Island Shangri-La, Hong Kong and Kowloon Shangri La, Hong Kong today announced that they are the first two hotels in Hong Kong to achieve Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) Chain of Custody certifications. With these certifications, diners at both hotels’ restaurants can now enjoy seafood that are sustainably caught and responsibly farmed.
“This achievement reaffirms Shangri-La’s long-term commitment to promoting greater traceability of where our food sources come from by working with sustainable suppliers,” said Yui Ku, director of corporate social responsibility and sustainability of Shangri-La Hotels and Resorts. “It also provides an opportunity for our guests to recognise their responsibility towards environmental protection and commitment to sustainability.”
Shangri-La’s commitment towards sustainable seafood began with the removal of shark’s fin and endangered produce from all restaurant menus starting in 2010. To elevate its effort on sustainability, the group rolled out “Rooted in Nature” – a culinary sustainability initiative highlighting locally or ethically sourced food offerings in April 2014.
This initiative enables all Shangri-La Hotels and Resorts to incorporate sustainable items from their unique markets into their menus. Dishes on offer include produce and herbs grown on the hotel grounds, locally sourced organic vegetables and fruits, line-caught fish, free-range poultry and beef, and more.
Spearheaded by the corporate executive chef and executive chefs of Island Shangri-La, Hong Kong and Kowloon Shangri-La, Hong Kong, the two hotels pledged their commitment to supporting sustainable seafood with MSC and ASC eco-labels in September 2015. Both hotels were audited at the end of last year and successfully achieved the certifications this January. The menus at both hotels feature sustainable seafood ranging from cod, salmon, yellowfin, mussel to crab, which are sourced from accredited fisheries and distributors, including those with MSC and ASC certifications.
“Shangri-La Hotels and Resorts has always been at the forefront when it comes to sustainability,” Ms Ku said. “Island Shangri-La and Kowloon Shangri-La have always taken a proactive role towards this subject and we would like to achieve about 40 per cent of the seafood consumed at both hotels to be sustainably certified by the end of 2017. This goal will further help our diners make better choices to protect the ocean, environment and local communities.”