Shangri-La Hotels to stop serving shark fin
18 January 2012
Shangri-La Hotels and Resorts has announced that it will cease serving shark fin in all of its operated restaurants as part of its sustainable seafood policy. It will also phase out Bluefin tuna and Chilean sea bass in all its operated restaurants within the year.
In May 2011, the company published its first Sustainability Report outlining its progress in the areas of environment, health and safety, employees, supply chain and stakeholder relations. It launched its first CSR initiatives in 2005 which were streamlined and formalised in 2009 in the three main areas of Sustainability, Embrace and Sanctuary.
Hong Kong and Shanghai Hotels announced in November it would stop serving shark fin soup at all its Peninsula hotels from January 2012.
