PRESS RELEASES
March 21, 2024
Environmental stewardship is a key pillar at Rosewood Phnom Penh, reflected in the hotel’s innovative culinary initiatives and community engagement efforts. Nowhere does this commitment shine more brightly than in the hotel’s dining outlets, where sustainable culinary practices led by Executive Chef Jan van Dyk support the planet while at the same time offering guests unforgettable dining experiences.
As Daniel Simon, Managing Director of Rosewood Phnom Penh explains, “At Rosewood, we are stewards of luxury and of the environment. Sustainability is more than just a buzzword here; it's a way of life. And this can be seen playing out across our dining destinations and wider business practices. With Earth Day approaching, we are keen to share our efforts and hope to inspire a collective culture of environmental consciousness among our loyal guests, visitors and partners.”
Culinary Sustainability Initiatives
Through partnerships with local farmers and purveyors, Rosewood Phnom Penh ensures that guests enjoy fresh, high-quality ingredients while supporting local communities and indigenous agriculture. The hotel’s "Partners in Provenance" commitment emphasizes sourcing from local farms like Soma Farm and Smiling Gecko, fostering a deeper connection between guests and the land. Cambodian palm sugar and Kampot Pepper in particular enhance the hotel’s culinary creations while supporting local producers.
The hotel also works with Smiling Gecko Fish Farm. By putting locally sourced fish, such as the Nilo Fish, on the menu, Rosewood Phnom Penh ensures a fresh catch while contributing to social empowerment initiatives, supporting local communities and promoting sustainable aquaculture practices.
Meanwhile, the hotel's hydroponic garden, aptly nicknamed "From Seed to Plate," epitomizes innovation in sustainable produce. By cultivating their own greens using hydroponic techniques, the hotel’s culinary team reduces its reliance on conventional farming methods, minimizing its environmental footprint and promoting self-sufficiency.
Zero-Waste Menus at Brasserie Louis and Cuts
At Brasserie Louis and Cuts, zero waste menus curated by Chef Cristia Nou Picart and Chef Omar Konateh respectively, harness locally sourced ingredients and innovative cooking techniques to tantalize taste buds while minimizing environmental impact.
At Brasserie Louis, zero waste dishes include Papaya Soup made from Battambang-sourced papaya repurposed daily from the breakfast buffets, and plastic packaging-free basil from the hotel's hydroponic garden. Another standout dish is the Tom Yum Fish, featuring sustainably raised Nilo from Smiling Gecko Farm, accompanied by locally sourced ingredients like cherry tomatoes and lemongrass.
Meanwhile, at Cuts, Chef Omar Konateh transforms leftover duck bones and trimmings from the Chinese BBQ kitchen into a flavorful Duck Consommé, served with pickled radish sourced from Mondulkiri's local farmer. The Pumpkin Gnocchi with Parmesan Leek is another highlight, crafted entirely from local ingredients.
These carefully created menus pay homage to Cambodia’s rich culinary heritage, while showcasing both the culinary prowess of Rosewood Phnom Penh's chefs and the hotel's sustainability commitment.
Earth Day Celebrations
This Earth Day, which falls on Saturday, April 27, Rosewood Phnom Penh is inviting guests to join a day-long celebration of environmental awareness and action. With free admission, visitors will have the opportunity to discover the hotel's numerous sustainability initiatives through a series of engaging, hands-on activities.
Guests can explore how old bed sheets are turned into sleeping bags for those in need, and how other materials from the hotel are upcycled in collaboration with local NGOs like VillageWorks. They can also join workshops led by the hotel's bartenders and chefs, learning how to create zero-waste dishes and accompanying cocktails. Beyond showcasing the initiatives underway at Rosewood, these interactive sessions introduce sustainable practices that guests can incorporate into their daily lives.
Rosewood Phnom Penh is setting the bar for the hospitality industry and the wider community when it comes to sustainable practices. As guests indulge in the many dining experiences and meaningful activities on offer, they become part of a larger movement towards a more sustainable and environmentally conscious world. “The team and I invite everyone to join this journey towards a brighter, greener future,” concludes Simon.
