Shark fin off menu in Singapore resort

A MAJOR Singaporean resort is removing shark fin from its exhibition and convention centre menus, its management has announced.

Shark fin soup is a traditional staple of wedding dinners in the predominantly Chinese city-state.

"Marina Bay Sands is a leader in the hospitality and MICE [meetings, incentives, conventions, exhibitions] industry. We have the unique opportunity to inspire and influence our customers and partners to adopt sustainable practices," said Kevin Teng, the resort's director of sustainability.

Wildlife and environmental activists welcomed the announcement on Wednesday.

"We applaud their strong commitment to marine protection and hope that other hotels will follow their excellent example," the Animal Concerns Research & Education Society.

"This move ... sends a strong and clear message that this is an important issue that needs to be addressed," said Olivia Choong, president of Green Drinks Singapore.

Sharks are hunted and harvested worldwide, mainly to satisfy the large demand for shark fin in Asian markets. The soup is considered a traditional delicacy in Chinese cuisine, and is often served during festive occasions.

But the slaughter of millions of top-tier predators each year just for the fins is cruel and upsets the delicate balance of marine ecosystems, conservationists say.

Singapore has been identified as one of the largest shark fin trading nations, and one of the top exporters to the major market of Hong Kong.

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