Celebrity chef joins forces with WWF to promote responsible seafood



Posted on 15 October 2013  | 
Bobby Chinn cooking an alternative to shark's fin soup in Aquaria KLCC
© Paolo Mangahas / WWF Coral Triangle ProgrammeEnlarge
Hanoi, Vietnam: Bobby Chinn, celebrity chef and award-winning TV host, joined forces with WWF today to promote responsible seafood.

WWF has been working with Bobby to promote responsible seafood production, retail, and consumption to help address dwindling fish resources in the Coral Triangle—an area in Asia Pacific that contains one of the highest concentrations of reef fish on the planet, many of which are exported to Vietnam.

“As a publicly-known chef and restaurateur, I’m in a unique position to help educate fellow seafood retailers and consumers on how their choices can help transform the fishing industry for the better,” said Bobby.

As a personal commitment to the cause, Bobby introduced a responsible seafood menu at his restaurant using responsibly-sourced products from seafood companies that comply with best management practices in seafood production, some of which have been certified by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC).

Dwindling fish stocks

Unsustainable fishing practices are causing tremendous stress on the region’s marine resources, brought about by increasing seafood demand from around the world. Destructive fishing methods are still rampant in some parts of Asia Pacific and are rapidly destroying critical coral reef ecosystems.

“Without urgent transformative measures from fishing companies, seafood retailers, and consumers, fish stocks will continue to decline and we may not have enough fish resources left in the near future to secure our food and livelihood,” said Ngo Tien Chuong, WWF-Vietnam’s Aquaculture Coordinator.

Improving fisheries

WWF has been working closely with the private and public sectors to help improve fishing practices through fisheries and aquaculture improvement projects that help fisheries adopt better management practices, and assisting them to eventually attain MSC and ASC certification.

In Vietnam, for example, WWF helped the clam fishery in Ben Tre to be the first in Southeast Asia to get MSC certification in 2009, increasing its export price by as much as 50 per cent.

In line with the government’s goal to attain responsible pangasius production, WWF has also been working with pangasius exporting companies and has helped the industry achieve its first target of having 10 per cent of its total production ASC certified in 2012. An additional 15 per cent is expected by the end of 2013.

These two sustainably certified seafood products are on Bobby Chin’s menu.

“This is a new model of cooperation and we hope that it will multiply and be applied to other industries in Vietnam. The success of this model will help Vietnamese industries, especially fisheries and aquaculture, to achieve its target toward sustainable development,” said Ms. Tran Thu Nga, Chairwoman of Ben Tre Fishery Association.

“More people need to understand the direct link between the seafood on their plate and the state of our ocean’s resources,” explained Bobby. “I hope that through collaborative efforts like these, we can make a bigger impact on the way people choose seafood.”

Bobby Chinn cooking an alternative to shark's fin soup in Aquaria KLCC
© Paolo Mangahas / WWF Coral Triangle Programme Enlarge
ASC-certified pangasius in lemongrass caramel sauce, served with rice
© Paolo Mangahas Enlarge
Circle hook-caught tuna tartar laced with soy and sesame oil, served with toasted pine nuts, minced jicama, shiso, and Japanese pepper spice
© Paolo Mangahas Enlarge
MSC-certified Ben Tre clams, steamed and finished with tomato concasse, sweet basil, and served with garlic bread
© Paolo Mangahas Enlarge

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