Shangri-La’s Rooted In Nature Cuisine

  • The Shangri-La Hotel, Sydney harvests its own honey in urban beehives on the hotel's roof.

    The Shangri-La Hotel, Sydney harvests its own honey in urban beehives on the hotel's roof.

  • A greenhouse from Shangri-La Maldives' farmer's cooperatives.

    A greenhouse from Shangri-La Maldives' farmer's cooperatives.

  • Kowloon Shangri-La, Hong Kong sources produce from an organic-certified local farm.

    Kowloon Shangri-La, Hong Kong sources produce from an organic-certified local farm.

  • Shangri-La Hotel, Xian sources apples from the first certified Good Agricultural Practices farm in Chunhua County, China.

    Shangri-La Hotel, Xian sources apples from the first certified Good Agricultural Practices farm in Chunhua County, China.

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The cuisine at Shangri-La hotels and resorts worldwide are indeed delicious, but now, it’s also good for both you and the environment. Throughout the month of April, Shangri-La and Kerry hotels around the globe are holding special dining events and promotions in celebration of the hotels’ ongoing culinary sustainability initiative, Rooted in Nature. Under this initiative, the hotels will source their produce, seafood, and meats from local purveyors who responsibly and ethically steward the land and sea, incorporating the unique ingredients found around each hotels’ location into their menus. The ethical ingredients used range from locally-grown oyster mushrooms in Rasa Ria, Malaysia to certified organic caviar in Toronto, Canada, from sustainably-fished tuna in Manila to hotel-made honey in Sydney. Each hotel will feature Rooted In Nature dishes and drinks through special set menus or a la carte, which can be found on the hotels’s menus year-round by spotting a pea shoot logo next to the dish description. “Shangri-La is committed to promoting greater traceability and transparency of where our food sources come from by working with local and sustainable providers,” said Peter Finnegan, Shangri-La’s group director of food and beverage. “By 2020, our goal is to serve 75 percent more sustainably sourced food on our menus.”

For more information, visit Shangri-La Sustainability

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