News for the Hospitality Executive
Chilean Sea Bass and Blue Fin Tuna Eliminated Chainwide
All Fairmont Hotels & Resorts Restaurant Menus
TORONTO, February 5, 2009 - As a pioneering voice on environmental stewardship within the hospitality industry, Fairmont Hotels & Resorts is proud to announce an extension of its brandwide Green Cuisine program to include sustainable seafood choices in support of a global effort to conserve precious marine species.
As the latest environmental initiative undertaken by the brand, Fairmont’s hotels and resorts worldwide will remove threatened fish species like Chilean Sea Bass and Blue Fin Tuna from their restaurant menus and will also align themselves locally with reputable seafood watch organizations, ensuring guests continue to be provided with a comprehensive selection of sustainable seafood choices. By Spring 2009, Fairmont’s seafood purchases will be made with the guidance and consultation of these well-respected groups and in consortium with local suppliers.
Put into practice, Fairmont’s commitment to ocean sustainability means working with reputable suppliers who purchase fish that are resilient to fishing pressure and harvested in ways that limit damage to marine or aquatic habitats. Specifically, Fairmont has identified two seafood choices that are most at risk - and has eliminated them from its food service operations. They include:
Already, a number of Fairmonts have taken up the sustainable seafood call. Mexico’s Fairmont Mayakoba has partnered with local communities in a nearby biosphere to purchase lobster that is sustainably harvested. To date, the resort has purchased more than 4.8 tons of the lobster, which comes with a certificate affirming the lobsters have been locally sourced in a responsible fashion. On Hawaii’s Big Island, The Fairmont Orchid goes to great lengths to purchase locally sourced seafood and actively participates in regional moratoriums on any threatened fish stocks. And in Vancouver, The Fairmont Waterfront and The Fairmont Vancouver Airport have joined the Vancouver Aquarium’s Ocean Wise program, a conservation platform created to educate and empower consumers about the issues surrounding sustainable seafood. Ocean-friendly menu options at The Fairmont Waterfront’s Herons Restaurant range from Top Seared Halibut to Pan Seared Sablefish.
Fairmont Hotels & Resorts’ dedication to the protection of the environment goes well beyond helping conserve species that reside in the sea. On a wide-ranging basis, the luxury hotel brand maintains a comprehensive commitment to purchasing local, organic and sustainable food items whenever possible. But it’s important to note that good environmental practices do not mean guests at Fairmont restaurants miss out on world-class cuisine. Instead, they feast on various fish caught or sourced in ways that ensure their continued survival.
For close to two decades, Fairmont has strived to minimize its impact
on the planet through its award-winning Green Partnership program, a comprehensive
platform focused on key areas such as waste reduction, energy management,
water conservation, and innovative community outreach programs. In a sign
of corporate leadership, the company also encourages others to follow in
its footsteps and has developed the Green Partnership Guide, a how-to text
that any company can obtain to create or grow their environmental programming.
For more information on Fairmont’s Green Partnership program, please visit
FAIRMONT HOTELS & RESORTS
|Also See:||More than 800 Restaurants Nationwide have Agreed to Remove Sea Bass from Menus; Self-imposed Ban Likely to Last a Couple of Years / October 2002|
|To Save Species 60 San Francisco Bay Area Restaurants Boycott Chilean Sea Bass / Feb 2002|