Sustainable Seafood on Hong Kong Ocean Park Marriott Hotel Menu | WWF Hong Kong

Sustainable Seafood on Hong Kong Ocean Park Marriott Hotel Menu



Posted 18 February 2019
Sustainable Seafood
Sustainable Seafood
© Jürgen Freund / WWF
WWF-Hong Kong has partnered with the newly-opened Hong Kong Ocean Park Marriott Hotel to help it raise sustainability standards, starting with its seafood selection. It is the first Marriott hotel in Hong Kong to undergo a complete seafood assessment and adhere to the recommendations of WWF’s Seafood Guide. WWF hopes that other hotel chains will follow suit and source sustainable seafood with greater transparency. 
   
“The corporate advisory services WWF provides, such as our sustainable seafood assessment, play a vital role in our work to influence the course of sustainability and conservation in Hong Kong and the region,” said WWF-Hong Kong CEO Peter Cornthwaite. “The corporate leadership displayed by Hong Kong Ocean Park Marriott Hotel in its sustainable seafood strategy moves us one step closer to achieving our goal of transforming Hong Kong into Asia’s most sustainable city. In addition to our corporate partnerships, we produce a Seafood Guide to help the public make responsible consumption choices for a sustainable lifestyle.”
 
WWF worked closely with Hong Kong Ocean Park Marriott Hotel prior to its grand opening, from the procurement of responsibly-sourced farmed and wild-caught seafood, to promoting sustainable seafood on its menu. Hotel staff participated in a sustainable seafood training session, covering the importance of issues such as country of origin and harvesting method. WWF’s Seafood Guide highlights the sustainability of 70 commonly consumed seafood items under three categories, including “avoid,” “think twice” and “recommended”.  Seafood listed as “avoid” under the guide or identified as threatened by IUCN (International Union of Conservation of Nature) will not be served at Hong Kong Ocean Park Marriott Hotel’s dining outlets. 

Globally, about 93% of the commercially important fisheries are either fully or over-exploited, yet Hong Kongers consume an average of 65.5kg of seafood each year, making us the second-largest per-capita consumer in Asia. WWF continues to engage partners in the food & beverage industry and hotel chains, to protect our oceans from further biodiversity loss achieve the goal of doubling the amount of sustainable seafood available in the city by 2030. 
 

About Seafood Guide 
The Guide for Hong Kong covers more than 70 popular seafood species that can be found in local wet markets, supermarkets, frozen food shops and restaurants. We divided them into “Green – Recommended”, “Yellow – Think Twice” and “Red – Avoid” categories for consumers to make informed decisions. All seafood species, wild caught or farmed, included in the guide were rigorously assessed by marine scientists following stringent criteria compiled collaboratively by WWF and other NGOs.
 
Please note that all seafood assessment are species, production method and origin-specific because whether a seafood is sustainable depends on all three – it is not uncommon to see stocks of one species being sustainably harvested in one part of the world while being overfished in another, mainly due to different fishery management practices; e.g. the Southeast Asian leopard coral trout is overfished, but the Australian leopard coral trout populations are relatively healthy. The former is in the Guide’s “Red – Avoid” category while the latter is in the “Green – Recommended” category.
 
For further details, please visit: https://www.wwf.org.hk/en/whatwedo/oceans/supporting_sustainable_seafood/
 
Sustainable Seafood
Sustainable Seafood
© Jürgen Freund / WWF Enlarge