Our ocean has been exploited for decades, with most of the large fish stocks in the sea now depleted by more than 80 per cent. Right in our “front yard”, the South China Sea is no different in its need for improvements. Its diverse fisheries are threatened by destructive and excessive fishing, pollution and coastal habitat modification.
You can make a positive difference by understanding the issues and taking action – this is as simple as choosing where to dine and shop for sustainable seafood.
Come join this exciting panel discussion to explore the challenges and opportunities in moving to a sustainable seafood norm – where chefs, suppliers and consumers come together to share their perspectives. Hear from the experts and leaders on the front line about what has been done and what else is needed and learn about the Asian frontier that has only just been tapped in moving toward the creation of a healthy oceanic ecosystem.
- Lily Ng – CEO, Foodie Group Limited
- Doug Woodring – Founder, Ocean Recovery Alliance
- Chris Hanselman – Managing Director, Pacific Rich Resources
- Chef Gerhard Passrugger – Executive Chef, Grand Hyatt Hong Kong
- Chef Jakko Sorsa - Executive Chef, FINDS
When: Thursday, 21 September 2017
Where: Mettā (21/F, California Tower, 30–32 D‘Aguilar Street, LKF, Central)
What to expect: Great discussions and enlightenment on the topic
Price: $100 for Foodie Club or Mettā members; $150 for non-members (entrance fee includes a glass of wine + light snacks)
Before this exciting sustainable seafood panel discussion, we are adding more to the plates of the Kin Hong Seafood Festival with a delicious Foodie Table (sustainable seafood version) at Giá Trattoria Italiana on Wednesday, 20 September 2017.
Both events are hosted by Ocean Recovery Alliance, an NGO focusing on improving our ocean environment, in collaboration with Foodie (a Food‘s Future topic), as part of this year‘s Kin Hong Seafood Festival.
Kin Hong Seafood Festival is a month-long campaign to build public knowledge about responsibly sourced seafood, why we should care about what we are eating and where the seafood we eat comes from. It actively involves seafood retailers, consumers, restaurateurs and suppliers in creative events that provide education, awareness and appreciation about seafood sustainability.