Hilton Surfers Paradise has announced it will offer sustainably sourced seafood as a menu mainstay at its Catch Restaurant under the guidance of Executive Chef Kathy Tindall.

Hilton’s global vision prioritises conservation and considers its environmental impact on natural resources. It is also a particular passion of Kathy’s, as research shows 90 per cent of our oceans are overfished and 50 per cent of fish species consumed have disappeared since 1970. “Here at Hilton, we source our seafood from known sustainable suppliers in order to conserve the amount of seafood that is sourced from the ocean and to reduce the amount of wild caught fish,” said Kathy. “Sourcing sustainable food, especially seafood, is important because every little bit counts when it comes to our environment.”

Following the guidelines of the Marine Stewardship Council, an international, not-for-profit organisation, Hilton will contribute to the health of the world’s oceans, while protecting the livelihoods of fishermen and fish for the future. “It is important to acknowledge that fishermen are part of an industry in Australia that need our ongoing support,” said Kathy. “There are plenty of sustainable seafood choices available, however the next challenge will be encouraging suppliers to take the next step and become certified with MSC.”

While there has been a consumer shift in demand for sustainable food sources to become mainstays on restaurant menus, Kathy believes there is room for improvement with increased customer education on where their food comes from and the benefits of eating sustainably sourced foods. Catch Restaurant’s most popular dish, the Seafood Platter for Two, is an example of sustainably sourced seafood with natural oysters sourced from New South Wales, chilled bugs from Moreton Bay and grilled prawns from Mooloolaba.

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