PRESS RELEASES
Phnom Penh, Cambodia, April 22 2025 – Rosewood Phnom Penh proudly reaffirms its unwavering commitment to environmental stewardship and community enrichment through a series of innovative sustainability initiatives. Setting impressive new benchmarks in the hospitality industry, these efforts have also fostered thoughtful collaborations with local communities, reinforcing the hotel's dedication to responsible luxury and creating genuine connections.
April 22, 2025
Certifications and Industry Recognition
Over the past few years, the hotel has received recognition for its environmental efforts, which include prioritizing sustainable sourcing, supporting local farmers, and enacting zero-waste principles.
Global Sustainable Tourism Council (GSTC) Certification
In March 2025, Rosewood Hotel Group achieved a significant milestone by acquiring a group-wide certification from the Global Sustainable Tourism Council (GSTC). As part of this achievement, Rosewood Phnom Penh steadfastly supports and upholds these rigorous sustainability standards, demonstrating its commitment to both environmental and social responsibility.
“This certification is a reflection of our deep-rooted belief that luxury hospitality and sustainability can go hand-in-hand,” said Daniel Simon, Managing Director of Rosewood Phnom Penh. “It reinforces our devotion to fostering positive environmental and social impact in Cambodia.”
Three-Star Rating in the Food Made Good Standard
Rosewood Phnom Penh was awarded a prestigious three-star rating by The Sustainable Restaurant Association's Food Made Good Standard in October 2024, marking them as the first hotel in Cambodia and within the Rosewood Hotel Group to achieve this feat. The hotel scored 77% in sourcing, 83% in societenal impact, and 85% in environmental initiatives, reflecting its commitment to working with local farmers, minimizing waste, and elevating community impact.
Culinary Sustainability and Zero-Waste Initiatives
Under the remarkable leadership of Executive Chef Jan van Dyk, Rosewood Phnom Penh's culinary team has fully embraced zero-waste principles. World-class restaurants such as Brasserie Louis and Cuts have introduced menus that champion seasonal and locally sourced ingredients, working directly with appointed farmers and rice growers who supply produce exclusively for the hotel.
“We work closely with our farmers to ensure we not only provide our guests with optimal freshness and flavor, but also that we uphold our sustainable farming practices,” said Jan van Dyk. “Every dish is a unique opportunity to support the community and reduce our environmental footprint.”
Hydroponic Garden and Sustainable Sourcing
A key highlight of the hotel’s sustainability program is its 50-square-meter hydroponic Sky Farm on Level 9, which supplies 70% of the leafy vegetables and herbs used in the hotel’s kitchens. The garden reduces dependency on external suppliers and ensures pesticide-free, ultra-fresh produce. In addition, 83% of ingredients are sourced from local farmers and fishers who follow ethical and sustainable practices, aligned with Rosewood’s "Partners in Provenance" philosophy.
“Our hydroponic garden is not just about freshness,” said Seyha In, Sustainability Manager at Rosewood Phnom Penh. “It’s a tangible example of how innovation and sustainability come together to elevate both guest experiences and environmental responsibility.”
Supporting Local Farmers and Waste Diversion
In 2024 alone, Rosewood Phnom Penh sourced:
The hotel also achieved an average 90% waste diversion rate per month in 2024 by:
Community Engagement and Environmental Initiatives
Rosewood Phnom Penh’s holistic approach extends beyond the kitchen with impactful environmental and community projects, including:
Glass Bottle Recycling
River and Coastal Clean-Ups
Mangrove Reforestation
Plastic Impact Tour & Orphan Plastic Removal
Educational Partnerships
An Ongoing Commitment to Sustainability
Looking forward, Rosewood Phnom Penh hopes to continue making a positive impact on the environment through its operations and actions. In the long term, the hotel aims to eliminate 100% of single-use plastics, achieve carbon neutrality, and increase its share of local and sustainable sourcing.
“Our journey is far from over,” concluded Daniel Simon. “We’re continually evolving, driven by innovation and a firm belief that modern luxury must respect the planet and uplift its people.”
