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Panel Discussion: Behind the Scenes with Sustainable Seafood

Bertha Aquaculture, Dining, Health, Overfishing

Kin Hong seafood is the hot topic of the month, while you can experience sustainable seafood first hand at over 100 restaurants and retailers in the city, you can also get to know the past, current and future of sustainable seafood by joining the panel discussion hosted by Ocean Recovery Alliance, in collaboration with Foodie as part of the Kin Hong Seafood Festival.  In this event, you can hear from chefs, suppliers and consumers about the opportunities and challenges in shaping a sustainable seafood dining culture and adopting a practise that’s in favour of the ocean environment.

About the event: 

When: Thursday, 21 September 2017

Time: 6:30 – 8:30pm

WhereMettā (21/F, California Tower, 30–32 D‘Aguilar Street, LKF, Central)

Moderator

  • Lily Ng – CEO, Foodie Group Limited

Speakers

  • Doug Woodring – Founder, Ocean Recovery Alliance
  • Chris Hanselman – Managing Director, Pacific Rich Resources
  • Chef Gerhard Passrugger – Executive Chef, Grand Hyatt Hong Kong

What to expect: Great discussions and enlightenment on the topic

Price: $100 for Foodie Club or Mettā members; $150 for non-members (entrance fee includes a glass of wine + light snacks)

Get your ticket here