A series of initiatives have been implemented to ensure that all Six Senses sustainability standards are met throughout all operations. At the same time we have committed to comply to both international and local laws and regulations, such as safety, health and environmental legislations. From the development stage, sustainability has foremost, with construction materials that are sustainable certified and, where possible, locally sourced. The architecture and design allow natural light in all areas during the day time.
Additional initiatives include the elimination of plastic throughout all departments, organic garden and farms, locally sourced ingredients, on site water bottling plant, food composting, water recycling using environmentally friendly chemicals and much more.
At Six Senses Uluwatu we have taken several steps towards energy conservation.
Waste water generated from the operational areas of the resort is treated through an onsite sewage treatment plant and used for the irrigation of green areas.
All of the resort's air-conditioning units use low environmental impact refrigerant and as well as using a variable refrigerant volume (VRV) system for the Energy Saving Program.
Cogeneration hot water production
Combined Heat and Power (CHP) technology harnesses heat produced by electricity generators (heat pump) to create hot water, achieving ninety per cent efficiency and reducing carbon emissions.
Six Senses Uluwatu features its own bottling water plant. Water is purified and mineralized on property, making both still and sparkling drinking water available for both guests and hosts. There are no plastic water bottles purchased or used anywhere in the resort thus reducing the carbon foot print of importing water.
Food waste from the kitchens and restaurants is segregated and is made into compost along with garden waste in our on-site composting area.The compost is used as a fertilizer in the organic garden, farms and for landscaping. The resort's landscaping has been designed to take advantage of all the available space of the organic garden and smaller "edible gardens", the produce of which can be tasted and enjoyed in our restaurants, cocktails and also used in the spa
We liaise with our partners and suppliers to make their packaging more sustainable. We request to eliminate unnecessary packaging materials, the use of plastic bags or wrapping and we prefer to purchase in bulk to avoid excessive packaging and are thus educing the carbon foot print for transportation. We work closely with them to create a system of returnable boxes and containers and also reuse any of these containers if possible. At the same time, we partner with certified local companies to locally handle waste in the most sustainable manner possible.
In culinary production areas the usage of plastic bags and plastic film is replaced with washable bins or linen bags. We also try to reduce waste with a system to separate, recycle, compost and repurpose goods.
The Earth Lab has its own recycling corner where waste is segregated and then handled for recycling, such as paper, metal, glass and plastic and reused, such as composting food waste.
We encourage our guests, from reservations point, not to wrap their luggage with plastic film in the airports. This creates additional unecessary plastic waste, as it is a material that will take over 100 years to degrade.