Six Senses Hotels Resorts Spas has shared the results of its impressive environmental efforts for last year.
Since 2012, the group has collated sustainability figures from all of its hotel and resort operations. Each of its properties is required to monitor its environmental efforts. Initiatives within the group include sustainable food sourcing, eliminating plastic, protecting marine ecosystems and reusing and recycling waste.
The combined effort has resulted in 45 gallons (170.35 litres) of water saved on an average one-night stay compared with 2017, 32 percent of solid waste diverted from landfills and over 1.5 million plastic water bottles replaced with glass ones.
Production of organic fruit and vegetables grown on site has almost doubled to 158,759 pounds (72.012 kilograms) since 2017 and Six Senses’ free range chickens produced 73,000 organic eggs last year.
Jeff Smith who is Vice President of sustainability at Six Senses Hotels Resorts Spas says: “The travel industry is growing at a rapid rate on a planet that has limited natural resources. That means all hospitality leaders have a responsibility to stand up and be accountable for making a sustainable difference and achieving measurable results. Our health and wellness ethos is around making our guests feel better inside and out, so it makes sense for our social and environmental policies to make them feel good about their choice of vacation too.”
Individual Six Senses properties also monitor their contributions to local communities. In 2018, sponsored projects totalled USD $635,422.39 and included USD $98,470 to marine wildlife conservation and USD $96, 803 to local schools.
.gif)
