Rooted in Nature

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“Our produce and cuisine is Rooted in Nature,

featuring the finest locally and ethically-sourced ingredients.”

 

Shangri-La Group operates and manages over 100 properties around the world in diverse locations – from Hong Kong to Paris, from Tokyo to Sydney, from Kota Kinabalu to Guilin. Launched in 2014, the Group's culinary sustainability initiative, Rooted in Nature, recognizes the differences in our locations and allows all of our hotels and resorts to incorporate sustainable items from their unique markets into their dishes.

 

Through Rooted in Nature, the Group aims to respect the natural order of things and reduce the damage on the environment by:

  • supporting local agricultural and fishing communities,

  • buying chemical pesticide-free local produce,

  • sourcing from free-range livestock and poultry products where possible,

  • acquiring sustainably-sourced seafood that are caught through ethical means,

  • and serving organic and fair trade products indicated by national and local food safety standards.

 

By 2020, our goal is to serve 75% more sustainably sourced food on every hotel menu from Shanghai to Istanbul.

 

Many of our hotels are well on their way to achieving this goal: Shangri-La Hotel, Vancouver is a partner of Vancouver Aquarium’s Ocean Wise™ Program, a national Canadian conservation initiative to educate and empower consumers about sustainable seafood; and Shangri-La Hotel, Sydney’s Altitude menu changes weekly as it is influenced by the availability of local produce.

 

Read more about Rooted in Nature programs here.