FLOSS in the kitchens

For example, shark fin is no longer served at any Fairmont restaurant.

"Our Sustainability Partnership Program looks at a holistic approach of how we impact all aspects of our community, including our environment, economic contributions and sustainable growth. And this is exemplified in not just our commitment to sustainable products on our menu but also our Fairmont Lifestyle Cuisine philosophy," Leclerc says.

The Lifestyle Cuisine initiative was mooted as far back as 2010 when the group's executive chefs met in Chicago to train and launch six specfic categories - Lifestyle Cuisine Plus menu, DASH/Heart Healthy, Diabetic, Vegan, Raw, Macrobiotic and Gluten Free.

At the Sheraton Complex in Guangzhou, general manager Ivo Estorminho gave his blessings for an organic vegetable farm that will supply his two hotels from Day 1. The farm grows vegetables and fruits, and rears chicken and fish as well.

"As a hotel group we also source and support sustainable farming since it is part of our group policy," says Estorminho. "With changing taste and style, we have to keep up to date and even ahead of guest demands.

"We use organic fruits and vegetables not only in our Western kitchens but also in our Chinese kitchens. We highlight this on our menus and have special selections and F& B programs to help guests keep a balanced diet.

"At the Sheraton, we have Color Your Plate by Sheraton Fitness", which is a simple approach to healthy eating and encourages guests to eat colorful, nutritious, organic and dense foods as part of a well-balanced meal to increase energy and performance."