35 of Hong Kong’s and Macau’s leading restaurants and hotels commit to serving sustainable and responsibly sourced seafood between 6-12 June for United Nations World Oceans Day, joining the urgent call of the Hong Kong Sustainable Seafood Coalition (HKSSC) to save depleting fish stocks.
Hong Kong is a prodigious consumer of seafood, importing products from over 150 countries/territories, with a consumption rate of 66.5 kg per capita per year — three times the global average. Despite the large volumes imported and consumed, the city’s sustainable and responsibly sourced seafood market remains limited.
To raise awareness for seafood sustainability, participating restaurants and hotels for the week-long event will serve responsibly sourced seafood from biologically sustainable fishing and responsible aquaculture operations, supporting ocean-minded businesses throughout the supply chain, including suppliers, distributors, and producers. During the event, a wide range of seafood menus encompassing Chinese, Japanese, Indian, French, Italian and Fusion cuisine will be offered to show that sustainable seafood eating habits are possible in all kinds of settings.