Six Senses reveals 2017 sustainability results
Since 2012, each Six Senses property has been monitoring sustainability efforts to contribute to Cornell University's hotel sustainability benchmarking programme
Six Senses Hotels Resorts Spas has revealed 2017’s data for the sustainability efforts carried out at its various properties. Since 2012, all of the group's hotels and resorts contribute to Cornell University's Hotel Sustainability Benchmarking programme. This compares its performance against a global data set of its peers.
In 2017, Six Senses sustainability data reveals that as a group, the properties saw 45% of solid waste diverted from landfills; 40,500 kg of organic fruits and vegetables were grown for guests and communities, 223,000 kg of compost and natural fertiliser was reused for soil, 1,093,950 glass water bottles replaced disposable plastic bottles and 2,831 local jobs were created.
The hotel chain has also been bottling its own still and sparkling drinking water for the past 15 years, according to a statement from the company. By building onsite filtration and bottling facilities, each resort works to eliminate the transportation impacts and use of plastic water bottles.
In 2017, Six Senses launched Earth Lab on every property to use it as a place where each property showcases its sustainability efforts to reduce consumption, produce locally, and support communities and ecosystems.
Each Six Senses property also manages sustainability funds with sales added directly from house-bottled water, and popular stuffed animal mascots that reflect each location. Sponsored projects in 2017 totalled US $545,860.