Hospitality Installation
Singapore
Farm-to-table
W Sentosa's Wall Farm is situated in the Kitchen Table Restaurant and is harvested weekly by chefs
The hospitality industry is undergoing a radical transformation. Today, guests are looking for more than just a place to stay or a meal to eat. They are seeking authenticity, experience and sustainability they can see, touch, and taste. At Grobrix, we are moving the needle by bringing the farm directly to the guest. By partnering with visionary leaders at W Sentosa, Little Farms, and Marina Bay Sands, we are proving that the future of F&B isn't just about what is on the plate, but how and where it was grown.
W Sentosa
Our collaboration with Little Farms is built on a shared DNA and a passion for the freshest, most delicious produce. As a brand that prides itself on being a neighborhood market, Little Farms uses Grobrix to bridge the gap between retail and urban agriculture. By hosting the world’s first modular edible green walls, Little Farms locations have become educational hubs for the local community.
Little Farms utilizes our plug and play system to grow pesticide free greens right in their cafes and storefronts. The farm serves as a natural conversation starter, allowing staff to share the story of soil-less farming and the benefits of eating produce that has traveled zero food miles. As their team notes, having a Grobrix wall is about more than just the yield; it is about creating a cool place where everyone loves to work and celebrate the joy of growing food together
"Sustainability starts in our kitchen, where the Grobrix wall delivers farm-fresh ingredients for dishes that delight the palate"
Rene Oskam, Executive Chef W Sentosa Singapore
Little Farms
Our collaboration with Little Farms is built on a shared DNA and a passion for the freshest, most delicious produce. As a brand that prides itself on being a neighborhood market, Little Farms uses Grobrix to bridge the gap between retail and urban agriculture. By hosting the world’s first modular edible green walls, Little Farms locations have become educational hubs for the local community.
Little Farms utilizes our plug and play system to grow pesticide free greens right in their cafes and storefronts. The farm serves as a natural conversation starter, allowing staff to share the story of soil-less farming and the benefits of eating produce that has traveled zero food miles. As their team notes, having a Grobrix wall is about more than just the yield; it is about creating a cool place where everyone loves to work and celebrate the joy of growing food together
"The partnership with Grobrix is just one of the many ways we're working to cultivate a better future for our communities, one that champions healthier choices and a more sustainable planet"
Aimiel Magdaraog, F&B Operations Manager at Little Farms
Each Grobrix farm saves an average of 14kg of plastic packaging per year
That's 352kg across our farm network per year
Marina Bay Sands Singapore
In the world of Meetings, Incentives, Conferences, and Exhibitions (MICE), the challenge is often balancing scale with sustainability. Partnering with the Head of Sustainability at Marina Bay Sands, we have demonstrated that even the largest events can benefit from a farm-to-table narrative. By wheeling our modular farms into event halls, we provide organizers with a unique tool for sustainable engagement.
Instead of standard floral arrangements, event planners use our lush edible walls to create social anchors that spark natural conversation among attendees. We work with the culinary team to provide fresh garnishes for large scale functions, allowing guests to witness the harvest rituals firsthand. By growing produce at the source of the event, we help Marina Bay Sands hit ambitious sustainability goals by removing single-use plastics and transportation emissions from the equation. At Marina Bay Sands, Grobrix is helping to prove that high end events can be both luxurious and environmentally responsible
"Our chefs harvest close to 10kg of herbs monthly and integrate them into our event menus, offering our guests the freshest and tastiest herbs, whilst contributing to carbon emission reduction from transport"
Andrew Spain, Sustainability Manager at Marina Bay Sands
