Singapore will host its first ever Sustainable Seafood Festival from 8-15 June 2014 in tandem with World Oceans Day.

This week-long campaign is the brainchild of both the World Wide Fund for Nature (WWF) Singapore and Marine Stewardship Council (MSC).

It is aimed to create a new movement for responsible consumption of seafood by empowering suppliers, retailers, restaurants and consumers to ‘pick the right catch’.

This in turn will drive sustainability throughout the seafood supply chain.

Ms Elaine Tan, CEO of WWF-Singapore, said: “We are very excited to be launching this inaugural Sustainable Seafood Festival to heighten awareness about sustainable seafood consumption among the general public and within the food industry.

“Singapore is one of the biggest seafood consumers in Asia-Pacific devouring over 140 million kilograms a year.

“More than 87 per cent of the world’s oceans are fully exploited or overfished. If we continue consuming the ocean’s resources at the rate and way we are, it is estimated that stocks of all species currently fished for food will collapse by 2048.

“There is a pressing need for everyone to do our part to ensure that future generations get to enjoy the same seafood that we have today.”

The Sustainable Seafood Festival will also put the spotlight on seafood products vetted through stringent standards by three key bodies: WWF-Singapore, MSC and Aquaculture Stewardship Council (ASC).

These standards take a holistic approach in assessing the sustainability of particular seafood by considering factors like ecological impact and sound management of fisheries, in addition to stock quantities.

“The MSC certification is one of the most credible indications of sustainability and has become a trust mark for seafood buyers and consumers alike,” Mr Kelvin Ng, Asia Pacific Regional Director of MSC said.

“The certification process from fisheries to the supply chain is based on science and independent third-party verification.

“The MSC eco label is a simplified message for consumers to know that the seafood they have chosen come from a sustainable fishery, and from boat to plate, every step is traceable.

“Every purchase helps to conserve a sea life rich in biodiversity for future generations.

“This gives consumers the assurance that they are making informed and responsible choices,” Ng added.

During the festival, the public can look forward to exclusive offers and promotions centred on sustainable seafood at participating restaurants and hotels.

The WWF-Singapore will also be organising a series of marine conservation-themed roadshows across the country to educate the public on the pressing need for responsible seafood consumption as well as a fundraising dinner, Panda Ball Singapore 2014, to support the sustainable seafood movement in Singapore.

For more information, please visit


Please enter your comment!
Please enter your name here