Shangri-La Hotels and Resorts will mark the global roll out of its F&B sustainability initiative, Rooted in Nature, in April.
Special Rooted in Nature events and promotions at all Shangri-La and Kerry hotels will highlight sustainable sources of produce, fish, and meat that are included in the hotels’ menus year round.
Dishes on offer will include produce and herbs grown on hotel grounds, locally-sourced organic vegetables and fruits, line-caught fish, free range poultry and beef, honey from the hotel’s own beehive, and more.
In the GCC, the Shangri-La Hotel, Dubai will introduce Rooted in Nature menus in each of its restaurants, with an emphasis on locally sourced fish and vegetables. The menu was launched at an event on Earth Day, hosted by British celeb chef Daniel Green.
In Abu Dhabi, Shangri-La Hotel, Qaryat Al Beri is introducing locally sourced products, including locally caught fish, local burrata cheese, tomatoes, mozzarella, and honey in the daily buffet at Sofra BLD.
The hotel is also in talks with a local supplier to offer guests free range chicken and eggs, as well as Arabic cheese, while hydroponic vegetables will also be sourced locally.
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Shangri-La Barr Al Jissah Resort & Spa’s CSR committee maintains an herb garden for chef, and produces herbs such as chilli, rosemary, thyme, basil, and lemongrass.
The hotel also sources 80% of its seafood locally and 60% of the ingredients used in all its menus are locally extracted.
Shangri-La group director of food and beverage Peter Finnegan stated: “Shangri-La is committed to promoting greater traceability and transparency of where our food sources come from by working with local and sustainable providers. By 2020, our goal is to serve 75% more sustainably sourced food on our menus.
“Through the Rooted in Nature dining experience, we invite guests to join us in embracing and celebrating the benefits that sustainable food brings us.”
Shangri-La Hotels and Resorts operates 89 hotels around the world. The group introduced the Rooted in Nature initiative in 2014 to incorporate sustainable items from their various locations into their menus.
Through the initiative, the group aims to support local agricultural and fishing communities, buy chemical pesticide-free local produce, source free-range livestock and poultry products where possible, acquire sustainably-sourced seafood, and serve organic and fair trade products.
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