China World Hotel plans to promote sustainable seafood

China World Hotel holds activities to promote sustainable seafood at its Chinese and Western restaurants in June. [Photo provided to China Daily]

China World Hotel will hold a series of activities to promote sustainable seafood from June 2 to June 30. Chef de cuisine Philip Taylor at Aria, the hotel’s fine-dining restaurant, launched a green sustainable seafood special menu.

It will feature crab salad, seared yellowfin tuna, kingfish tea, Scottish diver scallops, black cod and marine lobster. International buffet restaurant Scene a Cafe will prepare an extensive buffet, offering lobster, scallops and shellfish.

The hotel’s popular cake shop, The Sweet Spot, will also join the program by offering cupcakes with the theme of "green sustainable seafood".

On May 26, the hotel participated in a Green Sustainable Seafood Promotion, with the Marine Stewardship Council and the Worldwide Wildlife Fund for Nature. The activity aims to select sustainable seafood and protect blue marine resources. The program will encourage consumers to choose seafood responsibly.

At the same time, it is hoped it will lead the current seafood industry to more ecologically sustainable practices, and eventually enhance the integrity and credibility of China’s sustainable seafood supply chain. John Rice, area general manager of China World Hotel Beijing, said he believes the program will elevate the hotel’s position as an environmental leader in hospitality services.