Shangri-La Announces Sustainable Seafood Policy And Discontinues Use Of All Shark Fin Products

Shark Fin Soup. Photograph: Paul Hilton/EPA

Shangri-La Hotels and Resorts, host of SeaWeb’s 10^th Annual Seafood Summit in Hong Kong, have announced their new ‘Sustainable Seafood Policy’ and the decision to cease selling all shark fin products. Effective January 17^th, 2012 Shangri-La will not be accepting any new orders for shark fin for banquets, although all prior bookings will be respected. This furthers the effort that began in December with Shangri-La removing shark fin from all of their restaurants' menus. As part of their new policy, bluefin tuna and Chilean sea bass will also be phased out of all restaurants within the year.

            Shangri-La’s Corporate Social Responsibility initiatives focus on the areas of sustainability, embrace and sanctuary. As part of sanctuary, ‘Shangri-La’s Care for Nature’ project, the company has helped to develop two marine protected areas to ensure protection of coral reefs and the marine life that inhabits them.  Shangri-La plans to build upon their strong foundation of commitment in giving back to the environment and their community .

Find the full press release from Shangri-La Hotels and Resorts here.

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