According to the information this new guide will make more informed and sustainable seafood consumption choices. With an average of 100,000 tons of seafood consumed each year, Singapore is one of the biggest seafood consumers in Asia-Pacific. It is also an important seafood hub and almost all of it is imported from the Coral Triangle, the world’s most diverse marine environment. Dr Geoffrey Muldoon of WWF’s Coral Triangle Program, told that the fragile marine ecosystems of the Coral Triangle are under increasing threat because fish are being taken out of the seas faster than they can be replenished.
Amy Ho, Managing Director at WWF Singapore, explained that previously most people remain unaware about the real source of the fish on their plates. Amy also said that much of the seafood you see in Singapore may be from areas that have been overfished for years. In an opinion poll of Singaporeans commissioned by WWF, 80 percent of those asked said they would either stop or reduce eating seafood if they were made aware that it was being unsustainably harvested.
It is explained that the guide uses a simple traffic light system: GREEN – recommended eating choice; YELLOW – only eat occasionally; and RED – avoid eating. The WWF Singapore Seafood Guide is one element of the broad and far reaching marine conservation work of the WWF network which promotes sustainable seafood by working along the entire ‘change of custody’ – from the ocean to the plate.
Ian Wilson – General Manager, Fairmont Singapore, added that they look forward to collaborating with the Singapore seafood campaign to generate greater awareness to their guests and diners about the urgent need for being sustainable and eco-friendly with their dining choices.
