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Six Senses Laamu introduces shrimp-free menus to support sustainable seafood initiative
Sustainable shrimp is a very elusive catch. That was a significant element of a message from Callum Roberts, professor of Marine Conservation at the University of York, on his recent visit to Six Senses Laamu where he discussed sustainable fisheries management in Laamu atoll.
“They look innocuous and taste great, but shrimp and prawns are sadly some of the most environmentally-damaging seafoods you can eat,” says Professor Roberts.
“Bottom trawling with fine mesh nets for wild prawns causes habitat destruction and enormous losses of non-target species, many of which are threatened. In a worst case, prawn farms can destroy valuable wetlands and the animals are usually fed on wild fish caught using some of the most destructive fishing methods on the planet. Until there are truly sustainable alternatives available, there is no question that we should consider avoiding eating shrimp and prawns. Whether wild or farmed, they are produced at immense cost to the environment and other wildlife.”
As of September 2018, Six Senses Laamu will no longer serve shrimp or prawns in either its guest restaurants or staff canteen. This will amount to an annual reduction of around 13,227 pounds (6,000 kilograms) in shrimp and prawn purchases. This represents a small dent in the global demand, but a powerful statement in sustainability.
Stefan Goechke, Executive Chef at Six Senses Laamu, says he welcomes the challenge of adapting the resort’s menus so that guests won’t even notice the absence of prawns.
“My team is working on some exciting new dishes to delight our guests. We also have a variety of sustainable seafood options featured on the menu, such as fish caught by local fishermen right here in Laamu Atoll, that don’t carry the same environmental price tag,” says Stefan.
Stefan Goechke, Executive Chef at Six Senses Laamu. PHOTO/ SIX SENSES
Professor Roberts has commended on the move, calling it, “Courageous and principled. It puts Six Senses Laamu firmly at the forefront of global efforts to achieve sustainability in seafood.”
Since 2016, Six Senses Laamu has partnered with Blue Marine Foundation, of which Professor Roberts is a trustee, to increase the sustainability of grouper fisheries in the Maldives. Blue Marine Foundation is now seeking to establish a locally managed marine protected area in Laamu atoll in consultation with government and community leaders. The goal is to protect areas important for the aggregation of spawning groupers and other vulnerable marine life.
Marteyne van Well, General Manager of Six Senses Laamu, says the resort very much welcomes advice such as this on marine conservation, while appreciating that these seafood items might be missed by some guests.
“We are constantly learning from visiting guests, practitioners and experts from the culinary world to wellness and marine science. The resort grows and evolves by absorbing the invaluable knowledge from our guests, which inspires us to keep improving. Our partnerships with international NGOs and their expertise are crucial to achieving our goals in sustainability and we hope to, in turn, be able to contribute and share knowledge to inspire others. Along the lines of James Keller’s quote, ‘a candle loses nothing by lighting another candle,’ we hope that sharing learnings for a sustainable future will outweigh the removal of shrimp and prawns on our menus,” says Marteyne.
Six Senses Laamu is the only resort located in the Laamu atoll, which lies in the southern part of the Maldives. Surrounded by the Indian Ocean, the resort prides itself on its commitment to sustainable operations and development as outlined by Agenda 21 and Green Globe Benchmarking.
At Six Senses Laamu, most of the villas and facilities are built overwater. However, beach villas and on-land dining is an option. All villas offer a sense of privacy and seclusion, with an amazing view to the Ocean and Maldivian nature.
Six Senses Laamu offers a wide range of dining options, with cuisines from around the world, a swimming pool with a sunken bar, an ice cream parlour, an overwater wine cellar and a signature Chill bar. Many activities, excursions and options are available for everyone to enjoy, both overwater and underwater, in addition to the Six Senses Spa.
Coco Collection, a Maldivian-owned resort brand, has invited guests to experience a more conscious approach to luxury at Coco Palm Dhuni Kolhu and Coco Bodu Hithi.
Across its two island resorts, Coco Collection has incorporated environmental responsibility into the guest experience through its Coco Cares philosophy. From nature-led experiences inspired by the islands’ ecosystems to culinary offerings based on fresh, locally grown ingredients, the resorts have been designed to reflect the natural setting of the Maldives while integrating sustainability into daily operations.
At Coco Palm Dhuni Kolhu, this commitment is reflected in the Maldives’ veterinary-led Marine Turtle Rescue Centre, which is operated in partnership with the Olive Ridley Project. As a founding partner of the facility, the resort provides care for injured sea turtles and supports marine conservation awareness. Since its establishment, the centre has treated and released 152 injured turtles, with a rehabilitation success rate of 60%. The resort also continues seagrass preservation efforts aimed at protecting marine habitats and supporting biodiversity in the surrounding waters.
Coco Palm Dhuni Kolhu also applies low-waste practices, mindful sourcing, and resource-conscious operations across the resort. This approach extends to Coco Farm, where homegrown produce, handcrafted preserves, and garden-to-table dining experiences are used to bring local flavour and seasonality to the table.
At Coco Bodu Hithi, the same approach is reflected in its food and beverage offerings. To mark Earth Day, the resort has introduced a green-inspired cocktail experience focused on eco-conscious mixology, using fresh ingredients grown on the island.
The resort said its low-waste approach informs all aspects of the guest experience, with attention given to responsible resource use. From the choice of herbs and fruits to preparation and presentation, the offering is intended to reflect respect for the natural environment.
This approach also extends across the resort’s wider culinary programme, which focuses on locally sourced ingredients, house-made preserves, and dishes inspired by the Maldives’ natural produce. Through seasonal menus, conscious sourcing, and resource management, Coco Bodu Hithi aims to offer an experience that combines hospitality with environmental responsibility.
Kuda Villingili Resort Maldives has been nominated in the Resorts category for the Condé Nast Traveller Readers’ Choice Awards 2026 (UK) and the Condé Nast Traveler Readers’ Choice Awards 2026 (US), marking a further development in the resort’s international recognition.
The Readers’ Choice Awards are based on traveller feedback and are considered a key benchmark within the global travel industry. The dual nomination reflects the resort’s presence across international markets and its engagement with guests from different regions.
The nomination follows a series of recognitions for the resort. In 2025, Kuda Villingili was ranked among the Top 5 Overseas Leisure Resorts Worldwide in the Condé Nast Traveller Middle East Readers’ Choice Awards, placing fifth globally. It was also listed among the Top Resorts in the Indian Ocean in the Condé Nast Traveler Readers’ Choice Awards 2025 (US). The resort was similarly recognised in the 2024 edition of the awards.
Located in North Malé Atoll, approximately 30 minutes by speedboat from Velana International Airport, Kuda Villingili Resort Maldives offers 75 villas and residences, each with private pools and views of the surrounding ocean.
The resort features eight restaurants and three bars, including Japanese-Peruvian dining at Mar-Umi and Teppanyaki by Mar-Umi. Other dining options include Asian cuisine at East and grill offerings at Fire. Additional facilities include a cigar lounge, a large swimming pool, a spa with overwater treatment villas, and a range of wellness and recreational activities such as yoga, sound therapy and surfing.
Amjad Thaufeeg, Commercial Director at Kuda Villingili Resort Maldives, stated that the nominations reflect feedback from guests across international markets and noted the importance of maintaining consistent service standards.
Voting for the Readers’ Choice Awards 2026 is open until 30 June 2026, with results scheduled to be announced in November 2026.
Baros Maldives is set to host a curated Earth Day experience titled Earth Day in Bloom on 22 April 2026, offering guests an evening programme centred on sustainability, nature and locally sourced ingredients.
The event will begin at 6:30pm at the resort’s Chef’s Garden, where guests will be welcomed with a Garden Spritz before taking part in a guided tour of the garden. The tour will introduce participants to local herbs and island-grown produce cultivated on the property.
As part of the programme, guests will be invited to plant their own herb, contributing to the garden while engaging in an activity aligned with environmental awareness. The experience will continue with a garden dinner starting at 7pm, featuring a menu designed around fresh, seasonal ingredients sourced from the island.
An optional pairing of organic wines will also be available, providing an additional element to the dining experience.
The event is priced at USD 175 per person, excluding applicable service charge and taxes. Reservations can be made through the resort’s butler service.
The initiative reflects Baros Maldives’ focus on sustainability-led guest experiences, integrating environmental awareness with culinary offerings and on-island activities.
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