Well it looks like the Shangri-la hotel group is joining the Peninsula in being on the cutting edge of sustainable seafood by cutting out shark's fin and other big-name, big-impact fish like bluefin tuna and chilean sea bass. (Note, who is still serving chilean sea bass?!?! I thought we won that fight 7 years ago! The world-wide popularity of chilean sea bass wreaked havoc on the slow-growing, deep-sea Patagonian toothfish - the real name - fisheries last decade.)
In any case, while it may be a bit late, it is certainly better than never, and I applaud the Shangri-la for taking this step. I think it is ALWAYS important for aspirational brands to take high-profile stands on important issues, as they can help change what we all "expect" the good life to include. In this case, the Shang (and the Penninsula) have definitely sent the message - you don't have to fin to be in.
"Shangri-La Hotels and Resorts today announced its ‘Sustainable Seafood Policy’ including 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 with immediate effect." Read the full press release here.
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