Manila holds the
first-ever Sustainable Seafood Week
Press Release
February 15, 2016
MANILA – Top hotels
and restaurants in Manila joined hands with different environmental
groups and fisheries NGOs to put their commitment onto the plates by
organizing the first-ever Sustainable Seafood Week taking place from
February 15 to 21.
The Sustainable Seafood Week
is a celebration of food and a venue for sharing the best practices in
sustainable fisheries by various stakeholders. The event also seeks to
raise awareness among seafood consumers on the problems plaguing
Philippine seas, particularly on the issue of unsustainable fishing
practices that not only harm the marine environment but also threaten
the country’s fisheries industry.
“In the last 15 years, I
realized that working with sustainable products was not only my
responsibility as a person, but a bigger responsibility as a chef,”
said Chef Chele Gonzalez of Gallery Vask. “Sustainability plays a huge
role in our philosophy as we want to preserve the raw products of the
Philippines and this includes the local seafood. We have to relay this
message not just within the food and beverage industry but more
importantly to the public and to our guests who eat our food. It is
good for them to know that they are contributing to the sea’s
sustainability and are creating an environment of change with every
plate.”
“Traceability is the core of
our Artesmar Yellowfin Fishery Improvement Program for tuna. Fully
traceable sourcing, production and delivery procedures ensure that
consumers will have access to information around our tuna products –
from where our fish was caught to the status of the stock, including
the name of fishers. This ensures that the marine environment will not
be harmed so we can all enjoy fish, while equitably helping the
municipal fishers with profitable livelihood,” said Christian
Schmidradner, General Manager of Meliomar Inc. and one of the
organizers of the event.
The event was also welcomed
by fisherfolk groups as it solidified the commitment of top hotels and
restaurants to sustainable fisheries and allows them to gain access to
high end markets in Manila.
“This is a huge validation
for fisherfolk communities who have been struggling to fight for our
rights and our place in the sun,” said Jeremie L Jumao-as, a local
fisherfolk from Samahan ng mga Manggagawa sa Tunahan Sablayan in
Occidental Mindoro. “The continued patronage by these hotels and
restaurants will allow us to inform and train our fellow fishers on
the proper way to catch fish to continue supplying quality seafood to
both local and foreign markets.”
“The Sustainable Seafood
Week is a wonderful collaboration by stakeholders and shows a strong
desire to help our seas recover from overfishing and ecosystems
degradation,” said Vince Cinches, Oceans Campaigner for Greenpeace
Philippines. “We urge the government and the rest of the players in
the fisheries sector to play an active role and find ways to champion
the marine environment to ensure that we will always have seafood to
enjoy and savor now and in the future.”