Welcome to The Conscious Citizen – CF’s monthly spotlight on the most inspiring sustainable collectives paving the way in mindful innovation and impact.
Including a boutique wellness retreat situated amidst tranquil rice fields in rural Comporta, a B Corp certified fashion brand that prioritises organic and natural fibres, and a Michelin-starred West African restaurant spotlighting sustainable ingredients and traditional cooking methods – these are a few of the names making a positive change this August.
FASHION
Founded by former Vogue stylist Pip Durell, With Nothing Underneath blends effortless elegance with conscious design, creating shirts that are as thoughtful in their making as they are timeless in style. Drawing on her expertise in fashion and design, Pip has built a brand dedicated to producing elevated, versatile pieces for women, with a strong emphasis on ethical practices and environmental responsibility. Based in London, With Nothing Underneath partners with carefully selected factories in Portugal, where high ethical standards, fair pay, and predominantly female workforces underpin every collection. Materials are chosen with sustainability in mind, from flax linen grown with minimal water and pesticides to biodegradable shell buttons and low-impact dyes. The brand’s commitment extends beyond the garments themselves: packaging is 100% organic cotton and fully recyclable, while customers are encouraged to prolong the life of their pieces through careful care and carbon-offset options at checkout. From limited production runs to slow-fashion principles and considered fabrics, With Nothing Underneath prioritises longevity, quality, and positive impact over excess – and has garnered a loyal following of editors and celebrities alike.
BEAUTY
THE WESTIN TURTLE BAY RESORT & SPA MAURITIUS
Sustainable travel isn’t just a passing trend, and The Westin Turtle Bay Resort & Spa Mauritius is showing exactly why it matters. The luxury wellness destination has successfully renewed its Green Key Certification, a recognition that reflects its commitment to energy and water efficiency, waste management, and sustainable practices across all guest experiences. That includes within the spa where treatments blend traditional Mauritian therapies with Westin’s Six Pillars of Well-Being, which prioritise nutrition, environmental care, and personal renewal. After a pampering massage, guests can enjoy guilt-free indulgence through the resort’s Eat Well: Taste of Mauritius wellness menu, including low-sugar pastries, nutrient-rich meals, and freshly pressed juices from the new Juicery Health Bar. All in all, it’s a place to relax and recharge, while also leaving a lighter footprint on the world. Becki Murray.
STAY
Rooted in respect for the land, local traditions, and mindful innovation, this resort integrates harmoniously into its natural and cultural surroundings while leading the way in responsible hospitality. Recognised as the first hotel in Portugal to join the SLH Considerate Collection, Quinta da Comporta meets the highest international sustainability standards, endorsed by organisations such as the Global Sustainable Tourism Council (GSTC) and Weeva. From the origin, Quinta da Comporta was designed to minimize environmental impact: natural light, ventilation, and reclaimed materials reduce energy use; rubble was repurposed on-site; and architectural choices preserve local heritage, from whitewashed Alentejo houses to traditional rice barns and fishermen’s cabanas. In daily operations, the resort prioritises clean energy with over 600-square-metres of solar panels, efficient irrigation using groundwater, reduced plastic use, and eco-friendly mobility with electric buggies, bikes, and vehicle fleets. Locally sourced produce and in-house gardens supply the kitchen, while regional artisans and materials shape the interiors. Guests are invited to engage in sustainable practices, while art installations and initiatives celebrate Comporta’s heritage. The resort actively supports local festivals, businesses, and infrastructure, including projects for senior citizens, a fire station, and a church for Carvalhal village.
ACCESSORIES
SENSI STUDIO
Founded with a vision to unite artisanal craftsmanship and conscious design, Sensi Studio is a sustainable brand rooted in Ecuador, where every piece is handmade using traditional weaving techniques. At the heart of the label is a commitment to ethical production and social responsibility: accessories are crafted predominantly by women in the Andean region, preserving skills passed down through generations while providing fair remuneration and creative work opportunities that empower communities and support family life. Sustainability is woven into both material and method. Collections use locally sourced, natural fibres such as toquilla straw – a renewable resource endemic to Ecuador and the foundation of the brand’s iconic hats and bags. Minimal machinery is employed in the handwoven process, keeping the environmental footprint light, while the use of mostly local fibres reduces the need for imports. The brand’s latest collection, a collaboration with tastemaker and sustainability advocate, Kelly Eastwood, includes a collection of beach-ready bags that are a must for your next travels. We’re eyeing up The Foreman Bag for our next getaway.
EAT
AKOKO
Fitzrovia-based Akoko, a Michelin-starred West African fine dining restaurant, offers a modern tasting menu rooted in authenticity and conscious culinary practices. Led by executive chef Mutaro Balde and founder Aji Akokomi, Akoko takes diners on a journey through West African flavours with a focus on seasonality and the defining elements of fire, spice, and umami flavours. The menu reflects a deep commitment to sustainability and thoughtful sourcing, spotlighting premium British produce, such as Lake District beef and native lobster, elevated with West African spices and traditional techniques. Central to this approach is live-fire cooking over Namibian hardwood, imparting a distinctive smoky depth – particularly to the monkfish, which is served atop a delicious, traditional egusi sauce. Akoko’s tasting menu is carefully designed to minimise waste, and dishes are both inventive and authentic, from the restaurant’s signature jollof rice – crafted as an homage to its history and served with a booklet to outline its origins – to traditional preparations like moimoi, a savoury black-eyed pea pudding with a fiery kick. The interiors are inspired by the natural beauty and earthiness of rural West Africa, featuring warm terracotta-clad walls and contemporary African artworks that guide the eye toward the open kitchen. The dining experience is enhanced by a traditional hand-washing ritual, where hands are cleansed with natural peppermint spray and salts before being rinsed and towelled dry. Beautiful handmade tableware and a wine list focused on organic and sustainable producers complete the immersive and sustainable experience.
Lead image: Quinta da Comporta. Photography: Andre Stachel & Natsia Dolzhenytsia
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