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RESERVE

It expanded the conversation beyond bar culture to examine sustainability across the entire hospitality ecosystem — from sourcing and certification to education and circular production, the summit combined practical insight with real-world demonstration, inviting guests to experience sustainability not as theory, but as action.

 

The afternoon began with a guided tour of the hotel’s hydroponic garden and sky farm, where herbs and produce are cultivated for use across kitchens and bars. This sense of place continued throughout the conference, as speakers explored how thoughtful sourcing, waste reduction, and operational creativity can transform everyday bar practices. Speakers demonstrated how sustainability must move from intention to structure, and from structure to daily operational decisions.

 

The summit reinforced Rosewood Phnom Penh’s role as both a cultural connector and a regional advocate for sustainable bar leadership.

GUEST SPEAKERS AND KEY THEMES

Karen Finnerty

Growth & Partnerships Director APAC
Sustainable Restaurant Association

Karen presented how certification transforms sustainability insights into real action. Through the Food Made Good Standard, she highlighted the importance of measurable frameworks, accountability, and third-party verification — ensuring sustainability is rooted in evidence rather than marketing.

As shared during the session, Rosewood Phnom Penh was the first Rosewood globally to achieve certification in Cambodia, earning three stars in 2024.

Sokleap Ngon

CEO and Co-founder
Smiling Gecko Cambodia

Sokleap shared the vision behind Smiling Gecko’s holistic circular campus model: integrating agriculture, hospitality, vocational training, education, and social enterprise to create long-term, scalable impact.

The presentation demonstrated how hospitality partnerships can create ripple effects across rural communities — from regenerative agriculture and fish farming to vocational training and cultural preservation

Ryuji Nukata

Chief Distiller
Mawsim Phnom Penh

Ryuji explored sustainable distillation practices, including innovative ethanol production methods and the use of Cambodian botanicals. His session highlighted how creativity, circular thinking, and local raw materials can redefine premium craft spirits.

Brittany Sims

Founder and Owner
Farm to Table

Brittany focused on practical zero-waste strategy and data-driven creativity. Her session explored how businesses can identify hidden waste streams and redesign systems to generate environmental and financial value — from avocado pit syrups to supplier mapping and redistribution networks.

Jonas Vittur

Director of Bars
Rosewood Phnom Penh

Jonas introduced the concept of “Silent Sustainability.”

Sustainability in luxury hospitality, he emphasized, must never compromise guest experience. Instead, it should operate quietly in the background — through responsible sourcing, circular glassware repurposing, local farm partnerships, hydroponic gardens, and a strict no single-use plastic policy

The philosophy is simple:
The best sustainability is often the kind you do not notice — but future generations will.

Sustainability in Action

Beyond discussion, the summit showcased tangible applications across the property:

  • Hydroponic gardens producing basil, mint, lemongrass, pandan, and kaffir lime
  • Over 70 percent local sourcing within the bar program
  • Repurposed glass bottles transformed into drinking vessels
  • Dehydrated garnishes and ingredient circularity
  • Zero-waste canapés crafted from surplus ingredients
  • Partnerships with local farmers and distilleries
  • Strict no single-use plastic policy across suppliers and associates

These examples demonstrated that sustainability at Rosewood Phnom Penh is embedded into procurement, design, culinary development, and operational culture.

Looking Ahead

The Sora Sustainable Summit reaffirmed Rosewood Phnom Penh’s position as a regional platform for responsible hospitality leadership — where global standards meet local impact. The summit will return in February 2027.

If you would like to join the 2027 session, please contact:
phnompenh@rosewoodhotels.com