To support our environmental and social sustainability activities we have developed policies and procedures in line with Six Senses standards. These policies and procedures are renewed at least annually to ensure that we are always current in our approaches.
For example, Six Senses mineralized water is produced on-site so as to reduce the carbon footprint associated with packaging and transporting quality water. We are establishing an organic vegetable garden, composting and a curing center for meat and fish.
Wherever possible and feasible, we give preference to the employment of persons living in the Douro Valley and region, local products and services which do not adversely affect the resort's operational activities, viability and environmental and social impacts. We have gone into partnership with a local farmer to use his land for a vegetable patch and fruit orchard, challenging ourselves to become gradually more self-sufficient every year.
We separate organic garbage, plastic, cardboard and glass, and have a certified green refuse collector that comes to the resort twice a week to collect it. We monitor on a daily basis our water consumption, gas and electricity. Meters are installed in major energy consumption areas such as the spa, kitchen and laundry to be able to track energy usage more effectively. The resort has a program to convert all lighting to LED. We are also self-sufficient when it comes to fire wood that we obtain from pruning and cleaning our trees.