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Talking food waste with Six Senses: Sustainable luxury hotels and resorts

On a recent holiday to Koh Samui, Thailand, PATA Marketing and Communications Intern Kaitlin Corbeil took the opportunity to hold an impromptu interview with Mr Korakot Nachalaem, Resort Manager at Six Senses Resort.

In this interview, Mr Nachalaem talks about the success of the resort’s sustainable practices, explaining how the property utilizes its island environment, transforms food waste into profit and highlights the need for sustainable habits both in the industry and in the lives of all individuals. He also took a moment to provide a guided tour of the property’s self-managed goat and chicken farm, a key component of the resort’s strategic sustainability policy.

Six Senses is just one example of how hotels can take steps to manage their food waste and environmental impact, providing an encouraging example that should inspire other hotel and resort properties to do the same.