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Exploring Sustainable Tourism
Secondary 4 and 5 Learning Journey to PARKROYAL COLLECTION Marina Bay
Written By
Julia Yeo Shu Ning
Swimming Academy, Secondary 4
On 30 July 2026, my class visited PARKROYAL COLLECTION Marina Bay for our Geography learning journey. The purpose of the trip was to investigate and understand the hotel's sustainability efforts and how they contribute to sustainable tourism in Singapore.
During the learning journey, we toured different parts of the hotel and learnt about its eco-friendly initiatives. We observed the hotel's indoor garden, rooftop urban farm, energy-efficient design, and waste management systems. Hotel staff also explained how herbs, fruits, and vegetables grown on the rooftop farm are used in the hotel's restaurants, maximising the freshness of the ingredients used in their in-house kitchen.
One of the highlights of the visit was seeing the rooftop urban farm and the large indoor garden, which create a natural and relaxing environment for guests. Another highlight was learning about the hotel's food waste digester, which converts food waste into organic fertiliser and helps reduce waste sent to landfills. It was also interesting to learn how the hotel maximises natural daylight and ventilation to reduce energy consumption.
I enjoyed the learning journey because it allowed me to see real-life examples of sustainable tourism instead of only learning about them in the classroom.
Written By
Julia Yeo Shu Ning
Swimming Academy, Secondary 4
On 30 July 2026, my class visited PARKROYAL COLLECTION Marina Bay for our Geography learning journey. The purpose of the trip was to investigate and understand the hotel's sustainability efforts and how they contribute to sustainable tourism in Singapore.
During the learning journey, we toured different parts of the hotel and learnt about its eco-friendly initiatives. We observed the hotel's indoor garden, rooftop urban farm, energy-efficient design, and waste management systems. Hotel staff also explained how herbs, fruits, and vegetables grown on the rooftop farm are used in the hotel's restaurants, maximising the freshness of the ingredients used in their in-house kitchen.
One of the highlights of the visit was seeing the rooftop urban farm and the large indoor garden, which create a natural and relaxing environment for guests. Another highlight was learning about the hotel's food waste digester, which converts food waste into organic fertiliser and helps reduce waste sent to landfills. It was also interesting to learn how the hotel maximises natural daylight and ventilation to reduce energy consumption.
I enjoyed the learning journey because it allowed me to see real-life examples of sustainable tourism instead of only learning about them in the classroom.
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