The Maldives was one of the first nations to raise the alarm on climate change and advocate for global action.
At The Standard, Huruvalhi Maldives, the team embraces this legacy with pride, taking on the role as caretaker of this fragile paradise seriously. Located in the Raa Atoll and is accessible by a 35-minute seaplane transfer from Malé, the resort features 115 villas, overwater and beachfront, each with a private lounge deck and plunge pool.
Keep reading to find out more about the resort’s newest sustainability initiatives.
A cup of innovation
The Standard Huruvalhi Maldives is the first resort in the country to introduce a capsule-free coffee system. Now featured in all guest villas, this technology uses ground coffee pressed into compostable balls entirely free of aluminum and plastic that break down naturally in garden soil within weeks. A small shift with big impact, it is set to eliminate thousands of single-use capsules every year, cutting a major source of non-biodegradable waste at the resort.
“This initiative removes an estimated 25,000 capsules annually from our waste stream – a significant reduction in non-biodegradable garbage and a bold shift toward more circular, sustainable practices” said Justin Swart, General Manager. “As the first resort in the Maldives to adopt this system, we’re not just serving better coffee – we’re setting a new standard for how luxury and environmental responsibility can go hand in hand.”
In alignment with this move, all takeaway packaging at the resort has also been transitioned to 100 percent paper-based materials, fully eliminating single-use plastics from food service operations. It is a clear example of how luxury hospitality can adopt smart and scalable solutions.
“Every small change we make — whether in the villas, the laundry, or the products we use — is a step toward protecting this beautiful island we call home” said Ismail Moosa, Executive Housekeeper. “It’s not just about sustainability; it’s about leaving the Maldives just as pristine for future generations to experience and cherish”
Methods to minimise waste
Sustainability at The Standard Huruvalhi Maldives is an evolving mission. With more innovations already underway, the resort continues to find new ways to reduce its environmental impact while elevating the guest experience.
For example, the resort has implemented an in-house water bottling plant, replacing plastic bottles with refillable glass ones. It has also recently installed a solar photovoltaic system that is already delivering significant results. So far, the 365 kW system has generated 1,241,169 kWh of renewable energy, reduced carbon dioxide emissions by 1,237 tons, and saved an estimated 335,451 litres of diesel. With a real-time diesel offset of 1.65 litres per minute, the system reduces the resort’s reliance on fossil fuels.
“Whether it’s reducing plastic, switching to solar, or completely rethinking something as simple as a cup of coffee, we are committed to doing the right thing,” said Justin Swart, General Manager. “Our guests expect more, and so do we.”
Extending sustainability from the rooftop to the kitchen, the culinary team has launched a range of eco-forward practices, including a plant-based menu at Joos Café. Weekly zero-waste buffet days allow guests to enjoy meals that minimise waste through precise portioning and creative repurposing. Meanwhile, team members are served zero-waste lunches three times per week in the canteen, cultivating a culture of mindful consumption across the board.
A finely tuned procurement strategy aligns with these efforts. By prioritising ingredients like reef fish, octopus, lobsters, kopifai leaves and screwpine from local sources, the resort supports nearby fishing and farming communities while lowering its transport-related emissions. Strict adherence to Maldivian fishing regulations – such as ensuring lobsters under 0.8 feet are not purchased – safeguards marine ecosystems and promotes sustainable harvesting.
