Shangri-La launches sustainable culinary programme on Earth Day
‘Rooted in Nature’ would promote the cause across India, the Middle East, Europe, the Indian Ocean and North America regions
Shangri-La launched the ‘Rooted in Nature’ programme to support sustainable culinary initiatives. The launch has come on the occasion of Earth Day, and the programme would promote the cause across India, the Middle East, Europe, the Indian Ocean and North America regions. The new array of dishes would continue indefinitely across the MEIA region groups.
New culinary dishes are set to be introduced across Shangri-La hotels in the region, and they would be prepared using ethically sourced ingredients to highlight sustainable dining. These dishes, the group said, would be available on the menus throughout the year.
Dishes on offer would include produce and herbs grown on hotel grounds, locally-sourced organic fruits and vegetables, line-caught fish and free-range beef. Interestingly, honey would be sourced from Shangri-La Toronto’s own rooftop beehive.
Rooted in Nature, which recognises the differences in the group’s locations, is a gastronomic initiative encouraging culinary teams across the hotels and resorts to incorporate sustainable items from local markets into the menus, while also ensuring authentic flavour. The ‘Rooted in Nature’ menu items could be easily identified with the help of the pea shoot logo next to the dish on all restaurant menus, the group added in a statement.
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