Six Senses to launch sustainable food initiative in March
Six Senses is introducing a new concept centred on healthy and environmentally friendly produce in March.
The Eat with Six Senses programme, which will be gradually rolled out to all the group’s properties around the world, is “designed to benefit both body and planet”.
Forming part of Six Senses wider Integrated Wellbeing initiative, Eat with Six Senses will encourage hotel guests to make healthier menu choices on a daily basis.
The project focuses on clean and fresh food, with dishes cooked from scratch and ingredients that are, as much a possible, sourced locally.
The aim, Six Senses said in a statement, is to produce food that is not only beneficial to the health of hotel guests, but also “good for the world around them”.
The company will continue to develop relationships with farmers, food producers and suppliers in areas local to the different resorts.
Six Senses said it chooses to partner with food industry businesses that are “committed to responsible sourcing and seasonality”.
Already, each Six Senses resort features its own organic vegetable garden. The company has also replaced the use of plastic bottles with reusable and recyclable glass bottles.
Additionally, all Six Senses properties have a water purification plant, producing its own still and sparkling water, to reduce the company’s global environmental footprint.
Dr Steven Gundry, American cardiac surgeon, founder of The Centre for Restorative Medicine and member of the Six Senses Wellness Board, said:
“With the introduction of Eat with Six Senses, guests will not only eat well but also feel better. They will also be supported with valuable tools and information to help them make positive, lasting life adjustments.”