W Coffee Talk Erkaiym Tabyldieva, Sustainability Manager at Six Senses Con Dao: “Honestly, I feel like I have the best job in the world”

The role of Sustainability Manager remains relatively new in the world of luxury hospitality, especially in Vietnam. Yet, as sustainability becomes an essential pillar of modern travel and hospitality, this position is gaining recognition for its growing impact.

In this week’s W Coffee Talk, we meet Ms. Erkaiym Tabyldieva, Sustainability Manager at Six Senses Con Dao, whose journey has long been rooted in sustainable living and meaningful work. For her, sustainability is more than a profession; it is a way of life, a mission, and a deeply personal way of connecting with the world, long before it ever became a job title.

Xin chào Erkaiym Tabyldieva!

Could you share a bit about your role as a Sustainability Manager – a position that’s still relatively new in the hospitality industry, especially in Vietnam?

Yes, I totally agree. The position is still quite new in the hospitality industry, especially here in Vietnam, but it's quickly becoming one of the most important roles, not only locally but globally. At its core, my job is to help the resort operate more responsibly: to protect the environment, support the local community, and inspire both guests and staff to live more mindfully.

At Six Senses Con Dao, this covers a wide range of actions: from reducing single-use plastics and food waste, protecting wildlife like turtles, improving how we use energy and water, and supporting local education and healthcare projects. I work closely with all departments to ensure we’re all aligned with our sustainability operational guidelines. Indeed, we have detailed guidelines for each department (not just broad policies), and they play a key role in embedding sustainability into our daily operations. We’re one team, working towards the same goals.

Another big part of my role is setting clear, measurable targets for reduction and conservation, such as how much energy or water we can save, how much waste we can divert, and how we can improve our impact year by year. It’s about turning good intentions into real, trackable progress.

But beyond the systems and data, I often say my role is to be a living reminder of why it matters to care, and how every small action counts. I try to make sustainability something people can feel, not just follow.

In your day-to-day work, what initiatives have you implemented in collaboration with the local community, and what specific value have they brought? How have guests responded to these activities?

One of the initiatives is our community waste management project. Waste remains a serious issue on Con Dao, so we’ve focused on education, cleanups, and raising awareness, including working with a local NGO on 2R Stations (Reduce & Recycle) to encourage better waste segregation and promote responsible habits within the community.

We also run an animal care and turtle conservation program, which is a big part of the island’s identity. Our goal is not just to protect wildlife & domestic animals but to create a culture of care, and we make sure these efforts are visible and inclusive for our guests & local community.

Another meaningful initiative is our free English class for local children, which we offer weekly. What makes it special is that we invite guests to volunteer to share their knowledge, inspire young learners, and connect meaningfully with the local culture. Even if they don't teach, simply engaging with the kids brings joy and builds bonds that go beyond tourism.

Is there any feature, service, location, or activity at Six Senses Con Dao that you find especially interesting and wish more people knew about?

Honestly, there are so many things I wish more people knew about at Six Senses Con Dao. It’s hard to choose just one!

One of the most memorable experiences is our turtle conservation program. From May to October, endangered green sea turtles come to nest right on our beach, a rare and beautiful phenomenon. We work closely with the national park to protect their nests, and when the eggs hatch, guests can witness the release of baby turtles into the ocean.

What makes this experience truly extraordinary is how rare it actually is to see baby turtles in the wild. In nature, hatchlings are extremely vulnerable, very few survive to adulthood, and it’s nearly impossible to spot them once they enter the sea.

So, seeing them freshly hatched and taking their very first steps into the ocean is not only magical, but also a once-in-a-lifetime moment and a huge conservation success. It’s one of the most emotional and inspiring things guests can witness, and many say it’s the highlight of their stay.

We also have our Earth Lab – our sustainability hub for guests, which I personally love. It’s not just a place to visit, it’s a space to learn, explore, and get inspired. Guests can make natural products, learn about composting and energy efficiency, and understand how we reduce waste and plastic.

The goal is that guests don’t just come and go. They leave with something new, something they can carry into their daily lives.

How do you and your team at Six Senses Con Dao measure sustainability indicators? Are there any specific metrics you can share?

We take this topic very seriously, and that means not just doing the work but also measuring and improving it consistently.

We track our sustainability indicators on a regular basis (monthly, quarterly), ensuring that all actions taken are recorded, reported, and evaluated. This includes our efforts on energy use, water conservation, waste management, and community engagement.

For our carbon emissions, we specifically track Scope 1 and Scope 2 emissions using the Greenhouse Gas (GHG) Protocol through IHG’s Green Engage software. This allows us to monitor our direct and indirect emissions in real time and manage our environmental footprint accurately.

Each Six Senses property, including ours, sets annual sustainability reduction targets, which contribute toward our global group targets. We are proud to support IHG’s science-based target to reduce absolute global carbon emissions by 46% below 2019 levels by 2030.

In a remote location like Con Dao, where resources, logistics, and transportation are limited, is it particularly challenging to operate sustainably?

Logistics and transportation are limited, and access to certain materials or equipment isn’t always easy or timely. That’s exactly why our approach must be even more mindful and innovative. Instead of seeing these as limitations, we see them as opportunities to rethink how we consume, source, and manage resources.

At Six Senses Con Dao, we have a Sustainable Purchasing Program that helps us address these challenges head-on. The program focuses on:

• Prioritizing local and regional products: We aim for up to 80% local & regional sourcing when it comes to food, which helps reduce carbon emissions from transport and supports the local economy.
• Minimizing single-use plastic packaging, and delivery waste is especially crucial on an island with limited waste infrastructure.
• Engaging and educating suppliers: We send supplier engagement letters to encourage alignment with our sustainability values and practices.

If you had to choose the three most important aspects that a resort should invest in immediately to operate sustainably, what would they be and why?

Honestly, sustainability is no longer a “nice to have.” It’s a responsibility, and every resort should approach it as a priority. Having a certificate or ticking boxes isn’t enough. Sustainability shouldn’t just be a marketing tool or an occasional tree-planting activity. It has to be meaningful and impactful. At its core, it’s about doing the right thing for people, the planet, and the generations to come.

If I had to name the three most critical areas a resort should invest in right now to truly operate sustainably, they would be:

Waste Management Systems: Start by looking at what is being thrown away. A solid waste management system including waste separation, composting, recycling, and most importantly, reduction at the source, is essential. Not only does it directly reduce environmental impact, but it also increases awareness among staff and guests. Waste is often the most visible and tangible issue, and tackling it can have quick, measurable benefits.

Responsible Purchasing: What a resort buys determines the kind of impact it creates. Developing a sustainable purchasing program, prioritizing local, seasonal, and low-impact products, can dramatically reduce emissions, packaging waste, and overall resource use. It also supports local economies and can build meaningful, long-term partnerships with the surrounding community.

Training and Engagement: You can’t implement any of the above without people. Staff training, guest education, and meaningful engagement are crucial. Everyone, from kitchen staff to management, needs to understand the “why” behind sustainability efforts. When people are informed and empowered, sustainability becomes part of the culture, not just a checklist.