Tourists need to be more sustainable with seafood consumption

Thursday, October 17, 2019

According to the UN, a third of the world’s oceans are now overfished. Hotel businesses, many of whom serve a ton of seafood a day, have a unique opportunity to initiate a change in responsible seafood harvesting and using up.

Iberostar, hosting 8 million guests a year at its 120 hotels and restaurants in 19 countries, has converted 15% of its total seafood procurement to suppliers certified by partner organizations the Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC), keeping its goal of 25%. Globally, it now serves about 8,600 kg of MSC-ASC-certified seafood every month. Iberostar is also working with the World Wildlife Fund-US and FishWise to improve the sourcing of 100 percent of its seafood.

The company is also adhering to local seasonal regulations including recently banning 34 species of seafood from its menus in the Dominican Republic.

“As a family business who has become a part of the communities we’ve served for decades, we believe the hotels play a critical role in ensuring the sustainability of the environmental resources of this country for generations to come,” said Gloria Fluxà, the fourth-generation leader in the 63-year-old, 100% family-owned tourism business.

« Back to Page

• La Concha Resort Unveils New Culinary Gem: Tekka Bar – A Sake and Handroll Haven in San Juan

• Savor PEI’s flavorful journey: Sustainable dining on Canada’s food Island

• The grand comeback of Galaxy Macau’s Chinese New Year Bazaar