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Soneva Fushi launches Makers’ Place carbon neutral recycling studio
Soneva Fushi, the Maldives’ original barefoot luxury resort, has revealed a ground-breaking new addition to its portfolio of sustainable innovations.
Makers’ Place is a fully carbon-neutral island studio that will recycle waste plastic and aluminium into works of art, as well as practical objects and building materials.
The Makers’ Place studio was built in collaboration with British artist Alexander James Hamilton, founder of the Distil Ennui Studio, whose practice spans sculpture, painting, photography, film, lighting and installation.
An advocate for sustainability at a community, island and governmental level for over 35 years, and a passionate ambassador for the ‘3 Rs’ (reduce, re-use, recycle), his art engages with the broader public sphere through interventions within natural landscapes and civic spaces alike, arts education, policy-making, issues of sustainability and ecocide.
Makers’ Place has been built from the ground up by Hamilton and his team, with hand-fabricated machinery and processes tailored to the facility’s unique island setting.
With major soft drinks brands singled out as some of the world’s worst polluters, the studio aims to tackle the huge volumes of discarded plastic bottles and aluminium cans that choke the oceans, are burned in toxic fires or are dumped in landfill sites each year.
Within its first three days of operation, the studio processed 15,000 aluminium cans alone, creating a better end life for these once-discarded, unwanted materials, and removing them from the fragile ecosystem.
Makers’ Place will invite artists and guests to unleash their creativity, as well as engaging with the wider community through the Soneva Namoona initiative, a collaboration between Soneva and its neighbouring islands in the Baa Atoll to eliminate ocean plastics, promote better waste management and create a more sustainable future for the Maldives and beyond.
The bespoke facility includes a closed loop wash station to handle the final cleaning stage of the materials, which uses an innovative two-stage filtration system using granular media and coconut charcoal produced on-site, a highly effective natural filter.
Unlike standard recycling facilities which are extremely water intensive, this efficient filtration system enables Makers’ Place to reuse its water over many months – a world’s first.
The system also uses a modified exhaust system to capture harmful volatile organic compounds (VOCs) and carbon emissions when heating plastic or melting shredded aluminium, which uses activated carbon granules to ensure only clean air leaves the studio.
At the end of their life, both the water and VOC filters are transformed into concrete building blocks and waterproofed, which are then used for construction.
Each block is tinted red so that it is instantly recognisable in case of future development and can remain on-site and intact for re-use.
“Every piece of single-use material that is not recycled is exponentially adding to the problem of global warming that we are all facing today,” says Hamilton.
“Here in the Maldives we are 1,600 km from the nearest landfall, and it is so sad to quantify that a large proportion of single-use packaging that is brought here has no tangible end-of-life or re-use.”
Hamilton has made it his life’s work to explore and protect the world’s waters through artistic interventions. He has created explorative bodies of work around the world, using the signature of water at the core of his practice.
During the development of Makers’ Place, the artist made a very generous donation of 20 illuminated PhotoGrams from his Visions from the Shoreline series, which contributed towards funding the studio and the Soneva Namoona initiative.
As a tribute to Hamilton, these one-of-a-kind studio proofs are now displayed around the studio that they inspired and helped to fund.
Sustainability runs through the heart of Soneva Fushi, which already re-uses or recycles 90 per cent of its waste.
Soneva was one of the world’s first hospitality groups to ban plastic straws back in 1998, produces and bottles its own water, and has been fully carbon neutral for both direct and indirect emissions since 2012.
Regeneration is a major focal point of Soneva’s approach to sustainability: each Soneva resort features a Waste-to-Wealth Centre and lush organic gardens, irrigated by grey water and nurtured by compost from the resort kitchens.
Soneva Fushi made history in 2014 with the opening of Soneva Art & Glass, the Maldives’ first hot glass studio that invites renowned glass artists and guests at the resort to transform discarded bottles into works of art.
Soneva is a world-leading sustainable luxury resorts operator, founded by Sonu and Eva Shivdasani.
With ‘One Owner, One Operator, One Philosophy, One Brand’, Soneva’s award-winning portfolio includes Soneva Fushi (1995), Soneva Jani (2016) and the Soneva in Aqua yacht (2015) in the Maldives, and Soneva Kiri (2010) in Thailand.
Soneva’s SLOW LIFE philosophy focuses on rare, meaningful experiences and holistic wellbeing journeys that illuminate and enrich guests’ lives while treading lightly on the earth.
As a pioneer for responsible tourism, Soneva has been fully carbon neutral since 2012, launching its Total Impact Assessment in 2016 to measure the company’s social and environmental impacts, a first for the hospitality industry.
A mandatory two per cent environmental levy is added to every Soneva stay, with proceeds going towards the not-for-profit Soneva Foundation to offset both direct and indirect carbon emissions from resort activities and guest flights.
The Foundation funds a range of global projects that have a positive environmental, social and economic impact.
Holiday Inn Resort Kandooma Maldives is offering guests access to a range of dive sites in South Malé Atoll through its Dive Free programme, aimed at divers seeking structured and accessible diving experiences during their stay.
Located approximately 45 minutes by speedboat from Velana International Airport, the resort provides proximity to multiple dive sites within a 10 to 30-minute boat radius. The surrounding waters are known for varied reef structures, current-driven channels and regular marine life encounters, allowing for multiple dives per day.
The Dive Free programme is available to guests staying three nights or more, offering up to two complimentary scuba dives per day for up to two certified divers per villa.
According to Dive Centre Manager Ibrahim Shaan, the location enables access to a range of dive environments within a short distance, including reef and channel dives. He noted that sites such as Kandooma Thila can be reached within minutes, while additional sites offering different conditions are accessible within half an hour.
Director of Marketing and Sustainability Sharon Garrett stated that the programme is designed to integrate diving into the overall guest experience, reducing both time and cost considerations for certified divers.
Water conditions in the area remain suitable for diving throughout the year, with visibility often exceeding 20 metres. The dive sites accessible from the resort include:
- Kandooma Thila, a coral-covered pinnacle known for sightings of reef sharks and eagle rays
- Guraidhoo Corner, a channel dive site with strong currents attracting schools of fish and larger species
- Cocoa Corner, featuring reef walls and drop-offs with occasional pelagic encounters
- Kuda Giri Wreck, a sheltered site with a wreck and reef supporting reef fish and macro life
- Kandooma Caves, characterised by overhangs and reef formations with diverse marine species
Additional nearby sites include Manta Point, Lhosfushi, Medhu Faru and Waggiri, offering a mix of reef and channel diving, with seasonal manta ray sightings.
The resort operates a PADI five-star dive centre with guided excursions and access to multiple sites within short travel distances. The Dive Free programme is positioned as an option for divers seeking to maximise time in the water without the need for domestic transfers, providing direct access to dive locations from a single island base.
Grand Park Kodhipparu Maldives has introduced a curated Eid al-Adha offering aimed at travellers seeking a structured yet flexible way to mark the occasion in a resort setting.
Branded “Island Celebrations: Eid – Connect in Paradise”, the experience is positioned for guests from the Middle East, North Africa and Asia, with a focus on shared experiences, personal time and engagement with the surrounding environment.
Located approximately 20 minutes by speedboat from Velana International Airport, the resort is accessible for short-stay and family travel during peak holiday periods. The property features 120 beach and overwater villas, alongside an overwater spa, house reef and multiple dining outlets.
The Eid experience will begin with an in-villa welcome offering, including Arabic sweets, dates and fruit. The programme is structured around a series of optional activities rather than a fixed schedule. These include lagoon-based experiences, daily yoga sessions at sunrise and sunset, spa treatments, sunset cruises and dining options designed for private or shared settings.
The resort has indicated that the programme is intended to allow guests to engage with activities at their own pace, rather than follow a defined itinerary.
In line with the preferences of Muslim travellers, the resort has incorporated halal-friendly dining options, flexible meal arrangements and an expanded range of non-alcoholic beverages. Villa layouts are also designed to support privacy.
Grand Park Kodhipparu Maldives has reported guest ratings of 9.2 out of 10 on halal travel platforms, reflecting demand within this segment.
The introduction of the Eid programme aligns with broader trends in the Maldives tourism sector, where travel experiences are increasingly structured around personalisation, cultural considerations and smaller-scale experiences.
OBLU NATURE Helengeli by SENTIDO has announced a 9-Hands Dinner event scheduled to take place from 25 to 27 May, offering a curated dining experience as part of its guest programme.
The event will feature a multi-course menu developed by three chefs representing Egypt, Madeira and the Maldives. Each chef will present dishes reflecting their respective culinary backgrounds, combining different techniques and flavour profiles within a single dining concept.
The dinner is positioned as an interactive culinary experience, bringing together elements of storytelling and presentation alongside the menu. According to the resort, the concept is designed to highlight both innovation and traditional influences in cuisine.
The experience will be included within the resort’s plan for in-house guests, forming part of the overall stay offering.
Commenting on the event, General Manager Alain Trefois stated that the initiative reflects the resort’s focus on expanding guest experiences beyond standard dining formats. He noted that the event provides an opportunity for guests to engage with culinary presentation in a structured setting.
Anupam Banerjee, Vice President Food & Beverage at Atmosphere Core, said the collaboration brings together different culinary influences, combining regional ingredients and techniques into a single dining programme.
Located in North Malé Atoll, OBLU NATURE Helengeli by SENTIDO is known for its house reef and marine environment, offering a range of activities alongside its accommodation and dining options.
The resort has indicated that availability for the 9-Hands Dinner event will be limited, with advance booking recommended for guests wishing to attend.
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