Rosewood Phnom Penh: Leading the Charge in Sustainable Hospitality with Outstanding Achievements, New Initiatives and Meaningful Collaborations

The hydroponic Sky Farm on Level 9 at Rosewood Phnom Penh

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.

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 societal 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

Rosewood Phnom Penh

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:

• 5,091 kg from Smiling Gecko, a social enterprise supporting rural farming communities
• 4,952 kg from direct seasonal farmers
• 1,940 kg from Prosit Farm
• 768 kg from Khmer Safe Vegetable (KSV)
• 829 kg from City of Sprout, promoting urban agriculture

The hotel also achieved an average 90% waste diversion rate per month in 2024 by:

• Donating 18 tons of food waste to the Coconut School
• Sending 37.7 tons of organic waste to suppliers for reuse and composting
• 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

In 2024, the hotel repurposed 55.7 tons of glass through supplier collaborations
An average of 3.5 tons/month were donated to the Coconut School to help construct classrooms and school buildings

• River and Coastal Clean-Ups

The hotel collaborated with Vattanac Property Limited for a large-scale riverbank cleanup, collecting 900 kg in 2024 and 805 kg in 2025 of plastic waste, supported by 40 team members

• Mangrove Reforestation

2,000 mangrove trees were planted in Koh Kong province to enhance coastal resilience and marine biodiversity

• Plastic Impact Tour & Orphan Plastic Removal

During the annual associate trip in March 2025, 83 team members visited TONTOTON’s Material Recovery Facility Center (MRF) to learn about plastic pollution and recycling processes

Each contribution of USD 1 helped remove 1 kg of non-recyclable plastic

In total, 1,050 kg of orphan plastic was removed, directly supporting local waste collectors and verified through the Social+ OBP plastic credit system

Educational Partnerships

To promote hospitality careers and sustainability education, Rosewood Phnom Penh hosted student visits and classroom sessions at the hotel and at local universities, including the Royal University of Law and Economics and De Montfort University

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.”