Hats off to luxury hotel chains that take steps to protect the environment. Just days ago, Shangri-La Hotels and Resorts announced a sustainable seafood policy-- hot on the heels of The Peninsula Hotels’ shark fin soup ban. The company will immediately stop serving shark fin in all 72 hotels and resorts under the Shangri-La, Kerry and Traders hotel brands. Shangri-La will also phase out endangered Bluefin tuna and Chilean sea bass in all its operated restaurants within the year. This new policy is the latest to illustrate Shangri-La's commitment to the environment; the company has also sponsored various conservation projects including the creation of marine sanctuaries to ensure reef protection and the stability of marine life near some of Shangri-La's tropical resorts.
Pictured: The much-heralded Shang Palace at the Shangri-La Hotel in Paris. Newly opened in September 2011, Shang Palace is the first gourmet Cantonese restaurant in the city.