sustainability dec 2019...edipresse media singapore mindy teo vice president, brand & marketing...

SustainabilityThe people and places making a diff erence

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WELLNESSHow to stay f it

when you jet set

CULTURECircular economy and the

new meaning of “waste”

GASTRONOMYClean and green, the way

food should be

COMMUNITYThe eco-friendly brands

and events to know

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WELCOME

Sustainability, Green Living—these somewhat alien concepts a couple of decades ago have today crept into our vocabulary and our very thought processes. The concept of green living has undergone a cultural overhaul—with the entry of the millennial, it’s about being in the know and now. The awakening may have started with some Boomers, but with social media and its subsidiaries changing the way opinions and viewpoints are disseminated, every bit of silence in our life has been taken over by an urgent call for sustainable living.

These have created a great impact on the hospitality industry as well. As strong and relentless as they are, the increasing spending power of the millennials—the new customer—also makes them voices to be reckoned with. At The Ascott Limited, we subscribe to the vision of a greener future by employing eco-friendly standards in all our properties and working with like-minded vendors. We have spotlighted a few entrepreneurs who are making the most of the circular economy model to give new life to waste in “Making The World Go Around”, while “Wasted Pleasures” talks about those applying the same principle in the gastronomy industry.

The way we travel has also changed—eating clean and travelling to green-friendly places are on the agenda. That’s no surprise as sustainability ranks high on the list of many countries as well. We have rounded up the cultures and communities that stand out in the midst. Being an eco-tourist is not just fashionable but as you will see from our notes, very much possible.

Enjoy the issue!

Managing DirectorCorinne Ng

General Manager –CommercialStephanie Tay

Client Service DirectorKellyn Lee

Editor-In-Chief Kissa Castañeda

Senior Editor Sandhya Mahadevan

Senior Art DirectorMatilda Au

Production And Traffi c DirectorGrace Lim

Traffi c ExecutiveJane Lau

Production ExecutiveMay Tan

The Ascott Limitedwww.the-ascott.com

Editorial AdvisorsVice President, Brand & Marketing Mindy Teo

Senior Manager, Brand & MarketingBryan Lim

Senior Executive, Brand & MarketingKoh Kim Wan

Ascott Living is a biannual publication by

The Ascott Limited in association with Edipresse Media Singapore Pte Ltd

14 Kung Chong Road, #06-02Lum Chang Building, Singapore 159150Tel (65) 6323 1606 Fax (65) 6323 1692

Editorial Enquiries

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Times Printers Pte Ltd16 Tuas Ave 5 Singapore 639340,Tel (65) 6311 2888All rights reservedMCI(P) 079/12/2018

Published byEdipresse Media Singapore

Mindy TeoVice President, Brand & Marketing

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W E L L N E S SFor a healthy, fulfi lling life

G A S T R O N O M YThe science of eating well

32Jet Set, Keep FitIt is possible to stay in shape when you’re on the road. Here’s your primer on getting started—from what to eat to making the most of a transfer and turning your hotel room into your very own gym.

18Making The World Go AroundWhy let waste, literally, go to waste? We take a closer look at the circular economy, in which designers are rethinking traditional business models, preserving and extending what is already made, using waste as a resource, prioritising regerative resources, and collaborating to create shared value.

Green Footprints 12Breathe... in Bandung 14Building A Community 22

Food For Good 40

Milestones 25Ascott World News 42 Ascott Community Chat 44

C O M M U N I T YWhere social and economic relationships interact

06Heal The WorldAlthough people make up just a tiny part of the planet, we are causing a massive impact on the future of the world. Here are some hard facts and fi gures.

26Dutch BeautyAmsterdam, an intriguing medley of culture and history, a city populated by a tolerant people and shot through with a thread of progressive sustainability.

CONTENTSJ U L 2 0 1 9 - D E C 2 0 1 9

Sustainable Style 04Chennai Express 07Destination: Istanbul 08Conscious Travel 10

C U LT U R EDefi ning a way of life

36Wasted PleasuresThe zero-waste cooking revolution is bigger than ever and these culinary innovators are making a strong case of it.

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C O M M U N I T Y S P L U R G E

Looking good doesn’t have to come at the expense of the environment. Flex your style cred with these eco-friendly brands

SUSTAINABLE STYLE

All That GlittersEvery piece of Melissa Joy Manning jewellery is handmade. Using age-old metalsmithing methods eliminates the use of heavy machinery and reduces the fi rm’s carbon footprint. melissajoymanning.com

Dive Into ThisAll of Lilliput & Felix’s chic swimwear are made from recycled fi shing nets and reclaimed fi bres, printed using handmade techniques, and packaged in recyclable materials. At the end of the season, all the unused fabrics are donated to schools and charities, so nothing goes to waste. lilliputandfelix.com

Masters Of MinimalismWhere vegan fashion might only take up a small corner in most brand inventories, Hurtig Lane ensures all of its products are vegan-friendly. The leather used in the brand’s watch straps are sourced and manufactured in a PETA-approved, cruelty-free manner. hurtiglane.com

Firm FootingFrench footwear brand Veja’s sneakers are all made from from recycled plastic bottles, wild rubber, corn waste and organic cotton. The brand also works with the industry players to upcycle waste materials and give them a second life. veja-store.com

Bags Of StyleEach JW Pei design is crafted with state-of-the-art technology and using 100% vegan leather—ultra-microfi bre—that is made to have the same handfeel as regular animal hides. jwpei.com

Waste Not, Want NotLondon-based womenswear designer Richard Quinn’s vividly printed creations are all produced in a sustainable printing studio—which aims for low water and energy usage—and in exact quantities to eliminate wastage and overstock.richardquinn.london

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RecycleNation is an app that takes the brainwork out of recycling, so there’s no more excuses about trashing that plastic bottle. Simply log onto the app and input your location, and

the app will direct you to the nearest recycling centre in your area. Plus, it even comes with opening hours of each recycling centre, as well as contact information and directions on how to get there. To help you further, the app also tells you which materials are accepted at the recycling centre, so you’re making the most out of every trip.

Forgot to turn off the plug on your way out the house? Fret not, because the WeMo smart plug is here to remedy that. Built by Belkin, this smart plug allows you to control your plugs from a remote location, so no more frittering electricity and money away! On top of that, use the WeMo app to create schedules with your smart plug. Plan for the fan to start running when the afternoon gets hot, or for your bedside lamps to turn on in the evening — you now have greater control at your fi ngertips.

Love Your SkinIncorporating top-grade essential oils with quality botanical extracts, Appelles products will pamper you while delivering the best results. Every product is packaged in eco-friendly and recyclable materials, and free from animal testing. Try the Hydrating Body Collection for a luxurious showering experience that will not dry out your skin. appelles.com

Built For SpeedDesigned to give the rider full control of its functionality, you can customise the Cero bike using its 12-way modular cargo system. Simply pick your preferred choice of storage boxes and fi t everything you might need to bring along. And while the environmental merits of using a bicycle over a car are obvious, the Cero bike can travel almost 160km on a single charge. cero.bike

Brand New YouTouted as the fi rst carbon-neutral spa in the US, and built on a solar fi eld that generates all of its electrical power, Two Bunch Palms Resort & Spa in Desert Hot Springs, California off ers a range of wellness treatments to recharge tired bodies. Guests can indulge in one of its signature treatments, or sign up for alternative therapy sessions that include chakra balancing and shamanic healing. twobunchpalms.com

OH, APP-Y DAY!Meet the apps helping you go green

RatotetpSty

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C O M M U N I T Y B Y T H E N U M B E R S

Facts and fi gures on how our actions are impacting the Earth.HEAL THE WORLD

The number of pieces of plastic debris in the world’s oceans. Plastic entanglement kills about 100,000 sea creatures every year.

The amount by which sea levels have risen in the last century due to global warming, which is more than the previous 2,000 years combined.

The increase in the Earth’s average global surface temperature since 1880. This is due to a 30% rise in atmospheric C0₂ levels in the last 150 years.

The energy saved from recycling just one glass bottle can power a television set for this long. Think of all the energy that could be saved if every glass bottle was repurposed.

7 Inches

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525 Trillion

The number of trees that can be saved by recycling one ton of paper. Each year, the world produces around 400 million tons of paper to meet consumer demands, much of which is discarded as offi ce waste, junk mail and packaging material.

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The percentage of the electricity consumed by an incandescent bulb that is actually converted into light. The other 90% is wasted as heat.

10%

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C O M M U N I T Y L O C A L B E AT

CHENNAI EXPRESSVishal Dey, room attendant at Somerset Greenways Chennai, believes in going the extra mile. Here’s what the Assamese has to say about his adopted home Chennai and his work.

What do you like most about Chennai?The language, culture and cuisine are all so diff erent and unique. You can fi nd architectural examples from diff erent periods of history, from the ancient Tamil kingdoms to the British era. The city has centuries old temples and quaint spaces.And a wide range of food vegetarian or otherwise, is available. A must-try is the South Indian Thali, which is rice accompanied by a dozen side dishes and served on a plantain leaf.

Tell us about your job. What is its most interesting aspect? Offi cially I’m part of the housekeeping team but I see it as more than just that. I

take pride in what I do and take personal responsibility for each and every guest on my watch. Each guest is diff erent—some are articulate while others may not even speak English, let alone the local language. Which is why I try to understand the nuances of each guest. This way, I can be proactive rather than wait for their requests.

Can you give us a couple of instances when you went beyond the call of duty?There was this Japanese guest who didn’t speak much English. He had specifi c requests about his room, but couldn’t communicate eff ectively. This made him irritable. I established a rapport with him and made

sure his every need was met. I also found out his birthday and decorated his room while he was away, and that totally lifted his spirits.

There was this other guest whose father had just undergone surgery. After talking to her, I discovered that the father had trouble sitting straight. So we procured a special leather recliner and also raised the toilet seat so he wouldn’t have to strain his back. Little details that make a big diff erence.

How else do you help make a guest’s stay memorable? Out of their rooms, a historically and culturally vibrant city awaits them. So I provide guests with local insights to help them explore the city and get the best out of their stay.

What’s something about Chennai that most people aren’t aware of? There are at least 15 birding hotspots in and around the city. The unique geography,

with marshlands and fl ora makes these reserves a natural habitat for hundreds of species of local and migratory birds all year round. Inside the city, you can go to the Theosophical Society, The Indian Institute of Technology campus and the Guindy National Park, which are home to many species like the Flameback Woodpecker, Spotted Owlet and Bulbuls among others. The Pallikaranai Marsh is great to spot Greater Flamingos, Ibis and more. The Nanmangalam Reserve Forest has a famous resident, the Great Horned Owl (Eurasian Eagle Owl), which has been successfully breeding here for over two decades. Then there’s Vedanthangal Bird Sanctuary, the oldest water bird sanctuary in India, which attracts more than 40,000 birds during the migration season. Some of the special visitors include Garganeys and Teals from Canada, Grey Pelicans from Australia and Herons from Bangladesh. C

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The University of Madras in Chennai—a fi ne example of 19th Century Indo-Saracenic architecture.

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C O M M U N I T Y C I T Y C I R C U I T

We asked an insider to share his top eco-friendly destinations in the Turkish capital. DESTINATION: ISTANBUL

Istanbul local Cuneyt Bukulmez is a co-founder of Atolye4N, an architecture and design studio whose goal is to create a modern understanding of the environment. The fi rm is behind a number of environmentally sustainable projects in Turkey and around Asia.

BOOK YOURSELF INTO SOMERSET MASLAK ISTANBUL INNew Maslak 1453, a brand new

neighbourhood in the heart of the city. It is situated next to the city’s green oasis, Fatih Forest.

2 BOMONTI ORGANIC MARKET

“This market in Şişli Belediyesi Otopark comes alive every Saturday, when local farmers and food producers sell their vegetables, fruit, honeys, cheeses, yogurts, teas and other organic goodies to the public. If you’re after fresh produce, it’s best to come early in the morning to get the most variety. Getting there early is also a chance for you to enjoy a traditional breakfast—look for the stalls selling savoury baked pastries and cakes.”http://ekolojikpazarlar.org

1 BOMONTIADA

“It was previously a beer brewery, but instead of being demolished with something new constructed in its place, the building was repurposed, and in 2015, it reopened as a cultural hub. Bomontiada is a great example of an adaptive reuse project—one that sees an old or abandoned structure being given a new lease of life. Adaptive reuse changes a building’s function while keeping its form, and it’s environmentally benefi cial in that it reduces waste and saves on resources and materials.”

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5 EK BIC YE IC

“At this café, you can pick what goes into your meal from the on-site garden. There’s no wondering if your fruit and veggies were grown locally or not, because you harvested them yourself, and whatever isn’t grown on the premises is procured locally where possible, to ensure a low carbon footprint. Another thing I like about this place is that almost everything is made from scratch using ingredients that are non-GMO and free from chemical fertilisers, pesticides and preservatives.”www.ekbicyeic.com

4 BI NEVI DELI

“More and more people are eating plant-based diets, not just for health reasons but also to minimise their carbon footprint and conserve natural resources. This restaurant in Etiler specialises in nourishing whole food dishes made from fresh, seasonal ingredients, including anti-infl ammatory oils. Choose from salad bowls, smoothie bowls, raw vegan bites, and heartier meals like burgers, stir-fries and pastas. The founders, Libby and Belkis, are passionate about environmental sustainability and good nutrition.”

3 REFLECT STUDIO

“Mass fashion and the resulting textile waste present huge, long-term problems for the environment. This fashion brand is making a diff erence by producing only small quantities of their designs and using fabrics that are locally sourced, sustainably manufactured and fairly traded. It’s ethical and transparent from production to distribution, which is good if you’re trying to be a more eco-conscious consumer.” https://refl ectstudio.co

6 KUZGUNCUK BOSTAN

“Kuzguncuk is a neighbourhood on the Asian side of the Bosphorus. It is here that you’ll fi nd the Kuzguncuk Bostan, one of the last remaining urban gardens in Istanbul. About a decade ago, it was proposed that this land be used to build a large school, but the locals successfully argued for it to be turned into a community space. Since then it’s become a thriving garden where locals grow their own fruit and vegetables.” IL

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C O M M U N I T Y E V E N T P L A N N E R

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Mark your calendar for the most eco-friendly events of 2019CONSCIOUS TRAVEL

CHEESE BERLINWhen: 8 - 10 November Where: Berlin, GermanyCheese Berlin shines a spotlight on fromage artisans from all over the world by bringing them together under one roof for a two-day slow food festival. Cheesemakers will serve delicacies such as an ancient Italian mountain cheese covered in pressed grapes or soft cheese infused with lavender. Visitors can listen to workshops and join in with tutored tastings, or arm themselves with a glass of wine and slice of bread, and create their own personal food tour in the Big Sunday Market cheese tent where the cheesemongers lay out their wares. The artisans’ work are not only recognised by the smiling visitors, but also by the Cheese Berlin team who give out an award to the most green-thinking farmer of the year. Tickets for the Big Sunday Cheese Market priced from around €5. Visit cheese-berlin.de. TE

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GREEN FILM FESTIVAL When: 11 - 18 September Where: San Francisco, USAIf An Inconvenient Truth has inspired your interest in global warming, hotfoot it to the Green Film Festival in San Francisco. Cinemas, theatres and libraries throughout the city will be hosting screenings of more than 60 environmental fi lms from around the globe. Over 100 fi lmmakers are expected to descend on the city to join in with panel discussions and audience talks. Time to stock up on popcorn. Tickets from around US$12. Visit greenfi lmfest.org.

WORLD SOLAR CHALLENGEWhen: 13 - 20 October Where: Darwin and Adelaide, AustraliaMake a date with the world’s most famous solar-powered car race event. Over the past 30 years, the teams at Bridgestone World Solar Challenge in Australia have tasked themselves with driving 3,000km from Darwin to Adelaide in cars that are powered by solar energy. Visitors can see these crazy cars that plan to give Tesla a run for its money at the starting line in Darwin and when they gather in Adelaide at the end of the race, or if you are lucky, you might be able to see them en-route, speeding through the desert.Visit worldsolarchallenge.org.

THE HANDLEBARDSWhen: July, various dates Where: Various locations, UKWhen it comes to green theatre, The Handlebards could be hard to beat. The world’s fi rst cycling theatre company pedal from venue to venue with the set, props and costumes necessary to stage sustainable Shakespeare plays across the world. From July they are in the UK, so grab a deckchair and take a picnic to see innovative takes on The Tempest, Much Ado About Nothing and Twelfth Night and more. Visit handlebards.com.

RAINFOREST WORLD MUSIC FESTIVAL When: 12 - 14 July Where: Kuching, BorneoExplore the woods for a sensory experience of a diff erent kind—world music bands from India, Brazil and the Solomon Islands have been known to perform in the Borneo forest at this festival. But what makes this even more special is that the team base their event planning on UN Sustainable Development Goals. Vendors serve locally-grown food on biodegradable tableware and any food waste is composted for farmers to use as fertiliser, and old festival banners are turned into tote bags.Visit rwmf.net.

PLAN AHEAD AND MAKEA HOLIDAY OUT OF IT:

Citadines Kurfürstendamm BerlinOlivaer Platz 1 10707 Berlin-Wilmersdorf GermanyCitadines Trafalgar Square London18/21 Northumberland Avenue London WC2N 5EACitadines Uplands KuchingNo. 55 Jalan Simpang Tiga 93350 Kuching Sarawak

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COMMUNITY G L O B E T R O T T E R

We zero in on three leading cities—Paris, Frankfurt and Singapore—that make sustainable travel accessible, even amidst rapid urbanisation

GREEN FOOTPRINTS

ParisCleaner transport systems, and pedestrian- and bicycle-friendly zones aside,

the French capital is paving its low-carbon future with a ground-breakingeco-village Clichy-Batignolles, slated for completion in 2020.

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EATWith six outlets scattered across the city and an ethos to help urbanites adapt to the slow food movement, Wild & The Moon gives a compelling reason to lighten up from rich, classical French cuisine, also with grand plans to reach zero food waste by 2020. Expect a plant-based menu made with local, seasonal ingredients—think cold-pressed juices, nutrient-dense raw crackers, salads and soups.

EXPLORESoak in the city’s romantic vibes with a bicycle ride down the Seine—designated bicycle lanes, increased parking spots and seamless bike-sharing systems ensure a pleasant experience. Vélib’ Métropole is one of the most established bike share programs, with approximately 15,000 bicycles at over 1,200 docking stations in all 22 arrondissements.

RELAXTake a quiet stroll around the lush grounds of Jardin des Tuileries, or pack a picnic basket and sit by one of the two ponds. Re-landscaped in formal French garden design in 1664 by André Le Nôtre, beautiful terraces and statues abound here. Visit between June and August for Fête des Tuileries, when the gardens come alive with fairground rides.

SLEEPThe new La Clef Champs-Elysées Paris recently opened its doors after a two-year renovation. Its stellar location puts world-class museums, restaurants and many of Paris’ best known attractions—from the Arc de Triomphe to the famous Avenue des Champs-Elysées—at your doorstep. So strap on your walking shoes and explore.

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FrankfurtWith over 52 percent of its land still unurbanised,

Frankfurt is one of the leaders in conservation, energy effi ciency and climate protection with plans to become completely dependent on renewable energy by 2050.

SingaporeDubbed “the garden city”, the island city has green spaces peppered all around. Environmentalism has pervaded every

nook of the Singaporean conscience, with endless eco-friendly choices for food, rest and shopping.

EATThere’s more to Frankfurt than sausages and sauerkraut. Establishments city-wide have jumped on the meat-free bandwagon with many sustainable choices. Michelin-starred vegetarian hotspot Seven Swans off ers a seasonal menu that draws extensively on ingredients from its own permaculture farm outside the city.

EXPLOREFor the lazy man’s alternative to exploring the city by foot, hop on a Velotaxi. The driver-operated cycle rickshaw is an eco-friendly transport alternative that’s fast and effi cient, while giving you time to take in the sights. Chances are you driver would share with you a local gem or two, too.

EATSet amidst lush Dempsey Hill, Open Farm Community champions local farming and farm-to-table cuisine, sometimes fresh from their own vegetable garden, adopting a strict policy against imported produce and unsustainable farming practices. Stroll the sprawling grounds after your meal and reconnect with nature.

EXPLOREDesigned around conscious living, multi-brand storeThe Green Collective showcases over 35 homegrown eco brands—from ethically produced fashion labels, to handmade homewares and essentials for zero waste living. They also hold crafty workshops like sessions on upcycling and DIY lip balms.

RELAXEscape into the Gardens by the Bay to the Flower Dome and Cloud Forest’s cooled conservatories. Stay on till dusk to watch the dazzling Garden Rhapsody light show amidst its iconic Supertrees—vertical gardens that collect rainwater, generate solar power and act as venting ducts for the conservatories for energy effi ciency.

SLEEPSet in the heart of the city’s shopping belt, Orchard Road, Ascott Orchard Singapore has been warded the Green Mark Gold Plus by Singapore’s Building & Construction Authority for its eff orts in reducing environmental impact as well as in energy, water and material resource usage.

RELAXDuck into the Palmengarten for some green therapy. Established in 1871 to house Duke Adolphe of Nassau’s tropical plant collection, the verdant oasis now showcases some 13,000 species of plants from various climate zones in stunning gardens, greenhouses and conservatories. Summer evenings often see some jazz and world music concerts there.

SLEEPThe Citadines City Centre Frankfurt is strategically located in the city centre and across the renowned Frankfurt Messe Trade Fair area. Take heart in the fact that the property makes concerted eff orts to reduce water and energy consumption, among other green initiatives like Earth Hour.

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C U LT U R E C I T Y B R I E F

Deep dive into slow living and have a fabulous holiday in Indonesia’s third-largest city—regardless of the duration of travel

BREATHE…IN BANDUNG

Nestled among the slopes of lush volcanoes and emerald green tea plantations, the city of Bandung is a magnet for tourists seeking mountain breezes and an authentic

taste of Sundanese culture, as well as corporate visitors.The city has managed to retain its tranquility and connection

to nature amidst swelling urbanisation across Indonesia, thanks to eco-initiatives aimed at cutting out waste and pollution, cultivation of green spaces, its public transport network and a sharing economy. In that aspect, Bandung has something for everyone.

STOPOVERWhen time is of the essence, grab a Boseh bike (the local bike-share scheme) and pedal around Braga (the old town,

with buildings that date back to the 1920s—1950s) and Jalan Asia Afrika to admire some of Bandung’s fi nest colonial architecture. Its art deco appeal has even earned it the moniker, “Paris of Java”.

Across the river, you’ll fi nd Alun Alun Park and Bandung Grand Mosque, built in 1812, with its spectacular twin minarets. The park itself was fully refurbished with synthetic grass in 2014 and is a popular place for locals to nongkrong, the Indonesian concept of hanging out with friends. A short walk past the park, on Jalan Alkareti, you’ll fi nd Warung Kopi Purnama, Bandung’s oldest kopitiam, where four generations of one family have been serving since 1940. In recent years it’s become one of the city’s hippest hangouts thanks to its T

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(From right) Take a dive into Bandung’s lush landscape.Extreme hammocking at Tebing Gunung Hawu.

Instagram-friendly interior. They still proudly make every cup of coff ee by hand.

In the evening, head to Paskal Food Market to sample some traditional Sundanese dishes such as Batagor, fried meatballs and tofu served with peanut sauce, or Seblak, a sambal-soaked spicy stew of Indonesian crackers, which is Bandung’s most famous dish.

WEEKENDWith a couple of days more to explore, tackle one of Bandung’s most popular volcanic peaks, Mt Tangkuban, for lush jungle, wildlife encounters and spectacular views of the city. Follow the easy paved path to the top or take the more adventurous

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(From top) A dance performance at Saung Angklung Udjo. Seblak and Karedok—signature Sundanese dishes. Bubu Jungle Resort.

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C U LT U R E CIT YBR IEF

FROM THE GROUND UPArmand Steinmeyer, Head of Business Development at TAUZIA hotels shares his impressions of how Bandung, Indonesia is pushing for a greener future.

(From top) The picturesque Putri Mountain is a key tourist attraction in Bandung; Armand Steinmeyer, Head of Business Development at TAUZIA hotels.

How does TAUZIA’s own sustainability ethos tie in with Bandung’s green drive? Bandung’s eff orts at being a sustainable city all start with consumption, and beyond our hotels in Bandung, we encourage all HARRIS, FOX, YELLO and POP! Hotels to reduce water and energy consumption throughout. We have

done this by emphasising awareness among guests and staff , and also improving the technology in the hotels.

What other eco-friendly initiatives has TAUZIA put into practice? Since 2008, TAUZIA has pushed to put green building at the heart of the development of our POP! brand, which uses innovative design to reduce energy consumption and overall maintenance requirements. We recently launched an

The Ascott Limited, including TAUZIA hotels, has over 70 operational properties across Indonesia and an exceptionally strong

presence in Bandung—the likes of FOX HARRIS City Center Bandung, HARRIS Festival Citylink Bandung, HARRIS Ciumbuleuit Bandung, POP! Festival Citylink Bandung, YELLO Paskal Promenade Bandung and FOX HARRIS Lite Metro Indah Bandung—and new openings such as Somerset Asia Afrika Bandung and Citadines Kings Bandung. All are designed with “green building” at the heart, employing innovative design to reduce energy consumption and overall maintenance needs.

trail, both of which lead to the sulphur-belching crater of this active peak. You’ll also fi nd the Sari Ater hot springs on the slopes, perfect for a post-hike soak.

Enjoy a more restful second day at Saung Angklung Udjo, a Sundanese craft centre with daily live performances of the angklung, a bamboo instrument unique to Indonesia, played by the Sundanese for centuries. It was originally used as a way to ask Dewi Sri, the rice goddess, for a good harvest. Aspiring maestros can even try it for themselves.

HOLIDAYMore time in Bandung means more opportunity to explore the region’s spectacular landscape including the dramatic limestone cliff s of Tebing Gunung Hawu, 20 kilometres and a 30-minute hike from Bandung.

The summit of this spectacular mountain is known for two things: Incredible sunrises and extreme hammocking, an adrenaline sport on the rise with Bandung at the helm. Hammocking literally involves sitting in a hammock—except the hammock is suspended at great height from a rock formation. If you’d rather keep your feet closer to the ground, river rafting and off -road driving are also available all around Bandung.

Culture lovers must explore NuArt Sculpture Park, which exhibits the work of contemporary artist Nyoman Nuarta, and check out Bandung Geological Museum for insights into Indonesia’s unique natural history.

Make sure you also take the time to meander among some of the region’s spectacular tea plantations, where you can learn about the tea-making process and enjoy a brew. For something stronger, head for The Valley, a popular hillside resort where cocktails are served against sunsets over the city.

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initiative to reduce the use of plastic in all our properties and we are also part of city clean-ups when our hotels are nearby. Hospitality moving forward has to be green, and we want to be part of this transformation.

What was the strategic thinking behind locating six of your properties in Bandung?Bandung is the third-largest metropolitan area in Indonesia and well-

integrated with Jakarta’s bustling economy. As such, it was a natural extension for TAUZIA to grow in a city known so famously as the ‘Paris of Java’—it is a big destination for international travellers from Southeast Asia as well as people from the surrounding provinces for weekend getaways, conventions and business.

Which components of Bandung’s eco-friendly drive impress you the most?

What is admirable about the city’s green initiatives is that they are becoming a way of life that is supported at the grassroots level. The local communities have been very active in recycling and reducing the use of plastic in their daily consumption, showing that Bandung is in tune with concerns on waste and aims to be a national leader in this space.

In your opinion, how have Bandung’s eco-friendly eff orts paid off ?Bandung’s green initiatives are part of a wider transformation and naturally will take some time. Given that Indonesia is undergoing intensive infrastructural development—with railroads, roads, and airports—we will see the results of this combined eff ort in the near future. However, the city’s green direction and putting residents at the heart of the change will certainly improve daily life in Bandung.

Which is your favourite green space in the city?Personally, I really enjoy

(From left) Relaxing poolside of HARRIS Vertu Hotel Harmoni. The artsy and colourful YELLO Hotel Manggarai.

how many trees and gardens there are in the centre of the city and lining the streets. Jalan Jawa and the surrounding area is quite pleasant to walk in.

What else do you like about Bandung?When I have the time, I really enjoy taking a walk in the old part of town to admire the architecture, which dates back from the 1920s to the 1950s. The buildings here are quite well preserved and also close to some of the best food in the city.

What are TAUZIA’s future plans in Bandung? Bandung is a fast-growing city, and we aim to be part of its growth. New suburbs centred around tourism, education and research are taking shape, and with our partners, we hope to fulfi l the city’s growth needs, whether these are for students travelling to discover Bandung, businessmen attending conferences in the city or tourists coming here to enjoy its culinary delights.

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Why let waste go to waste, literally? In a circular economy, designers have found a way to conserve resources and save the planet by turning trash into treasure

THE WORLD GOAROUND

hat if you could take something destined for the dump and turn it into something new?

Rethinking design and how things are made, some entrepreneurs have found a way to tackle trash. With creativity, waste materials have found a new lease of life—thanks to the regenerative nature of a circular economy.

In a current linear approach, companies employ a “take-make-waste” model: Make it, buy it, use it and dispose of it. Maximising the number of products made and sold is top priority, with waste as a byproduct.

However, in a circular economy, the byproducts from one industry gets repurposed as raw materials for another. Designing waste out of the system, one man’s trash becomes another man’s treasure. Unlike a linear economy, priority is placed on retaining the value of the products, parts and materials themselves.

Reduce, re-use and recycle are the trademarks of this self-sustaining system. In a fi nite (read: limited) world, this constant repurposing of resources becomes a “made to be made again” solution to keep the world turning while keeping garbage out of the landfi ll.

RE-IMAGINING FURNITURE That is what innovative companies like London and Berlin-based Pentatonic are doing. New materials are invented using the world’s most abundant resource—human trash—“without compromising on design, performance or function,” founders Johann Bödecker (CEO) and Jamie Hall (CMO) promise.

“We turn excess into effi ciencies,” says Bödecker. From old DVDs to cracked smartphone glass, no element is beyond the scope of possibilities. Even plastic bottles can be fashioned into beautiful chairs.

Case in point: Pentatonic has recently partnered with Starbucks to create furniture out of the coff ee chain’s own store waste. Fashioned in the Pentatonic Trash Lab, their collaboration will see the re-engineering of Starbucks’ iconic “Bean” chair which is slated for release in June 2019. The chair frame is made from polypropylene—common food packaging—while the upholstery and foam are constructed from polyethylene terephthalate (the material found in plastic bottles and frappuccino cups).

Vice-president of Design, Starbucks EMEA (Europe, Middle East and Africa), Ad de Hond affi rms the partnership: “This fantastic collaboration with Pentatonic lets us give post-consumer waste a second life while fi nding solutions that can positively impact the environment.”

Founders of Pentatonic,CEO Johann Bödecker and CMO Jamie Hall, take waste plastics and turn them into possibilities.

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Designed by the London and Berlin-based circular economy pioneer Pentatonic, this premium high-performance hanger is the fi rst in a suite of products manufactured from surplus synthetic waste.

Due to be released in June 2019, the iconic Starbucks Bean Chair was recreated from upcycled textiles, made using only plastic waste from the store. “The partnership of Pentatonic’s technology and Starbucks’ commitment to a greener future is truly signifi cant for the planet,” says Jamie Hall, CMO of Pentatonic.

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C U LT U R E VIEWPOINT

“We wanted to prove that waste plastic could be turned into a high-end functioning product.”

TRANSFORMING TECHNOLOGYSimilarly, at UK design studio Gomi, every material maintains its value. The sustainable design company recently created a portable bluetooth speaker using fl exible plastic waste such as plastic bags and pallet wrap, while working with audio professionals and engineers to ensure the highest sound quality.

“We wanted to intercept a waste stream that would otherwise be landfi lled or incinerated,” says co-founder and sustainable designer Tom Meades. “Flexible plastics (or low-density polyethylene) are widely regarded as non-recyclable by UK councils. We wanted to prove that waste plastic could be turned into a high-end functioning product.”

Using both traditional craft techniques and digital fabrication, each stunning Gomi Speaker is

constructed from three modular components. The equivalent of 100 plastic bags goes into the rectangular body of each speaker which is hand-marbled, so no two speakers look alike.

“Each time we melt down coloured plastics, we get a diff erent eff ect,” says Meades. “This creates a unique artisan aesthetic and gives each speaker its own identity.”

In the spirit of the circular economy, its components can be melted into new components for future products—without losing any material value.

“I have always hated the idea of throwing away electronic products as they just sit in landfi lls,” says Meades. “I wanted to make a product which never had to end up this way and can be processed into something new when it is no longer required.”

BORROW, NOT OWNAnother way to recycle is to simply not acquire anything in the fi rst place. Founders of Harth, Henrietta Thompson and her husband, Ed Padmore, came up with the idea to bring a circular economy to the world of interior design—by introducing a platform through which one can rent furniture, accessories and artworks from the world’s best interior designers, brands, artists and dealers.

The equivalent of 100 plastic bags goes into the body of each Gomi speaker, which comprises three modular marbled-plastic components that are easily recyclable. These are marbled by hand, which creates a unique look for each Gomi speaker.


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Thompson points out that there is “too much stuff ” created in a world that often does not really need it. Instead of focusing on ownership, focus on borrowing. Connecting the lenders to borrowers, the concept is simple: Designers can feature their unique pieces, and art-appreciators can rent those pieces without having to fork out a fortune.

She believes that “no-ownership” is the way of the future. “We are surrounded by beautiful interiors and inspiring designs everywhere. People want a bit of that. Hopefully we can make it more accessible,” Thompson adds.

That means getting creative and experimenting more freely. “When you can change everything easily, you can have a lot more fun with your interiors,” says Thompson. “It takes away stress from the decision-making process when you know something is only going to be temporary. You can literally lift (and recreate) a room from the pages of a magazine!”

FASHION REFASHIONEDEven bigwigs like American designer Eileen Fisher are committed to transforming waste culture in the

fashion industry. Since 2009, the brand has been taking back old clothes—with every return, you get a $5 Renew Rewards card, redeemable online at eileenfi sher.com and Renew stores (available in the US only).

Pieces that are in perfect condition are given a “good-as-new” laundering and resold through its Renew programme, while damaged pieces get transformed into one-of-a-kind artworks, pillows and wall hangings using a custom felting method by its “Waste No More” team.

The brand believes in taking responsibility for what it makes and also where it all ends up. “We want to upend the conventional cycle of consumerism and design a future without waste,” says Eileen Fisher. “The pieces we cannot sell become tomorrow’s raw material and reborn as new textiles or refashioned as new clothes. We imagine a future in which waste is a thing of the past.”

Top: The “Waste No More” programme takes waste fabrics and turns them into beautiful pillows.

Top: Harth’s high-end furniture rentals let you transform your space whenever you feel like it.

Left: Eileen Fisher’s line of clothing features garments that are made from organic linen which is grown without synthetic fungicides, pesticides and herbicides.


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C U LT U R E V I E W P O I N T

A shared home, where you get to live with like-minded individuals around your age, have meals with them, talk about your experiences

and the projects you’re working on, and perhaps even make valuable business connections. Welcome to the new world of coliving.

This emerging hospitality concept came about as a solution to combat rising property prices in highly developed urban areas. In expensive cities such as London and San Francisco, it is near impossible for young adults who are just starting out in their careers to aff ord a decent place to stay.

This alternative to renting is also a way to nurture a sense of community through shared living spaces such as the kitchen, dining area and communal spaces. These shared spaces are meant to foster collaboration and socialisation, making them the perfect panacea to the increasing sense of solitude and loneliness felt by a social media generation that is more accustomed to interacting via a screen.

LYF WELL LIVEDColiving is a result of the sharing, or gig, economy where everything from working spaces to transport needs are shared. It is a natural progression from co-working, which allows strangers to share work space with diff erent people across diff erent industries. This is especially attractive to digital nomads who may be working as they travel and who are now able to set up offi ce anywhere in the world. Not only are they able to get a comfortable and connected space to work,

The emerging trend of coliving may be the perfect solution to rising property prices and a salve for solitude

they may also feel energised through interactions and discussions with their co-sharers.

With a generation of young people comfortable with the idea of shared spaces and also concerned with limited resources, it then makes perfect sense to extend this way of life beyond working hours.

lyf, a new coliving brand by The Ascott Limited, has gone one step further to cater to this target demographic by ensuring that their coliving concept and product is designed and managed by millennials for millennials and the millennial-minded.

Ascott’s fi rst lyf property in Singapore, lyf Funan Singapore, is located at the heart of Singapore’s Civic and Cultural District. It is set to open its doors at the end of the year and will off er a range of apartment layouts that are suitable for singles, couples and even larger groups of up to eight guests, for both long or

BUILDING ACOMMUNITY

(From right)Coworking spaces off er a platform for like-minded individuals to have creative conversations. Chic, cosy spaces and sustainable concepts make lyf Funan Singapore perfect for the new generation of professionals.

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short stays. There will be 279 units, with the fl exibility to off er up to 412 rooms.

The coliving lifestyle may be tempting to those who want the freedom to move to other cities or countries whenever and wherever opportunities arise. With the fl exibility of short-term coliving spaces, it makes it easy to up and leave when the next opportunity arises, without the need to give up your lease early or sell off your belongings.

MAKING CONNECTIONSColiving takes away the hassle of fi nding your own roommates or fl at mates. You’ll get instant fl at mates who are also looking for a dynamic place and way to live. Imagine the energy and ideas you will be exposed to, as you live in a shared home with like-minded people who are keen to build a community together.

If you’re new in town, staying in a coliving space is the perfect way to make new friends and connections due to the availability of social events you can take part in. At lyf Funan Singapore, communal spaces are designed to facilitate collaboration, community building and social activities. These include the “say hi” reception counter, the “connect” communal lounges, the “bond” social kitchen, “wash and hang” laundromat and “burn” social gym.


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C U LT U R E VIEWPOINT

Aside from enabling interpersonal relationships, interaction with the local culture and community sit at the core of the brand. You can also depend on lyf guards, who are themselves millennials and possibly also residents, to look after guests as they function as community managers, city guides and problem solvers all rolled into one.

However, that doesn’t mean that you won’t get your privacy for those days when you don’t feel like socialising—you’re free to opt out of activities when you need some alone time.

As a brand that aspires to meet the needs of digital natives, lyf will provide guests with a digital experience by going paperless and cashless. By accessing a multi-function mobile app, guests can check-in, participate in social activities, open doors and also make multiple bookings at diff erent destinations within the same transaction.

These destinations include the eight properties with over 1,500 units that fall under the lyf brand in Singapore, Thailand and the Philippines, that are slated to open between 2019 and 2021. Here in Singapore, we can look forward to two new properties—lyf Farrer Park Singapore and lyf one-north Singapore—opening in 2021, proving that coliving is a trend that’s here to stay.

At lyf Funan Singapore, communal spaces are designed to facilitate collaboration, community building and social activities.


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Citadines Islington London

Opening in the second half of 2019, Citadines Islington London is sited close to the West End, the UK’s premier entertainment quarter and Europe’s largest shopping district. The serviced residence will off er modern living within a beautifully restored Edwardian building. Residents can choose from studio and one-bedroom apartments with connecting rooms, and enjoy facilities such as a breakfast and lounge area as well as a gymnasium.

MILESTONES

CitadinesConfl uent Nantes

The iconic French city is the site of the upcoming Citadines Confl uent Nantes, to open in the third quarter of 2019. Located near an array of landmarks such as Saint-Pierre-et-Saint-Paul Cathedral and the Tour de Bretagne skyscraper, this residence boasts spacious studios, all with a kitchen, living area, bathroom, modern bedrooms and Wi-Fi. A meeting room is also available for conference and business purposes.

Citadines ConnectSydney Airport

This property, the second to open under the Citadines Connect brand of unique short-stay off erings for frequent travellers, boasts an intoxicating mix of modern-chic and retro-cool with its pastel colours, smooth woods and polished metal fi nishes. Each of its 150 guest rooms features deluxe bedding, a 55-inch TV set, complimentary Wi-Fi, rainfall shower and blackout curtains for the perfect night’s sleep.

Ascott CornicheAl Khobar

Once it opens in the third quarter of this year, the Ascott Corniche Al Khobar in Saudi Arabia will set new standards for sophisticated living, providing its guests with top-notch comforts that help them feel at home on the road. From premier studios to luxury three-bedroom penthouses, these contemporary apartments are spacious and elegantly furnished as with other properties under the Ascott brand worldwide.

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DUTCHA curious mix of history, culture, permissiveness and inherenteco-friendliness—discover the many facets of the city of Amsterdam.

uaint, pulsating, rooted in culture and a haven for free-thinkers and thrill seekers— there are many words albeit contradicting

that can aptly describe Amsterdam—the provincial capital of the Netherlands.

It lures tourists from all over the world. Last year alone, it was estimated that it had tourist traffi c of 20 million. That is staggering by any standards, but more so considering that its resident population is only about one million, of which 45 per cent are expats—even the Dutch in Amsterdam are from other parts of the Netherlands. This fl ourishing city on the banks of the Amstel river is home to about 180 nationalities.

On the surface, while it may seem like a maze of canals, bars, weed cafés, brothels and nightclubs, a sense of family and a preference for the simple life runs deep in the culture. And it’s not completely

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(From left) If you are looking to duplicate the postcard imagery of a bicycle leant on the steel bridge against a beautiful sunset or sunrise, position yourself anywhere on Prinsengracht (gracht, Dutch for canal), Herengracht or Keizersgracht. Slot in a trip to Keukenhof tulip gardens if in the city between end March and mid May.

devoid of rules and regulations either, Amsterdam thrives on the famed Dutch tolerance—gedogen—the “live and let live” policy that has shaped the city since the 17th century—the Dutch golden age. The government policies, Gedoogbeleid, to that end accommodate (tolerate) with concession, but make no compromise when it comes to the safety of its citizens. The “anything goes” air that looms over the city is part of this unsaid agreement, which its people respect—the same, however, cannot always be said of its tourists.

WATER CULTUREThe Amstel River is Amsterdam’s heartline—also its only fresh water source. Eight-hundred years ago when the city started taking shape it was called Amsteldammer and has since gotten shortened to


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Amsterdam. One-thousand-six hundred bridges ply over its canals, which sees a traffi c of 2,800 houseboats and 10,000 private boats.

“If you were in a houseboat 50 years ago, you were a hippie, a loser; but now it’s considered cool. If you live in a boat in the city, you will suddenly have a lot of friends,” laughs the captain of our canal boat.

This lifestyle association is largely due to the fact that now the boats are all connected to the main utilities and water, so no waste gets dumped in the river. This is a major step up, considering that 200 years ago, Amsterdam was a sewer. The rich and famous, who owned houses here would visit only in winter as the cold made the stench bearable—hence the popular literary reference of Amsterdam as a beauty with bad breath.

With a view towards a low-emission future, all canal boats in Amsterdam are also being converted to electric with consecutive eff orts to increase charging stations around the canals. The boats are fi tted lithium-iron-phosphate, which is diff erent from what one would fi nd in regular automobiles. Not only do they have a larger capacity, but are also more durable and environmentally friendly. At the moment some of the tourist boats are still diesel guzzlers, but the stipulations require them to switch from diesel to electric by 2025.

ECO-FRIENDLY ATTITUDEAmsterdam’s gedogen attitude no doubt makes it a tourist magnet, but once you go a bit deeper, the progressive sustainability and innovation intertwined in its makeup reveals itself.

Its impressive zero-carbon mode of transportation hits from the get-go. With an elaborate network of

bicycle lanes, parking and charging stations, biking around the city is probably the best way to explore it. The city is fairly compact, so navigating the city on foot is the next best option. Even the tramlines, which are great for quick stops between attractions, and trains, work on green electricity.

Regulations prohibit scooters and mopeds from before 2010—which use fossil fuels—as well as trucks from before 2005 from entering the “Environmental Zone”, which encompasses the entire inner city of Amsterdam. Since 2018, many establishments have opted for cash-free payments—ticket offi cers in trams only accept credit or debit card payments for tickets and charging a 1.5 euro bottle of water to a credit card is par for the course here.

GET DOWN TO ITThe Dutch have an astute awareness of the harm global warming can do to the city: Amsterdam is set below sea level with the imminent danger of fl ooding with rising sea levels. That’s not to say it’s plastic-free

With a view towards a low emission future, all canal boats in Amsterdam are also being converted to electric with consecutive eff orts to increase charging stations around the canals.

A graffi ti of Anne Frank at Amsterdam’s NDSM wharf, its shipyard-turned- cultural centre. Expect ships and containers repurposed as cafes, co-sharing spaces, artist studios, greenhouses, and projects like De Cuevel (deceuvel.nl) that focus on making sustainability concepts fun and tangible.

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Amsterdam’s historic centre has numerous important buildings: The New Church, Royal Palace, Amsterdam History Museum and more.

either, but Amsterdam start-up Plastic Whale, who fi sh out the plastic from Amsterdam’s canals and give them new life, are forces of change. It started with the goal of building a boat out of the plastic waste shipped out of the canals. Today, it has not one but 10 boats, and has also launched its circular offi ce furniture line. Visitors to Amsterdam can sign up for a two-hour “fi shing” tour with the company (plasticwhale.com/plastic-fi shing), while taking in the city’s historic centre—the area around Dam Square, which encompasses the medieval city as it existed during the Dutch Golden Age.

CONSCIOUS SHOPPING Amsterdam is like a museum of a bygone era—every structure celebrates that history—and you will fi nd a museum for almost everything as well here. From the bigger players, Rijks, Stedelijk and Van Gogh at Museumplein, to the bizarre—the Torture and Funeral museums—and off -the beaten track ones like a houseboat museum (of course) and Fashion for Good. The latter is a global initiative that focuses on and highlights innovation for sustainable and accessible fashion. Housed in a heritage building that was once Sotheby’s, a Gentleman’s Club and then a Reading Museum, Fashion for Good faces one of the oldest parts of Amsterdam, its Red Light District and is a short walk from the city’s boutique shopping street Negen Staatjes (9 streets). Every

wall of information in this minimalist space has a “Take Action” plaque on changes you can make to your everyday that can make a diff erence. You can scan these to make a pledge and email to yourself as reminders.

Designer Iris Maree (irismaree.com) subscribes to this—her eponymous vegan bag label works on a “love animal love fashion” motto. The brand’s boutique in Amsterdam’s shopping haven, Herenstraat, houses bags made from animal-friendly materials that marry style and quality with eco-friendliness.


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Amsterdam-born and based fashion brand, Mumami (mumami.nl) at Paleisatraat, Dam Square, works on the basis of low-carbon, low to no-wastage production. The brainchild of a Bosnian fashion designer, Asmira Salkanovic, who fl ed the war, all Mumami products are entirely handmade in Bosnia. Salkanovic was inspired by her little daughter’s childlike, unfettered creativity—so expect bright colours, vibrant prints and happy clothes for children and adults, home ware and accessories.

FOOD FOR THOUGHTVeganism is catching on the world over—and in Amsterdam where American fast food chains, meat-loving Dutch and fried food dominate, vegan junk food somehow fi ts right in. “Our mission is to break through the stigma surrounding plant-based food and to introduce people to plant-based food in an approachable way, without compromising taste, texture and experience,” says Mireille Sanches of chain, Vegan Junk Food Bar (veganjunkfoodbar.com). When the menu includes food like the juicy Notorious Sumo burger made from plant-based beef, Loaded VJFB fries, their version of the Dutch favourite Kapsalon (topped with plant-based shawarma) and Amsterdam Bitterballen, it’s not surprising that the “response has been amazing”.

Restaurants like De Kas (restaurantdekas.nl) create a whole new experience around food with fresh sustainable farming concepts. Chef Jos Timmer and his team create their fi xed menu based on the harvest


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AT THE HEART OF IT

Amsterdam has a few prime examples of Green Building, and Citadines Sloterdijk Station Amsterdam is one. Think energy-effi cient lighting, environmentally-friendly wood fl ooring and chemical-free cleaning products, even the beds you lay your head on are from environmentally-friendly brand, Hypnose. The water pressure in all the taps is set to expel six litres of water per minute to avoid wastage.

Spreading eco-awareness is also high on the agenda: The staff take it upon themselves to talk to the guests about the various conservancy measures taken up by the Apart-hotel and explaining their nuances.

Situated a stone’s throw away from Sloterdijk Station in West Amsterdam, it off ers easy access to Amsterdam’s main rail junction Centraal Station as well, from where exploring the city is a breeze. Giethoorn, a car-free village in the northeast part is an hour and half train ride away from Centraal Station.

Say Cheese!The Netherlands is one of the largest exporters of cheese in the world, but the environmental impact of its production is questionable. Aleid Koopal & Kirsi Rautiainen, founders of vegan café Mr & Mrs Watson (watsonsfood.com) are active participants in the move to make a diff erence with plans to open a vegan cheese factory.

of their own nursery, and supplement it with the best ingredients from local suppliers. De Kas is in the ourtskirts of Amsterdam, and set in 1920s greenhouses that once belonged to the Amsterdam Municipal Nursery—the idyllic surrounds and the food are well worth the hike.

You cannot leave Amsterdam’s eco-friendly food scene without a visit to Instock (instock.nl). Say “no” to food wastage is the policy of the “creative kitchen team” at Instock made up of food rescue drivers, who source for ingredients that can be repurposed; kitchen staff who whip up gourmet magic from them; and the offi ce staff behind innovations such as Pieper Bier, its in-house beer made from foraged potatoes. Founders Selma, Merel, Bart and Freke who met at one of the local Albert Heijn supermarket chains, were in the Forbes 30 under 30 list for 2016. “Rescued food never tasted so good” reads the menu at this hip enclave, aptly summarsing the concept—which is surely more than just brunch, lunch and dinner.

As for the Dutch city, we have barely scratched the surface.

(From far left) Farm to table concept and Chef Jos Timmer’s strong belief that “food tastes best when it is prepared with the freshest local ingredients” account for De Kas’ delectable off erings. The kitchen crew at Instock.


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JET SET, KEEP FITHow to stay in shape when you’re away from home

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If you spend more time in the air than on the ground, it can be tricky to keep your life on track. From grabbing meals on the run to working in diff erent time zones and being hit by jetlag, it’s

not hard for your healthy lifestyle to fall by the wayside. However, Ascott fi tness instructor Paul John Caasi says that if you follow a few quick tips you will be able to come home from your travels with a spring in your step.

AVOID EXCESS BAGGAGEFrom bountiful hotel buff ets to decadent dinners with clients, it’s easy to pile on the kilos when travelling. Though you can keep those extra kg at bay with some simple strategies, says Caasi. When dining with clients, learn how to navigate the menu. “The quickest way to spot nutritious low-calorie dishes is to look at the cooking method,” says Caasi. Think raw, steamed and poached and choose wholegrains, lean meats such as poultry and plant-based proteins like lentils or chickpeas. If you’re facing a buff et, you can concentrate on portion size, Caasi adds. “The Mayo Clinic suggests that you focus on a few foods at the buff et that you know you will enjoy and are healthy choices. Avoid the temptation to try lots of food.”

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MAKE THE MOST OF A LAYOVERA layover or delay can be annoying when you travel, but not if you view it as a little me-time. Rarely do we get a moment to ourselves and in this case you could have a couple of hours. Many airports have gyms, where you can do a workout and enjoy a refreshing shower mid-journey, but they also have spas. At TranSpa in Singapore’s Changi Airport, you can enjoy a massage or refl exology before you catch your fl ight. Perfect for stretching out any tired limbs.

BECOME A TOURISTIf you have spent most of your week in conference or meeting rooms, why not act like a tourist and take a look at the city before you leave? Most cities off er walking or cycling tours so this not only gives you the chance to look at the sights, but it will help you burn a few calories and let you wind down before you catch your fl ight.

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W E L L N E S S L I V E W E L L

BEAT MIDNIGHTSNACK ATTACKSIf you arrive late, there’s no room service and you’ve only got the mini bar to quash those hunger pangs, choose a bottle of water, chamomile tea and a bag of mixed nuts, says Caasi. The water will help rehydrate you after your fl ight, the chamomile tea can help aid sleep and digestion and the nuts are high in fi bre, which will make you feel satiated.

TURN YOUR SUITE INTO A GYMSqueeze in a workout in your room—just pack a jump rope. Warm up with three minutes of skipping, then perform the following fi ve exercises as a circuit, says Caasi. Do 12 reps of each; complete three rounds. • Squat and Oblique Crunch:

Squat, then as you rise up, lift one leg and crunch down to touch the same side elbow to your knee. Repeat on the other side.

• Squat and Crossbody Crunch: Squat, then as you rise up, lift one leg and turn your torso toward that knee. Repeat on the other side.

• Pushups• Mountain Climber: Take a

pushup position, drive one knee up toward your chest, then return and repeat with the other leg.

• Standing Ab Crunch: Reach your arms overhead, then raise one leg and then lower your hands and touch your toe. Repeat on the other side.


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STAY ON TRACK WITH AN APPYou have got your Uber app for airport pickup, XE Currency app to work out the exchange rate and the Packing App, but have you downloaded an app for your health? A quick way to beat the bloat when you travel, says Caasi, is to use My Fitness Pal. It helps you calorie-count your meals, so you can keep track of your daily calorie allowance and check the urge to over-indulge.

Paul John Caasi is a fi tness instructor at Ascott Bonifacio Global City Manila. A registered nurse, Caasi actively volunteers at medical missions in the country.

EAT HEALTHILY ON THE PLANEFrom chocolate bars and ice cream being handed out mid-fl ight to meals laden with creamy sauces, it’s not hard to indulge in the air. If your airline doesn’t have a healthy option on the menu you can make sure that you pick the lightest dish says Caasi: “Always choose the healthy protein selection such as yogurt, chicken breast or fi sh”.


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G A S T R O N O M Y F O O D F O C U S

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WASTEDThese culinary innovators show whyzero-waste cooking wins on all fronts.

PLEASURES

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obody goes to a restaurant to feel bad about themselves. But the truth is that plate of pasta, fi ve-course dinner, or even that fruity cocktail

comes with a hidden cost. Globally, food waste is on the rise. According to the National Environment Agency (NEA), in Singapore, it’s risen 40 per cent over the last decade, from 568,000 tonnes (disposed of by households and the food industry) in 2008, to around 809,800 tonnes in 2017. That’s the equivalent of every person here tossing almost three bowls of rice in the trash every day. Just 16 per cent of this daily waste gets recycled, with the majority incinerated.

Thankfully, change is in the air, led by pioneers such as Dan Barber, whose WastED popups spotlighted food that would normally be discarded; as well as Tristram Stuart, who makes award-winning beer from surplus bread. In addition, a growing awareness of climate change, combined with trends based on sustainable, low-impact dining have fuelled a new generation of chefs and bartenders crafting recipes that not only fully maximise their ingredients’ potential, but are delicious to boot.

“There are so many diff erent ways of reducing food waste, from composting, reusing ingredients, to just sourcing local ingredients,” says Kelsey Ramage, who fronts the anti-waste pop-up Trash Tiki (www.trashtikisucks.com) with partner Iain Griffi ths. The duo, which recently toured Hong Kong’s barscape, specialises in tiki cocktails made from ingredients normally destined for the bin. One example is citrus fruits, which “get shipped in from far away, are only used for juice and then tossed,” says Ramage.

Trash Tiki have come up with a lemon “stock” made from lemon rinds, “much like what a chef would create from leftover bones.” The recipe (on their website) cuts the juice needed by half, according to Ramage, who also off ers a tepache (fermented pineapple brew) recipe concocted from pineapple skins and leftover pulp from juicing.

“‘When I think about reducing food waste, the fi rst thing I think about is: ‘What goes into the bin, and what can I do with it instead?’” says Archan Chan, executive chef of the world’s highest urban microbrewery, Level33. Beer brewing generates a lot of spent grain, which is normally discarded or fed to farm animals.

“Spent grain is edible and highly nutritious,” says Chan, who dries, blitzes and then mixes it with nori powder and puff ed rice to create the ‘sand’ for his kingfi sh sashimi dish. He also uses spent grain to make fl atbread, garnish canapes

“There are so many diff erent ways of reducing food waste, from composting, reusing ingredients, to just sourcing local ingredients”—Kelsey Ramage, Trash Tiki

(From top) Kelsey Ramage mixing up a special concoction. Trash Tiki crafts its cocktails with ingredients normally destined for the bin.

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G A S T R O N O M Y F O O D F O C U S

carrots used in his quail dish. Fermenting and pickling experiments using the grain are ongoing.

In the front of house, waitstaff clearly communicate portion sizes to diners to avoid wastage, while in the kitchen, fi sh and livestock bones, as well as fruit and vegetable trimmings are kept for stock. “If we need perfectly diced apple cubes which leaves behind lots of oddly-shaped sides, we make sure we use these trimmings for another dish,” says Chan, who also donates excess food to local charity The Food Bank Singapore.

At Maggie Joan’s in Amoy Street, group executive chef Seumas Smith renders fat from beef trimmings, smokes it in a charcoal oven over hickory wood chips and adds it to butter, while leftover whey (from making ricotta) goes into staff meal curries and soon, ice cream.

Chef Emanuele Faggi of Zaff erano, who worked under famed chef Carlo Cracco (“he’d check the bin every night to ensure no useful parts of an ingredient were discarded,” says Faggi), relishes the creative exercise of reducing kitchen waste. Faggi’s team makes fl avoured powders from the skins of onions, carrots and tomatoes, and the insides of lobster heads. Parmesan cheese rinds are dried, topped with uni cream and nori fl akes, and served as pre-dinner snacks. Even the rice used for storing truffl es goes into rice crackers and staff meals.

“It’s up to us chefs to make something great out of ingredients that are not pleasant simply because of their colour or shape,” says Andrew Walsh, chef-owner of Cure and Butcher Boy. His menus focus on locally farmed, seasonal products as well as surplus produce from suppliers, an arrangement he describes as “win-win for both sides”. In

Cure’s roast pigeon dish, the entire bird—from the bones to the meat and even the legs—is used. A seasonal white asparagus, burrata and caviar dish, meanwhile, utilises the peeled shoot trimmings to create a delectable asparagus milk foam.

Chefs say diners’ response to their eff orts have been encouraging so far.

“Sometimes they approach with a bit of trepidation, sometimes they’re super onboard with the movement,” says Ramage of customers seeing drinks crafted from “throwaway items”. “The important thing to us is to keep the drinks tasty, the atmosphere fun and throw a party!”

In the front of house (at Level33), waitstaff communicate portion sizes to diners to avoid wastage...

(From left) Maggie Joan’s group executive chef Seumas Smith; the eatery’s Barramundi dish with smoked herring roe, chicken jus and parsley

(Above) Zaff erano’s sous-vide and pan-fried Queensland farm rack of lamb with roasted eggplant puree, sauteed bok choy and coff ee powder

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(From top) Level33’s lager-cured kingfi sh sashimi with pickled cucumber, nori and spent grain sand. The bustling interior of modern-European bistro Cure.

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G A S T R O N O M Y C O O K W E L L

Meet the lady on a mission to spread the message of healthier eating and clean ingredients.

FOOD FOR GOOD

Ramya Ragupathi discovered her calling in the kitchen at the age of 16, developing a love of cooking, baking, and even cocktail mixing. The budding home chef’s life path

would take a slight deviation a number of years later, however, as health issues such as rhinitis, sinusitis and hair loss led her to re-evaluate her diet when she was 32.

She started following the advice of a naturopathic physician, who placed her on a strict no-dairy and no-wheat diet. This led to a keen interest in food science and “clean eating”, built on the belief that “you are what you eat”.

Ramya’s culinary path eventually culminated in the launch of Oh My Goodness!—a Singapore-based food manufacturing company that specialises in making good gluten-free, dairy-free and refi ned-sugar-free products more available, accessible and aff ordable for people in the region. The fi rm also manufactures vegan, nut-free and grain-free food products for those with specifi c dietary needs. A bestseller is its signature Golly cake—a deliciously moist dark chocolate confection made entirely of almonds.

Oh My Goodness!’s ultimate vision is to enable any gluten- and dairy-free household in Asia to source everything it needs for the dining table, including cakes, breads, cookies, pizza bases and wraps, in one place.

The company, which is staff ed exclusively by disadvantaged members of society such as persons with intellectual

disabilities, also tries to do its part to be eco-friendly. Wastage is kept as low as possible in the food production process, and the trays and containers its products are sold in are collected back from customers and reused.

“My motto is to never sell anything I cannot eat myself,” says Ramya. “Everyone deserves to eat good, clean food, not just the rich and famous.” The avid travel photographer has a certifi cate in food science and technology from Singapore Polytechnic and is an honours student in Social Sciences from the National University of Singapore.

She realises that clean eating and clean ingredients do not come cheap, but hopes that costs will come down as more people get into eating well.

Clockwise from top left: Oh My Goodness! off ers cakes and bread rolls that are free of gluten, dairy products and refi ned sugar; founder Ramya Ragupathi.

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Quick & Easy Kale PestoRamya’s easy-to-whip up meal ideas for when you have company—and right from your Apart’hotel’s kitchenette counter.

Ingredients70g walnut halves70g kale100 – 120g extra virgin olive oil (to taste)

1 to 2 cloves garlic1/2tsp sea salt1/8tsp red pepper fl akes1/2 lemon, zest and juice

MethodAdd all ingredients to a food processor. Blend, add the oil slowly while blending. Serve with grated pecorino cheese on the side. (Pecorino cheese is made from sheep’s milk and suitable for some people with a specifi c lactose intolerance.)

Enjoy your pesto with the following:1. Shredded roast chicken. 2. Vegan option: Mix in fried or baked tempeh (fermented soya beans) without the chicken or cheese.3. Buckwheat pasta, for a gluten-/wheat-free carb option.

Ramya’s own dietary guidelines are low carbs, high protein and high fat. Some advice she has for those who want to start eating healthier? “Always turn the box around to read the ingredients—ask yourself if you should really be putting some of that stuff into your body,” she says. “For instance, should you really be putting high-fructose (corn syrup) into your diet? Also, don’t follow dietary fads blindly—listen to your body.”

And so Ramya’s quest to turn clean ingredients into new delectable delights continues. “I always say, ‘If baking is chemistry, gluten-free baking is precision engineering!’” she laughs.

Oh My Goodness! products are available on ohmygoodness.co and lazada.sg/Redmart

From left: The Golly Celebration dark chocolate cake is clad in a dairy-free & refi ned-sugar-free cashew frosting; individually packaged morsels of goodness.

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A S C O T T WO R L D N E W S

TRAVEL, REDEFINED

The Ascott Limited has launched Ascott Star Rewards (ASR), the serviced-residence industry’s fi rst loyalty programme with no cap on the number of points that can be earned, no minimum points required for redemption, and no blackout dates. The scheme even lets ASR members who have booked multiple apartments nominate other guests to earn points for an apartment.

ASR off ers four membership tiers based on the guest’s accumulated spending during the qualifying period: The complimentary Classic membership tier, followed by Silver, Gold and Platinum. Privileges include year-long 10% off Best Flexible Rates, seasonal off ers of up to a 50% discount, property opening specials, birthday discounts of up to 40%, early check-in and late check-out, and complimentary airport transfers, room upgrades and breakfast. Existing members of the Ascott Online Advantage programme will automatically be upgraded to ASR members. Points can conveniently be redeemed for complimentary stays and other privileges through Ascott’s websites.

The Ascott Limited’s Chief Executive Offi cer Mr Kevin Goh called ASR part of the company’s digital strategy to enhance the customer experience and capture new customers through more eff ective marketing. “We are targeting to double our current membership base to 750,000 members by end 2019,” he said. “This will help to drive more direct bookings on our websites and help reduce our cost of sales.”

ASR points will also be interchangeable with other loyalty programmes such as CapitaStar, CapitaLand’s cardless rewards programme. There are also plans to allow members to redeem points for shopping and entry to various attractions in future.

To complement the launch of ASR, Ascott has revamped its booking websites to let members access their rewards, redemptions, booking history and preferences on a personalised dashboard. It has also streamlined its room-booking process from six to just three steps. These eff orts are part of the company’s push to transform its digital ecosystem, with other initiatives including updating its backend global property management system to a cloud-based version.

G L O B A L

Ascott debuts industry-first loyalty programme, transforms digital ecosystem

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The Ascott Limited has signed an MOU with the Food, Drinks and Allied Workers Union (FDAWU) to form a Company Training Committee (CTC)—comprising union representatives and Ascott management—and design employee training programmes to arm staff with the skills needed to keep up with industry changes. The jobs and skills training collaboration is a fi rst between FDAWU and Ascott, and in the hospitality industry.

Mr Ervin Yeo, Ascott’s Regional General Manager for Singapore, Malaysia & Indonesia said the training partnership was a way of “proactively upskilling” employees to prepare them for the future economy and drive the company’s growth. “Our global hospitality training centre, Ascott Centre for Excellence, will leverage its trainers’ international experience and NTUC’s research to develop training programmes for employees,” he added.

The CTC will tap on the network of resources from NTUC LearningHub, the NTUC-initiated Hospitality ABC Network, NTUC’s e2i (Employment and Employability) arm as well as agencies such as the Singapore Tourism Board, SkillsFuture Singapore and Workforce Singapore.

Ascott has launched the Citadines Connect line of business hotels to widen its raft of short-stay off erings and provide a stylish living experience in vibrant city destinations.

Citadines Connect business hotels boast features such as self-check-in kiosks, mobile keys, streaming-enabled televisions and Google cloud printers. Guests can also enjoy ‘Grab & Go’ counters off ering food and beverage options and daily necessities, common pantry areas, and meeting pods. They can also relax at the ‘Refresh and Recharge’ spaces that feature private napping pods with USB charging points, lockers and shower rooms. The hotels off er mostly studio rooms ranging from 194 to 226 sq ft.

The Citadines Connect brand launched with two properties in Sydney and New York. Ascott also plans to bring Citadines Connect to key gateway cities such as Hong Kong, Paris, Seoul and Tokyo as well as destinations in Southeast Asia where there is high demand for quality, short-term accommodation. Ascott properties such as Temple Bar Hotel Dublin in Ireland and The Domain Hotel Sunnyvale in California will also be rebranded to Citadines Connect.

The Ascott Limited has opened La Clef Champs-Élysées Paris in France, its third property under The Crest Collection—a selection of some of its most luxurious serviced residences.

La Clef Champs-Élysées Paris is minutes from key attractions such as the Eiff el Tower, Arc de Triomphe and the famous Avenue des Champs-Élysées. The property is also close to the famed Avenue Montaigne and Avenue Georges V shopping areas.

La Clef Champs-Élysées Paris is housed in a fi ve-storey Haussmannian-style building with elegant cornices, gilding, period moulding and ironwork. The property features 70 rooms, suites and duplex apartments with balcony, some covering spaces of up to 603 sq ft. From herringbone parquet fl ooring to fi replaces, every fi tting was selected by studio Jean-Philippe Nuel to recreate a traditional Parisian apartment.

“Our guests will feel at home and be able to experience Parisian life, culture and history in a unique luxury residence at the new La Clef Champs-Élysées Paris, which took us two years to conserve and enhance,” said Mr Lee Ngor Houai, Ascott’s Managing Director for Europe.

G L O B A L

Ascott expands short-stay roster with Citadines Connect hotels

S I N G A P O R E

Ascott preps workforce for jobs of the future

F R A N C E

Ascott launches upscale property in Paris

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@sidharta_bozz@babysumo

At our properties worldwide, we want to bring you the conveniences and comfort thatmake you feel at home. Let us share in your unique experiences at our residences.

Just snap a photo and tag @ascott_ltd—your opinion matters to us.

COMMUNITY CHAT

CITADINES SALCEDO MAKATI

Hello legs. 5 out of 7 days they don’t get to see the light of day. I wear jeans and long pants everyday for work. Citadines Salcedo Makati, Manila, Philippines Billie-Lace throwover, bikini & towel by @zaharaswim

@lifeshelives

@dr.louisa.parkinson

@adrienne.goh

LA CLEF TOUREIFFEL PARIS

We were fortunate enough to spend time in the Eiff el Tower Suite during our stay at @lacleftoureiff elparis and I’m still dreaming about this view! Talk about a gorgeous place to see the Iron Lady.

ASCOTT ORCHARD SINGAPORE

Happy Anniversary my dearest... You are one of a kind and so very irreplaceable. I love you. Forever. So glad we get to spend this special day @ascott_ltd and had the most wonderful breakfast from “@kithsingapore”

SOMERSET DAMANSARA UPTOWN PETALING JAYA

All snuggled up for movie night #Babysumokids #staycation

ASCOTT SUDIRMAN JAKARTA

This playing ground @ascott_indonesia Sudirman, lovely. Reminds me about my childhood. LOL #ciputraworld2 #ciputraworld #ascott #ascottindonesia #instaphotos #iphonesia #jj #travel #travelblogger #travelphotography #instagram

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SustainabilityThe people and places making a diff erence

JUL

20

19 –

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WELLNESSHow to stay f it

when you jet set

CULTURECircular economy and the

new meaning of “waste”

GASTRONOMYClean and green, the way

food should be

COMMUNITYThe eco-friendly brands

and events to know

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sustainability dec 2019...edipresse media singapore mindy teo vice president, brand & marketing...

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