Shangri-La Hotels in China Celebrate Sustainable Seafood Week
For the fourth year in a row, Shangri-La hotels in China will join the country in celebrating Sustainable Seafood Week from August 5 to 13, 2017. Organized by the Marine Stewardship Council (MSC), World Wildlife Fund (WWF), China Chain Store Franchise Association (CCFA) and China Sustainable Retail Roundtable (CSRR), the week-long observation helps raise awareness for the protection of ocean resources and encourage consumers to source sustainable seafood. Participating organizations like Shangri-La use the week as a chance to educate consumers on healthy eating and sourcing practices that will lead to more nutritious lives.
“Choosing products with the blue MSC ecolabel gives Chinese consumers confidence that the product can be traced back to certified sustainable fisheries,” said Patrick Caleo, MSC Asia Pacific director. “Sustainable Seafood Week is part of our Asia Pacific awareness building program encouraging people to choose labeled products so as to conserve marine ecosystem.”
This year, Shangri-La Hotel, Shenzhen, Futian Shangri-La, Shenzhen, and Jing An Shangri-La, West Shanghai will invite guests to celebrate Sustainable Seafood Week with cooking demonstrations using MSC-certified ingredients at local supermarkets.
During the week, locals and guests in Shenzhen can visit Ole supermarket as Shangri-La Hotel, Shenzhen Executive Sous Chef Garrison demonstrates how to prepare MSC-certified Alaskan Cod Fish Mousse and Pan-fried Black Cod Fish with Lobster Bisque. The executive chef from Futian Shangri-La, Shenzhen will host an afternoon cooking lesson with MSC-certified Yesso Scallops and Wild Alaskan Salmon. On August 12, a chef from Jing An Shangri-La, West Shanghai will visit City Shop of Shanghai to show visitors how to cook delicious seafood dishes from locally-sourced, MSC-certified seafood.
“In 2012, Shangri-La Hotels and Resorts implemented the Sustainable Seafood Policy, which ceased serving shark fin in all restaurants, as well as began phasing out Bluefin tuna and Chilean sea bass,” said Green Chen, area CSR and sustainability manager in China. “In 2014, Shangri-La launched the group-wide culinary sustainability initiative Rooted in Nature, which encourages properties to incorporate sustainable items from their unique markets into their dishes. Aligned with Shangri-La’s sustainable policies and group values of delivering quality service and ingredients to guests around the world, we are proud to participate in Sustainable Seafood Week.”
Shangri-La hotels have supported MSC’s Sustainable Seafood Week every year since its launch in 2014. Over the last three years, China World Hotel, Beijing, Kerry Hotel, Beijing, Jing An Shangri-La, West Shanghai, and Shangri-La Hotel, Shenzhen have participated in Sustainable Seafood Week with media events and cooking demonstrations in local supermarkets.
We look forward to the fun events, delicious dishes and healthy lessons we will learn during Sustainable Seafood Week!