Fairmont Hotels and Resorts Offers Up Sustainable Seafood Choices
Fairmont Hotels & Resorts announced the extension of its brandwide Green Cuisine program to include sustainable seafood choices. The company will remove threatened fish species from their restaurant menus, such as Chilean Sea Bass and Bluefin Tuna.
Fairmont’s purchase of seafood will be made with the guidance and consultation of reputable seafood watch organizations and with the input of local suppliers. This commitment means working together with reputable suppliers who buy fish that are resilient to fishing pressure and harvested using methods that limit damage to marine habitats.
Chilean Sea Bass is a long-life fish which does not reproduce quickly. This is a popular menu item worldwide, and numbers have been decreasing dramatically due to illegal and aggressive fishing practices. Bluefin Tuna, the other dish eliminated from Fairmont’s menu, is heavily over-fished in international waters. This species is in such serious danger that the World Conservation Union lists it in its group of most threatened wildlife. In fact, Bluefin Tuna has declined by 97% over the last forty years.
The final result of this action will mean healthier practices flowing down to suppliers, who will then have better choices to offer restaurants. This helps Fairmont demonstrate to guests who care about the future of the world that they are participating in sustainable alternatives.
