Fairmont Hotels: Sustainable Seafood Program
Two of Bermuda’s leading hotels are spearheading a program in support of sustainable seafood, which is seafood acquired from sources that can maintain future production without jeopardizing the ecosystems from which it was acquired. The sustainable seafood movement has gained momentum as more people become aware about environmentally-destructive fishing methods
The Fairmont Southampton and The Fairmont Hamilton Princess are joining 60 Fairmont Hotels across the globe to raise awareness and funds to protect the world’s waters throughout the month of April 2010.
Fairmont will use the month of April to focus on water sustainability and the world’s oceans, which cover more than 70 percent of the Earth’s surface. Their restaurants will serve up their favourite sustainable seafood entrees, while restaurant guests will be invited to donate $1 to the National Geographic Society [NGS] in support of ocean conservation and the restoration of living marine resources.
Fairmont hotels worldwide have long maintained a practice of environmental concern, taking steps such as removing threatened fish species such as Chilean Sea Bass and Bluefin Tuna from their restaurant menus in 2008. Fairmont say they maintains a comprehensive commitment to purchasing local, organic and sustainable food items whenever possible.
Executive Chef of The Fairmont Southampton Christopher Chafe said:
In Bermuda, we have a partnership with SeaChoice, a sustainable seafood programme based in Canada, which advises us on the seafood we offer in our menus, so that Fairmont guests continue to be provided with a comprehensive selection of sustainable seafood choices
Locally, we limit our seafood purchases to four local fishermen who understand and abide by Fairmont’s commitment to sustainable seafood. In the United States, we buy from Foley’s in Boston, a designated sustainable seafood company that sources its seafood only from sustainable sources.
Southampton Princess Executive Chef Christopher Chafe
Fairmont’s commitment to ocean sustainability means working with reputable suppliers who purchase fish that are resilient to fishing pressure and harvested in ways that limit damage to marine or aquatic habitats.
The end result: healthier practices flowing down to suppliers, who then offer better choices to restaurants. In addition, by promoting awareness and sustainable alternatives among its guests, Fairmont hopes to play a role in influencing and shaping the tastes and preferences of guests who care about the future of the planet.
Thomas Frost, Executive Chef, The Fairmont Hamilton Princess added:
It’s important to note that good environmental practices do not mean guests at Fairmont restaurants miss out on world-class cuisine. Rather, they feast on various fish caught or sourced in ways that ensure their continued survival.
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