Shangri-La Launches Sustainable Seafood Policy; No More Shark Fin, Blue Fin Tuna, Chilean Sea Bass

Shangri-La Hotels and Resorts has launched a Sustainable Seafood Policy.

The new policy, which includes the commitment to cease serving shark fin in all of its operated restaurants, as well as accepting new orders for shark fin products in banqueting, is with immediate effect.

The hotel company has confirmed however, that future banquet bookings made prior to this new policy will still be honoured as per the signed contractual agreement.

Shangri-La also has plans to phase out blue fin tuna and Chilean sea bass in all its operated restaurants within the year.

In December 2010 the company initiated the process with the removal of shark fin products from its restaurant menus.

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