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In an inspiring move towards sustainability, Six Senses has embarked on a vital partnership with the United Nations Environment Programme (UNEP) and UN Tourism. This collaboration aims to expedite global efforts to reduce food waste, impacting various countries, including Oman, Thailand, and the United Kingdom. The initiative aligns with the ethos of Eat With Six Senses, a culinary program that emphasizes natural, locally sourced ingredients and encourages a mindful relationship with food.
Jeff Smith, Vice President of Sustainability at Six Senses, articulates that minimizing culinary waste is not merely a goal but an evolving commitment executed across all resort properties. The journey begins long before raw ingredients reach the kitchen, intertwining top-tier guest experiences with a dedication to ecological responsibility. With over 30 years of operational insight, Six Senses has developed tactical, plant-forward menus and vital nutrient recycling that nourishes agricultural soils.
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At Six Senses resorts, systematic approaches are ingrained in the food and beverage departments, optimizing resource management for maximum sustainability. Kitchen teams conduct daily assessments of organic leftovers, swiftly implementing adjustments based on real-time observations. These alterations include synchronized production schedules aligned with occupancy forecasts and the strategic removal of low-demand dishes. Innovative cooking methods, such as smaller batch sizes and standardized portioning, effectively reduce plate waste. For instance, the Six Senses Vana is lauded for operating with zero organic waste in its dining venues.
Across all properties, inventive culinary techniques are employed from conception to plating, with a proactive mission to eliminate waste. The Scrap Challenge initiative encourages culinary teams to find inventive uses for every part of an ingredient, aiding both edible and decorative purposes. For example, at their resorts in Bali and Thailand, chefs fully utilize homegrown pineapples—transforming the flesh into refreshing juices while the crowns double as eye-catching table decor. Similarly, seeds from papayas, mangoes, and avocados are propagated into vibrant green ornaments, while spent coffee grounds are repurposed into furniture or returned to the earth as natural fertilizers.
Tailored solutions to regional challenges are critical at individual Six Senses resorts. For instance, at Six Senses Zighy Bay in Oman, up to 80% of organic and glass waste is recycled or upcycled on-site. This sustainable management includes processing around 84 kilograms of discarded citrus peels into delightful candied garnishes each month. Meanwhile, at Six Senses London, a fermentation lab innovates by transforming surplus kitchen scraps into delectable probiotics like sauerkraut and yogurt, reinvigorating the dining menu with sustainable options.
Moreover, the traditional agricultural supply chain is being reevaluated. At Six Senses Rome, local farmer partnerships are established to guarantee produce is harvested and delivered the same day in eco-friendly packaging. In London, milk is delivered in reusable metal kegs, while coffee is sourced via wind-powered ships, effectively minimizing transport emissions.
Through strategic land use, Six Senses is not only fostering agricultural self-sufficiency but also enhancing local communities. Dedicated on-site farms produce abundant yields that grace resort tables, coupled with specialized land management techniques. For example, at Six Senses Samui, the Farm on the Hill was established to manage organic waste, treat greywater, and restore nutrient levels in the soil, thus delivering tangible benefits to nearby neighborhoods.
In the marine environment, particularly in the Maldives, Six Senses Laamu is championing responsible fishing practices. A dedicated team of marine biologists collaborates with local authorities and fishermen to enforce sustainable fishing techniques, thereby safeguarding marine ecosystems.
The significant impact of these actions has garnered praise from international regulatory bodies. Sheila Aggarwal-Khan, the Director of the Industry and Economy Division at UNEP, has highlighted the essential role of the hospitality industry in combating climate change. Her supportive comments regarding Six Senses’ alignment with the Recipe of Change initiative stress the urgent need for systemic change to address the food waste crisis, which significantly contributes to global greenhouse gas emissions.
The Recipe of Change program provides a structured approach for stakeholders, emphasizing practical waste data collection and operational improvements. Presently, all twenty-seven Six Senses resorts across twenty countries are systematically reporting their environmental and societal impacts. This structured data collection has garnered recognition from the Global Sustainable Tourism Council (GSTC) for its commitment to sustainable tourism, providing a benchmark for the industry.
Through these ongoing endeavors, Six Senses not only exemplifies sustainable luxury but also inspires a global movement towards reducing food waste, nurturing the planet, and fostering local communities.
Source: The post Global Food Waste Reduction Actions Accelerated Through Six Senses Partnership with UNEP and UN Tourism Across Countries Including Oman, Thailand, and the United Kingdom first appeared on www.travelandtourworld.com.
