Marriott International launched a sustainable seafood program called “Future Fish” in June 2010 making it the first, large global hotel chain to adopt a sustainable seafood policy in response to declining global fish stocks.

Marriott’s approximately 780 full-service hotels are expected to source at least half percent of their seafood from certified sustainable, responsible fisheries and aquaculture farms in 2011.

Individual chefs and guests alike have been expressing concern over their seafood purchases. Marriott’s move towards sustainable seafood will influence what you can order in Renaissance, Marriott, JW Marriott and Ritz-Carlton hotels. For instance, most of its hotels have removed blue fin tuna and Atlantic cod, and also shifted to sustainable salmon. The Marriott hotels in Hong Kong gave guests a taste of sustainable seafood offerings, such as abalaone and mizuna salad, and lemongrass-cured Alaskan salmon.

Marriott is one of the first global international chains to have calculated its carbon footprint and launched an environmental strategy to address climate change. It has set out specific new steps it can take in five key areas: water, waste and energy; supply chain; green buildings; helping protect the rainforest; and employee and guest engagement.