Cook in a plastic-free kitchen
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.
Starting with single-use plastic
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.
Getting in a pickle
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.
Reducing waste
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.
Global Tourism Plastics Initiative
As a signatory of the Global Tourism Plastics Initiative, Six Senses is committed to:
- Eliminating all plastics from its operations by the year 2022, with priority on single-use plastics and going beyond that to remove 100 percent virgin plastic sourcing
- Zero Waste to landfill as a general goal for all Six Senses resorts
- Continuing its policy of no single-use shampoo and amenity bottles, plastic water bottles and plastic straws
We also pledge to:
- Eliminate remaining unnecessary plastic packaging from our rooms and bathrooms by 2022
- Eliminate all unnecessary plastic packaging from service areas by 2022
- Introduce more reusable solutions in kitchens to replace unnecessary plastic packaging (cling film and plastic packaging of fresh products) by 2022
- Introduce reusable solutions in service areas (host shops) to replace single use packaging by 2022
- Source naturally compostable packing and other materials where appropriate
- Work with suppliers to avoid plastic packaging, source plastic free alternative products, and arrange packaging take-back programs wherever possible
- Work with other hotels and industry partners to share best practices, supplier recommendations, and other information to help the industry move away from plastic
- Sort all waste materials, upcycling or composting when possible on site, sending to offsite recycling where available - all with the aim of zero waste to landfill
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