Hong Kong was originally a fishing village, so this city‘s love for seafood is expectedly deep-rooted. But our ever-increasing appetite for seafood is putting significant stress on the oceans, both near and far. The goal of the Kin Hong Seafood Festival is to inspire change within the food and beverage industry by encouraging restaurants and caterers to choose responsibly sourced seafood and to raise public awareness about why we should care about the health and manner in which our seafood is produced and caught – not just for today but for the future as well.
Kin hong means “healthy” (健康) in Chinese, and the objective of the Kin Hong Seafood Festival is to foster healthy habits among consumers and, in return, create a healthy ocean and seafood supply.
For the second year, the festival will run throughout the month of September 2017. During the month, over 100 outlets and partners have signed up and will be serving at least one dish using responsibly sourced seafood. Look for Kin Hong Seafood Festival flyers around town (and overseas) and support restaurants that are contributing to this very special cause!
(Posts with individual links to each restaurant are being published and updated periodically. Please start with Part 1 here)
If you are a restaurant or retail outlet and want to participate in the Kin Hong Seafood Festival, please contact our partner, Foodie at firstname.lastname@example.org
Consumers can support the Festival by dining or order from participating restaurants. And if you upload a photo of yourself and your sustainable seafood dish, tag the restaurant, and #kinhongseafood on Facebook, the top ten pictures chosen will win the ‘Simply Fish’ cookbook from internationally acclaimed chef Matthew Dolan of Twenty Five Lusk in San Francisco featuring 75 delicious, modern recipes for cooking sustainable seafood.
What’s more, there will be a panel discussion and a sustainable seafood dinner event which you can dive into the issues from different perspectives. Find out more information here:
Let’s help secure our food’s future.