Garden Wing at the Shangri-La Hotel, Singapore
Ethical epicureans, rejoice: Shangri-La has announced that it will cease serving that popular but controversial delicacy, sharks’ fin, at all 72 of its hotels and resorts worldwide with immediate effect. The move, the premier hotel company says, is part of its concerted drive to promote sustainable fishing and other environmental initiatives this year.
Shangri-La’s newly implemented “Sustainable Seafood Policy” means that it will stop serving shark fin at all of its restaurants, as well as cease accepting new orders for shark fin products with immediate effect.
At the same time, Shangri-La says it will phase out Bluefin tuna and Chilean sea bass in all its operated restaurants within the year. Shangri-La says it will continue to review and refine all its overall programmes, including environmental and sustainability issues, and we say: good for them!
Pu Er Private Dining Room, Shang Palace, at Shangri-La Hotel, Singapore
The controversial sharks’ fin soup, which involves the often illegal or wanton finning of endangered sharks
