More hotels in Cebu announced their support for a proposed ban on serving shark fin soup and other dishes using shark meat.
After a meeting with hotel executives, the Waterfront Cebu City Hotel and Casino said it would advise their chefs to immediately remove all dishes that use shark ingredients in their Chinese and Japanese restaurants.
“We are pleased to inform you that we are supporting this call. I’m a diver myself and I know how important it is to protect these creatures,” said Carlo Sainz, the hotel’s resident manager.
He said he advised their chefs in Tin Gow and the Japanese restaurant Mizu, which offer about five dishes with shark on the menu, to discontinue the offering.
Tin Gow, for example, was serving Shark’s Fin in Scrambled Egg Soup for P1,350 per person.
Sainz said he was aware that Cebu is known globally for the presence of thresher sharks in Malapascua Island.
“We have them (sharks) in our waters and we need to protect them before they go extinct. Banning the serving of their meat in our food is a good start,” he said.
Greenpeace, the global conservation movement, commended the recent moves.
“Congratulations to Cebu’s top hotels and resorts. This goes to show that Cebu is always a good example in conserving our marine resources, except for a few who are ill informed that all shark species have legal protection. Next step is to ensure that landing of sharks in Cebu public markets will stop,” said Vince Cinches, Ocean Campaigner of Greenpeace Southeast Asia.
Shangri-la’s Mactan Island Resort and Spa said they practice “sustainable seafood policy” in all their properties around the world.
In a corporate release issued in Jan. 17, 2012, the global chain said they were immediately implementing a “Sustainable Seafood Policy” including a commitment to cease serving shark fin in all their restaurants or accepting new orders for shark fin products in banqueting.
In December 2010, the elite resort chain started removing shark fin products from its restaurant menus.
Shangri-la’s director of communication Mildred T. Amon said Shangri-la has always been an advocate of the protection of wildlife.
The Grand Convention Center of Cebu, which recently underwent a major renovation and is due for relaunching soon, will continue to offer Chinese dishes but not shark fin soup.
Marketing manager Charmaine Querouz said they do not serve the dish in their restaurant.
Radisson Blu Hotel Cebu said they don’t serve guests shark fin soup or dishes that use endangered species as part of its advocacy for Responsible Business.
The hotel has not served any shark fin ingredient in its all-day restaurant, Feria nor in banquet events.
“It has always been our hotel policy and we fully support this advocacy” said Nishan Silva, general manager.
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