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<\/a><\/p>\nApart from exports, the domestic market for fish and seafood is huge. In India, millions of fishers are involved in catching or farming fish, many of them are foot fishermen or dependent on fishing from small boats. The socio-economic development of the fisherfolks and fisheries-dependent communities must, therefore, be a priority.<\/p>\n
Hyatt has been working to increase the percentage of \u00a0global seafood purchased \u00a0from responsible sources, and has been collaborating with World Wildlife Fund (WWF) since 2012. It is among the first movers in the hotel industry taking a global and holistic approach to the Sustainable Seafood Movement. Grand Hyatt Kochi Bolgatty is a waterfront urban resort overlooking the backwaters of Vembanad Lake with restaurants known for their seafood, Colony Clubhouse & Grill\u2019s signatures include Colony Seafood Soup, Smoked Salmon Nicoise and Mud Crab Cakes. Malabar Caf\u00e9 offers regional specialties of Kerala, Thai Soul is their Thai specialty restaurant. This hotel collaborates with the Sustainable Seafood Network of India and its members.<\/p>\n
On World Fisheries \u00a0Day November 21, we spoke to Executive Sous Chef of Grand Hyatt Kochi Bolghatty Senthil Kumar about their seafood.<\/p>\n
FEA: What is sustainable seafood Android fisheries in the Indian context?<\/strong><\/span><\/p>\n Senthil:<\/strong><\/span> Central Marine Fisheries Research Institute and World Wildlife Fund have classified seafood species in 4 different categories:<\/p>\n Green – Abundant\/Less abundant category in CMFRI stock classification FEA:<\/strong> <\/span>What are the hotel initiatives for sourcing of sustainable seafood?<\/p>\n Senthil:<\/strong><\/span> Food miles, or how far the food has travelled plays a vital role in sustainability. Grand Hyatt Kochi Bolgatty strives to source from the closest fishing harbour and year-round local fisherfolk.\u00a0 It is not just about serving healthy and organic food but to promote the local communities and ingredients. We involve the local community of organic farmers and fishermen to get the local produce and fresh catch. They are our business partners.<\/p>\n A team of experts from the hotel also impart training on global trends of sustainable fishing practices to the local community. We use the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) certified seafood like Salmon and Prawns. All the procurements are based on sustainable SOPs.<\/p>\n Such sourcing of local produce and engagement with natives have brought the hotel closer to the community. Hence, we are also a World Wildlife Fund-approved seafood sourcing partner.<\/p>\n FEA: Does the menu change according to what is fresh, locally sourced and not overfished? How do you manage certain signature seafood dishes?<\/strong><\/span><\/p>\n Senthil:<\/strong><\/span> Being situated literally amid the waters, our seafood ingredients are lusciously and deliciously fresh and it is Water to Platter as the daily catch makes its way to the kitchen every morning. Frozen seafood is taboo here and the menu is bound to use what the market brings forth.<\/p>\n <\/p>\n The menus at Malabar Caf\u00e9, Colony Clubhouse & Grill, Thai Soul are designed as per the availability of the fresh seafood in and around Kochi and nearby coastal areas. Our menu changes as per fresh fish availability and the other parameters like local trawling ban and deep-sea fishing ban during the rainy season.<\/p>\n Signature dishes in the menu are made available as per the fishing calendar of the region.<\/p>\n FEA:<\/strong> Is there growing concern and awareness about the problems of pollution, overfishing etc in Kochi? Any companies and individuals working to raise awareness about sustainable fisheries and seafood?<\/strong><\/span><\/p>\n Senthil: Plastic waste pollution and its impact on marine life and the human food chain is a globally identified potential health hazard. Unfortunately, Kochi waters are also facing the issue. A large chunk of waste ends up in streams and rivers until it is discharged into the sea causing pollution.<\/p>\n Marine Biology and Microbiology Department of Cochin University of Science and Technology and the government instituted agencies including CMFRI are working very closely with the fishermen community to promote sustainability fishing across Kerala\u2019s coast.<\/p>\n FEA: What is the hotel\u2019s contribution to the livelihood of fishers?<\/strong><\/span><\/p>\n Senthil:<\/strong> <\/span>The culinary and procurement team at the hotel visits the fishermen community at regular intervals to procure fresh catch. We have even created a WhatsApp group of fishing people who notify us on daily catch available at different harbours in Kochi. This empowers them with direct orders and more income.<\/p>\n \u00a0FEA: Are customers ready to pay more for organic vegetables, sustainable seafood and ethical ingredients?<\/strong><\/span><\/p>\n Senthil:<\/strong> \u00a0<\/span>In Kerala, a culture of heightened health consciousness has led to the proliferation of organic and sustainable food consumption. Moreover, it brings value to the table. Hence, guests are ready to pay for the thoughtfully crafted food with organic vegetables and sustainable seafood.<\/p>\n
\nOrange – Declining category in CMFRI stock classification
\nRed – Deleted or collapsed category in CMFRI stock classification
\nNMF – Not a major fishery – only sporadic occurrence
\nSustainable practice in the Indian context for me is not fishing the endangered species. At Grand Hyatt Kochi Bolgatty, we do not promote any endangered seafood in our menus.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n