Rosewood Phnom Penh’s high-rise blueprint for sustainable hospitality

As 2030, the year of both the Paris Agreement and Singapore’s Green Plan draws nearer, placing a spotlight on sustainability technology is vital to evaluate how industries are adapting to the demands of a greener future. 

In the hospitality sector, where high levels of energy consumption, food waste, and import-heavy supply chains pose waste issues, sustainable improvements are especially impactful. One such company in this industry, Rosewood Phnom Penh has made alterations to its infrastructure, procurement strategy, and waste management to reduce its environmental impact. 

On-site food production

Located in the city’s tallest skyscraper, the hotel is using its position not only to offer high-end accommodation but also to serve as a testbed for sustainable urban hospitality practices in Southeast Asia. 

A notable feature is the hotel’s hydroponic Sky Farm, a 50-square-meter facility located on the ninth floor. Using hydroponics, the farm produces 70% of the hotel’s leafy greens and herbs. This approach both ensures fresh and pesticide-free produce, as well as reduces the need for external suppliers, minimising transport-related emissions. 

To complement its sky farm, the hotel also sources 83% of its ingredients from local farmers and fishers who follow ethical and sustainable practices. This practice is part of the hotels larger commitment, called Partners in Provenance, where it emphasises sourcing from local farms to support local producers and promote environmentally friendly initiatives. 

Food waste

The food and beverage division, led by Executive Chef Jan van Dyk, also adopts a zero-waste strategy that prioritises seasonal and locally sourced ingredients. The hotel’s sourcing model is closely tied to a network of Cambodian farmers and social enterprises, such as Smiling Gecko and Khmer Safe Vegetable. This approach supports regional agriculture while also reducing logistics-related emissions. In 2024 alone, over 13,000 kilograms of produce were sourced from within the country.

In recognition of its efforts, Rosewood Phnom Penh received a three-star rating from the Sustainable Restaurant Association’s Food Made Good Standard last year, where the hotel scored highly in sustainability metrics related to ethical sourcing, societal impact, and environmental responsibility. 

“We work closely with our farmers to ensure we not only provide our guests with optimal freshness and flavor, but also that we uphold our sustainable farming practices,” said Jan van Dyk. “Every dish is a unique opportunity to support the community and reduce our environmental footprint.”

Prioritising reuse

Ultimately, the hotel’s broader plans to improve resource efficiency across operations. In 2024, Rosewood Phnom Penh diverted an average of 90% of its waste from landfills each month. This was achieved through donating 18 tons of food waste to the Coconut School — an educational institution in Cambodia that provides free education, meals, and shelter to children from impoverished communities and that repurposes waste into construction materials — and sending 37.7 tonnes of organic waste to suppliers for reuse and composting. The hotel also repurposed 55.7 tonnes of glass for local reuse and school construction.

Beyond operational practices, the hotel is involved in environmental outreach programs such as mangrove reforestation, riverbank cleanups, and plastic recovery. 

Certified results

Earlier this year, the Rosewood Hotel Group received recognition as it acquired a group-wide certification from the Global Sustainable Tourism Council, a globally recognised mark of excellence in sustainable tourism, awarded to tourism businesses that meet rigorous environmental, social, and economic criteria. The certification is valid for three years, and signals a company’s verified commitment to responsible and sustainable practices in the tourism sector.

“This certification is a reflection of our deep-rooted belief that luxury hospitality and sustainability can go hand-in-hand,” said Daniel Simon, Managing Director of Rosewood Phnom Penh. “It reinforces our devotion to fostering positive environmental and social impact in Cambodia.”

Rosewood Phnom Penh’s integration of sustainability technology positions it not only as a hospitality provider but also as a forward-looking model for urban sustainability in developing markets. Its approach demonstrates how hotels can function as part of a broader ecological and social system — one that is both commercially viable and environmentally responsible.