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

SINGAPORE - MediaOutReach - 14 January 2021 - TheMarine Stewardship Council (MSC) -- an environmental not-for-profit -- islaunching its first sustainable seafood cookbook in collaboration with top sensationalchefs from across the globe. It is part of an initiative to encourage andinspire shoppers to commit to making the best environmental choice when buyingthe seafood they love this year, and beyond.

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

Some of the contributors to the project are culinarydirector Lucas Glanville from Grand Hyatt Singapore and Executive chef OttoGoh from the Shangri-La Hotel Group in China.  All those involved are strong advocates for sustainablefishing and responsible sourcing.

Anne Gabriel,Programme Director for Oceania and Singapore at the Marine Stewardship Councilsaid: "A new yearhas arrived, and with it a chance to make better choices for ourselves, ourplanet and our oceans. We've teamed up with incredible chefs to launch a uniquesustainable seafood cookbook which features delicious, healthy and future-friendlyrecipes 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 tocome."

Chef LucasGlanville, who has contributed a Seared King Prawns said: "Singapore diners and consumers are ready toembrace sustainable seafood as a way of life. The people are savvy, and themarket is articulate about what is good for the environment. Our hotel has seenamazing growth in business due to our sustainable philosophy. This is allthanks to the support of our diners. We are all accountable for the future, weshould do our part to protect the oceans for our future generation."

The ocean is a vital part of human life on our planet. It providesa major source of protein to more than 3 billion people¹, and millionsrely on fisheries for their livelihood². However, the oceans areunder threat - 34% of global fisheries have been fished beyond sustainablelimits, with this trend continuing to worsen slightly³.

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

NOTES TOEDITORS

Assets:

• The fullcookbook will be available from Thursday 14 January 2021 at https://stories.msc.org/sg/blue-cookbook/
• Additionalquotes from chef contributors are available on request

References:

¹ UN FAO -- State of theWorld's Fisheries and Agriculture Report 2020 page 67

² UN FAO -- State of the World's Fisheries andAgriculture Report 2020 page 95

³ UN FAO -- State of theWorld's Fisheries and Agriculture Report 2020 page 7

About the Marine Stewardship Council:

The MSC ecolabel on a seafood product means it is fullytraceable to a wild-catch fishery which has beenindependently certified to the MSC's science-based standard for sustainable fishing.Fisheriesrepresenting more than 17% of the world's wild marine catch are engaged in itscertification programme and more than 18,000 different MSC labelled productsare available on shelves across the globe*. (*figures correct as of 31 March2020). For more information visit msc.org or visit oursocial media pages:

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