWT 22
28-June-2017 Ramada Inn 15
30-June-2017 ITE Central 5
Total 193

The month of June has ended with a total of 193 visitors from various schools, organizations, and companies. With 81 hotel guests participating as well.

It was truly a pleasure having them with us for our Eco-Tour.


May 2017 Eco Tour Review


Date Group Name Pax
09-May-2017 NUS Yale 25
11-May-2017 Xin Min 22
14-May-2017 RC 2
16-May-2017 Saint Joseph Covenant 36
17-May-2017 Saint Joseph Covenant 22
24-May-2017 London School Of Business 4
 29-May-2017 NUS Yale  20
 30-May-2017 Tanglin Sec 24
Total 155

The month of May has ended with a total of 155 visitors from various schools, organizations, and companies. With 57 hotel guests participating as well.

It was truly a pleasure having them with us for our Eco-Tour.