guardian.co.uk,Justin McCurry in Osaka, Thursday 24November 2011
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| 73 million sharks are killed yearly for shark fin soup. Photograph: Paul Hilton/EPA |
Environmentalgroups are claiming a significant victory in the campaign to save the globalshark population, after the Peninsula hotel group said it would stop servingshark fin dishes from January.
Peninsula,one of Asia's most prestigious hotel chains, said on Monday it would no longersell the dishes, considered a delicacy in Hong Kong and other parts of theregion, "in recognition of the threat facing the global shark populationand in line with the company's sustainability vision".
The movewill affect the group's nine hotels, including those in China and Hong Kong,the center of the global shark fin market.
Hong Konghandles between 50% and 80% of the global trade in shark fins, bringing incatches from more than 100 countries, with Spain its biggest supplier. In 2006it took delivery of more than 10,000 tonnes worth US$276m, according to the UNfood and agricultural organisation.
Most isconsumed in Hong Kong and Taiwan, but also in mainland provinces such asGuangdong, where its consumption has become a status symbol among China'snouveau riche.
Hong Kongand Shanghai Hotels, which owns the Peninsula group, said it would honourrequests for shark fin soup made before 21 November, for consumption after 1January.
The dish,which comprises pieces of rehydrated shark fin in a rich broth, is a popularstaple at wedding parties and formal banquets, with a serving for 12 people costingaround US$138.
In HongKong districts such as Sheung Wan, which specialises in dried seafood, premiumshark fin can fetch up to US$1,280 per kilo. One Sheung Wan wholesaler recentlytold the Guardian, however, that the market price had dropped by about 20% inthe past two months, partly as a result of the campaign.
About 73million sharks are killed every year, and the appetite for their fins in placessuch as Hong Kong has taken one in three shark species to the brink of extinction.
"Byremoving shark fin from our menus, we hope that our decision can contribute topreserving the marine ecosystem for the world's future generations," thePeninsula group's chief executive, Clement Kwok, said in a statement.
"AsAsia's oldest hotel company, we also hope that our decision will inspire otherhospitality companies to do the same."
Otherluxury hotel chains have attempted to reduce shark fin consumption by offeringalternative menus for wedding banquets, sometimes with inducements such as a freenight's accommodation for the newlyweds.
The push toremove the delicacy – prized more for its glutinous texture than for its taste– has gathered momentum after a slow start, according to World Wildlife Fund,which has seen 97 caterers and hotels sign up to its alternative shark-freemenu in the past year.
A 2010survey of eating habits by Bloom Association, a marine conservation group,found that despite the dish's central place in Cantonese cuisine, attitudeswere shifting, particularly among younger people.
Accordingto Bloom, 66% of Hong Kong diners said they were uncomfortable with the idea ofeating an endangered species, and more than three-quarters said they would notmind if it was removed from banquet menus.
ThePeninsula announcement came as the European commission called for a global ban on shark finning – the practice of cutting off a shark's fin and throwing itsbody back into the sea – by EU fishermen. EU countries are responsible forabout 14% – the second-largest share – of the global shark catch.
