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Fairmont Removes Endangered Seafood from Menus

As part of its expanded, chain-wide Green Cuisine programme, Fairmont Hotels will remove endangered fish species like Chilean seabass and bluefin tuna from its restaurant menus.


By Don Douloff, February 19, 2009

Fairmont SeafoodAs part of its expanded, chain-wide Green Cuisine programme, Fairmont Hotels will remove endangered fish species like Chilean seabass and bluefin tuna from its restaurant menus.

In addition, Fairmont will align itself locally with reputable seafood-watch organizations, to continue offering guests sustainable seafood choices. By spring, Fairmont’s seafood purchases will be made in conjunction with the seafood-watch agencies and local suppliers.

A number of Fairmont properties have taken up the sustainable seafood call. In Vancouver, The Fairmont Waterfront and The Fairmont Vancouver Airport have joined the Vancouver Aquarium’s Ocean Wise programme, a conservation programme created to educate customers about the issues surrounding sustainable seafood.

Ocean-friendly menu options at The Fairmont Waterfront’s Herons Restaurant include top-seared halibut and pan-seared sablefish.

Visit http://www.fairmont.com/EN_FA/AboutFairmont/environment/GreenPartnershipProgram/Index.htm



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