Why every day is Earth Day in the Shangri-La kitchens


Rooted in Nature, is the new food and beverage initative that formalises Shangri-La Hotels & Resorts’ commitment to sourcing from more ethical, sustainable supply chains.

Under the programme, the group is working to source food from local, small-scale producers wherever possible, placing a high priority on buying local ingredients supplied by farmers, herders, fisheries, butchers, bakers and artisans who preserve traditional knowledge and techniques and work with respect for the environment, the landscape and animal welfare.

Rooted in Nature’s guidelines aim to guard local food traditions and raise awareness about the food travellers (and all people) consume – not only where it comes from, but also how food choices impact the  communities and the rest of the world.

The initiative centres on the following criteria when creating hotel menus:

  1. Locally grown fruits and vegetable – Produce must come from farmlands located within a 20-kilometre radius from the hotel.
  1. Chemical and pesticide-free local produce – Suppliers must show certification verifying that they do not use chemical pesticides, only compost and bio-sourced alternatives.
  1. Free-range livestock and meat/poultry/eggs – Food producers must present certification demonstrating adherence with FREPA (Australia), BC-SPCA/ USDA (North America), or RSPCA (UK) standards, among other local or national equivalent credentials.
  1. Sustainably-sourced seafood – Seafood must be certified by the Marine Stewardship Council (MSC) or similar certification bodies.  Suppliers must also possess a Certificate of Custody from the MSC. Local fishing groups that are supported by recognized partners such as the WWF are also included in this category.
  1. Certified organic, fair trade and other local certifications equivalent to less use of chemical pesticides: Suppliers must possess fair trade or organic certification and produce MSG-free food.


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