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Fiji Eco Resort | Fiji Ecotourism | Six Senses

Environmental Responsibility

To support the resort’s environmental and social sustainability activities policies and procedures have been developed in line with Six Senses standards. These policies and procedures will be renewed at least annually to ensure that the property is always current in its approaches.

Six Senses Fiji is committed to comply wherever possible to improve upon Fijian and international legislative environmental requirements, such as environmental, public and occupational health and safety, hygiene and employment legislation.

It will, wherever possible and feasible, give preference to the employment of persons living in Fiji, local products and services which do not adversely affect the resort's operational activities, viability and environmental and social impacts.

Energy Conservation

Producing energy usually creates pollution and is the biggest cause of global warming. At Six Senses Fiji several steps have been taken to reduce energy usage and to ensure use of renewable energy wherever possible.

Solar Powered
The resort and residences are designed to be 100 percent solar powered. Six Senses Fiji is proud to boast the largest microgrid in Fiji using Tesla batteries. Energy from the sun is used to power the resort and any excess power is used for the desalination plant.

Low Energy and Low Chemical Pool Filtration
Low power pool filtration is used in all resort and residence pools. By monitoring the energy and chemicals used for the pools, the resort ensures low environmental impact.

Air Conditioning
By using low environmental impact refrigerant in air conditioning units, guests stay cool and guilt free. As a standard, the temperature in each villa is set up at 77 F (25 C) prior to guest arrival and is equipped with a sensor to automatically switch off the air-conditioning once the doors are opened.


Waste Reduction

Anyone who has spent a little time overseas could be dismayed at the apparent lack of waste sorting and recycling in Fiji.

Right now, in the 3R’s of waste management REDUCE, RE-USE, RECYCLE, the first option: REDUCE is always the best option, and we can do this by buying only what we need, avoiding overpackaging and plastic bags, having a compost to remove organics out of the waste stream, etc. The country currently lacks the facilities to separate, collect and recycle or reuse materials generated by households and businesses. Most resources and items that could be recycled or composted are at present treated as waste and transported from resorts and local islands to landfill. As the country develops it seems inevitable that more consumer goods will become available, consumption will increase and so will the amount of material that will need to be recycled, reused or disposed.

Six Senses Fiji is actively looking for ways to reduce the waste generated and dispose of it properly:

  • We talk with our suppliers to reduce packaging when delivering supplies. 
  • Our printing paper is eco-labelled or recycled and we re-use the reverse side of printed paper for notes, reducing numbers of trees needed to be cut down. 
  • We try not to use plastic bags as much as possible to reduce waste, instead using bins that can be washed or linen bags.
  • Both guests and hosts are provided with re-usable glass water bottles rather than disposable plastic bottles.
  • Guests are encouraged to take disposable and hazardous waste items back to their own countries, where recycling facilities are more sophisticated.
  • Rechargeable batteries, energy-saving light bulbs with a long lifespan, purchases in bulk to avoid unnecessary packaging, the re-use of office paper, kitchen oil, waste wood and other materials are some of the many measures, through which the amount of waste on the island is reduced.
  • We have created our own recycling corner where waste is separated into paper, plastic, metal, glass, organic waste and toxic waste. 
  • A composting site has been built in which all our food waste from the kitchen and restaurants is composted together with garden waste. The composting soil generated from this activity is reused in our landscape and gardening.
  • To make our composting as effective and odorless as possible we have implemented waste separation in the kitchen where all the food, except meat and seafood, is collected for composting. The reason meat and seafood is excluded is that these items decompose slower as well as to avoid attracting rodents. The garden waste is shredded using our chipping machine, in which some garden waste is used for composting and some for footpaths and around plants to reduce unwanted weeds.
  • As a final note, you are encouraged not to have your luggage wrapped with plastic as plastic is non-biodegradable item. When thrown away it takes over 100 years for it to degrade.

Waste Management

Septic System
Six Senses Fiji uses a worm based septic system for waste treatment. Biolytix tanks use tiger worms, one of the strongest creatures in the world for their bodyweight, that continually break up waste, creating millions of aerobic channels. These are the ideal conditions for other organisms to move into, and together they complete the decomposition process. The tiger worms quickly turn the waste into humus which then cleanses the wastewater as it trickles through the many channels of organic matter.  The worms turn the waste into a solution – the humus that filters the wastewater.

Water Recycling
Water is treated on site in a dedicated plant for use in the island’s irrigation system.

Recycling Corner
In the Recycling Corner, a small team works to separate waste into paper, plastic, metal, glass, organic waste and toxic waste.  These items are then recycled or disposed of in the best manner.

Compost
At Six Senses Fiji a compost site exists where all our food waste from the kitchen and restaurants is combined with garden waste. The composting soil generated from this activity is reused in landscaping and gardening. To make composting as effective and odorless as possible a waste separation has been implemented in the kitchen where all the food, except meat and seafood, is collected for composting.  Meat and seafood are excluded as these items decompose slower and can attract rodents.

Garden Waste
Larger wooden waste is shredded using a chipping machine.  These chips are then split with some being used for composting and the rest for footpaths around the property and to bed plants in order to reduce unwanted weeds.


Best Practices

The Garden
Everyone wants to keep produce as local as possible at Six Senses Fiji and what better way than by growing fresh produce? The Garden produces fresh herbs, fruits and vegetables for use in the resort restaurants, bars, spa and Alchemy Bar.

Resort Materials
Every effort is made to use recycled and local materials throughout the site. The mahogany used in our villas and residences for furniture and flooring is all locally sourced, regenerated timber. We also use raintree wood for interior furnishings which was reclaimed from pre-existing agricultural developments.

Local Fisherman
All fish consumed at the resort are sourced from local fishermen.

Water Bottling Plant
As in all Six Senses resorts, still and sparkling drinking water at Six Senses Fiji is produced and bottled on-site. Drinking water is treated to the highest international standards, purified, mineralized and bottled in Six Senses glass bottles. Water is not imported to reduce greenhouse gas emissions and in support of zero waste.

Homemade Tonics
Homemade mixers are a groundbreaking feature at Six Senses Fiji and offer sustainability right down to evening cocktails. Created with pride, tonics, ginger beers and probiotics use fresh ingredients from The Garden. By making mixers onsite, energy consumption is reduced along with pollution and plastic waste that comes from importing goods.


Social Responsibility

Six Senses Fiji has committed to employing locally, with a large percentage of the hosts being of Fijian nationality. The resort offers internships to high-performing students and work experience opportunities for university undergraduates majoring in tourism.

Fijian Development Program

We will be offering apprenticeships and development programs to high potential Fijians with the goal to develop local talent.


Local Produce Supply Chain Development

The resort is working with a number of cottage industries in order to increase local orders and to improve the local economy.

Specifically Six Senses Fiji has collaborated with Rise Beyond the Reef. This NGO works with women in remote communities teaching them to create marketable goods, in the form of small homewares and crafts, using traditional skills. These goods are used in our villas and restaurants and you can find items on offer in the resort boutique. The profit from these products goes into alleviating poverty in the communities.


Reef Protection

At Six Senses Fiji we make every effort to inform guests and hosts about the coral reef ecosystem and about responsible behavior in the reef environment.

We endeavor to keep our reefs healthy by:

  • Informing all visitors about responsible snorkeling and diving behavior
  • Not carrying out any destructive night-fishing activities for guest amusement
  • Discouraging both guests and hosts from feeding wildlife and fish
  • Encouraging guests to leave all shells, coral pieces and sand on the beach or in the reef
  • Not selling any shells, coral or other animal products in our boutique

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