The Standard, Huruvalhi Maldives Sets New Benchmark in Sustainable Luxury
Wednesday 16th of July 2025
The Maldives has long been one of the first nations to raise the alarm on climate change and advocate for global action. That legacy continues at The Standard, Huruvalhi Maldives, located in Raa Atoll, where environmental responsibility is treated with purpose and pride. The resort sees itself as a custodian of its delicate natural surroundings and is actively leading with new sustainability efforts.
Among its most recent innovations, The Standard has become the first resort in the Maldives to introduce a capsule-free coffee system across all guest villas. This new technology replaces single-use coffee pods with compostable coffee balls made without aluminium or plastic. These balls decompose naturally in garden soil within weeks. Though a small change, it significantly cuts down non-biodegradable waste while improving the in-villa coffee experience.
The resort has also shifted all takeaway packaging to 100% paper-based materials, fully removing single-use plastics from its food and beverage operations. The aim is clear: sustainability across all touchpoints of the guest journey.
General Manager Justin Swart said, “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.”
Executive Housekeeper Ismail Moosa added, “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. It’s not just about sustainability; it’s about leaving the Maldives just as pristine for future generations to experience and cherish.”
The Standard approaches sustainability as an ongoing journey. In addition to recent changes, the resort continues to explore new ways to reduce environmental impact while elevating the guest experience.
A major part of this effort is the resort’s solar photovoltaic system, which has already delivered clear results. The 365 kW installation has produced over 1.24 million kWh of renewable energy, avoided around 1,237 tonnes of carbon dioxide emissions, and saved an estimated 335,451 litres of diesel. With a real-time offset of 1.65 litres of diesel per minute, the system greatly reduces fossil fuel use.
Sustainability also extends to food and beverage operations. At Joos Café, guests can enjoy a plant-based menu that supports both personal wellbeing and environmental health. The resort also holds weekly zero-waste buffet days, created to reduce food waste through thoughtful menu planning. Staff meals follow the same approach, with zero-waste lunches served three times a week to foster a culture of mindful consumption.
To further support its green goals, The Standard has set up an in-house water bottling facility, replacing plastic bottles with reusable glass ones. This change helps reduce waste, simplifies logistics, and improves the guest experience without compromising on quality or design.
Procurement is also aligned with the resort’s sustainability strategy. The Standard prioritises local sourcing, including ingredients like reef fish, octopus, lobsters, kopifai leaves, and screwpine. These are obtained from nearby communities, supporting local livelihoods and cutting down on the environmental impact of long-distance transport.
The resort also complies with local fishing regulations, avoiding the purchase of lobsters under 0.8 feet to ensure marine resources are preserved for the future.
As Justin Swart put it, “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. Our guests expect more, and so do we.”