Sustainability & Environmental Consulting

In 2018, Singita faced the challenge of rebuilding relationships with suppliers to enhance its sustainable food culture across its tourist lodges. The company recognized that the traditional practice of chefs personally selecting produce from local markets and butchers had diminished, leading to a disconnect in sourcing high-quality, sustainable ingredients. To address this, Andrew Nicholson, the Group Executive Chef, emphasized the importance of engaging with suppliers who share Singita's sustainability goals.

The tailored solution involved fostering open discussions with suppliers about seasonality, sustainability, and the importance of local produce. Singita committed to working exclusively with suppliers who are dedicated to improving their practices. This approach not only revitalized supplier relationships but also cultivated a kitchen culture where chefs are encouraged to continuously seek out more sustainable and locally sourced products. They are trained to question the origins and sustainability of their ingredients, ensuring that the food served aligns with Singita's conservation and community outreach objectives.

As a result of these initiatives, Singita has made significant strides towards its One Planet Living targets, reinforcing its commitment to environmentally conscious hospitality. This comprehensive approach not only supports local economies but also enhances the overall dining experience for guests, aligning luxury tourism with sustainable practices.