Jakarta - WWF-Indonesia is calling on the Indonesian foodservice and hospitality industry to take part in the global conservation movement and move away from shark-based products in its cuisine. In the last five years, the global movement to eliminate all forms of shark-based cuisine has gained great momentum with more than 18,000 international hotel chain properties banning shark-based cuisine.

The Hongkong Shanghai Hotel chain, Shangri-La Hotel, Hilton with more than 4,700 properties, Starwood Hotel in 1,300 chains, Intercontinental Hotel Group in nearly 5,000 hotels, Carlson Rezidor with more than 1,100 properties, and Marriott International in nearly 4,500 hotel properties have announced shark bans since 2012. According to WWF's calculations, at least 18,200 hotel chain properties in the world no longer serve shark-based dishes.

"Removing sharks from the food chain disrupts the balance of marine ecosystems, which in turn affects people," said Andy Cornish, Shark & Ray Initiative Leader, WWF International. "Many international hotel chains have recognized the serious threat shark fin consumption poses to marine ecosystems. But there is still much work to be done. We now call on all those in the foodservice sector who have yet to take similar action to join this global movement to respect and protect our oceans."

While national shark production between 2000 and 2014 tended to decline by 28.30 percent, (DJPT, 2016), Indonesia in 2014 was still the largest shark producing country in the world with a contribution of 16.8 percent of the world's total catch. "The results of the WWF-Indonesia survey show that the consumption of shark fins in restaurants in Jakarta has decreased by around 20.32 percent to 12,622 kg of shark fins in one year, from at least 15,840 kg in 2014," said Imam Musthofa, SBS and Fisheries Leader WWF-Indonesia.

At the Open Discussion on Removing Sharks from the Menu organized by WWF-Indonesia at Soehanna Hall, Jakarta yesterday (25/01), related to the Chinese New Year celebration, Aji 'Chen' Bromokusumo, Cultural and Culinary Expert from the Indonesian Peranakan Chinese Association, stated "Shark fin is not a necessity at all as a thanksgiving." According to him, Chinese New Year dishes should represent the three elements of air, land and water. The element of water can be represented by fish so it doesn't have to be shark fin, it can be replaced with milkfish which has a better philosophy and can be presented in one piece to show gratitude and hope for a smooth future. "I agree that Chinese New Year is shark-free," he said.

Business leader and champion of the #SOSharks campaign, Mrs. Shinta Widjaja Kamdani, emphasized "The value of sustainability has started globally, and we must also start paying attention to this. The transportation service business together with the hotel and restaurant association must socialize the balance of the ecosystem and this is a momentum that we can take for a national movement that involves all business actors."

"I started from my own home and applied it in the business that I run. It's not something that gives pride for restaurants to serve shark fin, because there are many alternatives that are served," continued Ms. Shinta.

The open discussion event was attended by representatives from hotels, retailers, restaurants, including Shangri-La, Gran Melia, Santika, House of Yuen, Bandar Jakarta, and Superindo. Government representatives were also actively involved in the discussion, including the Fisheries Research and Development Center, the Directorate of Conservation and Marine Biodiversity, the Directorate General of Marine Resources and Fisheries Monitoring, the Fish Quarantine, Quality Control, and Fishery Product Safety Agency, and the DKI Jakarta Provincial Maritime, Livestock and Food Security Office.

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For more information, please contact:
Dwi Ariyoga Gautama, Bycatch & Shark Conservation Coordinator, WWF-Indonesia
Email: [email protected], Hp: +62 852 53440450

Dwi Aryo Tjiptohandono, Marine & Fisheries Campaign Coordinator, WWF-Indonesia
Email: [email protected], Hp: +62 811 480 3343

Note to Editor:

• Presentation materials related to Open Discussion: Taking Sharks Off the Menu can be downloaded via the link http://bit.ly/2ksfmvY