Shangri-La embarks on sustainable F&B drive
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Shangri-La Hotels & Resorts has embarked on a global F&B programme aimed at promoting sustainable ingredients and local produce.
The ‘Rooted in Nature’ programme will launch in April 2015 with a month-long series of initiatives designed to highlight the best local ingredients at its portfolio of hotels.
Dishes on offer will include herbs grown on hotel grounds, locally-sourced organic vegetables and fruits, line-caught fish, free range poultry and beef, and even honey from a hotel’s own beehive.
As well as the drive towards local and sustainable produce, Shangri-La is also aiming to source ingredients that are free of chemical pesticides, caught or killed in an ethical manner, and those that provide benefits to indigenous suppliers.
“Shangri-La is committed to promoting greater traceability and transparency of where our food sources come from by working with local and sustainable providers. By 2020, our goal is to serve 75% more sustainably sourced food on our menus,” said Peter Finnegan, Shangri-La’s group director of food & beverage.
“Through the Rooted in Nature dining experience, we invite guests to join us in embracing and celebrating the benefits that sustainable food brings us.”
The ‘Rooted in Nature’ programme is the latest in a series of sustainable F&B initiatives from Shangri-La. In 2012 the Hong Kong-based company launched its ‘Sustainable Seafood Policy’, which included a commitment to cease serving shark fin dishes in all its restaurants.
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