Hotel chains to take shark fin and unsustainable seafood off their menus | WWF Hong Kong

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Hotel chains to take shark fin and unsustainable seafood off their menus

Major hotel chain The Hongkong and Shanghai Hotels, Ltd. (The Peninsula) has announced in their Sustainability Review 2013 their global commitment to seek to avoid serving any ‘Critically Endangered” species listed on the ICUN Red List of Threatened species and only serve seafood that is considered sustainable. They aim to remove all “Critically Endangered” species from their food offering by 2020. As the partner who helped them assessed the sustainability of a wide range of their seafood items to further their effort in sustainable seafood sourcing, we are encouraged to see such positive move to preserving the marine eco-system for future generations.

Major hotel chain The Hongkong and Shanghai Hotels, Ltd. (The Peninsula) has announced in their Sustainability Review 2013 their global commitment to seek to avoid serving any ‘Critically Endangered” species listed on the ICUN Red List of Threatened species and only serve seafood that is considered sustainable. They aim to remove all “Critically Endangered” species from their food offering by 2020. As the partner who helped them assessed the sustainability of a wide range of their seafood items to further their effort in sustainable seafood sourcing, we are encouraged to see such positive move to preserving the marine eco-system for future generations.

Recently, big hotel chains like Hilton Worldwide, Marriot International and Starwood Hotels and Resorts announced their corporate decision on banning the sale and consumption of shark fin. To celebrate the bold moves for their “fin free corporate decision”, the Consulate General of the United States Hong Kong & Macau initiated a “Fin Free Press Event” on 18 June at Conrad Hong Kong, a Hilton Worldwide hotel. WWF-Hong Kong is glad to be invited to share our experience on our shark fin campaign. We believe that these hotel chains have set a very good example in the industry. It is expected that “Shark-free Banquet” will become the mainstream with such strong push from the catering sectors. See below the photo of the Consulate General (right) and CEO of WWF-Hong Kong at the event.

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