Business & Finance

Stay Healthy With Six Senses

BANGKOK, TH. February 23, 2017 – Eat with Six Senses, a group-wide menu revamp that features low-sugar and low-sodium items, gluten-, soy- and hormone-free dining options, is rolling out this year at all Six Senses resorts and spas. In addition to serving seasonal and sustainable food items, 90 to 100 percent of menu items will be organic. Efforts also include the reduction of lectins found in grains, beans and nightshades which can cause chronic inflammation, digestive problems and degenerative conditions.

As part of the nutritional revamp, Six Senses is introducing a new menu of detoxifying smoothies and juices that incorporate key nutrients including a variety of vegetables, herbs, spices and fruit that contain low amounts of fructose to keep guest’s health in balance during their stay. In addition, the drinks provide a nutritionally rich boost of concentrated micronutrients acting as a delicious daily supplement.

Guests can select to participate in one of the Six Senses Integrated Wellness programs: Cleanse & Detox; Sleep & Resilience; Trim & Fit and 100% Full Potential, where they are provided with an accompanying selection of smoothies and juices that best suits their wellness regime. Some examples of the specialty designed smoothies and juices include:

· Green Senses- A juice designed for guests on the Cleanse & Detox program, packed with ingredients to promote and support detoxification such as kale, broccoli, fennel and parsley which are filled with antioxidants; cilantro which binds heavy metals; ginger which offers anti-inflammatory properties and pineapple which is rich in vitamin C as well as the enzyme bromelain.

· Coco Nap- A smoothie developed to assist with sleep for guests participating in the Sleep & Resilience Integrated Wellness program. The velvety and refreshing smoothie contains young coconut, papaya, lemon balm and lime.

· The Hulk- A smoothie designed for guests participating in the Trim & Fit Wellness Program. This smoothie aids post workout recovery and muscle growth. The creaminess of macadamia nuts together with spinach and the richness of exotic spices make this a delicious green smoothie with a hint of Brazil nuts. This smoothie also works very well with protein powder.

Dr. Steven Gundry of the Center for Restorative Medicine and The International Heart and Lung Institute serves on the Six Senses Wellness Board and has been collaborating with Six Senses in reviewing all menus. Eat with Six Senses is the first project Dr. Gundry worked on in tandem with Nutrition Consultant Patrick Wahlberg and Sophie Bohnstedt of Sophie’s Raw in Stockholm.

Six Senses Wellness Board

Dr. Steven Gundry is a cardiac surgeon, former professor and chairman of cardio thoracic surgery at Loma Linda University School of Medicine. A graduate of the Medical College of Georgia and medical researcher at both the University of Michigan and Yale University, Dr. Gundry has gone on to be internationally recognized as an inventor, researcher and one of America’s top doctors. He is the director of The International Heart and Lung Institute in Palm Springs, California, and the founder/director of The Center for Restorative Medicine in Palm Springs and Santa Barbara. He also specializes in nutrition and is the author of “The Plant Paradox” from Harper Collins available in April 2017 and “Dr. Gundry’s Diet Evolution.” He is considered one of the world’s experts on the microbiome and eating to cure autoimmune disease. Patrick Wahlberg, nutrition consultant, holds a Master of Science Degree in Business Administration from the Stockholm School of Economics. He has been working as a project director for several spa and fitness openings around the globe. In addition, his passion and expertise extend into nutrition where he has been working tirelessly alongside Dr. Gundry on nutritional guidelines for Six Senses Hotels Resorts Spas. He is also a member of the editorial staff at a Swedish nutritional medical journal and the author of PXP – The best you, a book dedicated to physical and mental health using the PXP method. Patrick is one of the founding partners and CEO of Greatlife Group, a Swedish based distribution company and online retailer offering dietary supplements and wellness products.

About Six Senses Hotels Resorts Spas

Six Senses Hotels Resorts Spas operates 11 resorts and 28 spas in 19 countries under the brand names Six Senses, Evason and Six Senses Spas. Aggressive development plans will triple the portfolio over the next five years with resort, hotel and spa openings underway in Austria, Bhutan, Cambodia, China, Egypt, Fiji, France, India, Indonesia, Italy, Nicaragua, Switzerland, Taiwan, Thailand, Tunisia, United Arab Emirates and United States. Six Senses operates resorts in far-flung locations of incredible natural beauty known for their distinctive and diverse design personalities. Each of the nine properties is supported by a leadership commitment to community, sustainability, wellness and design. Six Senses hotels which share the same vision and values found at their award-winning resorts will premiere in urban locations in 2019. Six Senses Spas offers a wide range of holistic wellness, rejuvenation and beauty treatments administered under the guidance of expert therapists. Six Senses Spas are located in all Six Senses and Evason resorts; 18 additional standalone spas are located in prestigious hotels and resorts as well as the premier class lounges of two major airports. Evason introduces a collection of two unique resorts that follow the Six Senses philosophy of uncompromised responsibility to sustainability and to the community. Family friendly, these properties also provide a strong value focus while offering a vast array of guest services and personal attention.

For further information, please contact:
Emma Silverman
Eleven Six PR
emma@elevensixpr.com
646-780-0159

Fiona Paladino
Eleven Six PR
fiona@elevensixpr.com
646-586-5474

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.