In a laudable move, Shangri-La Hotels and Resorts has announced the expansion of its sustainable seafood policy to include the discontinued use of all shark fin products in 72 hotels and resorts, as well as phasing out additional of species of fish who suffer from overfishing and support unsustainable farming industries. The two species to get the axe of preservation are Bluefin tuna and the Chilean sea bass. As Time Magazine and Greenpeace report, the commercial overfishing of sharks and fish is leading to a depletion of marine ecosystems that, due to declining populations, will not be replaced. Shangri-La's steps to reduce demand for these items are commendable, and it follows their initial 'Sanctuary, Shangri-La's Care for Nature' project that have developed marine sanctuaries to support the integrity of important coral reefs around their properties.
In order to fulfill its contractual obligations, all banquets reserved to include the dish shall be honored, but no new requests for shark fin soup can be made either individually at its restaurants or through its commercial catering. If you would like to show your support by staying at any of Shangri-La's now more sustainable hotels and resorts, you can find them all at Five Star Alliance.
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