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Six Senses Laamu introduces sustainability camp
The new Sustainability Camp at Six Senses Laamu marks World Tourism Day on September 27 this year, complementing the brand-wide Climate Warriors initiative and the resort’s Junior Marine Biology program already in place.
Covering the topics of “Zero Waste”, “Home Grown”, and “Nature Conservation”, it aims to give teenage guests and their families insights into the sustainability initiatives and techniques used for the resort’s operations and provide a skillset for the daily improvements they can make at home, striving towards a more sustainable way of life.
Sustainability Camp takes place over three days, with two 90-minute sessions per day. Four sessions are available for each topic, allowing guests to choose two for each day’s activities. Each session is led by a designated guide, a team member specialising in the topic who assists with crafts and workshops while sharing their knowledge and experience in the area.
“Zero Waste” introduces guests to a coconut oil or soap-making workshop, making crafts out of coconuts and other recycled materials, or a sustainable Alchemy Bar spa workshop to make their own beauty products. “Zero Waste” focuses on being creative with used items, identifying reusable materials, reducing single-use plastics, and encouraging teamwork.
“Home Grown” invites participants on a seed-to-farm journey, where they can learn how to plant and grow their own microgreens using compost and watch them grow over the duration of their stay. Another option is Conscious Cooking, where Chefs guide guests through easy-to-make, plant-based recipes with ingredients they can grow themselves, or Garden Mixology, where they select fresh ingredients for juices and mocktails. These sessions focus on sourcing fresh and sustainable ingredients and the impacts of food waste.
“Nature Conservation” dives into the marine conservation and sustainability initiatives already in place in the resort. Participants can get hands-on with citizen science sessions, including an introduction to the local megafauna and seagrass meadows, an adventure on a neighbouring island to discover the local Maldivian way of life or Carbon Caring, an introduction to blue carbon habitats, and the importance of underappreciated wonderlands such as mangroves and seagrass meadows. These sessions help guests understand how carbon is stored in these habitats and what they can do to protect them. They focus on encouraging curiosity for marine species and conservation and creating awareness of how everyone can get involved.
Greg Holder, Guest Education Coordinator of the Maldives Underwater Initiative, says: “Over time, we found that many teenagers were very interested in learning more about sustainability and marine conservation, but we didn’t have activities attractive for their age group. Our Sustainability Camp is a chance to share our insights, skills and, above all, our passion for nature and conservation to help shape the next generation of conservation heroes.”
The Sustainability Camp will be bookable from September 27 onwards and welcomes teenagers and their families who would like to spend quality time together while learning more about leading a more sustainable life after they return home.
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.
Cinnamon Dhonveli Maldives has been recognised as a Quality Winner at the TUI Global Hotel Awards 2026, an accolade based on guest feedback from travellers worldwide. The recognition reflects the resort’s delivery of guest experiences shaped by service standards, facilities and alignment with evolving traveller preferences.
Located in North Malé Atoll, Cinnamon Dhonveli Maldives offers a range of accommodation options, with more than 140 units including overwater suites, beach bungalows and duplex garden bungalows. The resort is designed to accommodate couples, families and groups.
The resort features seven dining venues offering a mix of international and local cuisine. Tex Mex serves Mexican and Spanish-inspired dishes, while Dalchini offers an Indian à la carte menu available for lunch and dinner. Raalhu Bar provides a setting for evening refreshments, with views of the sunset.
Cinnamon Dhonveli Maldives is also known for Pasta Point, a surf break recognised for its left-hand waves. The resort attracts surfers from international markets who travel to access the location. Surf operations at Pasta Point are managed by Atoll Adventures, with bookings handled through Atoll Travel to ensure a structured approach to surf access.
The TUI Global Hotel Awards are determined by guest reviews, making the recognition an indicator of guest satisfaction. The resort’s inclusion as a Quality Winner reflects its performance in meeting guest expectations within the Maldives tourism sector.
Sirru Fen Fushi Private Lagoon Resort hosted a two-day Behind the Bar experience as part of its Easter programme, bringing together contemporary mixology and craft-led guest experiences.
The event featured collaborations with Modernhaus, led by Bar Manager Upay Aldi, and The Cocktail Club, represented by Co-Founder Mirwansyah Bule, both from Indonesia. Over two evenings, guests were invited to engage with the bartenders’ techniques, flavour profiles and creative processes, with Modernhaus recognised among Asia’s 50 Best Bars.
The programme included a curated selection of cocktails prepared using ingredients such as cempaka-infused whisky, hibiscus ginger maple, wasabi spirit, jasmine peach, coconut chai milk, salted tamarind, yuzu whey, salted fino sherry, sake gomme, guava vodka, Thai tea liqueur and malic. The offerings reflected a combination of tropical elements and contemporary mixology methods.
The first evening took place at Kata, the resort’s Japanese-fusion restaurant, where the experience was set against sunset views over the lagoon. The second evening was held at Raha Market in a beachside setting, offering a more informal atmosphere while maintaining the focus on crafted cocktails.
The event formed part of Sirru Fen Fushi’s ongoing programming, which centres on curated guest experiences and collaborations with international talent in food and beverage.
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