For a sustainability vision to flourish, it has to be meaningful and measurable. Six Senses is excited to publish results based on energy and water consumption, solid waste, waste diversion and carbon footprint gathered from all properties.
Starting in 2012, and currently led by the group’s Vice President of Sustainability Jeff Smith, each property monitors and measures its environmental efforts. All the group’s hotels and resorts contribute to Cornell University’s Hotel Sustainability Benchmarking program. This compares their performance against a global dataset of their peers.
In 2017, Six Senses sustainability data reveals that as a group:
- 45 per cent of solid waste was diverted from landfills
- 90,000 pounds (40,500 kilograms) of organic fruits and vegetables were grown for guests and communities
- 491,000 pounds (223,000 kilograms) of compost and natural fertilizer was given back to the earth
- 1,093,950 glass water bottles replaced disposable plastic bottles
- 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.
Each resort and hotel features 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.
Sustainability Funds are managed at each Six Senses property with sales added directly from house-bottled water, and popular stuffed animal mascots that reflect each location. Sponsored projects in 2017 totalled USD 545,860.
Top categories for fund distribution in 2017 (USD):
- Building public institutions – 168,474
- Disaster relief – 95,340
- Ecotourism education – 89,434
- Healthcare in communities – 55,464
- Local schools – 47,890
“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,” said Bernhard Bohnenberger (or BB), president of Six Senses Hotels Resorts Spas. “It’s motivating for everyone in the company that we can demonstrate our commitment to sustainability in this way.”
Purposeful travel fosters wellness for the planet and for the individual person. In either case, Six Senses supports this by focusing its sustainability efforts in three key areas.
Self-sustaining
Operating in a manner whereby we support our needs while adding value to the local, global community and environment.
Legacy
Making decisions and taking appropriate actions not just for today, but also for tomorrow. We are legacy makers for future generations.
Social equity
On a shared earth, we recognise that we are part of a global community where we are all equally responsible for the health and well-being of each other and our planet.
BB summarised, “All of us – from our top management, to our sustainability champions who drive initiatives, to our hosts at each property, through to our guests – understand that sustainability is about making the most of our natural resources and celebrating what’s good in all the locations where we operate.”
