In 2012, the Group was among the first luxury hospitality organisations to ban shark's fin from its menus.
The Group works closely with suppliers to identify and purchase best available options that are of high quality and produced with respect to human and labour rights and consideration for the environment. New targets for all
By the end of 2022, 100% compliance with MOHG 'Avoid List' of endangered seafood species
By the end of 2022, 100% responsibly sourced coffee, tea, vanilla and cocoa
By the end of 2023, 100% cage-free eggs (shelled and liquid)
To ensure that progress is measured and reported in a transparent and robust manner, each hotel's responsible procurement status will be independently verified by the internationally recognised third-party assessor, LRQA.
The Group partners with industry peers and leading NGOs in advancing sourcing practices and expanded its 'Avoid List' of endangered seafood from 8 to 19 seafood types this year, covering all at-risk seafood types identified by the latest WWF's Endangered Seafood Guide. This expansion of commitment reflects stepping away from serving a number of 'luxury' seafood items, including bluefin tuna, caviar and abalone, unless they can be certified to the robust standards of the
The efforts of the Group's restaurants toward responsible procurement have not gone unnoticed. Amber at The Landmark Mandarin Oriental,
'We live in a time where the need for action against the climate crisis and for addressing sustainable development challenges has never been more pressing. As an award-winning global luxury hospitality group, we are committed to delivering hospitality excellence in a manner that is Naturally Better for our Planet, Guests, Colleagues and Communities.' said
Progress on the Group's global initiatives are regular communicated, including through the company's Sustainability Reports, and are supported by the dedication of
VP, Marketing Communications
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