Fairmont President's Club - Fairmont Hotels & Resorts Removes Shark Fin from Menus

http://www.hotelnewsresource.com/article64886Fairmont_Hotels___Resorts_Removes_Shar k_Fin_from_Menus.html

Fairmont Hotels & Resorts today announced that it has formally removed shark fin from all of its hotel menus in Asia, effective immediately. The move, which also spans the luxury hotel brand's global culinary operations, is in line with Fairmont's industry-leading commitment to environmental stewardship and supports an earlier pledge to offer sustainable seafood choices in an effort to conserve precious marine species.

"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."

Thank you Fairmont, for doing the right thing. Very classy move by a classy organization. Hotel exec whoever you are, please keep up to fantastic work.^

http://www.hotelnewsresource.com/article64886Fairmont_Hotels___Resorts_Removes_Shar k_Fin_from_Menus.html

Fairmont Hotels & Resorts today announced that it has formally removed shark fin from all of its hotel menus in Asia, effective immediately. The move, which also spans the luxury hotel brand's global culinary operations, is in line with Fairmont's industry-leading commitment to environmental stewardship and supports an earlier pledge to offer sustainable seafood choices in an effort to conserve precious marine species.

"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."

Kudos where due. Good to hear!