WWF and Bobby Chinn teamed up on Coral Triangle Day | WWF

WWF and Bobby Chinn teamed up on Coral Triangle Day

Posted on 26 June 2013    
Bobby with Chef Adam of DoubleTree by Hilton talking about seafood canapes using certified products
Kuala Lumpur, Malaysia – Award-winning celebrity chef Bobby Chinn once again teamed up with WWF in celebrating the Coral Triangle Day on 9 June.

This year, the culinary sensation supported Coral Triangle Day events in Malaysia, promoting responsible retail and consumption of seafood to help alleviate pressure on heavily-exploited fish stocks in the Coral Triangle.

“I am happy to once again be part of this regional event where I can lend my voice to WWF’s responsible seafood cause and reach out to as many retailers and consumers in the region as possible to highlight the need to make more environmentally-friendly choices in seafood,” said Bobby Chin.

Now in its second year, the Coral Triangle Day is a regional celebration of World Oceans Day — an opportunity for individuals, organizations, and establishments to celebrate the importance of oceans in people’s lives and the need to take action to protect and conserve its finite resources.

“Not many people understand the link between marine conservation and the fish on their plate. By choosing only responsibly-caught seafood, consumers can help encourage better fishing practices and help curb illegal and destructive fishing, which are causing so much harm to the marine environment,” said Chinn.

“Seafood consumption figures in Malaysia are one of the highest in Asia, and Malaysians are the biggest consumers of seafood in Southeast Asia with locals consuming a variety of seafood at least three times a week — amounting to about 50.4 kilograms per person per year,” said Executive Director/CEO of WWF-Malaysia, Dato’ Dr Dionysius Sharma. CEO.

“To help consumers make more responsible choices and address overfishing, WWF-Malaysia has produced a Save Our Seafood (S.O.S.) Guide, which outlines what seafood species should be consumed or avoided. Retailers, restaurants, and chefs should also make use of the S.O.S. Guide in preparing seafood dishes,” added Dr Dionysius.

Overfishing and destructive fishing are among the most critical problems facing the Coral Triangle — the world’s epicenter of marine life.

The Coral Triangle encompasses six countries in the Asia-Pacific region: Indonesia, Malaysia, Papua New Guinea, the Philippines, Solomon Islands, and Timor Leste.

This nursery of the seas contains more than 3,000 species of commercially-valuable reef fish as well as much sought-after tuna species such as yellowfin, bigeye, and skipjack.

Increasing global demand for seafood has driven illegal and destructive fishing, threatening the fragile marine ecosystems of the Coral Triangle on which millions of people depend for food and livelihood.

In Malaysia, fisheries resources have been declining since the 70s. Fish stocks in some fishing areas have dropped by more than 90% between 1971 and 2007.

“We need to increase people’s understanding of their impact on fish resources and the kind of legacy they are leaving future generations with, with the choices they make. Through events such as the Coral Triangle Day and tools such as WWF’s S.O.S. Guide, we hope to create a critical mass of awareness on such issues,” added Dr Dionysius.

“As a chef, I have the unique opportunity to influence seafood consumers in a positive way and I hope to inspire others to do the same,” said Chinn.

The Coral Triangle Day was celebrated on 9 June throughout the Coral Triangle. Various activities ranging from beach and underwater clean-ups, educational seminars and exhibits, to beach parades and musical shows were held in different parts of the region.

Visit www.thecoraltriangle.com/day to find out more about the various events that took place around the Coral Triangle.

Bobby with Chef Adam of DoubleTree by Hilton talking about seafood canapes using certified products
© WWF Enlarge
Sustainable seafood canapes made by Bobby using certified products
© WWF Enlarge
Bobby teaching the chefs of Traders Hotel KL how to prepare seafood ceviche using ASC-certified tilapia
© WWF Enlarge

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