Sustainability
Built into rock formations and designed with green roofs (and biophilic walls), the resort is home to many of Turkey's botanic species (nature's aromatherapy of olive, cypress, oleander, sage and thyme). As shared custodians of this extraordinary setting, we're careful to conserve the raw beauty of our secluded beaches, dramatic landscape and local heritage.
The resort’s organic farms and gardens play an important role in our Eat With Six Senses approach to food and drink. Through growing much of our own fruit and vegetables on-site, we can ensure that our guests enjoy fresh, whole, seasonal, and high-quality food that's grown-in, not flown-in. With our compost machine in our resort, we utilize microbes to compost food waste in 24 hours, producing a nutrient-rich soil amendment to be used in our organic garden. The glass crusher in our kitchen enables us to reduce the volume occupied by glass bottles by up to 80 percent. Treated waste water is reused for landscaping irrigation. Additionally, we are surrounded by a number of local gardens, vineyards and farms from which can responsibly source the freshest vegetables, fruit and herbs, reducing impacts such as packaging and transportation.
We filter and bottle our own still and sparkling water allowing us to reduce our carbon footprint from plastic bottles.
We invite our younger guests to learn about upcycling and recycling as well as gardening – ask us what programs we're running during your stay! If they’re lucky, they might even spot some of the local wildlife such as wood peckers, rabbits, foxes and even the odd wild boar.
Environmental Responsibility
As we are committed to wellness and sustainability, we are continually developing new initiatives to maximize the health of our guests and ecosystems.
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Lionfish Reduction
Increasing seawater temperature with the effect of climate change makes the Mediterranean Basin more livable day by day for species belonging to different ecosystems such as the Red Sea and the Indian Ocean. Transported by the Strait of Gibraltar, the Suez Canal and the ballast waters of ships, these new fish quickly adapt and multiply in our unfamiliar seas, while posing threats to native fish species and the small-scale fisheries economy. Lionfish, pintail coral, soldier fish, long-spined sea urchin are species that have begun to live and spread rapidly in our seas in the last few years.
It is not possible to prevent climate change, but it is possible to reduce its effects. For this, the Mediterranean Conservation Society has been working to monitor new fish species, also called invasive, since 2013 and applies the Sea Protection System in areas closed to fishing. As Six Senses Kaplankaya, we contribute to the Lionfish project, which we started with our chefs at our resort, to include new edible fish species on the tables in order to minimize the effects of climate change.
