Hyatt Hotels has made a commitment to source ASC certified seafood as part of a major global initiative to source seafood responsibly.
As part of the effort to responsibly source more than 50 per cent of their seafood by 2018, Hyatt will work towards purchasing more than 15 per cent of its supply from Aquaculture Stewardship Council (ASC) certified farms and Marine Stewardship Council (MSC) certified fisheries.
“We are deeply focused on improving the health of our planet and our communities by implementing sustainable practices, and we hope that this effort to responsibly source more than 50 per cent of seafood purchased by our hotels by 2018 will set a new standard for the hospitality industry,” said Mark Hoplamazian, President and CEO of Hyatt Hotels Corporation. “Not only is fishing an important livelihood in many of the communities where Hyatt hotels operate, but many people around the world rely on fish as a primary source of protein, making it essential to help protect the world’s oceans. As we continue to live out our mission of making a difference in the lives of the people we touch every day, and demonstrate care in everything we do, these overarching goals and call-to-action show our dedication to acting responsibly and doing what is best for our colleagues, guests, and owners.”
This is the first phase of a long-term seafood sustainability strategy in partnership with the World Wildlife Fund (WWF). The partnership also focuses on eliminating the procurement of highly vulnerable seafood species.
“Hyatt has the opportunity to set a new standard for the industry and play a critical role in showing demand for responsibly sourced seafood,” said Caroline Tippett, Director of Seafood Engagement, WWF. “We look forward to working with Hyatt in an effort to ensure more sustainable sourcing through global buying practices at Hyatt hotels and through its training efforts for its colleagues worldwide. Hyatt’s ban on shark fin from food and beverage offerings will also help protect valuable shark species that are crucial for maintaining the health of our marine ecosystems.”
Hyatt’s procurement will have an initial emphasis on key species such as salmon, shrimp, grouper, Chilean sea bass and tuna. There will be a clear preference for ASC and MSC certified seafood as well as sourcing from those farms or fisheries involved in Aquaculture or Fishery Improvement Projects.