Fishing Impact

Fishing Impact

8 January, 2015
An App That Cares
WWF Launches Mobile Seafood Guide App
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 Living in Asia, we consume a great deal of seafood. Consuming seafood is also deeply engraved within the hearts and cultures of most communities all over the world. How do we deal with the large amounts of seafood we wolf down every day?
 
WWF launches the WWF Seafood Guide App in hopes that by reducing our consumption of unsustainable seafood and choosing more sustainable options, we can create a positive impact on marine resources in the nations from which our seafood is imported.
 
As of December 2014, Hong Kong is the second-largest per capita consumer of seafood in Asia. The huge demand for seafood in Hong Kong places a heavy burden on marine resources, as well as the resources of other countries.
 
WWF recently conducted a consumer survey to review how well-recognised sustainable seafood is with the public. 563 individuals responded through an online survey and through direct interviews. Results show that over 90 per cent of respondents were willing to avoid an unsustainable seafood item if they knew its status, while over 60 per cent of respondents mentioned that insufficient information on sustainable seafood at supermarkets and restaurants presents a key challenge to purchasing and/or consuming unsustainable seafood.
 
At the same time, WWF also repeated their Fish Tank Index survey, where they visited 64 outlets to assess the availability of information and the current status of sustainable seafood at these outlets. The survey found that 30 per cent of seafood items at restaurants or supermarkets lack information on sustainability. These results point to the need for better labeling and more information to help consumers gauge seafood sustainability and make the right choices.
 
“To help consumers access sustainability information on more than 70 popular seafood species available in Hong Kong, WWF is launching a mobile Seafood Guide app, through which users can readily check this type of information on the go,” says Stephanie Cheung, WWF-Hong Kong’s Programme Officer for Sustainable Seafood.
 
“The public now has a better understanding of the future of our seas and people are becoming more aware of how their tastes can affect our future. WWF works with hotels and restaurants through our Ocean Friendly Menu programmer to roll out menus featuring sustainable seafood. This is an important first step for the whole catering industry on their path to sustainability. Some industry players are stepping up to take the lead as they commit to time-bound action plans, improving the overall sustainability of the seafood they source within an agreed timeframe. We urge more caterers to follow this move,” Dr. Allen To, WWF-Hong Kong’s Senior Conservation Officer, Footprint, concluded.
 

By: Ecozine Staff
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