by Cheryl-Anne Sturken | August 13, 2014
Hyatt Hotels Corp. has begun a global F&B initiative to increase its procurement of responsibly sourced farmed and wild-caught seafood. The company's initial goal is to have 50 percent of its inventory responsibility sourced by 2018. As part of this effort, Hyatt will work toward purchasing more than 15 percent of its seafood from fisheries or farms that have been certified by the Marine Stewardship Council or Aquaculture Stewardship Council. The company's initial emphasis will be on key species, including Chilean sea bass, grouper, salmon, shrimp and tuna. In 2012, Hyatt initiated a global ban on the consumption and procurement of shark fin at its properties but agreed to honor any banquets or event bookings made before 2014 that included it on the menu.