Shangri-La Shougang Park’s catering team is committed to a more sustainable food and beverage experience, with a strong emphasis on locally and responsibly sourced ingredients. Produce is brought from farm to table from the in-house chef’s farm, nearby suburban farms and local farmer’s markets, supporting regional growers and keeping supply chains closer to home. Food waste from the hotel is also used to generate electricity through a waste disposal and recovery programme, further reducing environmental impact.