McDonald’s China has officially opened its first ocean-themed restaurant in the Qianhai Shenzhen-Hong Kong Modern Service Industry Cooperation Zone in Shenzhen, with its long-standing partner, the Marine Stewardship Council (MSC).
Ocean-inspired elements are incorporated throughout the restaurant from its exterior and communal spaces to the details on individual tables, connecting products, sourcing practices and educational content to help consumers better understand the story behind sustainable seafood.
McDonald’s China is the first Western-style quick-service restaurant brand in China whose entire range of cod products meets MSC’s global sustainability standards. The pollock used in McDonald’s Filet-O-Fish, Double Deep-Sea Cod Burger and Fish Burger products is sourced entirely from MSC-certified sustainable fisheries.
The restaurant exterior, glass curtain wall and distinctive surfboard-inspired canopy feature vibrant marine life and ocean scenery. On the second floor, a large LED screen continuously displays underwater footage, bringing the diversity and beauty of the ocean to life. The counter design draws inspiration from warm and cold ocean currents, while educational table graphics introduce customers to Alaska pollock, the MSC certification system and marine conservation.
A transparent, 3D-printed Filet-O-Fish-inspired art installation is made from 7.7 kilograms of recycled plastic. The miniature fish displayed inside the installation have been repurposed from old McDonald’s toys. Restaurant chairs are made using recycled ocean plastic, while recycled shell materials are incorporated into tabletops.
Xia Sha, Deputy Director of the Authority of Qianhai Shenzhen-Hong Kong Modern Service Industry Cooperation Zone, said: “Building on MSC’s international network and Qianhai’s sustainable fisheries ecosystem, the project brings together sustainable seafood sourcing, everyday consumer experiences and ocean education. It enriches the marine-related economic development in Qianhai, creating new momentum for promoting ocean-friendly consumption.”
Ishbel Matheson, MSC’s Chief Communications Officer said: “MSC’s sustainability standards are designed to safeguard the health of marine ecosystems, support the livelihoods of fishers and help ensure a secure supply of seafood.
“Together, MSC and McDonald’s China aim to integrate sustainable fisheries standards throughout the supply chain and translate these commitments into everyday experiences that consumers can see and understand. This ocean-themed restaurant is both a public-facing space for ocean education and a tangible example of how sustainability can become part of daily life. We hope this pioneering model can be replicated and expanded.”
Gu Lei, Chief Impact Officer of McDonald’s China, said: “For McDonald’s China, sustainability is reflected not only in how we source ingredients and operate our restaurants, but also in how we use our scale to make sustainable choices part of more consumers’ everyday lives.
“Starting with a familiar favorite — a fish burger — we hope to help more people discover the ocean story behind responsible sourcing. We also want to inspire the next generation to develop an appreciation for nature and sustainability by first learning about the ocean.”
Looking ahead, the restaurant will continue to host ocean-themed exhibitions and educational sessions. Through presentations, interactive activities and hands-on experiences, these initiatives will introduce young people to marine ecosystems, sustainable fisheries and the importance of ocean conservation.