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Responsible Fisheries: Seafood Savers Gains Support from the Indonesian Chef Association

Author: Usmawati Anggita Sakti(Seafood Savers Communication Assistant) -  
Translated: Reza Putra

Two chefs were doing a cooking demoSeafood buyers (wholesaler, retailer, hotel and restaurant) have crucial role in promoting environmental-friendly seafood. A WWF-Indonesia’s initiative, Seafood Savers, facilitates the buyers to reaffirm their commitment to membership – adopting their seafood policy on better practices.

Seafood Savers used to have the management to attend the sustainable fisheries meeting, but starting in 2018, Seafood Savers has invited chefs from seafood restaurants, hotels and other providers.

Seafood Savers collaborated with the Indonesian Chef Association (ICA) and Indonesian Hotel General Manager Association (IHGMA) to co-organize a series of activities in Indonesia’s top 5 largest cities. Exploring “The Role of Business Actors in Sustainable Fisheries” as a theme, the campaign also received generous support from Signing Blue dan Panda Mobile teams. The events took place at The Hook Restaurant and The Café, Jakarta; Swiss-Belhotel, Jakarta; The Luxton, Bandung; Mercure Hotel, Surabaya; Swiss-Belhotel, Manado; and Golden Tulip, Bali.

From the activities, the audience learned about Seafood Savers, Indonesian fishery stock status, fish length at first maturity and the role of buyers and chefs in sustainable fisheries. As part of the agenda, Seafood Savers also held a brainstorm session where the audience better understood the fish sorting, purchasing, as well as the proper and environmental-friendly processing.

Two chefs were interacting with the audience during a cooking demo

The collaboration between WWF-Indonesia, ICA and IHGMA demonstrated the engagement from the business actors, especially chefs, to the trend towards sustainable seafood consumption. We believe it can speed up the improvement process in Indonesian fisheries.

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