Magazine Nov-Dec 2018

SUSTAINABILITY AT THE CLUB

We all play a vital part in driving sustainability for the environment, and The Club is committed to reducing its carbon footprint. We’ve received numerous callouts from Members to switch to more sustainable practices, and a plan was quickly put in place by the Sustainability Working Group. We have been rolling out several initiatives gradually since October. Eco-Digester The culinary and housekeeping teams have introduced an eco-waste management system to reduce the total tonnage of waste produced by The Club. Previously, food waste and general waste were not separated and disposed of together. The storage of waste not only attracts vermin, but utilizes large plastic trash bags on a regular basis. With the Eco-Digester, food waste is segregated from general waste, and the former is then recycled. The Eco-Digester uses a combination of bacteria to decompose food waste. After two weeks, the end product of the decomposition process is grey water that will undergo further treatment, and eventually be safely discharged into the site grease trap piping. Sustainable Barramundi The Club has specially sourced locally grown, sea-farmed barramundi from Kühlbarra, Singapore's sole sustainable barramundi farmers. These non-GMO fish are reared in large, open sea-cages and transported directly from the farm to The Club. Sustainable fishing not only produces healthy fish stocks but also betters the coastal environment. Look out for delicious creations by our chefs!

Did you know? Central and Grillhouse have switched to paper straws!

The Club will be rolling out more sustainability initiatives as new outlets come online…keep your eyes peeled!

10 TAC |