Shangri-La Hotels and Resorts has decided to add some changes to its culinary sustainability program. Called Rooted in Nature, the program will take place in all Shangri-La and Kerry hotels. Guests will be able to enjoy menus with such sustainable products as fish and meat, and they will also learn about greener ways of producing the food. Selected hotels will additionally offer sustainable regional menus. For example, dinners at Shangri-La Rasa Ria Resort and Spa located on the island of Borneo (Malaysia), will include oyster mushrooms which are grown nearby in Tuaran by the visually impaired locals. Shangri-La Villingili Resort & Spa on the Addu Atoll (Maldives) will serve dishes with locally produced melons, tomatoes and basil. They are grown on the nearby Meedhoo Island and in the own garden of the resort. Moreover, fish and lobsters served are also got from local fishermen.
The new initiative of the hotelier is aimed to support local fishing and agricultural communities, and promote healthier food free of chemicals and pesticides, ethically caught seafood, and free range livestock and poultry. The dishes made from such products have a special mark in the menu guests will see a pea-shoot logo next to every dish from the Rooted in Nature program. By 2020, the hotelier plans to offer 75% or more dishes in its menu made from sustainable food.