Fairmont Singapore and Swissôtel The Stamford have launched a worlds-first urban aquaponics garden to meet rising guest demand for fresh quality produce and to support Singapore’s goal of producing 30% of its nutritional needs locally by 2030.

It’s the result of months of research, looking at the best possible way to meet demand for fresh food, optimise farming space, to save water and minimise waste.

Aquaponics combines aquaculture – the growing of fish and other aquatic life – with hydroponics, which is growing plants without soil. It is a sustainable, pesticide-free solution to traditional methods.

How does it work?

Aquaponics is a sustainable process which can produce ingredients for a full meal in just one system. Fish and vegetables grow together in an integrated system – fish waste is converted to nitrates which is used as fertiliser for the vegetables; while the plants filter and clean the water for the fish, lowering the consumption of water compared to conventional gardening.

It is expected that it will supply 30% of vegetable and 10% of fresh fish produce across the hotels every month.

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