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In a significant step for eco-tourism, Six Senses has officially joined the Recipe of Change campaign, led by the United Nations Environment Programme (UNEP) and UN Tourism. This initiative aims to unite the global travel and hospitality sectors around a common goal: reducing culinary waste by 50% by 2030. This partnership aligns seamlessly with Six Senses’ core values and the principles of its Eat With Six Senses culinary philosophy. Through this collaboration, the brand hopes to foster meaningful dialogue with guests and industry peers to develop sustainable solutions to combat the staggering one-third of food produced worldwide that is wasted annually.
For Six Senses, sustainability is not a fleeting trend but a core value that has driven the organization since its inception in the mid-1990s. The brand integrates eco-preservation and conservation into daily operations across its 27 luxury properties, working closely with local conservation groups and environmental organizations. A diverse team of professionals—including chefs, botanists, and marine specialists—collaborates to achieve these goals, ensuring every aspect of their operations, down to managing sound in poultry facilities, supports sustainability.
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The implementation of these practices is evident through the Eat With Six Senses program, which encourages using entirely natural, locally sourced ingredients. This method aims to create a mindful connection between guests and their meals, ensuring that every dining experience supports their health and the planet’s well-being.
According to Jeff Smith, Vice President of Sustainability at Six Senses, reducing organic waste is a continuous process integrated into the daily operations of their resorts. Sustainable practices begin long before ingredients arrive in the kitchens, showcasing how luxury hospitality can align itself with environmental responsibility. Over the past thirty years, Six Senses has cultivated deep experiential knowledge on sustainable applications, which include waste-conscious menu design and nutrient restoration back into local soils.
Six Senses views the Recipe of Change framework established by UNEP and UN Tourism as essential for fostering global progress. The brand is excited to share its operational expertise and learn from its international counterparts.
Central to this sustainability strategy is Six Senses’ Earth Lab initiative, launched in 2017 across all properties. These labs serve as educational hubs where guests and staff come together to engage in sustainability efforts, transforming kitchen scraps into items like artisanal lip balm and organic compost.
Additionally, the resorts utilize real-time tracking of food waste, optimizing production schedules based on current occupancy. Menu adjustments are made on the fly to reduce waste, exemplified at Six Senses Vana, where staff dining generates zero organic waste.
The commitment to eliminate waste extends across all culinary teams globally, from bustling cities to remote islands. Every ingredient is carefully utilized, whether as part of a gourmet dish or creatively repurposed within resort decor. The Scrap Challenge encourages staff to develop local upcycling solutions.
For instance, at Six Senses Zighy Bay in Oman, around 80% of organic waste is recycled or upcycled, with citrus rinds frequently converted into upscale garnishes for guests. Similarly, at Six Senses London, a Fermentation Lab processes surplus ingredients into nutritious probiotics and preserves, educating guests about these ancient techniques.
Moreover, Six Senses seeks to improve the agricultural supply chain by working with local farmers who supply fresh products in reusable, plastic-free containers. The resorts also prioritize eco-friendly transportation methods, such as wind-powered delivery systems for raw coffee shipments.
Fresh produce comes from the organic farms established on resort grounds or nearby lands, ensuring zero-mile delivery of ingredients to guests. Collaborations with regenerative farms enhance biodiversity and promote shared ecological practices. Notably, Six Senses Zighy Bay oversees an extensive agricultural estate, while Six Senses Ibiza hosts a community-driven ecological agriculture initiative.
Ocean conservation is equally prioritized, with a dedicated marine biology team at Six Senses Laamu working with local fisheries to foster sustainable fishing practices.
The influence of Six Senses extends beyond its properties, collaborating with NGOs and academic institutions to strengthen community resources and access to clean water. As a signatory of the Global Tourism Plastics Initiative, Six Senses showcases its commitment to environmental responsibility and sustainable practices.
Currently, all 27 Six Senses properties are required to report on their ecological and social impacts, working towards sustainable tourism certification from the Global Sustainable Tourism Council. Through ongoing efforts, the brand demonstrates that luxury and sustainability can coexist harmoniously, leading the way for a greener future in travel.
Source: The post UK-Based Six Senses Aligns With UN Tourism and UNEP to Halve Luxury Hospitality Culinary Waste by 2030 first appeared on www.travelandtourworld.com.
