Six Senses Bhutan
Six Senses Krabey Island
Six Senses Fiji
Six Senses Fort Barwara
Six Senses Vana
Six Senses Uluwatu, Bali
Six Senses Kyoto
Six Senses Kanuhura
Six Senses Laamu
Six Senses Samui
Six Senses Yao Noi
Six Senses Con Dao
Six Senses Ninh Van Bay
Six Senses La Sagesse
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, and sourcing from local farms and vineyards, we can ensure that our guests enjoy fresh, whole, seasonal, and high-quality food that's grown-in, not flown-in, reducing packaging and transportation impacts. Our composting machine produces nutrient-rich soil for our organic garden. The glass crusher in our kitchen reduces waste bottle volume by up to 80 percent. Treated waste water is reused for landscaping irrigation. Our heat recovery cooling system reduces our LNG consumption and carbon footprint.
We continue to apply our Plastic Free and Zero Waste philosophy, which we started in 2016 by eliminating plastic straws and producing our own still and sparkling water in glass bottles. We use marble dispensers to eliminate plastic containers for liquid soap, shampoo, conditioner and hand and body lotions in guest rooms, common areas, and our spa.
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 woodpeckers, rabbits, foxes and even the odd wild boar.
The number of Energy consumption per room night, decreased by 43 percent in 2022 compared to 2021.
The number of Water consumption per room night, decreased by 71 percent in 2022 compared to 2021.
The amount of paper and cardboard, plastic, wood, metallic, composite, glass packaging, and kitchen oils and liquid waste that we recycled in 2022.
The amount of kitchen used oil we recycled to biodiesel by our contracted recycling firm in 2022.
The number of vegetables produced in our organic garden in 2022.
The amount of dangerous waste material like batteries and fluorescent lamps disposed of with our contracted recycling firm and prevent our soil.
As we are committed to wellness and sustainability, we are continually developing new initiatives to maximize the health of our guests and ecosystems.
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.
Working directly within our community, we make positive impacts by employing and purchasing locally and by giving back through education and green projects.
One of our missions is to build a brighter future for our kids as part of our wider approach to nature, sustainability, and local culture. We establish relationships with nearby schools, such as in Kazıklı, so that new generations adopt the principles of sustainable living while raising environmental awareness through workshops on topics such as zero waste, which teaches them how to make soap from waste oil. To support older age groups in their career choices, we promote various roles including food engineering and chef, all with a sustainable tourism focus.
Not only have we carried out renovation, cleaning, and maintenance to improve the school, we have also provided training on organic agriculture and drip irrigation, and planted 80 seedlings together with students. From technical assistance to building a brand new science class with all-new equipment and robotic material kits, we support the school to create a better environment for kids and inspire them to contribute to a sustainable future.