Shangri-La serves up sustainable seafood

"Today's consumers are increasingly environmentally and socially conscious and there is a growing demand for a healthy lifestyle. We expect to improve customer experiences by optimizing supply chain management and providing food with traceable sources."

He added that the program will expand to more Shangri-La hotels worldwide in the future.

Overfishing has posed a threat to the ocean, said Rupert Howes, chief executive of the MSC, adding that commercial fishing has grown fivefold since the 1950s, with a third of all seafood being overfished, pushing some species close to extinction.

Sustainability means no overfishing, no large damage to the whole ecosystem of the ocean, including the habitats of other animals like seabirds, as well as the mature management of fisheries, Howes said.

"As more people become aware of the challenges the oceans face, they individually can make a difference," he said. "It creates incentives for people to say 'we want sustainable seafood' and that goes all the way down to the supply chain of fisheries and to encourage them to come into this voluntary process."