F & B
Four Seasons Resort Chiang Mai has direct relationships with suppliers to ensure their claims of sustainability ( pictured is the resort ’ s Italian chef , Marco Avesani ).
GOING for
Hilton Hotels has set an ambitious goal of buying 100 % sustainably sourced seafood by 2022 .
The goal divides the sustainable seafood into 25 % procured from already sustainably certified sources and to invest in 75 % of suppliers to get them certified
100 %
– basically , to invest in farms and fisheries that are undergoing certification processes but aren ’ t yet fully sustainable . The first baseline progress report indicates 6.6 % progress toward the 25 % goal and 3.9 % progress toward the 75 % goal .
“ Working with suppliers is an ongoing process ,” says Sylvia Low , director of corporate responsibility .
It ’ s one that starts with determining what is sustainable and what isn ’ t . “ We have hundreds of seafood suppliers in multiple locations , and they do not always categorize their species the same way so that we can isolate the ones that belong in certification programs ,” Low says . “ It ’ s been a really time-consuming process to bring our suppliers on board to find some consistencies to map seafood sustainability across our system .”
Suppliers tend to be all over the map in terms of definitions of sustainability . “ Some suppliers are already aware that it ’ s important , and they ’ re already on a journey themselves ,” Low says . “ In many parts of the world , they ’ re struggling with what exactly this concept means . In some places , it ’ s a seafood sustainability 101 conversation .”
In places like China and Malaysia , Hilton has been hosting supplier awareness workshops , and the company has come up with some guiding
34 hotelsmag . com January / February 2019