Shangri-La Announces Sustainable Seafood Policy And
Discontinuing Use Of All Shark Fin Products in 72 hotels and
Shangri-La Hotels and Resorts 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. Future banquet bookings
made prior to this date will be honoured as per the signed
contractual agreement. 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. The new policy
is a continuation of Shangri-La's journey towards
The company launched its first CSR initiatives in 2005 which
were streamlined and formalised in 2009 in the three main
areas of Sustainability, Embrace and Sanctuary towards a
strategic commitment to Corporate Social Responsibility.
'Sanctuary, Shangri-La's Care for Nature' project was
introduced specifically to ensure consistency in
biodiversity, conservation and habitat protection across all
resorts. Projects include the development of marine
sanctuaries to ensure reef protection and stability of the
underwater and marine life. Two years later, in May
2011, the company published its first Sustainability Report
outlining the company's progress in the areas of environment,
health and safety, employees, supply chain and stakeholder
Shangri-La's ethos and core values show a commitment to the
environment that the company does business in. As part of the
CSR efforts, Shangri-La has been working on a number of
projects related to sustainability for several years. The
sustainable seafood campaign has been on the forefront as the
initiative will deliver immediate results.
Shangri-La will continue to review and refine its overall
programmes including environmental and sustainability issues.
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