A Recipe to Fight Climate Change

ADMCF Aquaculture, Dining, Happenings, Health, Overfishing

About Chef Bo Sorensen Place of birth: Hong Kong Claims to fame: Dorchester Hotel, Burj Al Arab, Shangri-La Specialty cuisine: Modern with an Asian twist Favorite ingredient: Australian natives, like the finger lime Climate change is happening. Its effects are complex and far-reaching. We do not just experience more frequent extreme weather events; climate change disrupts our ecosystem in unfavorable …

Make Our Oceans Great Again

ADMCF Dining, Health, Overfishing

From the Land to the Sea The capacity for the earth to produce food is under stress. The twin challenges of a rising population and stagnating crop yields demand a change in thinking. The invention of agriculture paved the way for human civilisation, but now terrestrial farming capacity is nearing its limits. Instead, the solution could lie in the oceans, …

Press Release: Hong Kong Seafood Supplier, Scientist and Green Group Call on Government to Strictly Regulate Out-of-Control Seafood Mislabeling in Local Supermarkets

Bertha Aquaculture, Dining, Health, mislabelling, Overfishing 1 Comment

Hong Kong, 11 September 2018 Rainbow trout can now be labelled and sold as salmon in mainland China, according to media report quoting a Chinese government-affiliated organization, the China Aquatic Products Processing and Marketing Alliance (CAPPMA), which is overseen by the Ministry of Agriculture and Rural Affairs. Story link: https://www.scmp.com/news/china/society/article/2159890/rainbow-trout-same-salmon-china-says-yes-despite-food-safety However, academics have claimed that rainbow trout if eaten raw, can …

Hong Kong Chefs Choose Sustainable Seafood: Sohofama, Locofama

ADMCF Aquaculture, Dining, Health, Overfishing

Larry Tang, founder of Locofama/Sohofama “We understand the impact that consumers have. In Hong Kong, we have over 7.3 million people… So, where we spend our money actually impacts what kind of world we are building. Ninety per cent of our food right now is imported… [but] we consciously look at including some local sustainable seafood on our menus. I think …

Hong Kong Chefs Choose Sustainable Seafood: Foxglove

ADMCF Aquaculture, Dining, Health, Overfishing

Shakib Pasha, co-founder of Foxglove “We choose to use sustainable seafood because we believe, firstly, it does taste better. If you’re farming or fishing sustainably, that usually means the company is also very ethical and you’re probably really getting what they’re advertising. It also means that it’s very consistent, and even though it’s slightly more expensive, we do feel that there’s …

Hong Kong Chefs Choose Sustainable Seafood: The Grand Hyatt

ADMCF Aquaculture, Dining, Health, Overfishing

The global production of seafood, whether from capture or aquaculture fisheries, has expanded nearly eight times, from 20 million tonnes in 1950 to 158 million tonnes in 2012, according to the UN Food and Agriculture Organisation. Together with Foodie, we invited chefs from restaurants around Hong Kong who are already championing the use of sustainable seafood to help us as …