Sofitel Philippine Plaza Manila was the host of AccorHotels’ celebration of Sustainable Seafood Week this year. Last March 15, a press conference was held in the luxury hotel’s seaside garden—attended by delegates from the different Accor properties in Manila; government representatives; media personalities; folks from the press and blogging world; and of course, the people from Meliomar, the company behind this annual fete.
In 2016, Meliomar, a sustainable seafood solutions provider, launched this initiative to promote responsible and viable sourcing of seafood. Mr. Christian Schmidradner, General Manager of Meliomar, emphasized how international hotel groups should have access to these sustainable methods and how they can apply them to their F&B practices. It is good to know that there are companies like this that are pushing forward practices that help bring livelihood to small-scale fishing communities and prevent abuse of the country’s marine resources.
AccorHotels is perhaps the perfect example of such a hotel group that follows this advocacy. After all, they already have the Planet 21 in place—a program committed to “ensuring responsible and sustainable operations from the sourcing of our ingredients to the reduction of wastage”, as shared by Adam Laker, Area General Manager of AccorHotels Philippines. This program is followed across all Accor properties in the country, namely: Raffles Makati, Fairmont Makati, Novotel Araneta Center, Mercure Ortigas, the newly-acquired Joy Nostalg Hotels and Suites Manila, and of course, Sofitel Philippines.
In particular, I know that Novotel Manila Araneta Center pushes this system forward in all its dining outlets. The 4-star hotel in Quezon City (check rates) makes sure it sources only from responsible suppliers, and it even has its own farm in Rizal called El Dorado Farm to ensure fresh produce every single time.
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For a complete listing of articles about Novotel Manila, click here.
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Fresh offerings at The 6th, Novotel Manila
Other Accor dining venues make this their mission as well—such as Spiral’s Wednesday Seafood Special at Sofitel, Greens by Sofitel, Nostalgia Lounge & Bar at Joy, Kalesa at Mercure Ortigas, Spectrum at Fairmont Makati, and Mireio at the Raffles.
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Miso-Marinated Chilean Sea Bass from Kalesa
Of course, we got a taste of the different hotels' seafood offerings during the event. My favorites include: Novotel's Tuna in Avocado Ceviche and Poached Shrimp and Lato Ensalada, Mercure's Salmon Kinilaw with Quinoa Salad, Sofitel's Lemon Risotto with Cod Fish, and of course, its fresh tuna!
Aside from AccorHotels, the Sustainable Seafood Initiative is supported by other Philippine hotels, the government, a few seafood companies, and NGOs. It’s good that people are talking about this vital challenge in protecting our natural resources while continuously improving our fisheries and restaurant industry! Congratulations and good job to Meliomar, AccorHotels, and everyone else involved!
Do you love seafood? What do you think about this initiative?
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