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Shangri-La Hotel, Huhhot Launches Rooted in Nature Project

Shangri-La Hotel, Huhhot, has launched a series of new menus to support the Shangri-La group’s “Rooted in Nature” project. The project's cuisine will feature the finest locally and ethically sourced ingredients.

The hotel is dedicated to providing the best food and beverage service for guests and committed to corporate social responsibility. It contributes to the development of the local economy by purchasing local ingredients and consistently upholds its standards based on the “Rooted in Nature” concept and the spirit of ethical sourcing. In line with the local cuisine, the featured ingredients include Mongolia scallions, potatoes from Chayouzhongqi, lamb from the Xilin Gol Grassland and much more. All these ingredients have been purchased for use in the dishes served at the hotel's outlets.

Lamb cooked on Ice Hotpot. The free-range lamb comes from the Xilin Gol Grassland. Due to its unique characteristics, the lamb does not have a “muttony” taste. These animals spend a long time on the grasslands and, thus, are in excellent physical condition, which makes their meat rich and nutritious. The sauce is made from Sichuan chilli, Asian spices and roasted garlic.

Mongolia Scallion Pancake. This is a uniquely flavoured dish on the snack menu. The scallions come from Siziwang Banner County, Inner Mongolia, which is famous for its unique environment. This dish is the perfect combination of organic ingredients and health food.

This April, Shangri-La Hotels and Resorts will mark the global premier of Rooted in Nature, its culinary sustainability initiative, by hosting a month-long celebration of the group’s most exceptional food purveyors. The hotels will recognise the farmers, fisherman and ranchers in locations worldwide, from small farms in the Maldives to fishing villages in Malaysia, that make dining at Shangri-La delicious and sustainable.

The special Rooted in Nature events and promotions that will take place at all Shangri-La and Kerry hotels will highlight the sustainable sources of produce, fish and meat that can be found on the hotels’ menus all year and celebrate the purveyors who responsibly tend to the land and sea to provide Shangri-La chefs with the best ingredients. The dishes on offer will include produce and herbs grown on the hotel grounds, locally sourced organic vegetables and fruits, line-caught fish, free-range poultry and beef, honey from the hotel’s own beehive and more.

About Rooted in Nature
Shangri-La Hotels and Resorts operates 89 hotels around the world in diverse locations – from Hong Kong to Paris, Tokyo to Sydney and Kota Kinabalu to Guilin. In 2014, the group introduced Rooted in Nature, a culinary initiative highlighting locally or ethically sourced food offerings. The initiative recognises the differences in the group’s locations and enables all Shangri-La hotels and resorts to incorporate sustainable items from their unique markets into their menus.

Diners can identify Rooted in Nature menu items by spotting the pea shoot logo beside the dish description on the a la carte menus and café stations at all-day dining restaurants and selected specialty restaurants. Rooted in Nature dishes must have a prominent ingredient that meets one or more of five guidelines.

“Shangri-La is committed to promoting greater transparency of where our food sources come from by working with local and sustainable providers. By 2020, our goal is to serve 75 per cent more sustainably sourced food on our menus,” said Peter Finnegan, Shangri-La’s group director of food and beverage operations. “Through the Rooted in Nature dining experience, we invite guests to join us in embracing and celebrating the benefits that sustainable food brings us.”

With Shangri-La’s Rooted in Nature initiative, the luxury hotel group aims to:
• Support local agricultural and fishing communities
• Buy local produce that is free of chemical pesticides
• Source from free-range livestock and poultry products where possible
• Acquire sustainably sourced seafood that is caught through ethical means
• Serve organic and fair trade products that are indicated by national and local food safety standards.

Shangri-La Hotel, Huhhot, cordially invites all guests to enjoy its high quality and natural delicacies. For more information or to book a seat, please call the hotline at (86 471) 332 8816.
 

 
 

Shangri-La Hotels and Resorts remains committed to operating in an economically, socially and environmentally responsible manner whilst balancing the interests of diverse stakeholders. In striving to be a leader in corporate citizenship and sustainable development, a corporate-level CSR Committee drives the company’s initiatives in the strategic areas of stakeholder relations, environment, health and safety, supply chain and employees. These focus areas are unified under the umbrella brand of “Sustainability”, together with  Shangri-La’s core CSR projects “Embrace” and “Sanctuary”.  Hotel-level Embrace programmes focus on Shangri-La’s Caring People Project, which aims to promote the highest level of education and health support in underprivileged communities.  Sanctuary programmes concentrate on Shangri-La’s Care for Nature Project, which promotes the conservation and restoration of biodiversity.  For more information, please visit the group’s CSR section on www.shangri-la.com.

Press Contact

Vikki Wei
Communications Manager

Phone

(86 471)336 6888

Fax

(86 471)332 8881

Address

5 Xi Lin Guo Le South Road, Huhhot 010020, Inner Mongolia, China

Email

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