Six Senses replaces drinking water menus with alternative choices that support the reduction of carbon footprint from shipping
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Six Senses replaces drinking water menus with alternative choices that support the reduction of carbon footprint from shipping
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Catégorie : Monde - Économie du secteur
- Tendances, avis d'expert
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 15-09-2008
Acknowledged as the leader in environmental responsibility in the global hospitality sector, Six Senses Resorts & Spas will discontinue offering a range of trendy imported drinking waters at all their resorts. Commencing from 01 October 2008, the choice will be: Six Senses Sparkling or Still, or local water. This groundbreaking initiative is in recognition of the considerable and unnecessary carbon emissions resulting from the shipping of drinking water great distances – often by air - and supports Six Senses’ move towards a greater use of local and seasonal produce to reduce carbon footprints whilst adding value to community partnerships.
Six Senses drinking water is produced to the highest international drinking water EPA standards, being processed on-site at each one of the group’s resorts, using the Classic Crystal system. Following stringent filtration, the initial step is reverse osmosos, followed by further ultra violet purification. The water is then remineralised, with aeration being added to the sparkling style. Bottling is in glass only, sealed with an airtight ceramic stopper clipped in place with a metal clasp. Although use of glass may be the costlier alternative, its use avoids the potential for cross-over contamination recently identified with some plastic bottles.
Six Senses water is used as the complimentary water provided in every Six Senses accommodation at Soneva by Six Senses in the Maldives and Thailand; Six Senses Hideaways in Thailand, Vietnam, Fiji and Oman; Six Senses Latitudes in Maldives and Spain; and Evason resorts in Thailand, Vietnam and Jordan. Properties currently under development in Vietnam, Brazil and India will also offer Six Senses water. Chilled water served in restaurants has a charge significantly less than branded bottled water.
Asked if the introduction of this initiative might be seen by some guests as being negative or limiting, the group’s chief operating officer, Jamie Waring said, “we surveyed many guests across all our properties and held blind taste-tastings with Six Senses water. The results were quite surprising, with many people not able to distinguish between favorite trendy water and Six Senses water. And once the environmental implication of introducing our own water was made clear to them, the overwhelming consensus was one of full support for the initiative”, he added.
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