Shangri-La Hotels and Resorts has announced its Sustainable Seafood Policy which includes a commitment to cease serving shark fin in all of its operated restaurants.
The hotel group has stopped accepting new orders for shark-fin products in banqueting. Future banquet bookings made prior to this date will be honoured as per the signed contractual agreement.
At the same time, Shangri-La announced that it will phase out Bluefin tuna and Chilean sea bass in all its operated restaurants within the year.
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In December 2010 the company initiated the process with the removal of shark fin products from its restaurant menus. The new policy is a continuation of Shangri-La’s journey towards environmental support.
The company launched its first Corporate Social Responsibility initiatives in 2005, which were streamlined and formalised in 2009 in the three main areas of Sustainability, Embrace and Sanctuary.
‘Sanctuary, Shangri-La’s Care for Nature’ project was introduced specifically to ensure consistency in biodiversity, conservation and habitat protection across all resorts.
Projects include the development of marine sanctuaries to ensure reef protection and stability of the underwater and marine life. Two years later, in May 2011, the company published its first Sustainability Report outlining the company’s progress in the areas of environment, health and safety, employees, supply chain and stakeholder relations.
Shangri-La will continue to review and refine its overall programmes including environmental and sustainability issues.
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Feb 8, 2012 , United Arab Emirates
Well done Shangri-La for taking positive steps in the right direction. Sustainability in action will see an appreciation by your customers, an increase in type of user and ultimately a profit increase, plus there is always the added "feel-good factor" knowing that you're operating on a socio, eco...