Hyatt to buy responsibly sourced seafoodStaff writer ▼ | August 13, 2014
Hyatt Hotels Corporation announced a global initiative to increase procurement of responsibly sourced seafood at Hyatt hotels, starting with an initial goal of responsibly sourcing more than 50 percent of their inventory by 2018.
Seafood sustainability In partnership with World Wildlife Fund (WWF)
This is the first phase of a long-term seafood sustainability strategy in partnership with World Wildlife Fund (WWF), a leading global conservation organization, to build on Hyatt’s existing environmental stewardship. The partnership also focuses on enhancing the sustainability of seafood sourcing at Hyatt hotels by eliminating the procurement of highly vulnerable seafood species.
Hyatt will focus on the procurement of responsibly sourced farmed and wild-caught seafood at Hyatt hotels globally, with an initial emphasis on key species such as salmon, shrimp, grouper, Chilean sea bass, and tuna. This will include a clear preference for seafood sourced from Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC) certified fisheries and farms and those involved in Fishery or Aquaculture Improvement Projects. Hyatt will also identify other sustainable sources of seafood in collaboration with WWF.
A complete ban on the consumption and procurement of shark fin at all Hyatt restaurants and food and beverage outlets globally. This builds on Hyatt’s commitment in 2012 to remove shark fin from all restaurant menus. Any banquets and event bookings made before May 15, 2014 that include shark fin will be honored.
In addition to banning shark fin, Hyatt will seek to reduce and systematically eliminate sourcing of other highly vulnerable seafood species identified by WWF.
Hyatt colleagues involved in food and beverage offerings at the company’s owned and managed full service hotels will participate in a comprehensive sustainable seafood training program developed in collaboration with WWF.
Hyatt will measure global performance and progress of these efforts with the support of WWF analysis and recommendations. ■