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Deep dive into sustainability

To mark week four of #SixWeekOfSummer, Six Senses delves into sustainability. Vice President of Sustainability Jeff Smith, who joined Six Senses four years ago in this dedicated role, talks to our At Home With Six Senses golden girl Anna Ramsay about this core brand commitment. Watch the interview to find out more about our past and present initiatives as well as how we are helping to model mindsets for future generations.

The forced pause prompted by the pandemic has shown the world how global systems are failing us, from scarcity of resources to supply chains and not giving the right priority to how we want to live. It has given all of us the opportunity to reassess what is important in our lives and therefore how we organize our societies in general and the hospitality industry in particular.

Jeff and Anna elaborate on how Six Senses prioritizes local hiring and purchasing policies to create jobs in the communities where we are located. Shorter supply chains have the added bonus of being easier to manage in terms of promoting a circular economy. We proactively work with local farmers and fishermen to ensure we reduce and reuse packaging and source responsibly.

Of course, knowing where the food comes from, and ensuring less processing and fewer chemicals, means it is better for our guests and hosts too, and that’s why we say wellness and sustainability are two sides of the same coin.

As people wake up to climate change and demand more action on fossil fuels and plastic pollution, Jeff believes it is time to rebuild new systems that are decoupled from carbon. Six Senses has aggressive carbon reduction targets in place and we are also working hard towards our Plastic Free 2022 objective, having already eliminated most single-use plastics. Joining the Global Tourism Plastics Initiative is another step in our move to sustainable alternatives.

Starting Monday August 17 on our Facebook pages, we shine a light on a variety of sustainability stories. Tune in to see how we grow microgreens at Six Senses Laamu, make animal shelters from leftover construction material at Six Senses Kocatas Mansions, get down and dirty on our Farm on the Hill at Six Senses Samui and operate an innovative plastic-free kitchen, thanks to Chef Walter Butti at Six Senses Yao Noi.

Find out more about our approach to sustainability, including our Earth Lab activities and how to get up close and personal with healthy populations of iguanas, black-shanked douc langurs, oriental pied hornbills, rays and turtles, as well as our combined results gathered from all properties in 2019.


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Cook in a plastic-free kitchen

Cook in a plastic-free kitchen

Check out this video where Chef Walter from Six Senses Yao Noi introduces us to the health and environmental benefits – and pure joy – of cooking in a plastic-free kitchen. It’s a (non cling film) wrap!

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Eat shoots and leaves!

Eat shoots and leaves!

Join Six Senses Laamu to learn how to grow microgreens for a tasty harvest for your sandwich or stir fry in less than a week. They are packed with vital vitamins, minerals and antioxidants and you don’t even need any outdoor space!

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