Six Senses Bhutan
Six Senses Krabey Island
Six Senses Fiji
Six Senses Fort Barwara
Six Senses Vana
Six Senses Uluwatu, Bali
Six Senses Laamu
Six Senses Samui
Six Senses Yao Noi
Six Senses Con Dao
Six Senses Ninh Van Bay
Thanks to his passion and commitment born out over several years, Chef Walter has eliminated all the plastic items in his kitchen at Six Senses Yao Noi. Under the guidance of Vice President of Sustainability Jeff Smith, this is a fantastic prototype for extending the approach to all Six Senses properties.
The most obvious place to start is by eliminating all single-use plastic. Squeezy bottles can be replaced with paper piping bags. Oils and herbs can be stored in glass bottles and jars and food can be stored in metal containers with lids to eliminate the need for cling film.
In the cold kitchen, glass jars are used for pickles and cookies. In the hot kitchen, all spices are stored in glass or metal containers. Vacuum bags were eliminated two years ago.
Aiming for Zero Waste, Chef Walter also refuses to use biodegradable bags. All food waste is sorted and where possible used in composting or to feed our animals.
As a signatory of the Global Tourism Plastics Initiative, Six Senses is committed to:
We also pledge to:
With sustainability core to the Six Senses brand, it’s hard to cover everything we do in words so Anna and Jeff discuss what it means in video! See how, from our plastic-free kitchen to wildlife regeneration, we continue to innovate and lead the industry.