Marina Bay Sands will go shark fin-free in Sands Expo and its own restaurants in its ongoing commitment to protect the environment through the integrated resort’s global sustainability strategy Sands ECO360°. ECO360° drives the stewardship of responsible business operations in the areas of green buildings, environmentally responsible operations, green meetings and sustainability education and outreach.
“We commend Marina Bay Sands for leading the way given its iconic status in Singapore. Their commitment and now concrete action of removing shark fin from their wholly-owned restaurants and from banquet operations should not be seen as anything but exemplary,” said Elaine Tan, CEO of World Wildlife Fund Singapore. “Sharks are a crucial part of marine ecosystems and their populations have a direct impact on fish stocks, which in-turn affects many things, including our food security in the future. Marina Bay Sands is showing foresight and leadership in corporate sustainability, providing a great example that the longevity and ongoing success of business is closely tied to safeguarding the biodiversity of our planet.”
Marina Bay Sands also caters to the environmentally-conscious clients offering a Green Harvest Menu that features locally sourced ingredients so as to reduce food miles. Selected seafood served at MICE events and restaurant owned and operated by Marina Bay Sands are sourced from suppliers that fish and farm responsibly, as certified by either the Marine Stewardship Council (MSC) or the Aquaculture Steward Council (AWC).
From 8 to 15 June 2014, 13 dishes of sustainable seafood offerings are showcased in its international buffet restaurant RISE at Tower 1 lobby, in conjunction with the Sustainable Seafood Festival organised by WWF. Some of the sustainable seafood items include sustainable tilapia, alaskan pollack, pink salmon and atlantic cod.
As part of Marina Bay Sands’ ECO360° strategy, the integr resort will work with tenants to encourage them to adopt sustainable practices, including recycling, reducing food waste and removing shark fin from their menus.
