WWF ‘Singapore Seafood Guide’ to help save Coral Triangle

Posted on 04 March 2010    
Live reef fish, including groupers, coral trout, snappers and cods with an assortment of crayfish, Lei Yue Mun, Hong Kong, 2009.
© Jürgen Freund / WWF
The new ‘Singapore Seafood Guide’ produced by WWF helps concerned seafood consumers and corporations 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.

“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”, says Dr Geoffrey Muldoon of WWF’s Coral Triangle Program.

“In the past most people have been unaware of where the fish on their plates comes from or whether the species they are eating are heavily overfished or caught in ways that are damaging to marine environment”, said Amy Ho, Managing Director at WWF Singapore. “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% of those asked said they would either stop or reduce eating seafood if they were made aware that it was being unsustainably harvested.

Easy to carry around when buying seafood or dining out, the pocket-sized guide gives Singaporeans support in choosing species that are fished and farmed responsibly. 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.

In Singapore WWF will be working together not only with consumers but also with retailers, hotels, restaurants and traders to raise awareness of more sustainable, responsibly farmed and fished seafood.

“We look forward to collaborating with the Singapore seafood campaign to generate greater awareness to our guests and diners about the urgent need for being sustainable and eco-friendly with our dining choices” says Mr. Ian Wilson - General Manager, Fairmont Singapore. “We will kick start this by making necessary adjustments in our menus."

The Singapore Seafood Guide is available as a free download from the WWF Singapore website (www.wwf.sg) and will also be distributed free of charge throughout Singapore in a range of outlets in the coming months, including the National Geographic Store, Sentosa Nature Discovery, Sinema, Singapore Botanic Gardens, SuperNature, WISMA Atria, (see www.wwf.sg for further information).

Live reef fish, including groupers, coral trout, snappers and cods with an assortment of crayfish, Lei Yue Mun, Hong Kong, 2009.
© Jürgen Freund / WWF Enlarge

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