Shangri-La Announces Sustainable Seafood Policy And Discontinuing Use Of All Shark Fin Products in 72 Hotels and Resorts

Hong Kong-based Shangri-La Hotels and Resorts has announced it will no longer serve shark fin soup at any of its 72 properties worldwide.

Hong Kong-based Shangri-La Hotels and Resorts,  Asia Pacific’s leading luxury hotel group, today announced its ‘Sustainable Seafood Policy’ including the commitment to cease serving shark fin in all of its operated restaurants as well as accepting new orders for shark fin products in banqueting with immediate effect. 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. In December 2010 the company initiated the process with the removal of shark fin products from its restaurant menus.

As part of its Corporate Social Responsibility efforts, Shangri-La has been working on a number of projects related to sustainability for several years, including the sustainable seafood campaign and the development of marine sanctuaries to ensure reef protection and stability of the underwater and marine life.

The effects of this new policy will be far reaching, as Shangri-La operates 72 hotels and resorts throughout Asia Pacific, North America, the Middle East, and Europe, representing a rooms inventory of over 30,000.  In addition, new hotels are under development in Canada, mainland China, India, Philippines, Qatar, Turkey and United Kingdom.


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