Less Waste, More Taste: Six Senses Joins the UNEP and UN Tourism 'Recipe of Change'

Six Senses has joined Recipe of Change, a global initiative convened by the United Nations Environment Programme (UNEP) and UN Tourism to unite the tourism sector in a shared commitment to halve food waste by 2030.

Partnership & Purpose
- Six Senses has joined Recipe of Change, a global program led by UNEP and UN Tourism to halve food waste by 2030.
- The initiative reflects Six Senses’ long-standing Eat With Six Senses philosophy: natural, local, sustainable, and “less is more.”
- Guests and hosts are engaged through open conversations, workshops, and hands-on experiences to reconnect with food and reduce waste.

Practical Actions Across Properties
- Daily waste measurement and corrective actions in kitchens.
- Smaller batch cooking and standardized portions to minimize plate waste.
- Scrap Challenge inspires chefs to use every part of an ingredient — e.g., pineapple crowns as décor, citrus peels candied, coffee grounds reused in compost or furniture.
- Fermentation Labs (e.g., Six Senses London) repurpose kitchen scraps into sauerkraut, kimchi, kefir, and yogurt.
- Farms at properties like Zighy Bay (Oman), Ibiza (Spain), and Samui (Thailand) supply fresh produce, eggs, and milk while recycling organic waste and greywater.
- Solar FreshCuts at Ninh Van Bay (Vietnam) integrates gardens beneath solar panels, winning UNEP-supported awards.

Community & Global Impact
- Six Senses collaborates with NGOs, schools, and hospitals to improve access to clean water and education.
- Early signatory of the Global Tourism Plastics Initiative.
- Works with the United States Coalition on Sustainability and SustainChain™.
- All 27 properties across 20 countries report environmental and social impacts, certified by the Global Sustainable Tourism Council (GSTC).

Leadership Voices
- Jeff Smith (VP Sustainability, Six Senses): “Reducing food waste is a continuous loop… lived, breathed, and constantly evolving.”
- Sheila Aggarwal-Khan (UNEP): Highlighted food waste’s role in up to 10% of global greenhouse gas emissions, stressing tourism’s critical role in systemic change.

This move positions Six Senses as a leader in culinary sustainability, showing how luxury hospitality can drive systemic change.