Earth Hour 2013 at Shangri-La
The management and staff at Pudong Shangri-La, East Shanghai and Shangri-La Hotel, Sydney participated in the Earth Hour 2013 campaign to demonstrate that even small activities can make a difference in addressing climate change when applied on a global scale.
Pudong Shangri-La, East Shanghai successfully broke the Guinness World Record with 508 people, comprising staff members, who blew out candles simultaneously at the hotel located on Riverside Avenue on 23 March 2013. Each holding a candle, participants lined up to form an “S” shape, symbolising the Shangri-La Hotels and Resorts brand with the historic Shanghai Bund as its backdrop. At 9.20 p.m., a symbolic candle was created by lighting specific guestrooms on the façade of the hotel’s River Wing, visible to those present and many spectators in West Shanghai. At 9:30 p.m., the 508 candles and the symbolic candle were blown out simultaneously.
Shangri-La Hotel, Sydney prepared for Earth Hour by sourcing 100 per cent local ingredients for the hotel’s famous dinner-in-the-dark events, partnering with two suppliers to deliver sustainable and locally sourced meals for the hotel’s restaurants. Altitude Restaurant Chef de Cuisine Matthew McCool visited the 20-hectare Berridale organic farm in the Blue Mountains in February to develop a seven-course menu for the global event. Café Mix Executive Chef Steven Krasicki presented a sustainable seafood buffet and classic Australian meats smoked in paper bark with native ingredients on the night.
During Earth Hour, interior and façade lighting was turned off, while selected facilities, such as the swimming pool, Health Club and Horizon Club in the River Wing and hotel laundry, were temporarily closed to reduce energy use. Participation in the global event was just one of the ways Shangri-La Hotels and Resorts prioritises sustainability initiatives encompassing its key focus areas of Environment, Health and Safety, Employees, Supply Chain and Stakeholder Relations.