On November 29, Marine Stewardship Council (MSC) awarded Shangri-La Group the MSC Leadership in Sustainable Seafood at the MSC Sustainable Seafood Salon held at Kerry Hotel Pudong, Shanghai. The award recognizes the Group’s commitment to protecting seafood supplies and its outstanding MSC-certified seafood initiatives, including the Sustainable Australian Western Rock Lobster promotion held in Beijing, Shanghai, Guangzhou and Shenzhen.
MSC recognized Chef Emiliano Bernasconi from Jing An Shangri-La, West Shanghai as MSC China Chef of the Year. Bernasconi won the award for his innovative dishes as well as creating the most seafood dishes offered in the most restaurants in 2019.
Futian Shangri-La, Shenzhen and Shangri-La Hotel, Beijing won MSC China Hotel of the Year Gold and Silver awards, respectively. The awards recognize their strong efforts to promote sustainable seafood consumption in their destinations.
“Since our collaboration with MSC started in 2018, we have expanded our sustainable seafood menu choices in our hotel outlets and banquet services,” said Gael Moureau, corporate executive chef for Shangri-La Group. “Our guests have given us positive feedback. They recognize the MSC logo stands for product quality as well as a commitment towards making a positive environmental choice.”
“Over the past two years, we continued to drive sustainable seafood initiatives. In 2019, we rolled out the MSC menu program in outlets and banquet services across our hotels in mainland China and Hong Kong,” said Moureau. “Our guests now have a wider choice of high quality and delicious seafood dishes. At the same time, our guests are more aware of their role in making responsible seafood choice in support of the sustainability of our oceans.”
“We would like to thank Kerry Hotel Pudong, Shanghai, and in particular, Chef Otto and his team for their tremendous support of this MSC Seafood Event for two years in a row,” said Moureau. “Together we can work towards a healthier planet for all.”