Six Senses, part of IHG
Hotels & Resorts portfolio of properties has joined ‘Recipe of Change’,
the global initiative created by the United Nations Environment Programme (UNEP)
and UN Tourism to unite the tourism industry in a shared commitment to halve food
waste by 2030.
Sustainability has been driven by collective action since
Six Senses’ founding in the mid-1990s. Across its 27-plus properties, the brand
works hand in hand with local environmental organizations. Everyone from chefs,
gardeners, spa managers to housekeeping, beekeepers to botanists and coral
babysitters and engineers play a part in sustainability.
The brand’s guiding philosophy is based on the principles of
natural ingredients, local and sustainable, and less is more. The intention is to
help guests reconnect with food, safe in the knowledge that everything they eat
or drink is as good for them as it is for the world around them.
Jeff Smith, VP of Sustainability at Six Senses, said in a
statement, “Reducing food waste is a continuous loop that is lived, breathed,
and constantly evolving within our hotels and resorts around
the world. It begins long before anything reaches the plate and is a true
example of the relationship between sustainability and service.”
He added, “Over the past 30 years, we have built a clear
understanding of what works in practice – from designing waste-conscious,
plant-forward menus to the provenance of our produce, right through to
returning nutrients to the soil which feeds us. The Recipe of Change with UNEP
and UN Tourism initiative reflects the collective action needed to accelerate
progress. We’re honored to be part of it and look forward to continuing to
learn from others too.”
Earth Labs within all Six Senses properties were introduced
in 2017 with dedicated spaces for guests and hosts to engage with
sustainability in a light-hearted, practical way, creating everything from lip
balms to pickles, and compost using leftover organic ingredients to eliminate
food waste. Hotels also sport a Fermentation Lab, home grown organic farms,
solar panel gardens, a graywater catchment system and more, along with marine biologists
working with government and local fishermen to support sustainable fishing practices
and eliminate unnecessary and unethical catch.
Sheila Aggarwal-Khan, Director, Industry and Economy
Division, UNEP said, "We welcome Six Senses’ commitment to
joining Recipe of Change and advancing action to reduce food waste across the
tourism sector. Food waste is both an environmental and economic challenge that
requires systemic change. With food waste contributing up to 10% of global
greenhouse gas emissions, the tourism sector has a critical role to play in
driving solutions at scale. Through Recipe of Change, stakeholders are moving
from commitments to implementation by measuring waste, applying practical solutions,
and engaging consumers. This collective effort is essential to accelerate
progress towards halving global food waste by 2030.”
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