Sustainable seafood – the newest trend in Singapore’s dining scene
Hot on the tail of recent Singapore food trends such as Blowfish sushi or Alaskan King crab, a survey from the World Wide Fund for Nature (WWF) Singapore has identified the next new dining trend for Singapore – sustainably sourced seafood – something that is both delicious as well as ethical.
The WWF survey conducted earlier this year confirmed that the majority – 80% – of Singaporeans surveyed would either stop, or reduce, their seafood consumption if they were aware that it was unsustainably harvested. 82% of people surveyed also agreed that shops and markets in Singapore should sell sustainable seafood: from fished or farmed sources that can maintain or increase production in the future without jeopardizing the ecosystems from which they were acquired.
Singapore is a major seafood consuming nation and a global trade hub for the export of fish and seafood, with an average of 100,000 tonnes of seafood consumed each year. Almost all of this seafood is imported, much of it from a unique and important marine ecosystem next door to Singapore known as The Coral Triangle.