MEMENTO MORI: remember you will die. It’s not exactly an appetizing thought, but one has to remember that we are currently under an extinction event, the sixth, according to scientists.

While other extinction events in prehistory were due to freak accidents or an ever-changing planet, scientists claim that the present extinction event is due to human impact on the environment. Overfishing and the alteration of the ocean’s chemical structure due to human activity are affecting fish populations in the oceans, and consequently, on our plates.

While we can shrug it off for now, soon fish will have nothing to eat, and after that, guess who loses our next meal? That’s right: us.

Sustainable Seafood Week, a cooperative event held by seafood distributor Meliomar, Inc., with the government, several environmental groups, and luxury food outlets in Manila, is now on its third year. Meliomar, Inc. caters to many luxury outlets, providing sustainably raised or fished seafood, such as Artesmar Yellowfin tuna. The event was launched earlier this week at the Marriott Manila, and food outlets in on the cause will end their connected promotions by mid-March.

It’s not always easy to associate big business with sustainability, and one usually relies on nongovernment organizations (NGOs) to whip sentiment on causes. Rose Mendez, Meliomar’s Business Development Manager says: “The problem with NGOs is, they cannot do something… for the hotels.” Apparently, hotels among the country’s top buyers of seafood, sometimes going through tons of fish a year. “NGOs cannot do something about it. They can only do something about policy making with the government. The real initiative should be from the private sector, like us.”

One can ask about their motives behind joining a cause that could hurt their interests: raising or catching fish sustainably costs time and money. “We actually have a low profit margin because we’re working on the ground. It doesn’t mean that we’re earning a lot, but we have to give a lot to the people who work on the ground,” said Ms. Mendez.

On the other hand though, sustainability provides benefits to the consumer. “Sustainability is connected to quality. When you talk about sustainability, it’s always about quality… about certification. When you have certification, [you’re] connected to the supply chain. You always know where it comes from,” said Ms. Mendez.

Then there’s a more pressing benefit to be had from supporting a movement like this. It is, Ms. Mendez, a bit surprised, answered, “For your future.”

Watch out for events in these establishments connected to the Sustainable Seafood 2018 initiative: lectures and exhibits at Discovery Suites, New World Manila Bay, Hyatt City of Dreams, Conrad Hilton Manila, Accor Group hotels in Sofitel, and Enderun Colleges; an oyster shucking contest at the New World Makati, a cooking contest by Meliomar, and sustainable seafood and cocktails in Antonio’s. Each of the participating establishments has their own special sustainable seafood dishes lined up until March, as well. — Joseph L. Garcia

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