Slow Life

SLOW LIFESUSTAINABLE • LOCAL • ORGANIC • WHOLESOMELEARNING • INSPIRING • FUN • EXPERIENCES

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THE RISING TIDE of climate change

is a wake-up call that has caused a growing

number of people to voice concerns about the

environment and to seek a cleaner, healthier

way of living. However, many still remain

uncertain as to how they can make a real and

positive influence. SLOW LIFE is the answer.

An acronym for a more conscious way of

living, SLOW (Sustainable, Local, Organic,

Wholesome) and LIFE (Learning, Inspiring,

Fun, Experiences) are words that encompass

a holistic approach to both individual and

environmental health.

SIX SENSES has achieved acclaim for

crafting luxurious resorts that are highly

environmentally sensitive. The Six Senses

business model embodies SLOW LIFE,

embracing the idea of integrating business with

concern for planetary wellbeing in order to

generate widespread change. With creativity

and style, the Six Senses brands have created

resort experiences that are environmentally

friendly, suggesting that improving the

ecological and carbon footprint of our homes,

workplaces and wherever we choose to be

truly is a reachable goal.

FULL OF PRACTICAL TIPS, inspiring

case studies and insightful analysis, this

beautifully illustrated guide reveals how

adopting the SLOW LIFE is both entirely

approachable and utterly essential.

KATE O’BRIEN is a qualified nutritionist

and established writer with a passion for

conserving the environment. Kate has many

years of experience writing on travel, food,

spas and general lifestyle topics, often

analysing eco-friendly concepts and practices.

She has authored a number of books, including

Eco Chic, Balancing Senses, Qi: Chinese

Secrets of Health, Beauty & Vitality, Spa Style

Asia-Pacific and Spa Style Arabia, and she is a

feature writer for various publications, such as

Asia Spa, Vacations and Travel (Australia), and

South China Morning Post (Hong Kong).

JÖRG SUNDERMANN is a highly-

acclaimed photographer whose work has

been showcased in high-profile advertising

campaigns and in many books, including

Balancing Senses, The Six Senses Cookbook,

New Chinese Cuisine and Chiva-Som’s Thai

Spa Cuisine. Now with SLOW LIFE, Jorg captures

the fragile beauty of the environment and the

resort experiences created by Six Senses with

his signature style and unique perspective.

FRONT COVER: The organic Fresh in the Gardenrestaurant overlooks the lush herb and vegetablegardens of Soneva Fushi by Six Senses, Maldives. BACK COVER: Blending in seamlessly with theirenvironment, the pool villas at Six SensesHideaway Yao Noi, Thailand, are enveloped byverdant tropical greenery that offers bothcooling shade and privacy.

U.S. $55.00

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Job no : 79300-5 Title : Slow Parenfing-6 Sense Edn Client : (EDM)Scn : #175 Size : 768(w)287(h)mm Co : M7 C0 (R24) (Coagl)Dept : DTP D/O : 24.06.09 (Job no:79300C3 D/O : 06.07.09 Co: CM11)

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A SUSTAINABLE PLANETthe call for change / 14

LOCAL KNOWLEDGEthe species that share

our world / 40

SLOW LIFE / 8

SLOW FOODan organic feast / 62

SLOW STYLE wholesome beauty / 82

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SLOW TRAVELfun adventures / 130

SLOW PARENTINGlearning for the future / 96

THE SLOW HOME AND OFFICEinspiring spaces / 106

CONTENTS

ECO EXPERIENCESsix senses resorts & spas / 144

APPENDICES/ 156

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SLOW LIFEThere is more to life than increasing its speed.- Mohandas Mahatma Gandhi

We are living in unusual times. We have dizzying amounts of information at our fingertips. We travel

the globe with ease and can view any point on its surface through our computer screens. Surely

there cannot be many surprises left? But there are, as humanity confronts its greatest challenge—the

rising tide of climate change. Humans have exploited the earth without counting the cost, and unless

we do something fast, how can its beauty survive intact to be enjoyed by future generations? People

are increasingly voicing concern about the environment, climate change, sustainable practices, the

quality of our food and much more; they are seeking a change but remain uncertain as to how they

can address these issues and make a real difference in their lifetimes.

We are politically, economically and morally obliged to create a new world order, and SLOW LIFE

explains how. SLOW LIFE is an acronym that represents the following ideals:

• Sustainable • Local • Organic • Wholesome

• Learning • Inspiring • Fun • Experiences

More than just words, these elements of SLOW LIFE are a prescription for being at the forefront of

responsible living and environmental sustainability. The principles of SLOW LIFE offer the support,

knowledge and guidance that we need to help us rediscover a cleaner, better and healthier world.

By appreciating where the key challenges lie, we can offer meaningful solutions. The food we

choose, the clothes we wear, the cars we drive and the places we visit—when combined, all of these

minute but important decisions that we make in the home and the workplace can bring about real

change—one person, one step at a time. SLOW LIFE is not about doing everything at a snail's pace;

rather, it is about actively reducing the ecological footprints of our lives and being fair custodians of

our earth. It encourages us to live life rather than rush through it. SLOW LIFE is a very modern concept

that learns from the past while embracing the future, and it is spreading fast.

SUSTAINABLE A sustainable society is one that does not destroy the foundations upon which it is

built. It satisfies the needs of the present without compromising the ability of future generations to

meet their needs. Sustainability is about finding solutions to problems without creating new problems.

FROM TOP: The “do notdisturb” sign at Six SensesDestination Spa-Phuket ismade of local stone onwhich closed eyelids areplayfully inscribed;the stunning cliff-toprestaurant at Six SensesHideaway Zighy Bay, Oman.OPPOSITE: Wooden bridgeleading to the observatoryat Soneva Fushi by SixSenses, Maldives.PREVIOUS: Guests can enjoythe marine life right outsidetheir villa at Soneva Gili bySix Senses, Maldives.

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WHY EAT SLOW? With today’s mass-

market consumption, the taste and nutritional

value of many foods have been damaged by

techniques of convenience. Methods for

improving shelf life, increasing yield,

guaranteeing hygiene and promoting the

year-round availability of produce are often

achieved by modifying the food to a “new

and better” model with more potential for

commercial success. But in most cases, this

model strips the food of its natural goodness

and has a negative impact on the planet.

Those who have started to question how

their food choices affect their families and the

world can be left uncertain as to what to eat.

What should you buy: an organic apple grown

in another country or a local apple grown

down the road? Should I support the farmer

who employs exclusively biodynamic principles

and techniques even if the produce must be

transported across the world before ending up

on my plate? So many diverse questions with

one unifying answer—of course, it should be

the food that tastes the best and brings the

The landscaping of SixSenses Destination Spa-Phuket is made up of edibleplants, such as lemongrass,morning glory and bananatrees, providing ingredientsthat often appear on theresort’s food menu. OPPOSITE (FROM TOP): Wateringthe lettuce at the organicvegetable garden ofEvason Phuket, Thailand; sun-ripened cherrytomatoes are full of vitaminsand antioxidants that canhelp prevent cancer.

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most unashamed pleasure to eat. Our

purchasing power can have a dramatic

impact on how food is produced and the

types available, and by making conscientious

choices that take into account local and

organic principles along with taste, we can

support deserving farmers and companies.

As consumers become increasingly

discerning, searching in greater numbers for

cleaner, purer food, the paradigm is finally

starting to shift, as past traditions are being

unearthed for a new and better way of eating.

Dining is becoming less about bland uninspiring

produce made more appetising with unhealthy

additives and more about the heart-warming

unadulterated goodness of real wholesome

food. Much of this is due to the success of the

Slow Food movement (www.slowfood.it). This

movement seeks to protect invaluable food

heritage in a world where the pleasures of

taste are not always learned through leisurely

meals around a lively table. It links the pleasure

of eating with awareness and responsibility,

believing that the enjoyment of excellent foods

and wines should be combined with efforts to

save countless traditional foods such as the

cheeses, grains, vegetables, fruits and animal

breeds that are disappearing due to the

prevalence of convenient “fast” foods.

Eating Sustainable, Local, Organic and

Wholesome (SLOW) food is less about topping

up the body’s energy levels and much more

about arousing emotional satisfaction. It is

about learning to taste, smell and adore even

the simplest of fresh seasonal food, such as the

ripeness of a freshly picked summer tomato or

the newness of a richly green salad leaf. It is

about living and being as you were born to by

getting in tune with your body and the world

around you. It is about sparing a moment for

those involved in the preparation of food, the

farmers and the person who cooked the food

for you, while you rediscover the joys of sharing

deliciously fresh, soul-nourishing meals.

ORGANIC Organic agriculture is defined as

“an ecological production management

system that promotes and enhances

biodiversity, biological cycles and soil

biological activity”. While most organic foods

taste great and are packed with nutritional

goodness, in recent years, the term has been

abused for commercial advantage. Although

organic practices cannot ensure that produce

is completely free from residue (the difference

between an organic and non-organic product

might be minimal), the methods of production

aim to minimise the pollution of the air, soil and

water. However, in many countries, the control

of organic production is not very efficient,

which, when coupled with the insufficient

knowledge of some food producers, causes

the food not to be truly organic. In addition,

many of the organically labelled fruits and

vegetables on sale today were grown so far

away that, by the time they get to your

kitchen, they will have lost much of their

goodness. Further, becoming certified organic

is a costly and time-consuming process for

small producers who often cannot justify the

hefty price tag attached.

If buying organic, ensure that your local

retailer can justify the higher price tag

associated with most of the produce by asking

where the product was grown, when it was

picked and if it truly is organic. If you are

satisfied with the response, you will be more

certain that what you are buying is really doing

you and your family some good.

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A SCHOOL FOR THE 21ST CENTURYA vision of shaping the minds of the next generationin order to help them become ecologicallyresponsible citizens led Bali-based John Hardy andhis wife Cynthia to create the Green School (seewww.greenschool.org).The Green School is designedto be a fertile environment for future thinkers andcreative problem solvers, knowledgeable about allaspects of life and capable of being leaders in achanging and challenging world.While thetraditional subjects such as mathematics, languages,arts and science are at the core of the curriculum,each student’s creative potential is also continuallychallenged while he or she is actively learning howto offset carbon emissions, start businesses, designand build lasting sustainable buildings and farmorganically by helping to grow the very food that iseaten by the students in school.

Set on 8 hectares (20 acres) of land on Bali’sAyung River, just 15 minutes from Ubud in centralBali, the school lives in perfect symbiosis with thenatural ecology. It is constructed almost entirely ofpacked earth and bamboo.The 75 small campusbuildings are cooled and powered by microhydropower, solar power and bio-diesel; the organicgardens provide fruit, vegetables, herbs and evencocoa for the school’s kitchen.The school’s fivewater buffalo feed a biogas system that extractsmethane, and the leftover waste gets fed to worms,creating a rich compost that goes straight back intothe school’s gardens.

The unique curriculum aims to instil in thechildren social responsibility, honesty, ethics andcompassion by focusing on providing a well-rounded,holistic education.

Moreover, on a separate campus across the riverin Sibang,Abiansemal, Green Camp is an activity-based, extra-curricular centre with residential andday camps for students aged from seven to 18.This“learning by doing” environment focuses on thestudy of permaculture and sustainability, while alsooffering a variety of activities that encourageentrepreneurialism and creativity.

Global studies, life-skills training, team outward-bound activities and the development of creativeself-expression are core elements of all camps.Green Camp students sleep in cosy, custom-builtyurts (a tent-like structure) and share access to allthe Green School’s amenities across the river.

John Hardy explains the unique and compellingphilosophy of the Green School and Green Camp,saying: “We are nurturing current and futuregenerations of children to interface directly withtheir living environment and to engage with societyin new ways, so that the changes we collectivelymake to address the environmental imperative will have longevity.We believe that Green School’sdiverse creative education can achieve this.We are committed to delivering generations of global citizens who are knowledgeable about and inspired to take responsibility for thesustainability of the world.”

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STIMULATING THE SENSES The five

senses have an inescapable influence on the

development of creativity, emotions and the

nervous system in children. These perceptions

are present from the very earliest stages of

development. Every day, through the precise

workings of the body, growing children receive

a non-stop barrage of sensations from the

environment and culture in which they live.

Research has shown that the greater the

abundance of stimuli that children are

exposed to, the better the possibility of

developing an intelligent and balanced

personality, well suited to deal with the

complex web of life.

Our progressive separation from the

rhythms of the natural world—its climate,

vegetation, colours, smells and tastes—in

contrast to an increasingly anonymous and

standardised urban environment, can be

detrimental to future generations. For instance,

some anthropologists say that pollution in

bigger cities can induce a conditioned reflex

that causes a kind of apnoea (temporary

cessation of breathing) that can lead to

progressive weakening of the sense of smell.

The same can be said for food. The

repetitive taste of many fast foods, caused by

the use of artificial flavourings, is generating a

progressive decrease in taste sensitivity. The

result is that we fail to appreciate the varied

and ever-changing flavours of natural foods

such as local fruits and vegetables.

CHILDREN AND FOOD It is time to

rediscover nature by introducing it to children

through food. Connecting young people with

food is integral to both their future and that of

the food industry. Local foods are especially

important in this cognitive journey, as they

reflect the culture that produced them and

represent a healthy relationship to the world. A

child is never too young to start learning about

the significance of food. Letting babies play

with food (while supervised) helps them

understand the feel, taste and smell of foods.

By the age of five or six, children should be

able to distinguish the four basic tastes (sweet,

salty, bitter and sour).

Make meals fun by asking children to

describe the differences in the taste of foods

they are eating. Does the food taste good or

bad, sweet or salty? Those that are especially

interested can write or draw their perceptions.

By the age of 12, when their analytical

capacities are more advanced, children

manage to critically examine sensory

perceptions, and they can start cooking meals

on their own. By actively engaging children

during meals, of all ages, they will learn to

enjoy the wholesome pleasures of the table.

It has been said that it is impossible to

watch a plant grow without getting a sense of

the miracle of life. Use mealtimes to trace the

food being eaten, from seed to plate. Explain

the role of farms in the community food system,

or for even more impact, grow your own

vegetables and herbs. If you do not have a

garden, herbs will thrive in containers, window

boxes or hanging baskets, as long as there is

adequate light and water.

Cooking classes can further nurture a love

of fresh foods. Where possible, choose the

classes that focus on seasonal, local foods with

recipes that are simple to replicate at home.

More information and ideas for stimulating a

healthy appreciation of food can be gleaned

from the ideals of the Slow Food movement

(see www.slowfood.com).

Mother and daughter busycooking dinner together.OPPOSITE (FROM TOP): TheGreen School in Bali is builtalmost exclusively fromsustainable, naturalmaterials such as packedearth and bamboo;children developing theirartistic creativity at theGreen School.

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THE ECO-VILLA The Eco-Villa is a zero-carbon-emissions suite atSoneva Kiri by Six Senses on Koh Kood,Thailand. Itshowcases a range of experimental environmentaltechnologies incorporated into a bio-climaticallydesigned luxury pool villa, which was built todemonstrate that, even on the remotest of islands,the best of comfort and convenience can be enjoyedwhile treading very lightly on the earth.

The Eco-Villa was constructed from locallysourced building materials by a team of highlyskilled local Thai craftsmen, including mud brickexperts, terracotta potters, master carpenters andstonemasons, who used a combination of modernbuilding design and state-of-the-art, zero-carbon-emissions, clean-energy technology combined withindigenous skills and knowledge.

Low-embodied-energy materials, recycled wasteproducts and green building techniques were usedthroughout the construction. Key building featuresinclude the use of local sandstone; rice husks; soiland straw for the walls; harvested, kiln-dried andtreated timber; FSC-certified pine and reclaimed

teak for the ceiling, floors and fittings. Recycled eggcrates were used in the drainage layer of the greenroof, and soda bottles found a new life as glass bricks in the shower.

Other features include driftwood beds, canvasceiling fans, solar powered electricity and airconditioning, a natural rainwater-filtered swimmingpool, a rainwater collection and harvesting system, awine cellar and a sturdy bamboo spaceshiphammock made from rattan and leaves with a softrubber mattress. Light emanates from a centralskylight that is perfect for viewing the stars at night.

The Eco-Villa’s energy needs are met via a hybridsystem of clean renewable energy, comprising awind turbine, photovoltaic solar panels and a micro-hydro system using wastewater from the restaurantlocated above the villa.

The landscaping is an eclectic blend of endemic,adapted plants and organic, edible plants and herbs.Much of the existing vegetation was preserved, andany trees that could have been harmed during theconstruction of the Eco-Villa were temporarilymoved to a nursery and then replanted on site.

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ECO EXPERIENCES: SIX SENSES RESORTS & SPASTo create innovative and enlightening experiences that rejuvenatethe guests’ love of SLOW LIFE is at the heart of Six Senses’ philosophy.

Six Senses is a resort and spa management and development company established in 1995, which

runs resorts under the brand names Soneva by Six Senses, Six Senses Hideaway, Six Senses Latitude

and Evason, in addition to Six Senses Spas and Six Senses Destination Spas. SLOW LIFE is the guiding

philosophy of all Six Senses properties. As a result, the local environment is treated with the utmost

respect to ensure its sustainability and that of the local host communities. The health of the global

environment is also addressed by the enactment of company-wide iniatitves.

SONEVA BY SIX SENSES—INTELLIGENT LUXURY is committed to offering luxuries of the

highest international standards in an environment that nurtures an indigenous feel in design,

architecture and service and where nature becomes a part of the guest experience. A Soneva resort

has a limited number of accommodations, all offering generous personal space.

SIX SENSES HIDEAWAY is the private pool villa category of the Six Senses brand, in which

contemporary architecture merges with the natural environment to give abundant personal space,

uncompromised standards of luxury and the finest attention to detail.

SIX SENSES LATITUDE offers a greater number of accommodations than Six Senses Hideaway,

while maintaining exacting attention to detail and ample living space. A Six Senses Latitude offers an

eco-friendly resort experience with a diverse design personality and a strong sense of community.

EVASON introduces a collection of unique resorts that follow the Six Senses philosophy of

uncompromised responsibility to the environment and the host community. Evason resorts are family

friendly, while also offering a vast array of guest services and facilities.

SIX SENSES SPAS are a key element of all Six Senses properties and offer a comprehensive range

of holistic wellness, rejuvenation and beauty therapies, many focusing on indigenous treatments of

their host communities. Six Senses Spas are also hosted by other prestigious hotels and resorts.

SIX SENSES DESTINATION SPAS provide complete immersion into healthy and mindful living

and are dedicated to transforming the lifestyle of their guests. Personal life-passages are created for

each guest and are supported by a regime of activities and deliciously fresh organic cuisine.

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Picnic on White Rock at Six Senses Hideaway Zighy Bay, Oman. Previous: The award-winningEarth Spa at Six SensesHideaway, Hua Hin,constructed with naturalmaterials, performs an arrayof luxurious treatments.

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SONEVA FUSHI BY SIX SENSES, MALDIVES Set on a 45-hectare (100-acre) island within one

of the furthest atolls from the capital of Malé,

legendary Soneva Fushi presents an

understated yet sophisticated style that allows

guests to enjoy the authentic beauty of the

destination. Soneva Fushi captures the very

essence of a castaway fantasy. Of the 65 villas,

more than half offer private pool options, while

the Jungle Reserve introduces the Maldives’ first

tree house. Dining alternatives abound and just

about anywhere you choose is complemented

by an excellent wine cellar. The resort grows

much of its own produce in vegetable and fruit

gardens. Moreover, there is an award-winning

Six Senses Spa, an astronomical observatory

and a PADI dive centre.

SONEVA GILI BY SIX SENSES, MALDIVES Soneva Gili is set in a sparkling lagoon, with

jetties threading across the shallow waters to

44 over-sized stilted villas and a vast Private

Reserve, all featuring rooftop and over-water

sundecks. Sumptuous daybeds complement

the rustic chic interiors, and all villas feature a

host of creature comforts. Several villas feature

private Spa Suites. Come ashore for some

great dining choices and equally great wines

from the Gourmet Cellar. The Six Senses Spa

offers everything for perfectly balancing the

senses, and the resort has its own fully

equipped PADI diving school, plus a variety

of water activities.

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SLOW LIFESUSTAINABLE • LOCAL • ORGANIC • WHOLESOMELEARNING • INSPIRING • FUN • EXPERIENCES

SLOW

LIFESU

STAIN

AB

LE •LO

CA

L •O

RG

AN

IC •

WH

OLESO

ME

LEAR

NIN

G •

INSP

IRIN

G •

FUN

•EX

PER

IENC

ES

THE RISING TIDE of climate change

is a wake-up call that has caused a growing

number of people to voice concerns about the

environment and to seek a cleaner, healthier

way of living. However, many still remain

uncertain as to how they can make a real and

positive influence. SLOW LIFE is the answer.

An acronym for a more conscious way of

living, SLOW (Sustainable, Local, Organic,

Wholesome) and LIFE (Learning, Inspiring,

Fun, Experiences) are words that encompass

a holistic approach to both individual and

environmental health.

SIX SENSES has achieved acclaim for

crafting luxurious resorts that are highly

environmentally sensitive. The Six Senses

business model embodies SLOW LIFE,

embracing the idea of integrating business with

concern for planetary wellbeing in order to

generate widespread change. With creativity

and style, the Six Senses brands have created

resort experiences that are environmentally

friendly, suggesting that improving the

ecological and carbon footprint of our homes,

workplaces and wherever we choose to be

truly is a reachable goal.

FULL OF PRACTICAL TIPS, inspiring

case studies and insightful analysis, this

beautifully illustrated guide reveals how

adopting the SLOW LIFE is both entirely

approachable and utterly essential.

KATE O’BRIEN is a qualified nutritionist

and established writer with a passion for

conserving the environment. Kate has many

years of experience writing on travel, food,

spas and general lifestyle topics, often

analysing eco-friendly concepts and practices.

She has authored a number of books, including

Eco Chic, Balancing Senses, Qi: Chinese

Secrets of Health, Beauty & Vitality, Spa Style

Asia-Pacific and Spa Style Arabia, and she is a

feature writer for various publications, such as

Asia Spa, Vacations and Travel (Australia), and

South China Morning Post (Hong Kong).

JÖRG SUNDERMANN is a highly-

acclaimed photographer whose work has

been showcased in high-profile advertising

campaigns and in many books, including

Balancing Senses, The Six Senses Cookbook,

New Chinese Cuisine and Chiva-Som’s Thai

Spa Cuisine. Now with SLOW LIFE, Jorg captures

the fragile beauty of the environment and the

resort experiences created by Six Senses with

his signature style and unique perspective.

FRONT COVER: The organic Fresh in the Gardenrestaurant overlooks the lush herb and vegetablegardens of Soneva Fushi by Six Senses, Maldives. BACK COVER: Blending in seamlessly with theirenvironment, the pool villas at Six SensesHideaway Yao Noi, Thailand, are enveloped byverdant tropical greenery that offers bothcooling shade and privacy.

U.S. $55.00

PRINTED ON 100% RECYCLED PAPER USING SOY-BASED INKS

EDMJKT

Job no : 79300-5 Title : Slow Parenfing-6 Sense Edn Client : (EDM)Scn : #175 Size : 768(w)287(h)mm Co : M7 C0 (R24) (Coagl)Dept : DTP D/O : 24.06.09 (Job no:79300C3 D/O : 06.07.09 Co: CM11)

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Slow Life