To help eliminate the use of plastic in hospitality, Six Senses has revealed its plastic-free solutions documented in a practical playbook, an operational intelligence that it will soon share with the wider hotel industry.
Recorded diligently by Six Senses sustainability teams, the Journey to Plastic Freedom Playbook comprises 82 tried and tested solutions to plastic items in the four main areas of a hotel’s operations – housekeeping, back of house, F&B, and spa. Items being eliminated range from bags and toothpaste tubes to coffee capsules and brooms.
The playbook also shares 10 lessons about how being environmentally and socially responsible can be combined with uncompromising hospitality, efficient operations, profitability, an outstanding guest experience and high levels of satisfaction and engagement among colleagues.
Six Senses has been on a journey to eliminate plastic from its properties ever since the brand was founded in the mid-1990s. By the time plastic had become a dirty word in 2016, single use bottles, straws and disposable packaging were long gone, and Six Senses was already taking pioneering steps towards eliminating more complex and challenging plastic items.
As part of IHG’s luxury and lifestyle portfolio, Six Senses has shared the Journey to Plastic Freedom Playbook with 6,400 IHG hotels across the world. A webinar has been set on November 6 to share it with the wider industry, thereafter, the playbook will be available to download online.
Six Senses CEO Neil Jacobs commented: “Sustainability is a defining characteristic of what luxury means to us. We are sharing our playbook with other hotel groups because the issue needs collective action if we are to make a real impact on our environment. If that means sharing our trade secrets with the wider industry, then so be it.
“What we know from our years of experience is that sustainability doesn’t have to be to the detriment to guest experience. This playbook only tells half the story. The real legacy will be how our journey is embedded within further afield and who knows, potentially become part of life for all hotel operations.”
