Ocean friendly chefs in Hong Kong

WWF is delighted to announce today that three renowned chefs in Hong Kong have become WWF's "Ocean Friendly Chefs" and will join hands with the global conservation organisation to promote sustainable seafood. Together with the launch of Hong Kong's first online portal featuring the latest movement on sustainable seafood, the awareness about sustainable dining is increasing across Hong Kong.

Since the launch of WWF's Seafood Choice Initiative last year, WWF has received increasing support from local catering businesses. Three renowned chefs; Lau Chun from Yellow Door Kitchen, Margaret Xu from Yin Yang Fresh HK Cuisine and Jacky Yu from Xiyan, have recently made their pledges to promote sustainable seafood at their restaurants and designed menus featuring sustainable seafood species recommended by WWF's Seafood Guide.

"Support from these leading chefs demonstrates that people in Hong Kong are willing to make small adjustments in their eating habits in a bid to conserve marine creatures which are now in trouble. The celebrity chefs demonstrate to us that, with creativity and thought, people can enjoy sustainable seafood which can be as tasty as any seafood." said Clarus Chu, Senior Conservation Office (Marine), WWF Hong Kong, at the "Ocean Friendly Chefs" press conference today.

Mr Chu added, "Christmas is coming. Diners can have a positive impact on the marine life by choosing sustainable seafood for their festive celebrations. This will be a very meaningful, green gift to our oceans."

WWF today also rolled out the newly revamped Seafood Choice Initiative website (wwf.org.hk/seafood), from which people now can download sustainable seafood recipes designed by the Ocean Friendly Chefs. Children can also learn about marine conservation and ways to take part in the sustainable seafood movement with the interactive e-learning portal. Sustainable seafood supporters including businesses, restaurants and schools also share their views and actions on this website.

People in Hong Kong are some of the largest consumers of seafood per capita in the world. According to the Hong Kong Ecological Footprint Report 2008, newly released from WWF Hong Kong, the huge demand in seafood is one of the key contributors to our unsustainable levels of consumption. In 2006, the Food and Agriculture Organization of the United Nations pointed out that a staggering 75% of all major marine fish stocks worldwide are being overexploited, exploited to their maximum, or have been depleted. Some of these marine fish species are commonly found on Hong Kong menus, which means that we are inadvertently eating species threatened with extinction, or whose production causes serious damage to oceans.

Mr Chu said, "The future of life in the sea depends on our actions today. We should choose seafood from well-managed fisheries, as their production or harvest has relatively little impact on the environment. It will positively impact on the sustainability of the seafood species."

WWF Hong Kong published Hong Kong's first user-friendly Seafood Guide last year grouping more than 60 of the most popular seafood species in Hong Kong into three categories: Green-Recommended, Yellow-Think Twice, and Red-Avoid. The source of the seafood is the key to determine if a species is sustainable or unsustainable. Consumers are encouraged to always follow the Seafood Guide and avoid species of conservation concern.

The Ocean Friendly Chefs pick seafood from Green-Recommended category to design their sustainable seafood recipes. Let's listen to what the Ocean Friendly Chefs say:

Chef Lau Chun: "The sea is the cradle for all life on earth. It also provides us with delicious seafood and beautiful scenery. It is our responsibility to maintain a harmony between the ocean and human existence."

Chef Jacky Yu: "While taste and nutritional value may be our prime concern in food, we should also pay attention to the impact our decisions have on the environment and make green choices."

Chef Margaret Xu: "Fish is my favourite food and if I'm stuck on an island with nothing to eat I hope I can at least eat fish. The ocean is 70% of the planet we live in – if we don't look after this we will be left with nothing."

Source: WWF