• Hyatt will focus on the procurement of responsibly sourced farmed and wild-caught seafood at its hotels globally. This will include a clear preference for seafood sourced from Marine Stewardship Council and Aquaculture Stewardship Council certified fisheries and farms and those involved in Fishery or Aquaculture Improvement Projects.
• There will be a complete ban on the consumption and procurement of shark fin at all Hyatt food and beverage outlets globally. (Any banquets and event bookings made before May 15, 2014 that include shark fin will be honored, however.)
• In addition to shark fin, Hyatt will seek to reduce and systematically eliminate the sourcing of other highly vulnerable seafood species identified by WWF.
• Separately owned restaurants located in Hyatt hotels must participate in a comprehensive sustainable seafood training program.
• Hyatt will measure the global performance and progress of these efforts with the support of the World Wildlife Fund's analysis and recommendations.
It is great to see Hyatt making an effort here, and the hope is that it will encourage others within the industry to do the same and follow suit. Of course, the goal is to become 100% sustainable, so even if the chain hits its goal in 2018, there will still be a lot of work to do. Remember, if 50% of their food is sourced responsibly, the other 50% is still sourced irresponsibly. For now, though, we have to take what we can get, and we are happy that the ball is finally in motion.
[Photo: Hyatt Hotels]