Sustainable Seafood in Vancouver

February 25, 2015

In 2012, Shangri-La Hotels and Resorts committed to stop serving shark fin in all operated restaurants and to stop accepting new orders of shark fin products in banqueting as part of the new Sustainable Seafood Policy. Following this, many hotels and resorts have expanded that commitment to address regional marine life concerns. In May 2013, Shangri-La Hotel, Vancouver partnered with the Vancouver Aquarium’s Ocean Wise Program to acquire and serve sustainable seafood options in its restaurant, MARKET by Jean-Georges, as part of the group-wide Rooted in Nature initiative.

 

The Ocean Wise Program is a national Canadian conservation initiative to save marine wildlife. The program helps restaurants, markets, food services and suppliers make ocean-friendly decisions and ensures they have the most current scientific information about sustainable seafood. Ocean Wise certified seafood includes:

  • species that are either abundant and resilient to fishing pressure,

  • managed as part of a comprehensive plan based on current research,

  • harvested in ways that limit bycatch of other,

  • possibly endangered species,

  • or are harvested in ways that limit damage to ocean habitats.

“The staples of West Coast cuisine are fresh seafood and shellfish, and we are fortunate to have an abundance of those products,” said Scott Henderson, chef de cuisine at the Shangri-La Hotel, Vancouver. “We are proud to more visibly demonstrate our commitment to the long-term health of our fisheries and oceans. Ocean WiseTM is a respected, award-winning program, and we’re honored to be a part of it.”

 

Whether guests are dining in MARKET by Jean Georges, hosting a catered event in a banquet room, or enjoying the in-room dining services, the Ocean Wise designation assures guests that they are making ocean-friendly seafood choices.

 

 

Please reload

Related Posts

Please reload