Waldorf Astoria Los Cabos Pedregal strengthens its commitment to sustainable seafood

"Working with responsible suppliers not only enhances the dining experience, but also allows us to make more conscious decisions about what we source, what we serve, and how we contribute to the protection of our oceans."

— Executive Chef Gustavo Pinet, Waldorf Astoria Los Cabos Pedregal

In March 2025, Waldorf Astoria Los Cabos Pedregal joined the SmartFish A.C. Buyer Engagement Program, which leverages the influence of the private sector to strengthen sustainability in fisheries and aquaculture, and contribute to the conservation of marine ecosystems.

As a starting point, a detailed analysis of its seafood portfolio revealed that 60% of purchase volume already comes from low environmental risk sources, supported by internationally recognized certifications and environmental endorsements validated by Collective Impact for Mexican Fisheries and Aquaculture. Building on this progress, a 2026 goal has been set: 75% of seafood sourcing will meet responsible purchasing criteria.

The hotel’s commitment to more responsible sourcing is also reflected in its connection to place: 99% of its seafood is sourced domestically, with 71% coming from Baja California and Baja California Sur. This strengthens direct relationships with fishing communities and prioritizes local products, resulting in a tangible improvement in the quality of the seafood they serve.

Based on these findings, and in collaboration with SmartFish A.C., the hotel developed and is implementing a Responsible Purchasing Policy for Seafood Products. This policy establishes clear criteria for sustainability, traceability and legality for all seafood products that are part of its culinary offering.

As part of this effort, Waldorf Astoria Los Cabos Pedregal works closely with its suppliers to strengthen traceability, verify product origin, and promote more selective fishing practices—contributing to a more transparent and sustainable value chain.

This process marks a significant step in integrating environmental criteria into the hotel’s operations, recognizing that in the Baja California Peninsula, seafood is not only an essential part of the culinary identity, but also a reflection of its uniquely rich marine ecosystems.

To discover the journey of seafood—from fishing communities to the hotel’s kitchen—we invite you to watch our video From the Sea to the Table.