Have you ever tucked into a serving of bluefin tuna sashimi or pan-seared Chilean sea bass and wondered if your dinner was hurting the ecosystem?
Singapore’s first Sustainable Seafood Festival is here to educate diners, suppliers and culinary professionals on “Picking The Right Catch”. Taking place from June 8 to 15, the festival is organised by WWF Singapore and will engage the industry and the public through a series of activities, roadshows and exhibitions along with restaurant tie-ins.
Singaporeans consume over 140 million kilograms of seafood every year, and with 87% of the planet’s fish stock being overfished, learning how to choose sustainable seafood is essential to our long-term survival. Sustainable seafood can be either farmed or wild caught, and it is harvested carefully, avoiding damage to the environment while ensuring that catch levels allow for stock replenishment.
Ocean-friendly restaurants participating in the event include Absinthe, Gattopardo and The Pelican Seafood Bar & Grill, while Cold Storage is a participating retailer.
For more information, watch the event trailer below and visit the Sustainable Seafood Festival website.
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