Six Senses Hotels Resorts Spas has released its sustainability results for 2017 – based on energy and water consumption, solid waste, waste diversion and carbon footprint – for all of its properties.
Each of the Six Senses-branded properties monitor and measure their environmental efforts according to Cornell University’s Hotel Sustainability Benchmarking programme, which compares their performance against a global dataset of their peers.
2017 data revealed that 45 per cent of solid waste was diverted from landfills, 40,500kg of organic fruits and vegetables were grown for guests and communities, 223,000kg of compost and natural fertilizer was given back to the earth, 1,093,950 glass water bottles replaced disposable plastic bottles and 2,831 meaningful local jobs were created.
For the last 15 years, Six Senses has been bottling its own still and sparkling drinking water. By building onsite filtration and bottling facilities, each resort eliminates the transportation impacts and use of plastic water bottles. Taste tests reveal it’s a winner with guests too.
Furthermore, each Six Senses resort and hotel comprises an Earth Lab, which promotes sustainable living in uplifting and innovative ways. This space is used to host workshops that empower guests and community members to learn and connect more closely with the natural world.
Speaking on the brand’s outstanding achievements was president, Six Senses Hotels Resorts Spas, Bernhard Bohnenberger: “We’re not just passionate about sustainability; we want to lead the industry. Through the environmental performance of our resorts and hotels, through preserving the natural and cultural heritage around us, and through enhancing social and economic benefits to local communities.
“It is motivating for everyone in the company that we can demonstrate our commitment to sustainability in this way,” he concluded.