Press Release

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Shangri-La Hotel, Sydney Prepares For Earth Hour 2013

Shangri-La Hotel, Sydney has been preparing for Earth Hour 2013 with a mission to source 100 per cent local ingredients for the hotel’s famous dinner-in-the-dark events.

The Shangri-La Hotel, Sydney team has selected two very important suppliers to partner with to deliver a 100 per cent sustainable and locally sourced meals for the hotel’s restaurants, Altitude on level 36 and Café Mix. 

Altitude restaurant’s Chef de Cuisine, Matthew McCool, visited Berridale organic farm in the Blue Mountains in February to sort his way through the 20-hectare organic oasis to develop a seven-course menu for the 23 March 2013 global event. 

“Our entire menu has been sourced within a 100-kilometre radius of the restaurant and most dishes have been inspired by organic vegetables and fruit we found at Berridale farm,” said Chef McCool. 

The restaurant is also making long-term changes to the menu by creating many items in-house to ensure the highest quality for guests and limit the impact transporting produce into the restaurant has on the environment.  Altitude Restaurant now bakes all its own bread, whips butter in-house and creates home-made ricotta and fresh mozzarella cheese. 

The hotel’s all-day dining restaurant, Café Mix, is also focusing on local produce, with Executive Chef Steven Krasicki striking a partnership with The Outback Pride Project.  Outback Pride’s mission is to promote native Australian foods by working closely with Aboriginal communities and together, they have created the largest bush food-growing organisation in Australia.  As Café Mix dims the lights on 23 March 2013, Chef Krasicki will present a sustainable seafood buffet and prepare classic Australian meats, which will be smoked in paper bark with native ingredients.

“Managing the impact our operation has on the environment is very important to us at Shangri-La Hotel, Sydney.  We are constantly finding ways, particularly in our kitchens, to reduce waste, make better use of our resources and minimise unnecessary energy consumption,” said Chef Krasicki. 

From 8:30 p.m. on Saturday 23 March 2013, the main lighting in the public areas at Shangri-La Hotel, Sydney will be turned off and the hotel will remain on minimal lighting for one hour.  Guests will be encouraged to participate by switching off the lighting and any power or devices in their guestrooms and suites.

In the area of environmental sustainability, Shangri-La Hotel, Sydney’s focus is primarily in five segments: stakeholder relations, the environment, health and safety, employees and the supply chain.  In addition to water-saving devices in guestrooms, LED lighting throughout the hotel and eco-friendly bathroom amenities, the hotel has also launched new initiatives in 2013, such as a battery-recycling programme and
cross-department material recycling, and an on-site organic herb garden will soon be launched. 

For restaurant reservations, please contact (61 2) 9250 6123, e-mail dine.slsn@shangri‑ or visit

香格里拉酒店集团一贯坚持以经济、社会和环境可持续性的方式进行经营,同时平衡各相关利益方之间的关系。集团有专门的企业社会责任委员会,从股东关系、环境、健康及安全、供应链管理和员工等重点领域带领企业推陈出新,并聚焦“人文关怀”和“关爱自然”两个方面,使香格里拉成为企业公民和可持续发展方面的领导者。 “人文关怀”主要体现在香格里拉人文关怀项目,使弱势群体获得更好的教育及健康服务;“关爱自然”则渗透于香格里拉自然保护项目中,为保护生态多样性以及恢复生态环境作出不懈努力。更多详情,请登录香格里拉集团网站 “企业社会责任”板块。