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Sustainable Seafood

Shangri-La discontinues shark fin products in 72 hotels and resorts

Sustainable Seafood
The ‘Sanctuary, Shangri-La’s Care for Nature’ project was introduced specifically to ensure consistency in biodiversity, conservation and habitat protection in all resorts

In line with its Sustainable Seafood Policy, Shangri-La Hotels and Resorts will cease to serve shark fin in all its operated restaurants and refuse new banqueting orders for these products going forward. Bluefin tuna and Chilean sea bass will also be phased out at F&B outlets during 2012, in support of the group’s dedication to the environment.

The company launched its first CSR initiatives in 2005, which were formalised in 2009, in the three main areas of Sustainability, Embrace and Sanctuary towards a strategic commitment to Corporate Social Responsibility. Shark’s fin was initially taken off the menus in December 2010.

Moreover, the ‘Sanctuary, Shangri-La’s Care for Nature’ project was introduced specifically to ensure consistency in biodiversity, conservation and habitat protection in all resorts. Projects include the development of marine sanctuaries to ensure reef protection and stability of the underwater and marine life.

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