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Fairmont has formally removed shark fin from all
of its hotel menus in Asia.
As part of hotel brand’s Sustainable
Seafood initiative, which was launched in 2009, Fairmont's hotels
in Asia - Fairmont Singapore, Fairmont Beijing, Fairmont Yangcheng
Lake and the iconic Fairmont Peace Hotel in Shanghai - will no
longer feature shark fin on hotel menus including restaurant,
in-room and banquet service meals.
The move also spans the luxury hotel brand’s
global culinary operations.
“We're proud to be at the forefront of the
movement to stop serving shark fin. It's a logical step for
Fairmont, given our decades long work in greening our hotels and
our focus on providing guests with meals that are not only good
for them, but also good for the planet,” said Jean Michel Offe,
Fairmont's vice-president, food & beverage. “Our hotels are
constantly seeking ways to be more ethical in their menu choices
and have removed other at risk species under the guidance of reputable seafood watch organizations. Simply put, it's the right
thing to do.”
Fairmont Singapore, which
removed shark fin soup from its menus in 2009, has used the World
Wildlife Fund's Singapore Seafood Guide as a directive when
selecting seafood products. The hotel's menus feature other
soups, including mud crab, or dishes like oysters and
green lipped mussels.
Looking to put its best ‘green’ foot
forward, Fairmont Beijing also took a progressive stance when it
became Fairmont’s first hotel in China to remove shark fin, an
ingredient that is mostly flavorless but has deep cultural and traditional significance, from its menus.
To achieve
texture and consistency characteristics similar to shark fin,
while also enhancing the flavor of dishes, Chinese Chefs at
Fairmont are using alternatives like lobster, crab and scallops.
In 2009, Fairmont removed two
at-risk species, Bluefin Tuna and Chilean Sea Bass, from all hotel
menus worldwide.
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