Sustainability at Six Senses Kaplankaya
Built into rock formations and designed with green roofs and biophilic walls, the resort is home to many of Turkey's botanic species (nature's aromatherapy of olive, cypress, oleander, sage and thyme). As shared custodians of this extraordinary setting, we're careful to conserve the raw beauty of our secluded beaches, dramatic landscape, and local heritage.
The resort’s farms and gardens play an important role in our Eat With Six Senses approach to food and drink. Through growing much of our own fruit and vegetables on-site, and sourcing from local farms and vineyards, we can ensure that our guests enjoy fresh, whole, seasonal, and high-quality food that's grown-in, not flown-in, reducing packaging and transportation impacts. Our composting machine produces nutrient-rich soil for our garden. The glass crusher in our kitchen reduces the volume of waste bottles by up to 80 percent. Treated wastewater is reused for landscaping irrigation and our heat recovery cooling system reduces our LNG consumption and carbon footprint.
We continue to apply our Plastic Freedom and Zero Waste philosophy, which we launched in 2016 by eliminating plastic straws. We use marble dispensers to eliminate plastic containers for liquid soap, shampoo, conditioner, and hand and body lotions in guest rooms, common areas, and our spa.
We invite our younger guests to learn about upcycling and recycling as well as gardening – ask us what programs we're running during your stay! If you’re lucky, you might even spot some of the local wildlife such as woodpeckers, rabbits, foxes, and even the odd wild boar.