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Hotel giant Hilton makes progress toward seafood sourcing goal

Group has a long way to go, but some progress being made.

Hotel and resort giant Hilton is closer to its goal to of responsibly sourcing its seafood by 2022, the company said Friday in a new report on its progress. 

Hilton's commitment comprises three main goals: protect endangered species; source at least 25 percent of Hilton’s total global seafood procurement volume for owned, managed and leased properties from Marine Stewardship Council (MSC) certified fisheries and Aquaculture Stewardship Council (ASC) certified farms by 2022; and source the rest from fisheries and farms working toward certain sustainability measures by 2022.

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These measures include fisheries or farms that started the MSC or ASC full assessment process, are part of comprehensive fishery or aquaculture improvement projects or species from sources listed as 'green' on WWF seafood guides. 

The company will also source from International Seafood Sustainability Foundation (ISSF) participating companies for its tuna.

Around 6.55 percent of its overall source is from MSC or ASC-certified sources, a goal it hit in 2015. 

The group has targeted sourcing 75 percent of its product from fisheries or farms working toward sustainability -- so far its at 3.91 percent. Its top two seafood species are salmon and shrimp.

Among its other achievements, the company developed training resources on responsible sourcing and sustainable seafood and rolled them out globally, became the first global hotel company to achieve MSC certification for 60 owned, leased and managed hotels in Europe; and was the first hotel to receive chain of custody certification for MSC and ASC-certified seafood in Asia, for its hotel in Singapore.

In the Americas, Hilton worked with foodservice distributor Sysco on a national shrimp program.

To gather its findings, Hilton collected and analyzed available seafood purchasing data across more than 350 hotels, 500 suppliers and across 57 species groups, to establish a baseline of its seafood purchasing data.

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