Six Senses Crans-Montana

In the heart of Six Senses, sustainability is about authentically embodying it in every aspect of operations. And the impact is real, resonating far beyond the resort's walls.

The Host’s Cafeteria, Chalet de Charlotte features ‘The Green Wall’ proudly displays facts about the hotel's sustainability efforts, while a giant thermometer tracks daily food waste, reminding hosts of the shared mission. Witnessing the tangible impact of their choices inspires hosts to take action.

Wellness Wednesday elevates the commitment to sustainability,  vegetarian options abound, and managers take the lead in serving guests. Most notably, rubbish bins are removed from the cafeteria, sparking conversation and debate among hosts by  By confronting the reality of food waste head-on. 

Collaborations with nearby hospitality schools on apprenticeships and capstone projects, along with hosting daily sustainability workshops in the Earth Lab, foster a culture of learning and action.

Partnerships with local seed banks and shepherding associations, alongside micro-classes on beekeeping, translate sustainability principles into tangible practices.

From its pioneering engineering systems to its thoughtful architecture and unparalleled guest experiences, the resort stands as a beacon of eco-conscious hospitality. 

The engineering systems employed by the Resort are a testament to this dedication. By utilising sawdust—a local waste product abundantly available due to the thriving wood milling industry in Valais—for heating purposes, the resort drastically reduces its carbon footprint. Sawdust is compacted and burnt to heat water, while the resulting ash is repurposed as compost. A sophisticated ESP smoke filtration system ensures that outgoing smoke is free of particulates, further minimising environmental impact.

In addition to these innovative heating solutions, the resort harnesses residual heat from its kitchens, spa, and technical spaces, funnelling it back into the central heating system to further reduce energy consumption.

Beyond engineering innovations, the resort implements a range of sustainable initiatives throughout the resort. Solar panels, electric vehicle charging stations, waste diversion programs, and composting machines all contribute to the overarching goal of minimising environmental impact. Furthermore, the resort's electricity needs are entirely met by Swiss Green energy, with heating sourced from recovered wooden pellets.

Six Senses Crans-Montana are on a mission to preserve the cultural heritage and promote genetic diversity of Valais' fruiting trees. Partnering with local horticulturalist and orchardist, Nicolas Lorétan, the resort is at the forefront of an inspiring endeavour. 

Nicolas' tireless efforts involve identifying, analysing, documenting, and propagating these heritage varieties, ensuring their legacy endures for generations to come.

Amidst the winter ski tourism and summer mountain sports that grace the region, the surrounding prairies face challenges. To counterbalance this impact, Six Senses Crans-Montana has implemented initiatives like insect hotels and beehives, overseen by local apiculturist Thierry Crettol. 

These efforts provide essential habitats for insects, fostering biodiversity and promoting pollination—the lifeblood of the ecosystem.

The resurgence of predators in mountainous areas signifies a healthy ecosystem, although it can present challenges for local shepherds. To address this delicate balance, Six Senses Crans-Montana has forged a partnership with OPPAL (Organization Pour la Protection des Alpages). Together, they train volunteer vigilantes who protect flocks during the night, offering shepherds peace of mind while ensuring a non-violent approach to mitigating wolf attacks. 

These dedicated individuals are equipped with the necessary tools to facilitate peaceful coexistence between humans and wolves. Furthermore, OPPAL shares valuable scientific insights on pack behaviour with local authorities to aid in the formulation of legislation regarding this matter.

The Sustainability Fund, fuelled by a percentage of hotel revenue, channels resources into environmental and social projects external to the resort, extending its impact far beyond its borders. 

Collaborations with local experts like Nicolas Lorétan underscore the importance of community engagement in preserving our natural heritage.