\n<\/p>\n
\n The collaboration aims to encourage shoppers to make the best environmental choice when buying the seafood they love <\/p>\n
SINGAPORE –\u00a0Media \u00a0<\/span><\/p>\n The Blue Cookbook <\/i><\/span>is \u00a0<\/span><\/p>\n Some of the contributors to the project are culinary \u00a0<\/span><\/p>\n Anne Gabriel, \u00a0<\/span><\/p>\n Chef Lucas \u00a0<\/span><\/p>\n The ocean is a vital part of human life on our planet. It provides \u00a0<\/p>\n For more than 20 years, the MSC has been tackling the problem of overfishing \u00a0<\/b><\/span><\/p>\n NOTES TO Assets: <\/b><\/span><\/p>\n References: <\/b><\/span><\/p>\n 1<\/sup>\u00a0<\/span>UN FAO — State of the 2<\/sup> UN FAO — State of the World’s Fisheries and 3<\/sup>\u00a0<\/span>UN FAO — State of the The collaboration aims to encourage shoppers to make the best environmental choice when buying the seafood they love SINGAPORE –\u00a0Media OutReach\u00a0– 14 January 2021 –\u00a0The 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 …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[60],"tags":[],"_links":{"self":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts\/11180"}],"collection":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/comments?post=11180"}],"version-history":[{"count":0,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts\/11180\/revisions"}],"wp:attachment":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/media?parent=11180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/categories?post=11180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/tags?post=11180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nOutReach<\/a>\u00a0– 14 January 2021 –\u00a0The
\nMarine Stewardship Council<\/a> (MSC) — an environmental not-for-profit — is
\nlaunching its first sustainable seafood cookbook in collaboration with top sensational
\nchefs from across the globe. It is part of an initiative to encourage and
\ninspire shoppers to commit to making the best environmental choice when buying
\nthe seafood they love this year, and beyond. <\/span><\/p>\n
\na digital collection of delicious recipes featuring a variety of species and
\nstyles which appeal to a range of preferences and tastes. Options include seared
\nking prawns<\/b>, haddock and broccoli bake<\/b>, hake with cantonese glaze<\/b>
\nand steamed halibut with rice wine<\/b>. Also contained within its pages <\/span>is the environmental story behind the fish we eat, showing
\nconsumers how their actions can have a big ripple effect on ocean health.<\/span><\/p>\n
\ndirector Lucas Glanville <\/b>from Grand Hyatt Singapore and Executive chef Otto
\nGoh<\/b> from the Shangri-La Hotel Group in China.<\/span>\u00a0<\/span> All those involved are strong advocates for sustainable
\nfishing and responsible sourcing. <\/span><\/p>\n
\nProgramme Director for Oceania and Singapore at the Marine Stewardship Council
\nsaid:<\/b><\/span> “A new year
\nhas arrived, and with it a chance to make better choices for ourselves, our
\nplanet and our oceans. We’ve teamed up with incredible chefs to launch a unique
\nsustainable seafood cookbook which features delicious, healthy and future-friendly
\nrecipes from across the globe. By choosing to buy from sustainable sources,
\neveryone can help make sure the seafood we love can be enjoyed for years to
\ncome.”<\/span><\/p>\n
\nGlanville, who has contributed a Seared King Prawns said: <\/b><\/span>“<\/span>Singapore diners and consumers are ready to
\nembrace sustainable seafood as a way of life. The people are savvy, and the
\nmarket is articulate about what is good for the environment. Our hotel has seen
\namazing growth in business due to our sustainable philosophy. This is all
\nthanks to the support of our diners. We are all accountable for the future, we
\nshould do our part to protect the oceans for our future generation.”<\/span><\/p>\n
\na major source of protein to more than 3 billion people1<\/sup>, and millions
\nrely on fisheries for their livelihood2<\/sup>. However, the oceans are
\nunder threat – 34% of global fisheries have been fished beyond sustainable
\nlimits, with this trend continuing to worsen slightly3<\/sup>.<\/p>\n
\nby incentivizing people to change their behaviour when buying seafood, through its
\ncertification and labelling program. Its international collaborative of
\npartners including scientists, NGOs, fisheries, seafood companies, retailers,
\nand restaurants work hand in hand to ensure seafood is wild, delicious, and
\nabove all else, sustainable.<\/p>\n
\nEDITORS<\/b><\/span><\/p>\n
\nWorld’s Fisheries and Agriculture Report 2020<\/a> page 67<\/p>\n
\nAgriculture Report 2020<\/a> page 95<\/p>\n
\nWorld’s Fisheries and Agriculture Report 2020<\/a> page 7<\/p>\n<\/p><\/div>\n\n
Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"