Iberostar Puts Priority On Sourcing Sustainable Seafood
Bruce Parkinson, Open Jaw
Iberostar Hotels & Resorts, a family-owned hotel chain with more than 120 hotels in 19 countries, says it is taking tangible steps to fight the global overfishing crisis by committing to sustainably source 25% of the seafood available in its hotel restaurants from MSC-ASC certified suppliers.
According to the UN, a third of the world’s oceans are overfished, posing serious threats to a vast array of marine species and habitats across the globe.
As a bulk purchaser of seafood products, hotels – some of which serve as much as one tonne of seafood a day -- can play a significant role in mitigating this crisis, Iberostar says.
At present, Iberostar sources 15% of its total seafood from suppliers certified by the Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC), on the way to its goal of 25%.
These certifications help control overfishing by making sure that suppliers comply with the latest laws and regulations limiting overfishing. Iberostar is also working with WWF and FishWise to improve the sourcing of 100 percent of its seafood.
Currently, seven of Iberostar’s restaurants in Mexico, the Dominican Republic, Spain and the Canary Islands are MSC-ASC certified:
Gourmet at Iberostar Grand Paraiso, Mexico
Le Tourbillon at Iberostar Grand Bavaro in the Dominican Republic
Gran Clavel at Iberostar Las Letras Gran Vía in Madrid, Spain
Ca’s Menestral at Iberostar Paseo de Gracia in Barcelona, Spain
Astir at Iberostar Grand Portals Nous and Marea at Iberostar Selection Playa de Palma in Mallorca, Spain
Papa Negra at Iberostar Grand Mencey in Tenerife in the Canary Islands
Iberostar says guests eating at any of these MSC-ASC certified restaurants can be assured they’re supporting fishermen and businesses who share their environmental consciousness, which is becoming an increasingly important factor in travelers’ resort choices.
Bruce Parkinson Editor-in-Chief
An observer and analyst of the Canadian and international travel industries for over 25 years, Bruce uses the pre-dawn hours to prepare a daily news and information package to keep industry members up to date.