Starting next year, Hongkong and Shanghai Hotels group will stop serving shark fin, one of the most popular and expensive delicacies, to tourists who will stay in its hotel and resort properties. Their initiative is appreciated by the WWF, whose officials think that this movement will be embraced by other chain hotels, in an attempt to please their green clients. The group currently owns nine luxurious Peninsula hotels and has other properties across Asia and America.
Saying no to shark fin dishes gives a chance to biodiversity preservation campaigns. If this example is followed by other high-profile resorts all across China, sharks and oceans would be offered a fighting chance, according to
WWF officials. The announced initiative could change the fate of shark populations, now threatened by the eccentric taste of thousands of customers who enjoy eating shark fin soup. This dish is perhaps one of the most popular soups, served at special occasions such as weddings and banquets, but often included in the menu of luxurious restaurants.
An increasing demand for such delicacies defies the global economic crisis and scales the number of victims among sharks, that have become vulnerable since 1996.
At this point in time, while talking about these creatures and their close relatives, experts reached the conclusion that 181 species are under great threat. The same situation is indicated by the International Union for Conservation of Nature's Red List.
After taking this number into consideration, several major players on the market decided to replace the controversial ingredient, offering their clients delicious and environmentally-friendly shark-free banquet options.
Currently, 100 grand hotels and popular restaurants from China greened up their conduct and decided to minimize their ecological footprint by letting the shark population breathe at ease. Many more other enterprises are expected to follow the same path, as WWF started warning the public opinion about the harmful impact their eccentric choices have on oceans' biodiversity in 2010.
“We are thrilled with the leadership shown by Hongkong and Shaghai Hotels in saying no to shark fins. To give sharks and our oceans a fighting chance, we need more hotels and Chinese restaurants to take action like this, which will result in greatly reduced demand for shark fin from Hong Kong,” state officials from WWF.
As catering sectors turn into shark's guardians, the organization wants to witness radical changes in the consumers' eating habits.
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