Acting with environmental sensitivity and social responsibility awareness in its two hotels in Istanbul, one located right next to the blue waters of the Bosphorus and the other in the unique ambiance of the historical peninsula, Four Seasons makes a difference with its practices that contribute to nature and local communities.

'Four Seasons for Good' As part of the program, Four Seasons Hotel Sultanahmet and Four Seasons Hotel Bosphorus have switched to zero plastic practices, minimizing their environmental impacts, and have completely eliminated single-use plastic packaging products at Four Seasons Hotels Istanbul. Using sustainable alternatives, including shampoo and water bottles, and offering high-quality drinking water to their guests thanks to in-hotel water purification and filling facilities, the hotels significantly reduce their carbon footprint with their practices.

As part of its sustainability efforts, Four Seasons Hotels Istanbul minimizes kitchen waste with artificial intelligence-supported food waste measurement systems and supports the local economy by providing 70% of its supply chain from local producers. It reduces water consumption by 42% and increases energy efficiency with LED lighting and water pressure adjustments. It also encourages the use of sustainable resources by using FSC-certified eco-friendly products.

Four Seasons Team Leads the Way on Sustainability

Sustainability practices at Four Seasons Hotel Sultanahmet and Four Seasons Hotel Bosphorus are not limited to operational processes; they are shaped by the contributions of the team. The spa team uses natural massage oils produced by female entrepreneurs, while natural lavender water supplied by a local cooperative is used in both hotels. The bar team prepares cocktail garnishes and extracts by recycling fruit peels, thus minimizing food waste.

Four Seasons Hotel Bosphorus Chef Görkem Özkan and the hotel’s restaurant AQUA Chef Alper Kızılbayır support responsible fishing practices by using MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council) certified seafood. Four Seasons Hotel Sultanahmet Chef Özgür Üstün supports sustainable agriculture by bringing seasonal produce to AVLU’s kitchen, while adding a special flavor to his dishes with fresh spices grown in the hotel garden. Each member of the team continues to offer their guests an environmentally friendly, high-quality and unforgettable accommodation experience.

Leadership in International Sustainability Standards

By complying with global sustainability criteria and earning the GSTC Stage 3 Certificate, Four Seasons Hotels Istanbul meets the highest level of international sustainable tourism standards. By receiving the Forbes Verified Responsible Hospitality certificate this year, Four Seasons Hotels Istanbul has certified its sustainable and ethical practices in guest experience on a global scale.

Maintaining the highest standards in health, safety and hygiene, Four Seasons Hotels Istanbul continues to offer a safe and healthy environment for its guests and team members with the Lead With Care (LWC) program.

While offering its guests unique moments, Four Seasons Hotels Istanbul continues to invest in the future with a sustainable and responsible tourism approach.

Source: HORECA TREND and Four Seasons Hotels Istanbul

The month of Ramadan is a symbol of abundance and prosperity, as well as a time when sharing and conscious consumption come to the fore. However, the increasing variety on iftar tables also brings with it food waste. According to the United Nations Food Waste Index, while 8.7 million tons of food are thrown away from homes in Türkiye annually, it is estimated that 102 kg of food is wasted per person per year.

In order to prevent food waste at tables set during Ramadan, it is of great importance to adopt simple but effective methods such as planned shopping, portion control and using leftover food. Chairman of the Board of Directors of PLANT Ebru AkdagStating that more attention should be paid to consumption habits during Ramadan, he emphasized that conscious choices contribute to both the family budget and the protection of natural resources. Stating that one of the most basic ways to reduce waste is to do shopping in a planned manner, AkdagHe underlined that unplanned grocery shopping just before iftar and when hungry leads to unnecessary food purchases and increases waste. He stated that proper storage of leftovers is a critical step in preventing food waste. Akdag“If you think you will not be able to consume your meals within three days, you can label them and store them in the freezer. Methods such as choosing frozen products and composting food waste will protect both your pocket and our world,” he said. Emphasizing that portion control makes a big difference, especially in Ramadan tables, Akdag"Instead of preparing too much food at once for iftar, starting with measured portions and adding more as needed supports healthy nutrition and prevents leftover food from going to waste," he said, adding that food waste can be reduced with easy and effective steps.

Source: HORECA TREND and FROM THE PLANT

Six Senses Kaplankaya strengthens its approach based on environmentally sensitive practices and contribution to the region in light of the brand's international sustainability philosophy every year. Examining and comparing the sustainability studies of all hotels and resorts in the world Greenview Green Lodging Trends Report (GLTR) 2024 Six Senses Kaplankaya, evaluated within the scope of the project, has participants of all sizes and types from 50 countries. Among 20 thousand hotels It was the only hotel from Türkiye that was shown as an example within the scope of sustainability studies.

Greenview's 2024 GLTR Benchmark According to the report, Six Senses Kaplankaya stands out with its compliance with global sustainability standards in energy consumption, water use, social impact, actions taken regarding climate change and waste management. It also supports the Guest Participation heading, allowing guests to experience sustainability efforts in areas such as Earth Lab, Organic Garden and Alchemy Bar, and makes sustainability felt in every area of ​​the hotel using many communication methods. Six Senses Kaplankaya, which stands out especially with its efforts in protecting biodiversity, continues to protect the environment with coastal cleaning and awareness activities. Six Senses Kaplankaya, which supports the work of the Underwater Research Association by adopting 10 Mediterranean monk seals, contributes to the marine ecosystem by including the invasive lionfish in its invitation menus. With these achievements, Six Senses Kaplankaya became one of the most prominent names in the report.

At Six Senses Kaplankaya; within the scope of his duties; he oversees the operations of the entire hotel in light of the brand's philosophy of environmentally friendly and sustainable luxury and produces projects on natural solutions that support plastic-free, local production. Six Senses Sustainability Director Yasemen Erdemir Six Senses Kaplankaya also shared its satisfaction of being included in this report for the first time regarding its sustainability activities. Yasemen Erdemir said, “As a brand, our priority is to adopt an approach that respects nature in every field and to shape our operations according to sustainability principles in this direction. Among the projects that highlight our hotel in Greenview’s 2024 GLTR Benchmark report is ““Biodiversity Observations”, “Marine Conservation Studies” and “Invasive Lionfish Control"It is a source of pride that our special projects such as these are appreciated worldwide. The luxury experience we offer our guests is in line with our goal of leaving a livable world for future generations in harmony with nature."

Six Senses Kaplankaya adopts a holistic approach that intertwines economic and social sustainability by following global standards in the field of sustainability in 2025. While offering a sustainable experience to its guests, it continues its mission of protecting the local community and nature with great determination.

Source: HORECA TREND and Six Senses Kaplankaya