Six Senses Samui - The Good Stuff

The Good Stuff

Table of Contents

Overview Facilities Policy LED Lights

Linen Reuse Eco-card made of old Decking Eco Key Tags

Precision Air Conditioning with Waste Heat Recovery

UV Film window Sustainability Committee Resource Efficiency Recycling

Eat with Six Senses Beverages Eco Straws Water Farm to Table Garden to Glass

Fruits, Vegetables, and More… Goats

Hens Ducks Aquaponics

Table of Contents

Charcoal

Effective Microorganisms (EM) Mulching Composting

Grease Fat Grey Water Purification

Movie Under The Stars Bicycle Pump Waste Garden Bottle Store Jungle Gym Co-Creative Space

6. Earth Lab 7. Noteworthy Quirks 8. Local Community Engagement

Plai Laem School Hospital Green Market Community Cleaning Community Planting

Six Senses Samui

Overview

Six Senses Samui is set on a gently sloping headland at the northern tip of Samui Island. The resort is comprised of 67 private villas, which are landscaped within the natural vegetation. Sustainability practices are the heart of our little community, where we continuously develop new initiatives and procedures to minimize our impact on the environment. The current waste situation in Koh Samui is less than desirable: The landfills are overflowing which has caused the government to close/ refuse additional waste, leaving little to no alternatives for this escalating problem. This, along with the awareness of having limited resources and the willingness to reduce our own footprint, was the major motivation behind driving our sustainability initiatives forward and creating “Farm on the Hill” in late 2015, where selfsufficient waste management positively influences the resort operations, environment, and neighboring community.

The resort was built in 2004 and fully renovated in 2015. Since then fluorescent and halogen light bulbs have gradually been changed to LED lights, which are more energy efficient. The R22 air-conditioner which is known to negatively impact the environment as it works to break apart ozone while converting it to carbon dioxide has gradually been switched to energyefficient A/C. In addition, we have also introduced a new integrated air conditioning unit that absorbs heat from the A/C to heat the water. Guests are also encouraged to help us save the environment through numerous activities such as linen care and eco key tags.

The Sustainability Team at Six Senses Samui is constantly striving to create and improve environmental techniques, procedures, and education whilst increasing the overall production of organic crops as a surplus benefit.

Facilities

A hotel requires regular maintenance in order to be perceived as a high quality among the guests and competitive set. We have evaluated different methods and succeeded in only using environmentally friendly methods to construct and maintain the facilities. Natural oils or general wood elements are used for decking and all hazardous materials are eliminated from the resort. Old wood that is removed from the villas is used to make energy-saving signs, trash bins, planting boxes, biochar, as well as other furniture within the resort. Furthermore, Six Senses Samui keeps track of its energy consumption by metering all energy sources such as water and electricity. By doing so, Six Senses can trace any inefficiencies and eliminate them quickly in order to ensure no energy loss.

PolicySix Senses Samui is on a mission to change public opinion whilst nurturing our mutual relationships between resorts, community, and government. We are fully aware of the importance of conserving the environment as it affects everything from the economy to our own personal health and safety. It is imperative that ownership, management, and hosts all work together to support and initiate projects that improve our fragile surroundings for the good of the Island and our livelihoods. Through carefully laid out actions we hope to create a sense of community pride and mutual benefit that encourages all to do our part.

Our Key Pillars: 1

The Resort is fully committed to complying with all applicable environmental laws and regulations, with the aim to maintain the gold certification of “Green Hotel”

2. The Resort will strictly comply with Six Senses brand standards on sustainability, ensuring that we surpass all Company benchmarks and G&Os.

3. To reduce and repurpose waste by monitoring and controlling SPIs and action plans; everything from utilities, procurement, and longevity of goods. In other words: Further, reduce our power consumption by various energy-saving methods from LEDs, Co-gen PAC systems, building envelopes, timers, energy-efficient appliances, and incorporating renewables whenever possible.

ii. To further reduce water consumption by reusing wastewater (reed beds), rainwater collection, non-reliance on irrigation, restrictors/ aerators, etc.

iii. To reduce our non-recyclable waste to 60 kg per day, from 100kg (-40%). Eliminate 100% of our wet waste by repurposing it within our farm through animal feed, biochar, and composting

4. Procurement is primary to ensure that all products are properly vetted and comply with Six Senses sustainability standards. It is also the Head of the Department’s responsibility to monitor and ensure that everything aligns with these standards.

5. The resort is committed to providing training and development to all hosts on sustainability and well-being, thus endorsing and supporting our values

6. The resort is committed to putting its financial and human resources into the local community with plans to carry out environmental projects, educational awareness campaigns, and community partnership projects (hearts and minds of the people.)

In order for our hosts to embrace and achieve our sustainability objectives, Six Senses Samui has established a simplified sustainable pledge, the Six Rs featured below:

REFUSE disposable plastic whenever and wherever possible. Choose items that are not packaged in plastic, and carry your own bags, containers, etc. Say ‘ no ’ to plastic

REUSE durable, non-toxic materials for togo containers, bottles, and bags.

REDUCE your plastic footprint Cut down on your consumption of goods that contain excessive plastic packaging and parts. If it will leave behind plastic trash, don’t buy it.

RECYCLE what you can’t refuse, reduce or reuse Pay attention to the entire life cycle of any given item.

RESPECT the environment and the people who help protect it. Pay attention to what positive contributions others are making and try to replicate the same

RESPONSIBLE don’t wait for others.

All of the above is monitored by our management and the sustainability committee

Rooms

LED Lights

Throughout our resort, light emitting diode bulbs are exchanged whenever the lifetime of the previous bulb surpasses. LED lights are highly energy-efficient because they provide more light whilst producing less heat and therefore consume less energy.

Linen Reuse Eco-Card Made of Old Decking

With the linen reuse option, guests have the choice to reuse their towels and linen more than once The benefit for the environment seems minimal, however, it accumulates to a considerable amount towards water and electricity conservation, which are directly linked to a lower ecological footprint caused by each single guest Six Senses has created fun and quirky items to make the guests aware of their linen and towel reuse option The guests only need to place this wooden card on the bed if they wish for a new linen, or simply place the used towels in the basket for new ones

Eco Key Tags

Our eco-key tag controls the electricity of the guest’s room, and functions only when the key tag is placed in the tag holder unit. This system helps conserve the energy by switching off non-essential electrical devices such as the air conditioner and TV Our guests’ room keys are tied together with the eco-key tags as a result, all guests are required to pull out the key tag prior to leaving their room, causing electricity to automatically be shut off This helps to reduce our energy bill, extending the life of light bulbs, and helps educate guests about the importance of conserving energy

Rooms

Precision Air Conditioning with Waste Heat Recovery

PAC systems are the latest cooling devices, which have been retrofitted into Six Senses Samui. Being a five-star hotel and located in a tropical environment with high temperatures all year long, we have no choice but to provide the guests rooms with integrated air conditioning. PAC systems precisely control the temperature and humidity levels in a room. They absorb the hot hair and release cool air in return The absorbed heat is stored and later used to heat the water in the room With a PAC system in place, the water is already at a higher initial temperature and therefore requires less heating, thus reducing energy consumption.

UV Film Windows

UV film windows are installed in each villa, suitable for Samui’s sunny weather. It filters out UV rays and cuts down heat from entering the villas, thereby reducing air conditioning expenses and increasing the life on heating and ventilation systems.

Hosts and Sustainability

‘Sustainability’ and ‘Zero waste’ is a big topic that is covered for all hosts joining the resort’s induction. They are required to read, understand, sign and commit to our sustainability pledge. The pledge emphasizes the 6Rs – refuse, reduce, reuse, recycle, respect, and responsibility. Sustainability is the heart of Six Senses and therefore, sustainable practices must be known and followed by all.

Sustainability Committee

In order to raise public awareness on sustainability, initiate action and keep management informed about key issues and new ideas, we have established a sustainability committee. The committee includes representatives from each department who work to monitor sustainable practices within each department and ensure all environmental standards are met.

Resource Efficiency

Hosts are continuously reminded to turn off electrical devices such as lighting, and air conditioning, and to activate the standby mode when leaving the workplace. Water and energy savings signs are placed in every office and bathroom as a reminder for hosts. In order to raise awareness, we conduct sustainability meetings each month, and sustainability training throughout the year.

Recycling

Hosts in each department at the resort are encouraged to separate materials for recycling. We provide separation bins for glass, metal, aluminum, paper/ carton and cardboard, hazardous waste, coconut, food waste, and general waste. Behind the scenes, hosts are encouraged to reuse recycled papers. Receipts, order papers, and small pieces of scrap paper are also kept for recycling purposes.

Food and Beverage

Six Senses Samui has built strong relationships with its local suppliers over the past years. Local products are used wherever possible with the aim to reduce transportation journeys in order to minimize the ecological footprint and also to strengthen the local economy.

Eat With Six Senses (EWSS)

EWSS revolves around three guiding principles:

1. Natural clean ingredients-chemical free 2. Local and sustainable-locally sourced, support the local community 3. Less is more quality over quantity; avoid ingredients such as lactose and gluten.

The program is made for guests who are interested in staying healthy during their stay at our resorts, where they can freely choose to follow any of the three guiding principles. EWSS aims to educate both hosts and guests about healthy ingredients while creating nutritional awareness for all. In addition, our ingredients are wellsourced with minimal packaging to limit waste.

Beverages

Our breakfast buffet offers a wide variety of healthy juice made fresh daily from fresh fruits and vegetables. Some of our all-time favorites include Pineapple Ginger Lifter (a mixture of pineapple, ginger, mint leaves, honey, and lime) and Rocket Fuel. We also offer a unique cocktail menu, where famous Thai dishes such as Pad-KraPao or Tom Yum are creatively modified into cocktails. Local chili, lemongrass, galanga, kaffir lime, and tamarind are muddled to create a unique flavor. We also make our own kombucha tea, a fermented tea that contains beneficial probiotics, which can improve many aspects of health such as digestion and inflammation. In addition, drinks are served with an eco-friendly straw.

Eco-Straws

With the aim to eliminate plastic straws, Six Senses has come up with various alternatives to both grow and produce straws, using plants such as lemon grass, papaya, and morning glory, whereby lemon grass straws are primarily used across the whole resort. The outer layers are carefully taken apart, one after the other to make the straw while the remaining middle parts are used to wrap around the refreshing towels for guests. By using all parts of the lemongrass, waste is reduced to a minimum.

Food and Beverage

Water

In order to eliminate the use of plastic bottles within the resort, we bottle our own filtered water in reusable glass bottles since the opening of the resort back in 2005 The water is purified through reverse osmosis, which filters out any impurities, ensuring our water is clean/ refreshing, and safe to drink

Farm to Table

Our ‘Farm on the Hill’ contains many different types of organic herbs, fruits, and vegetables, as well as chicken eggs, and even duck eggs. These products are delivered daily to the kitchen, cooked for guests, and used in cooking classes. Guests can enjoy collecting fresh eggs at the farm amongst all happy hens in the morning, and our Chefs will cook them any way you wish for breakfast.

In addition to that, the healthy drinks we offer are made from seasonal fruits and organic ingredients We also put it on display during breakfast hours for guests to order, ensuring a happy healthy breakfast

Garden to Glass

Six Senses Samui offers a unique experience for the guests to enjoy walking along with our mixologist at the farm. A chance to learn about the benefits of each homegrown ingredient and build up their mocktails or cocktails using freshly picked ingredients.

Farm on the Hill

Prior to 2015, the current area was used to store workshop materials, where lots of leftover wood from construction were stored. Farm on the Hill was designed to repurpose all biodegradable waste, converting food and landscaping waste into animal feed, compost, bio char, effective microorganisms, cleaning solutions, and so much more.

Fruits, Vegetables & More…

Since early 2017 our attention has moved towards increased crop production, examining what grows well with good yield in terms of mass and retail price. Due to limited space we have increased overpass trellises to train pumpkins, gourds, beans and various other vines such as passion fruit. Crop yield has also been assisted with soil improvements from composting, various natural fertilisers and crop rotations through research and development. Grey water reed bed system located in the farm adds the perfect balance of moisture and shading. We have also creatively designed and made a mini alembic from reclaimed materials to condense essential oils for aromatherapy and insect repellent at Farm on the Hill.

Goats

Keeping goats is a sustainable way to eliminate plant waste, which occurs from trimming the trees and other plants around the resort. Goats eat about 90% of all growing plants within the resort grounds. In turn, the goats provide nutrient-rich manure, which is mixed with compost and serves as a natural fertilizer to accelerate plant growth. The goats at Farm on the Hill consume plant waste around 10% of their body weight on a daily basis.

Goat manure is virtually scentless and actually deters flies, which is totally opposite to chicken manure. In addition, goat manure can be applied directly to planted locations without concerns of acidity or burning the crops, whereas chicken manure requires several weeks of cooking and composting with mulch prior to usage.

Hens

Our happy hens are another source of sustainable waste elimination, as they enjoy vegetable and fruit leftovers from the kitchen with additional organic nutrition. The production varies and highly depends on the temperature and food type. The hotter the temperature, the lower the number of eggs. Our lovely ladies enjoy spacious accommodations and private gardens spanning 600 square meters. Our free-range chickens eat the leftover vegetable trimmings from the kitchen, as well as pesky termites.

Farm on the Hill

Ducks

Generally, ducks thrive well in most environmental conditions due to their aquatic nature and therefore, have a high immune system. Many people are unaware duck eggs are just as edible and delicious as chicken eggs, as well as contain more protein! Their rich eggs are an egg-cellent source of protein, Omega-3, minerals, and vitamins. Duck eggs are superior to chicken eggs as they’re larger, healthier, and excellent for baking due to their higher fat and lower water content. They also lay more eggs and have less chance of becoming broody, at nearly double the laying rate (75-100%). These eggs are available to guests to try in the breakfast buffet. Ducks spend a lot of their time in the water to cool off their bodies whereby these ducks enjoy the little pond and muddy area we have created for them.

Aquaponics

The fish (tilapia and catfish) in our aquaponics system are fed with organic fish food. The aquaponics system uses fish and bacteria in a closed-loop system where water and nutrients are cycled between plants and animals – it’s efficient, organic, and eco-friendly. The plants taste like conventionally-grown varieties and are usually more nutritious. Temperatures are kept at optimal bacteria growth so the fish waste can be converted to nitrates and other nutrients that the plants need to grow. The only inputs required are fish food, and sometimes fish are harvested from the open tanks.

Earth Lab

Earth Lab is a place where every Six Senses property can showcase their sustainability efforts to reduce consumption, produce locally, and support communities and ecosystems. Guests are invited to visit our Earth Lab at the farm to reconnect with the natural world and learn some simple life-hacks that will allow them to make a difference. The venue was named ‘Earth’ to celebrate our home and source of all life, and ‘Lab’ for laboratory, experimentation, innovation, and exploration.

Charcoal

There are three variations of charcoal produced on-site. Regular charcoal, bio-charcoal, and activated charcoal. We have a metal burning stove, mainly used for producing activated charcoal, and a small traditional-style brick-clay oven used to produce regular charcoal.

The traditional charcoal stove has a funnel that channels the produced smoke/ gas back to the fire. The circulation of the smoke also accelerates the burning process. The burning duration takes around 15 days, with the first 3 days used to start the fire, the actual burning/drying process taking 6-10 days, and the cooling process taking another 2-3 days. As a by-product, wood vinegar is produced from condensing the smoke over the end funnel.

What to burn:

- Bamboo (burns very fast, it is used as an accelerator to create fire)

- Wood from dead trees, i.e. timber (we do not cut living trees)

- Wood from renovations on-site

- Wood from old furniture (cupboards, chairs, etc.)

Wooden items can also be accepted by the community if they don’t know how to repurpose them. The quality of the charcoal depends on the fire. The purpose of the oven is to dry the wood out and not to set it on fire, therefore, the fire is kept slow, as setting it up too high/hot will burn the charcoal.

Regular Charcoal

Purpose: The charcoal is used for cooking purposes at private barbeques How often it is produced: Twice a month

Temperature: 600 degrees Celsius

Outcome: 100kg of wood will result in approximately 20kg of regular charcoal

Earth Lab

Effective Microorganisms (EM)

Effective Microorganisms or EM is a liquid mixture that contains various blends of common predominantly anaerobic microorganisms. It helps suppress soil pathogens, accelerate the decomposition of organic waste, and increase the availability of mineral nutrients.

Dark EM

A 100-liter tank of dark EM requires: -50-60kg hard-to-compost waste (meat, pineapple peel, and other food waste) -5kg of molasses -Topped up with water

Six Senses Samui only buys molasses, which is a by-product of sugar or sugar cane, the rest of the EM ingredients are provided by the resort itself. EMs can be used for composting or gardening purposes as it contains beneficial microorganisms that help to increase plant yield and improve germination and productivity. It is applied as an inoculant to increase the microbial diversity of the soil ecosystem. In addition, it is useful as an organic fly repellant.

EMs can also be used for wastewater treatment as microorganisms will help dissolve the grease fat and lessen the bad smell. The mass needs to rest for 3 weeks. During this time period, effective microorganisms arise through a complex process of fermentation.

Light EM for cleaning purposes (Bio-cleaner)

A 100-liter tank of light EM Cleaning Solution requires: -50-60kg citrus peel (Oranges, lemon, lime, pineapple) -5kg of white sugar

-Topped up with water

Bio-cleaner is a dishwashing detergent and a floor cleaner made from natural products. The acid from citrus fruit cuts through the grease on dishes and floors. In addition, it also helps protect countertops and floors from harmful debris.

Earth Lab

Mulching

Mulch is made from a mixture of shredded branches, coconut shells and other dry landscaping matter, it can either be applied directly to the landscaping to retain nutrients and moisture/or mixed with compost and manure for an all-round plant accelerator. Mostly we mix with compost and goat manure, as this helps absorb liquids, and prevents pests and odour. This mix can eventually be applied in the garden to grow vegetables, fruits and herbs. Goat manure can also be dried and spread on its own, as it is a form of fertilizer and keeps away insects, which supports the growth of plants without any further chemical protection. Additionally, we use wood vinegar to keep away harmful insects, so that the plants have enough time to grow strong. We used to send out 8 to12 trucks a month to the landfill with landscaping waste, from trimming trees in and around the resort. Now the goats take care of leaves so no further transport to the landfill is required. Not only is this self-efficient system cheaper but also completely sustainable.

Composting

Composting serves as a natural way to eliminate organic waste, which is not needed to feed chickens, or EM production Six Senses has implemented the idea of integrating pipes with small holes, just big enough to infuse a stream of air into the composting beds These pipes provide oxygen to the compost pile and its decomposers and effectively eliminate the need for gardeners to manually turn the large piles on a weekly basis

Regular compost:

1) Food waste from the kitchens and plant waste are collected

2) Air is blown regularly into the compost in order to aerate the pile because the composting process requires oxygen

3) After three months, the compost is ready to use as a fertilizer

4) Compost offers a natural alternative to chemical fertilizers

5) The herbs, fruits, and vegetables enjoy accelerated growth

6) Organic fruits and vegetables are harvested and cooked

Earth Lab

Grease Fat

Grease waste is very difficult to degrade and takes 2 – 3 months until it is eliminated Six Senses has a method to reduce grease waste by 50% In order to do so, it is mixed with citrus/ EM byproduct, and aerated

Steps:

1) Separate citrus waste from other food waste in the kitchen

2) Put in 100L containers

3) Add grease waste from the kitchen

4) Wait until the fungus is built

5) Scratch fungus away and put it in the septic tank (under the main pool)

Grease fat is formed from the use of cooking oil in the kitchen Some oil gets washed down the sink and into the sewage treatment system Leaving the grease fat untouched may clog up the system and release a bad odor We eliminate this problem by using EM to lessen the smell and by taking the grease fat out once a week for compost Grease fat contains a sufficient amount of nutrients for plants to grow

Combining this with EMs, animal manure, and mulched leave will create great compost

1) Soak the grease fat in diluted phosphoric acid for 5 days to thicken the fat and lessen the smell

2) After 5 days, separate the grease fat from the water and put it in the mixing machine

3) Slowly add dry mulched leaves, goat manure, and EMs and mix them together each time an ingredient is added

4) Once the compost is fully mixed, transfer the compost into the composting bed and cover it up

5) Constantly check the moisture, temperature, and pH of the pile

6) Flip the pile every 10 days

7) The compost will be ready in 45-50 days

Grey Water Purification

Grey water is wastewater arriving from the resort, which has not come in contact with any sewage (kitchen, villas, public, and staff areas). The water is processed and then stored in 10 cubic meter tanks.

The grey water goes through a natural filtration system, it passes the reed bed system where plants absorb the remaining nutrients in the grey water. The longer the reed/plant bed is, the more nutrients can be absorbed. The water continues to flow into a filtration chamber (5 compartments), where it stays for 24h in order to increase the level of oxygen.

One compartment contains acid carbon (charcoal), and another tank contains sand, gravel, and wood for filtration purposes. After filtering/resting in the tanks, the water flows slowly down the aeration stream through numerous aquatic plants and sediment catchments until it reaches the grey water basin, which is home to our resident catfish. The grey water is then used to irrigate the surrounding plants along with nutrients omitted from the fish

Noteworthy Quirks

Movie Under The Stars

Six Senses Samui offers an outdoor cinema where the guests can enjoy their movies in comfortable seating under the stars

Bicycle Pump

A recycled bicycle, which was remodeled and connected to a pump, allowed the cyclist to water the plants after only one minute of pedaling. This irrigation is purified grey water.

Waste Garden

From the resort’s renovation program, old fixtures were removed, included old toilet bowls and tanks Since the municipality refuses to accept these items, as they are hard to be disposed of, we instead decided to keep them and use them to grow plants This little area was then turned into a funky ‘waste garden ’

Bottle Store

What’s better than building a room out of recycled materials? Six Senses Samui has just constructed a new room at Farm on the Hill (FOTH) made of 4,000 glass bottles. With the help from all of our hosts and community in gathering the glass bottles, we have successfully built this glass room to be used for storing compost-ready food overnight to prevent the forming of flies.

Jungle Gym

Six Senses has established a jungle gym, which provides natural weights and facilities to work out The jungle gym was built with recovered materials from the renovation program It is therefore completely sustainable and an excellent alternative to the commercial gym which enhances the guest experience

Co-Creative Space

Six Senses Samui is introducing a new Co-Creative Space for guests and the local community to enjoy Immersed in the local art scene, artists and artisans will run interactive workshops and art exhibitions The space will also be home to our Glow with Six Senses crafted experiences for children

Local Community Engagement

Social Responsibility is as important as environmental responsibility. Six Senses has acknowledged this at an early stage and has therefore established a good relationship with local communities. Many hosts live locally, which increases cohabitation and local representation for the benefit of all.

Plai Laem School

Six Senses supports the local Baan Plai Laem School with wellness and education activities. We invest time and funds for infrastructure such as first aid and classroom supplies. Six Senses is involved in many educational projects and campaigns, which aim to raise environmental awareness.

Hospital

Quality health service is an essential part to maintain and improve community health Six Senses continuously support local hospitals in Samui by supplying them with essential hospital supplies We donated three infusion pumps, an AED machine, a double phototherapy to Samui Hospital as well as other essential medical equipment In addition, we also send our skillful hosts to help paint and upgrade old wards’ equipment and their playground

Community Cleaning

Six Senses Samui makes sure that it keeps the environment surrounding the Front and Heart of the House clean We have joined ‘Trash Hero, a group of community clean-up volunteers, to clean up the beaches During the year, groups of hosts go out on the beach or spread out over the island to collect trash that are gathered in the shrubs along the roadsides and viewpoints

Six Senses also regularly involves the students of Baan Plai Laem School in cleaning projects in the local community, which help raise awareness about littering at a young age, and the garbage problem Koh Samui has

Community Planting

Conserving nature is our utmost priority. The challenge the world has today is that we are continuously taking from nature and rarely giving anything in return. Nevertheless, Six Senses gives back to the environment by joining the local community in planting mangroves in brackish water and planting trees up in the mountains. How do we know they survive? We, along with the community and rangers, make visits to the site for maintenance until they grow big enough to survive on their own.