17 Jan 2012 - 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 environmental support.
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 relations.
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.