Marine Stewardship Council: Assortment of top chefs combine for sustainable seafood cookbook

The collaboration aims to encourage shoppers to make the best environmental choice when buying the seafood they love

SINGAPORE – Media
OutReach – 14 January 2021 – The
Marine Stewardship Council (MSC) — an environmental not-for-profit — is
launching its first sustainable seafood cookbook in collaboration with top sensational
chefs from across the globe. It is part of an initiative to encourage and
inspire shoppers to commit to making the best environmental choice when buying
the seafood they love this year, and beyond.

 

The Blue Cookbook is
a digital collection of delicious recipes featuring a variety of species and
styles which appeal to a range of preferences and tastes. Options include seared
king prawns, haddock and broccoli bake, hake with cantonese glaze
and steamed halibut with rice wine. Also contained within its pages is the environmental story behind the fish we eat, showing
consumers how their actions can have a big ripple effect on ocean health.

 

Some of the contributors to the project are culinary
director Lucas Glanville from Grand Hyatt Singapore and Executive chef Otto
Goh from the Shangri-La Hotel Group in China.  All those involved are strong advocates for sustainable
fishing and responsible sourcing.

 

Anne Gabriel,
Programme Director for Oceania and Singapore at the Marine Stewardship Council
said: “A new year
has arrived, and with it a chance to make better choices for ourselves, our
planet and our oceans. We’ve teamed up with incredible chefs to launch a unique
sustainable seafood cookbook which features delicious, healthy and future-friendly
recipes from across the globe. By choosing to buy from sustainable sources,
everyone can help make sure the seafood we love can be enjoyed for years to
come.”

 

Chef Lucas
Glanville, who has contributed a Seared King Prawns said: “Singapore diners and consumers are ready to
embrace sustainable seafood as a way of life. The people are savvy, and the
market is articulate about what is good for the environment. Our hotel has seen
amazing growth in business due to our sustainable philosophy. This is all
thanks to the support of our diners. We are all accountable for the future, we
should do our part to protect the oceans for our future generation.”

 

The ocean is a vital part of human life on our planet. It provides
a major source of protein to more than 3 billion people¹, and millions
rely on fisheries for their livelihood². However, the oceans are
under threat – 34% of global fisheries have been fished beyond sustainable
limits, with this trend continuing to worsen slightly³.

 

For more than 20 years, the MSC has been tackling the problem of overfishing
by incentivizing people to change their behaviour when buying seafood, through its
certification and labelling program. Its international collaborative of
partners including scientists, NGOs, fisheries, seafood companies, retailers,
and restaurants work hand in hand to ensure seafood is wild, delicious, and
above all else, sustainable.

 

NOTES TO
EDITORS

Assets:

References:

¹ UN FAO — State of the
World’s Fisheries and Agriculture Report 2020 page 67

² UN FAO — State of the World’s Fisheries and
Agriculture Report 2020 page 95

³ UN FAO — State of the
World’s Fisheries and Agriculture Report 2020 page 7