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
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.