Peninsula takes shark fin off the menu
By Ann Bagel Storck on 11/21/2011
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The parent company of The Peninsula Hotels, The Hongkong and Shanghai Hotels Ltd. (HSH), announced Monday it will stop serving shark fin at all its group operations starting January 1 in an effort to recognize the threat facing the global shark population as well as the company’s sustainability vision.
The company will honor banquet bookings involving shark fin soup made before November 21 but taking place after January 1.
“We hope that our decision can contribute to preserving the marine ecosystem for the world’s future generations,” said Clement Kwok, CEO of HSH. “As Asia’s oldest hotel company, we also hope that our decision will inspire other hospitality companies to do the same and that our industry will play a role in helping to preserve the biodiversity of our oceans.”
Shark fin soup, viewed as a luxury item in Chinese culture, is often served at special occasions such as weddings.